- 2 1/2 cups (12 1/2oz/ 375g) all-purpose flour
- 1 1/2 cups (12oz/ 360g) white sugar
- 1 tsp cinnamon
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups (12 fl oz/ 360g) vegetable oil, or any flavourless oil
- 1 cup (8 oz/ 240g) buttermilk
- 4 tablespoons red food colouring
- 2 teaspoons vanilla extract
Cream cheese frosting;
- 5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted lightly to remove any lumps
- 1 lb (16 ounces/ 454g) packages of cream cheese, at room temperature
- 1/2 cup (4oz/ 112g) butter, at room temperature
- 1 tablespoon vanilla extract
Instructions;
- Prepare the cheesecake layer: Preheat oven to 325°F (160 °C). Place a large roasting pan on the lower third rack of the oven.
- Grease and line a 9-inch springform pan. Wrap a layer of foil around the bottom and up the sides of the pan.
- In a stand mixer or by hand, mix the cream cheese until smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down the sides of the bowl as needed.
- Add eggs, one at a time. Finally, mix in whipping cream and vanilla. Mix until smooth.
- Pour the batter into the prepared pan. Set the pan into the roasting pan in the preheated oven. Carefully pour an inch of hot water into the roasting pan to regulate the temperature.
- Bake the cheesecake for 45 minutes. It should be set to the touch. Remove the cheesecake from the water pan and let it cool on a wire rack for at least an hour.
- When it has cooled, place the cheesecake into the fridge and let the cheesecake go completely cold. The cheesecake can be made the day before.
- Prepare the cake layers: Preheat oven to 350°F (180 °C). Grease and line two 9-inch round cake tins.
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