Ingredients:
For the Red Velvet Cake:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon cocoa powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tablespoon red food coloring
– 1 teaspoon vanilla extract
– 1 teaspoon white vinegar
For the Cheesecake Filling:
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
**For the Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Directions:
1. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. **Make the Red Velvet Cake:**
– In a mixing bowl, sift together the flour, baking soda, baking powder, cocoa powder, and salt.
– In another bowl, whisk together the sugar, buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
– Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
– Pour the red velvet cake batter into the prepared springform pan, spreading it evenly. Set aside.
3. **Prepare the Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
– Add the eggs, one at a time, mixing well after each addition.
– Stir in the vanilla extract and sour cream until smooth.
4. **Layer the Cheesecake and Cake:**
– Carefully pour the cheesecake filling over the red velvet cake batter in the springform pan, spreading it evenly.
5. **Bake:**
– Place the springform pan on a baking sheet to catch any drips and prevent leaks.
– Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set and the edges are lightly golden.
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