Red Velvet Cheesecake Cake

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In a large bowl, sift together flour, sugar, cinnamon, cocoa powder, baking soda and salt.

  • In a separate jug, whisk together eggs, oil, buttermilk, food colouring and vanilla.
  • Whisk into the flour mixture. You can do it by hand. Take care not to overmix the batter. Spread the batter evenly into the prepared pans, dividing equally.
  • Bake 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Let cakes cool in the tin, then turn out onto a rack to cool completely.
  • Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, beat powdered sugar, butter and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.

    • Assemble the cake.

    1. Place one cake layer, smooth side facing you. Carefully lay on the cheesecake layer and peel off the parchment.
    2. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger than your cake, gently shave off some of the cheesecake to get it to the same size as your cake layers.
    3. Place the 2nd cake layer on top of the cheesecake, smooth side facing you.

    Frost the cake.

    1. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting.
    2. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting.
    3. Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
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