Finally mix in dry ingredients mix, and red velvet mixture is ready. Hey Lindsay, this cake looks amazing and I cannot wait to make it. Now that we’ve covered the basics, let’s talk about how to make this delicious cake. He loved it! This information will not be used for any purpose other than enabling you to post a comment. Congrats! Find Restaurants. Glad to hear you enjoyed the recipes! Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until … Step 10 was ok, and I’ve now fixed step 15. So good you won’t want to share. Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center … Pour a third of the cake mixture into the tin, then spoon the cheesecake mixture over the top, being careful to leave some cake batter at the edges of the tin. All your recipes are always really great. Help me ???? Very nice products . I made this for a family member for their birthday and it was amazing! 3rd when I went to assemble the cake and I cut the top off one of the cakes weren’t done in the middle so I put it back in the oven. Yes, there’s a little cocoa, but the flavor is harder to describe than that. But this cake was the hit of my garden club meeting. Allow the ganache to cool and firm, then pipe swirls of the frosting around the top edge of the cake. Combine remaining cream cheese and butter in a bowl. kosher saltWHIPPED LAYER2 cups heavy cream4 tbsps powdered sugar2 tsp vanilla . Thank you! I can’t guarantee that you’ll get the same results if you leave the cocoa out. (I actually was offered money for more of that cheesecake from my husband’s co-workers!) Red Velvet Layer Cake 8. 17. Has anyone made this in a springform pan? 23. any thoughts would be appreciated. I’m so glad you’ve enjoyed it! Drizzle the ganache around the edge of the cake. flour1 tsp. I can’t wait to make this cake. I have SO many on my site, it’s nutty. The meringue would work. I was wondering how can you tell the cheesecake is fully cooked? I have two questions for you. ?Just kidding..???? So there we have it. Thanks! “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. Can I use this recipe and measurements with three 6’ inch round cake pans? How did it work? Contrary to what many believe, red velvet cake is not chocolate. Phew! This recipe was a hit for my husband’s birthday!! Bring on the sugar! And if it wouldn’t hurt it, would it still be 5-6 hours? I assume it goes straight into fridge after the 30 minutes of cooking with oven door open. I’ve had red velvet cake before and it’s it’s good and all but honestly I can’t taste any difference between it and another cake. Pour your batter in the prepared cake pan. I have a question: I would like to cover this cake with fondant (white) can i still use the cheese cake layer? As always, I bake it in a water bath. Hello! When you reheat the chocolate melts, do you do it in the mocrowave or on the stove? https://www.yummly.com/recipes/no-bake-red-velvet-cheesecake I would put a thin layer of frosting between the cake and cheesecake layers just to help it all stick together. This layer takes a few more steps to help avoid lumpy cheesecake batter. I have never really had a red velvet cake before. I’m thinking of trying to make it into “cupcakes”, for individual servings. Is there a particular brand of food colouring that you used for the red? I’d probably do something similar to that. 7. Sorry for making you respond twice. Preheat the oven to 350°F (176°C). But I wanted a version that was a little bit easier, something that everyone would feel comfortable making. Cream cheese frosting and a garnish of festive red crumbs finish the look. After seeing Jen’s (Baked by an Introvert) Red Velvet Cheesecake, I knew I wanted to put a last minute Valentine’s Day themed recipe together.So that’s what you’re looking at here—a high protein, lower carb spin on her recipe. Were huge hits at both events. 13. 16. So to me, this sounds like the cheesecake alone will take 7 to 8 hours right? Recipe was great, but my cream cheese frosting was runny. So often I’ve followed a recipe and ended up with a wonky looking cake since there wasn’t enough frosting. I love red velvet cake and I adore cheesecake, so I just combined the best of both worlds! Allow it to sit for about a minute, the whisk to melt. I’m sorry! Do you have any tips on how to transfer it to the tiers without breaking it? Cheesecake was chilling for 6 hours before layering. I made this cake for the first time this evening. I would recommend the gel color personally. In a large bowl, sift in the flour, sugar, cocoa powder, cinnamon, baking powder to help it rise and salt. What can i substitute for it please? this cake looks absolutely amazing and beautiful i’ve been making red velvet cheesecakes for years but i’ve never used hot water before but i really would like to try your recipe im just wondering if i did skip the hot water part would it change drastically with this recipe. , First, I recently made this for work birthdays this month and OMG, it was a hit! Also, my post on frosting consistency. I’ll definitely be checking out some of your other goodies! I pull it out of the cake pan with the aluminum foil. I will make this for Valentine to bring to a friends house as the dessert. I’m telling you, if you made a chocolate cake with 4 teaspoons of cocoa and tried to pass it off as chocolate, people would call you on it. I’m guessing it would work if you cut the recipe in half, but I’m not totally sure. Thank you for sharing your recipe. Red Velvet cake layer:Preheat oven to 350Fflour one springform 9″ cake pan.Prepare red velvet cake batter according to box directions. It’s a hi-level cake and not for novices. At some point, my cake had a beer belly. Add the cream cheese and butter to a large mixer bowl and beat until smooth. I think maybe that is what she was talking about. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled. Required fields are marked *. No gift befits the food-obsessed people in your life like a cookbook. Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and … For some additional help with cream cheese frosting, try checking out my post on it. A delicious combo of smooth cheesecake on top of red velvet crust. Thank you LIndsay. This Red Velvet Cheesecake recipe is for an easy from-scratch cheesecake that is velvety smooth and loaded with rich red velvet flavor. Thanks! Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling. They may be fine. This will give a more defined layered look. This Red Velvet Cheesecake is no bake which makes it so easy to whip up, then you just pop it in the fridge to set. I’d try using a milk vinegar that you have. Cider vinegar would probably be fine. 14. Scrape down the sides of the bowl as needed to make sure everything is well combined. 26. You may be able to get by with a little less time, like maybe four hours, but it does need to be completely chilled or you’ll have trouble working with it. This will ensure that the cheesecake layer is the same size as the cake layers and make it much easier to build and frost it later. Apr 14, 2020 - Explore Karen's board "Red velvet cheesecake cake" on Pinterest. This cake is absolutely gorgeous! https://www.mccormick.com/recipes/dessert/red-velvet-cheesecake Drop spoonfuls of cream cheese mixture into the cake batter in the pan. I was just checking about the amount of powdered sugar. If you add it to the chilled cake, just keep in mind that the ganache will cool down more quickly as it drips on a cold cake. 12. I’m not sure that I would put it in the freezer right away. Thank you. As for frosting it, I use the large tip shown in this tutorial for fully frosting the outside, which makes it easier to add it to the sides of the cheesecake. 9. Would this cake be okay to do that? I’m glad to hear that! In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. I’m guessing something to do with the leavener. I usually make these for Christmas. It’s delicious! Use a large serrated knife to remove the domes from the top of the red velvet cakes. Would love to hear it. Add comma separated list of ingredients to exclude from recipe. Frost the outside of the cake. Your daily values may be higher or lower depending on your calorie needs. Should I still add cream cheese between the cake and the cheesecake?