Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together the granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared springform pan, and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan.
- For the cheesecake filling, beat together the cream cheese and sugar until smooth, then mix in the sour cream, eggs, and vanilla extract.
- Pour the cheesecake filling over the cooled red velvet cake, and smooth the top.
- Bake the cheesecake at 325°F (163°C) for about an hour, or until only slightly wobbly in the center.
- Let it cool and then refrigerate for at least 4 hours, preferably overnight.
- To make the frosting, beat the cream cheese and butter until creamy, then gradually add the powdered sugar and vanilla extract until fluffy.
- Frost the top of the cheesecake and enjoy!
Notes
Use room temperature ingredients for a smooth batter and filling. Decorate with festive sprinkles or chocolate shavings for extra flair.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian