RED VELVET LAYER
Butter, for cake pan
Flour, for cake pan
1 fieldcrimson velvet cake mix, plus elementsreferred to as for on the box
2 8-oz. applications cream cheese, softened
2/3 c. sugar
2 massive eggs
1/3 c. bitter cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
2 cups heavy cream
4 tbsps powdered sugar
2 tsp vanilla
Red Velvet cake layer:
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare purple velvet cake batter in accordance to field directions. Pour your batter in the organized cake pan.
Bake for 30 to 32 minutes.
Let cool barely in cake pan then remove, use a cake leveler to make certain the pinnacle is even and flat -set aside.
Make the cheesecake layer:
In a massive bowl the use of a hand mixer or the bowl of a stand mixer outfitted with the paddle attachment, beat cream cheese and sugar till fluffy and combined, three minutes.
Add eggs, one a time, till combined.
Add bitter cream, flour, vanilla, and salt and beat till combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake tillsolelybarely jiggly in the center, about 1 hour.
Let cool slightly, then switch to the freezer to cool absolutely and company up earlier than assembling on pinnacle of the pink velvet cake layer. Use a cake leveler once more if needed/desired to obtain even layers.
NOTE if you would decide on to bake them together, simply bake the cake first in the springform pan, then add the cheesecake layer on pinnacle of the baked cake & bake till the cheesecake layer is barely jiggly- then stick in freezer tilldefinitely cooled & firm.
Make whipped frosting:
Add all the components to a mixing bowl.
Using a massive balloon whisk, whisk collectively the substanceswith the aid of hand for about 5 minutes tilltender peaks begin to form.
You’ll understand the whipped cream is equipped when the cream has fashionedtender peaks and holds onto the whisk.
Be cautiousnow not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then unfold the whipped cream over the pinnacle of the cheesecake.
Use a decorators pastry tip to create whipped dollops on the edge.
Garnish with crimson velvet cake crumbs and serve.