Creamy cheesecake sandwiched between layers of delightfully soft red velvet cake. Adapted from Bakerella's Red Velvet Cake and Shugary Sweets' Pumpkin Cheesecake Cake. The basic red velvet cake has been my birthday cake for several years now and I highly recommend it with cream cheese icing. It also tastes delightful with buttercream frosting.
Place a large cake or roasting pan in lower 2/3 of your oven. Preheat oven to 325 degrees farenheit.
Prepare the springform pan by spraying with nonstick spray and lining with parchment paper. Wrap the outside of the pan with 2 layers of aluminum foil to prevent water from the water bath from leaking into the cheesecake during baking.
While the oven preheats, boil water to use for the water bath.
Cream the cream cheese and sugar using either a hand mixer and medium bowl or a stand mixer.
Incorporate the salt, then the eggs one at a time. Beat well after each egg.
Once the eggs are incorporated, add in the sour cream, whipping cream, and vanilla. Mix well.
Pour the cream cheese mixture into your prepared springform pan. Carefully place the pan in the preheated cake/roasting pan.
Pour the boiling water into the cake pan until there is an inch of water surrounding the springform pan. Be careful not to burn yourself or spill water into the cheesecake mixture.
Bake the cheesecake for approximately 45 minutes, or until it barely jiggles in the center.
When the cake is finished, turn off the oven, but do not remove the cheesecake. Let cool in the oven for another 30 minutes.
Remove the cake and cool completely on the counter. When completely cooled, chill in the refrigerator in the springform pan.
Preheat the oven to 350 degrees Fahrenheit.
While the oven is heating, grease and flour the two 8-inch cake pans.
In a medium bowl, whisk together the eggs, oil, buttercream, vinegar, vanilla, and food coloring. Set aside while you prepare the dry ingredients.
Whisk together the flour, sugar, cocoa, salt, and baking soda in the bowl of a stand mixer or a large bowl, if using a hand mixer.
Pour the wet ingredients into the dry and mix on medium-high speed until fully combined, approximately 1 minute.
Divide evenly between the two cake pans, then tap on the counter or table several times. This helps remove large air bobbles.
Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the baked cakes from the oven and cool them in the cake pans for 10 minutes. After 10 minutes remove from the pans to cool completely on a wire rack.
Cream together the softened butter and cream cheese until light and fluffy.
Stir in the powdered sugar, one cup at a time. When the sugar is completely incorporated, scrape down the sides of the bowl before adding in the vanilla extract.
Mix in the milk or water one tablespoon at a time, until it reaches a spreadable consistency. Make sure the frosting isn't too loose and gloopy. It should be thinner than room temperature peanut butter, but thicker than pancake batter.
If your red velvet cakes are domed, use a long serrated knife or a cake leveler to level the layers.
Place a dollop of frosting onto a cake plate or cake board. This helps prevent the cake from moving around as you assemble and, eventually, cut it.
Position one of your cake layers, cut side down, onto the cake board.
Stack the cheesecake layer top of the first cake layer, being careful not to break or squish the cheesecake as you flip it. Place the second cake layer on top of the cheesecake, again placing it cut side down.
Use a very thin layer of frosting to secure crumbs to the cake. This is just a crumb cake, so it doesn't need to be perfect. Chill in the fridge for 15-20 minutes to harden.
Remove the cake from the fridge and frost with the remaining cream cheese frosting.
This cake will keep for a few days, covered, in the refrigerator, if you're able to make it last that long.