Velvet Cheesecake Delight: The Ultimate Easy Recipe

Indulge in the rich and creamy layers of this Velvet Cheesecake Delight. Perfect for any occasion, this showstopping dessert combines red velvet cake with tangy cheesecake ice cream for a truly unforgettable treat.

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Prep Time: 30

Cook Time: 30

Freezing Time: 5

Total Time: 6

Servings: pieces

Calories: 320kcal

Cost: $25

Equipment

Stand mixer or hand mixer
Two 8-inch round cake pans
Freezer-safe container
Spatula
Wire cooling rack

Ingredients

4 oz cream cheese, softened
1 can sweetened condensed milk (14 oz)
2 cups heavy whipping cream
2.25 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
0.5 cup butter, at room temperature
1.5 cups sugar
2 large eggs
1 cup buttermilk
3 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 teaspoon baking soda

Instructions

Beat the softened cream cheese in a large mixing bowl until smooth and creamy, then add the sweetened condensed milk and mix until combined.
In a separate bowl, whip the heavy whipping cream until soft peaks form, then gently fold it into the cream cheese mixture.
Pour the cheesecake ice cream mixture into a freezer-safe container and freeze for at least 4 hours, preferably overnight.
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. In a medium bowl, whisk together the flour, cocoa powder, and salt.
Cream the butter and sugar in a large mixing bowl until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract.
Mix the red food coloring with the buttermilk in a small bowl, then gradually add this to the creamed butter, alternating with the flour mixture.
In a small bowl, mix the vinegar and baking soda, and quickly fold this into the batter.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, assemble the cake by placing one layer on a serving plate, spreading a thick layer of cheesecake ice cream on top, then adding the second layer. Freeze the assembled cake for 2-3 hours before serving.

Notes

For best results, use room-temperature ingredients to ensure smoother mixing. When whipping cream, chill your mixing bowls and beaters for better results. Consider brushing each cake layer with simple syrup to keep the cake moist. Decorate your cake with fresh berries or edible flowers for a vibrant touch. Store leftovers wrapped in plastic wrap or in an airtight container in the freezer for up to 1 week.

Nutrition

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