Red Velvet Cake Layers
1 ¾ cups all-purpose flour
1 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
¾ cup buttermilk
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
Cheesecake Filling
16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
¼ cup sour cream
2 tbsp all-purpose flour
Strawberry Sauce (Drip + Filling)
1 cup strawberries (fresh or frozen)
¼ cup sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
Whipped Cream Topping
1 cup heavy cream
¼ cup powdered sugar
½ tsp vanilla extract
Garnish
Fresh strawberries
Red velvet crumbs
INSTRUCTIONS
- Bake the Red Velvet Cake:
Preheat oven to 350°F (175°C). Grease two 6-inch or 8-inch round pans.
Cream butter and sugar until light. Add eggs one at a time.
Mix in buttermilk, vanilla, vinegar, and red food coloring.
Sift in dry ingredients and mix just until combined.
Divide batter into pans and bake for 25–30 mins. Cool completely.
- Bake the Cheesecake:
Preheat oven to 325°F (160°C). Line a same-size cake pan with parchment.
Beat cream cheese and sugar until smooth. Add eggs, sour cream, vanilla, and flour.
Pour into pan and bake in a water bath for 40–45 mins until just set. Chill for 4 hours or overnight.
- Make Strawberry Sauce:
Combine strawberries, sugar, and lemon juice in saucepan. Simmer for 5–7 minutes.
Stir in cornstarch slurry and cook until thickened. Let cool.
- Make Whipped Cream:
Whip heavy cream, powdered sugar, and vanilla to stiff peaks.
- Assemble:
Place first red velvet layer on base. Add cheesecake layer. Drizzle some strawberry sauce.
Top with second red velvet cake layer.
Pipe whipped cream around edges and decorate with strawberries and cake crumbs.
Drizzle remaining strawberry sauce for that glossy drip look.
