Knock You Naked Red Velvet Cheesecake
This indulgent cake combines chocolate cheesecake with luscious red velvet, creating a visually striking and delicious dessert perfect for any occasion.
Ingredients
For the Red Velvet Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake layer)
For the Topping
- 2 cups whipped cream for topping
- Chocolate shavings or grated chocolate for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, granulated sugar, baking soda, salt, and cocoa powder. Mix well.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Cheesecake Layer
- In a separate bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract. Mix until fluffy and well combined.
Assembly
- Place one layer of red velvet cake on a serving plate. Spread half of the cream cheese mixture over the top.
- Place the second layer on top and spread the remaining cream cheese mixture.
- Top with whipped cream, and garnish with chocolate shavings or grated chocolate.
- Chill in the refrigerator for at least 4 hours before serving.
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Notes
Serve at room temperature for optimal texture. Consider a dessert bar for toppings customization.