Red Velvet Cheesecake Cake

Prep: 30 min Total Time: 20 hrs 30 min

INGREDIENTS

FOR THE RED VELVET LAYERS

Butter, for cake pans

All-purpose flour, for cake pans

1 box red velvet cake mix, plus ingredients called for on the box

FOR THE CHEESECAKE LAYER

2 8-oz. packages cream cheese, softened

2/3 c. granulated sugar

2 large eggs

1/3 c. sour cream

1 tbsp. all-purpose flour

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

FOR THE CREAM CHEESE FROSTING

2 8-oz. packages cream cheese, softened

1/2 c. (1 stick) butter, softened

2 1/4 c. powdered sugar

1 tsp. pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350º and butter and flour two 9″ cake pans. Prepare red velvet cake batter according to box instructions.
  2. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they’re flat (save scraps for decorating!).
  3. Make cheesecake layer: Line a 9″ springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
  4. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
  5. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
  6. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
  7. Using an offset spatula, frost cake with cream cheese frosting.
  8. Garnish with red velvet cake crumbs before serving.

Chocolate Harvest Cake

Prep: 30 min Bake: 35 min Servings: 14 Looks like a Boston Cream Pie

INGREDIENTS

CAKE:

  • 1 cup buttermilk
  • 1 cup water
  • 2/3 cup canola or vegetable oil
  • 2 cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder

PUMPKIN CREAM FILLING:

  • One 8-ounce package cream cheese, at room temperature
  • 1/3 cup unsweetened pumpkin puree
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon ground cinnamon

GLAZE:

  • 1/2 cup whipping cream
  • 4 ounces semisweet chocolate, chopped

GARNISH:

  • seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, shredded orange peel (as desired)

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.

PREPARE THE CAKE:

  1. In a large bowl combine the buttermilk, water, oil, sugar, eggs, baking soda, and salt. Whisk until well combined. Add the flour and cocoa powder; whisk vigorously until smooth. Divide the batter between the prepared pans.
  2. Bake for 30 to 35 minutes, or until the top springs back when lightly touched in the center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

PREPARE THE FILLING:

  1. In a medium bowl, whisk together the cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread the filling over the top. Top with the second cake layer.

MAKE THE GLAZE:

  1. In a saucepan bring the whipping cream just to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Then stir until smooth. Cool 15 minutes or until slightly thickened. Pour over the top of the cake, allowing the glaze to drip down the sides. Chill until set, about 30 minutes. Top with desired toppers.

Magical Cream Cheese Frosting

NOT NEARLY ENOUGH!!!! TRIPLE THIS RECIPE

prep 25 min cook 10 min chill time 2hr yield 3c (24 cupcakes, 1 6” triple cake 1 8” cake)

Ingredients

Instructions

  1. Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
  2. Gradually whisk in the milk, ensuring there are no lumps.
  3. Place over medium-low heat and cook, stirring often, until thickened.
  4. Pass the mixture through a fine mesh strainer, and into a heat-safe container.
  5. Refrigerate for 2 hours.
  6. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
  7. Whip in the cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. 
  8. Whip in the butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
  9. Turn the mixer up to high speed, and continue to whip until very fluffy.