Valentine’s Day is just around the corner, so why not celebrate with this velvet cheesecake? It’s honestly the best way to celebrate.
So, this cake is perfect for those celebrating valentines/galentines/palentines day. It’s not overly romantic just the perfect cake to share with those you love around you!
The cake is huge – honestly. 9 inches tall – it’s probably the only 9 inches they’re getting this valentines day… Anyway, lets move on.
This cake has 2 layers of red velvet, 2 layers of pink velvet and a baked cheesecake layer – it sounds a lot – thats because it is but why shouldn’t you have your cake and eat it?
Anyway, let’s get started, shall we?
Baked cheesecake layer:
250g soft cheese, at room temperature.
75g granulated sugar.
20g plain flour.
90g sour cream.
1 1/2 tsp vanilla extract.
Cake: (make this twice, once for the red velvet and another for the pink velvet).
Red and pink Food paste/gel.
20g Cocoa powder.
1 tsp Vanilla extract.
300g Granulated sugar.
190g Plain flour.
1/4 tsp Salt.
1/2 tsp Bicarbonate of soda.
1 1/2 tsp White vinegar.
500g granulated sugar.
140g egg yolks.
1000g unsalted butter, at room temperature.
2-3 tsp vanilla extract.
White chocolate spread (for the white chocolate drip).
Sprinkles for the base border and top of the cake.
Before you get started, you’ll want to do some prep. To start, weigh up all of your ingredients, line your 3×6 inch cake tins and 6 inch deep sided tin (don’t forget to and get any equipment you may need, such as a stand mixer and mixing bowl. Preheat your oven to 180˚c/350˚f.
For this cake, I recommend starting on the cheesecake layer as it takes the longest time. To do that, take a food processor and place in all of the ingredients for the cheesecake – blitz everything together until well combined. You might find that the sides has some bits that haven’t been fully incorporated, so give the bowl a good scraping down and blitz again until everything has been incorporated.
Now take the deep sided 6 inch cake tin, thats fully lined and pour all of the mixture into it. It will be pretty loose in consistency – this is normal and what you’re looking for. Now cover the top of the tin with some silver foil and place into a preheated oven and bake for 35-45 minutes or until the centre jiggles only a little when shaken.
Once baked, remove from the oven and chill in the fridge for some time before use or freeze, this will help add stability when it comes to assembling the cake later on.
To start on the cakes, grab a mixing bowl place the butter and granulated sugar, then beat together until they are lighter and fluffier in colour and consistency.
You can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Add in your eggs, one at a time, beating well in-between each addition. Once all of the eggs have been added and are incorporated, you will want to give the bowl a quick scraping down.
Now you can take the red food colouring, cocoa powder and vanilla extract and add all of it into the mixing bowl and mix on a medium-high speed until the mixture has become a solid colour – this applies for the red velvet and pink velvet cake layers.
Then you can go ahead and add around a third of the flour, mixing that in until its fully incorporated then alternate with the buttermilk until you have none of either left over. One thing to note is that you should start with dry and end with dry.
Give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in.
Then you can go ahead and add in the bicarbonate of soda and directly on top add the white vinegar – this should fizzle and react (this is completely normal, it’s a chemical reaction). Fold those two into the cake batter until it’s been fully worked in.
Split the cake batter between your two lined cake tins and place into the preheated oven and bake for 30-35 minutes or until they are well risen (and a tester comes out clean when inserted into the centre).
Repeat the process for the red and pink velvet cakes.
For the buttercream, I used my Italian meringue buttercream. I already have a recipe for this which goes into detail, so I’ll link it here.
So, once you have all of your cake layers, cheesecake layer and buttercream ready and made, you can start assembly.
To start the assembly, take your board/plate/stand and smear a small amount of buttercream into the centre. This is to secure the cake into place and ensure it stays there, then top a layer of cake on top. Top this with a liberal amount of buttercream and level it out – repeat the process until you have no layers left.
Colour your buttercream a light pink, place into piping bags and then pipe rings around the cake. Scrape away excess and place into a new piping bag fitted with your nozzle of choice.
Around the bottom of the cake, I take sprinkles and create a sort of border but this is optional.
Place the cake into the fridge and allow to chill. Now is the ideal time to warm the white chocolate spread, just enough to make sure it runs down the cool cake enough, if its too hot, let it cool down until its the right consistency.
Remove the cake from the fridge and apply the drip. I find adding the white chocolate into a piping bags gives me the most control but you do it however works best for you. Allow the cake to chill in the fridge until he white chocolate has firmed up some.
Now you can take the excess buttercream and pipe rosettes on top of the cake, top the rosettes with the matching sprinkles from the bottom edge.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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