Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature (substitute: 1 cup milk + 1 tablespoon lemon juice)
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I always remember Mama Lou’s words here: “Prep is half the battle, Sofia.”
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This step always reminds me of how Ouma and I would sneak tastes of the sifted sugar before it went into the batter.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until smooth and velvety. Don’t overmix—Mama Lou always said, “Tenderness comes from kindness, even in batter.”
- Divide the red velvet batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- While the cakes bake, prepare the cheesecake layer. Beat the softened cream cheese in a medium bowl until smooth and creamy. Add sugar and beat until fluffy.
- Mix in the eggs one at a time, then add vanilla extract and flour. This filling was always my favorite part to make with Ouma; it felt like we were creating a soft, sweet cloud.
- Once the cakes are cool, carefully slice each cake horizontally to create four thinner layers total. This step takes patience—something Mama Lou had in abundance and taught me well.
- Place one cake layer on your serving plate, spread a thick layer of cheesecake filling over it, then top with another cake layer. Repeat until all layers are stacked, finishing with a cake layer on top.
- Use any leftover cheesecake filling to frost the top and sides of the cake if desired. Chill the cake in the refrigerator for at least 4 hours, preferably overnight, to let the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
