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
- Preheat oven to 350º and butter and flour two 9″ cake pans. Prepare red velvet cake batter according to box instructions.
- 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!).
- 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.
- 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.
- 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.
- 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.
- Using an offset spatula, frost cake with cream cheese frosting.
- Garnish with red velvet cake crumbs before serving.