Red velvet anything is a favorite around these parts. I’ve been “meaning to” make this cake for almost over a year. First a birthday, then another birthday and now, “well….Valentine’s Day is coming up…”
Because this cake is going to have a whole cheesecake in the center, I opted for a plain vanilla buttercream to coat. Some crumbled cake helps to keep decorating simple and error-proof.
Make this for your sweetie and report back!
Red Velvet Sponge
2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2-3 tbsp cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs, room temperature
1 cup of buttermilk, room temperature
2 tsp vanilla extract
1-2 tbsp red food coloring (more or less to suit your preference)
1 tsp white vinegar
Pro tip: Boost your cocoa flavor by adding ½ cup of very strong coffee or instant espresso!! Remember when I used this technique in brownies?
Cheesecake (make this beforehand and allow to cool!)
2 sticks softened butter
1 tsp vanilla extract
Roughly 5 cups of powdered sugar
- Your cheesecake should have been made beforehand and should already be cooling in the fridge for at least four hours!!!!
- Preheat the oven to 325 degrees F
- In the bowl of your mixer, combine your dry ingredients
- In a medium bowl, first combine your sugar and oil then add in the eggs, buttermilk, vanilla and food coloring
- Add in your vinegar
- Add in your coffee or espresso if you’re going to use it
- With your mixer on low, slowly incorporate the wet into the dry bit by bit
- Note: This is not a thick batter
- Grease and flour two 9” cake pan and divide in 3-4 cupcake tins, plus two pans
- This can also be used just for cupcakes, freeze any excess batter in a ziplock bag for next time!
- Bake for 30-35 minutes in the center of the oven, start checking for doneness around 30 minutes
- (your cupcakes will be done quicker, check for doneness around 16 minutes)
- When the cake passes the toothpick test remove from the oven and cool on a rack then cool upside down to help flatten out the tops
- While cooling, whip up some buttercream
- In the bowl of your stand mixer, whip the butter on medium until the butter looks white and fluffy
- Add vanilla
- On low speed, slowly and carefully add the powdered sugar about a cup at a time
- Slowly increase the speed and whip until well incorporated
- Repeat steps 3 and 4 until all of your sugar is used
- Leftover buttercream can be stored in the freezer in a ziplock bag.
- Once completely cooled stack sponge-cheesecake-sponge
- Spread your buttercream
- Crumble up your cupcakes and sprinkle on/around your cake!
Store in an airtight container in the fridge.
© 2018 by Alexa Mason. All Rights Reserved