Adapted from Southern Living Vol.48 No.12
I made this exquisite cake last year for our 2013 Christmas dinner. So, yeah…it’s definitely not for you if you are on a diet, but, seriously, can you resist? It is beautiful, elegant, delicious, and perfect for the holiday season. It also combines two favorite desserts into one: red velvet cake and cheesecake. It is very big, so make sure you have guests before attempting it. You should definitely start this the day before.
- 2 8-inch round disposable aluminum foil cake pans
- 12 oz white chocolate chips
- 5 8-oz packages cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 tbsp vanilla
- Preheat the oven to 300F (150C).
- Line the bottom and sides of the 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease the foil.
- Microwave the white chocolate chips in a microwave-safe bowl according to the directions on the package. Cool for 10 minutes.
- Beat the cream cheese and melted chocolate at medium speed with an electric mixer until creamy. Gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until the yellow disappears after each addition. Stir in the vanilla. Pour into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes until almost set. Turn the oven off. Let the cheesecake stand in the oven, wit the door closed, for 30 minutes. Remove from the oven and cool completely (about 1½ hours). Cover and chill for 8 hours or freeze for 24 hours to 2 days.
Red Velvet Layers
- 3 8-inch disposable aluminum foil cake pans
- 1 cup butter, softened
- 2½ cups sugar
- 6 eggs
- 3 cups flour
- 3 tbsp unsweetened cocoa
- ¼ tsp baking soda
- 8 oz sour cream
- 2 tsp vanilla
- 2 1-oz bottles red liquid food coloring
- Preheat the oven to 350F (177C).
- Beat the butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each addition.
- Stir together the flour, coca and baking soda. Add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla. Stir in the food coloring. Spoon the batter into the 3 greased disposable cake pans.
- Bake in the preheated oven for 20 to 24 minutes until a toothpick inserted in the middle comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool completely (about 1 hour).
White Chocolate Frosting
- 2 4-oz white chocolate baking bars, chopped
- ½ cup boiling water
- 1 cup butter, softened
- 32 oz powdered sugar, sifted
- 1/8 tsp salt
- Whisk together the chocolate and the boiling water until the chocolate melts. Cool for 20 minutes, then chill for 30.
- Beat the butter and chilled chocolate mixture at low speed until blended. Beat at medium speed for 1 minute. Increase speed to high and beat for 2 to 3 minutes until fluffy. Gradually add the powdered sugar and salt, beating at low speed until blended. Increase the speed to high and beat for 1 to 2 minutes until smooth and fluffy.
Assembling the Cake
- 2 cheesecake layers (recipe above)
- 3 red velvet layers (recipe above)
- White chocolate frosting (recipe above)
- Place 1 layer of red velvet on a serving platter. Top with 1 layer of cheesecake.
- Repeat with the remaining layers of red velvet and cheesecake, alternating and ending with red velvet on top.
- Spread the top and sides of the cake with the white chocolate frosting. If desired, garnish with white candy leaves (recipe below). Store in the refrigerator.
White Candy Leaves
- Bay leaves
- 2 oz vanilla candy coating
- Wash the leaves and pat dry. Melt the vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a 1/8-inch-thick layer of the candy coating over the backs of the leaves, spreading to the edges.
- Transfer the leaves gently, by their stems, o a clean sheet of parchment paper, resting them candy coating sides up. Let stand until the candy coating is firm (about 10 minutes). Gently hold each leaf at the stem end and carefully peel the leaf away from the candy coating. Store the candy leaves in an airtight container in the freezer for up to 1 week.
Comments: Overall, a wonderful and heavenly dessert. It can feed many, it tastes great and it looks fantastic. I do recommend that you buy the disposable cake pans to keep the size of the layers the same and it makes your job faster than having to clean pans in between cooking layers. Since this is a very tall layered cake, I have some suggestions for cutting it. After cutting once through the cake, dip the blade of the knife in warm water and wipe clean. Then finish cutting the first slice. Repeat this process of dipping the blade in the water before cutting more slices. Most importantly, indulge!