I truly, madly, deeply love Red Velvet Cake. It’s not quite my favorite – that award stays with my chock full of yumminess Carrot Cake, but it’s up there. I love the look of it, the flavor of it, and of course, the uniqueness of it.
Lately though, I just can’t bring myself to pour two bottles of red dye into a cake – not since becoming much more conscious of what makes up most of the shelf foods we eat. I did find a beautiful rendition of this cake using beets I had planned to try, but didn’t want to experiment on Valentine’s Day. Since, truthfully, the only purpose in the dye is for coloring, it can easily be omitted.
Chocolate Velvet Cheesecake Cake
This five layer cake is heaven sent. It is a great holiday dessert, (Valentine’s day ♥) a wow someone you love dessert, copy cat Cheesecake factory dessert, or indulge yourself dessert.
You have many excuses to eat this cake!
Mix together until light and fluffy
Beat until thoroughly mixed
Pour batter into two 9″ round springform pans lined with parchment paper
Bake at 325° F, 20 minutes, or just until cake is set
Allow to cool completely then remove outer rim of springform pan
Place cakes inside freezer
Beat until batter changes to lighter color
1 cup buttermilk
1 ½ cups flour
Mix just until ingredients are mixed in
Evenly divide batter between three 9″ round pans lined with parchment paper
Bake at F350° for 25 minutes, or until cake springs back to the touch
1 cup butter
1 teaspoon vanilla
Beat until soft, creamy and spreadable
Assemble cake beginning and ending with chocolate layers, and alternate with cheesecake layers
Apply a thin layer of frosting between each layer
Apply crumb coating to outside and top of cake, then frost cake with remaining frosting