A decadent red velvet cake with a creamy cheesecake filling and a smooth chocolate drip.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp cocoa powder
1 tsp salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (for drip)
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar. Mix until smooth.
Divide batter evenly among pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
For the cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
Assemble cake by layering red velvet cake with cheesecake filling. Chill for 1 hour.
For the drip, heat 1/4 cup heavy cream and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle over chilled cake.