Cheesecake Layered Red Velvet Cake Recipe
"I love both red velvet cake and cheesecake. So why not combine them into one stunning dessert? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee..."
INGREDIENTS
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup sugar
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1/2 cup sour cream
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4 teaspoons all-purpose flour
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1-1/2 teaspoons vanilla extract
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2 large eggs, lightly beaten
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CAKE:
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1-1/2 cups sugar
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1-1/2 cups canola oil
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1 cup buttermilk
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2 large eggs
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1 bottle (1 ounce) red food coloring
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2 teaspoons cider vinegar
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1 teaspoon vanilla extract
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2-1/2 cups cake flour
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2 tablespoons baking cocoa
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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FROSTING:
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3 packages (8 ounces each) cream cheese, softened
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1-1/2 cups butter, softened
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1 tablespoon vanilla extract
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3 to 3-1/2 cups confectioners' sugar
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