Monday, April 4, 2011

Red Velvet and Cheesecake Cake for Evelyn

Birthdays, how I love thee.  You give me reasons to make cakes.  

Today's cake is for Svein's sister Evelyn, it's her 29th birthday, right Evelyn?

I asked her what kind of cake she wanted and she gave me the choices of Red Velvet or Cheesecake.

 So I said, how about both?

Soft, fluffy Cheesecake set between layers of Red Velvet, covered in the most beautiful Swiss Meringue Buttercream and topped with shaved chocolate and candy pearls.

 This cake is wonderful on so many levels. The Red Velvet and Cheesecake go together really well, and neither cakes are overly sweet.  The Swiss Meringue is perfect, just barely sweet with a light and creamy texture.   It's a bit on the heavy side, but it's the perfect indulgence that birthday cake should be.

Happy Birthday Evelyn!

Red Velvet Cake 
recipe adapted from Pinch My Salt 

2 1/2 Cups Cake Flour
1 teaspoon Baking Powder
1 teaspoon Salt
2 Tablespoons Cocoa Powder
1/4 teaspoon Red Gel Color
2 Tablespoons Water
1/4 Cup/56g Butter, Room Temperature
1 1/2 Cups Sugar
1 Egg
1/4 Cup Oil
1 teaspoon Vanilla
1/2 C Buttermilk
1 teaspoon Vinegar
1 teaspoon Baking Soda

Preheat oven to 350F/175C.  Grease and flour two 9 inch cake pans.

Sift together cake flour, baking powder, salt and cocoa powder.  Set aside.

Cream butter and sugar until light and fluffy.  Add egg and beat well.  Beat in oil and vanilla.

Mix together water and food coloring.  Beat in to butter mixture.

Alternate adding flour mixture and buttermilk, starting and ending with flour.

Combine vinegar and baking soda, it will fizz.  Stir in to batter and immediately split between pans.  

Bake 25 to 30 minutes or until they test clean.  Cool in pan 10 minutes, then remove and cool completely.

recipe from Erin's Food Files

20 ounces/600 grams Cream Cheese, Room Temperature
3/4 Cup Sugar
1/2 teaspoon Lemon Zest
1/2 Tablespoon Lemon Juice 
1/4 teaspoon Salt
2 Eggs
1/2 Cup Sour Cream

Preheat oven to 325F/160C. Grease a 9 inch springform and line bottom with parchment paper. Wrap the bottom of the pan in aluminum foil.

 Beat cream cheese until fluffy, scrape the bowl.

Add sugar and beat until fluffy again. Beat in lemon zest, lemon juice and salt.

 Beat in eggs one at a time, then beat in the sour cream.

 Pour batter in pan, then set into a roasting pan.  Fill pan with boiling water until halfway up the springform.

 Bake 45 minutes.  

Remove springform from the water bath and cool 20 minutes, then run a paring knife around the sides.

Cool cake completely, then cover and refrigerate overnight.

The next day, remove the cake from the springform, leaving the base on.  Wrap in two layers of plastic wrap, then two in aluminum foil.  Put in the freezer for at least 3 hours.

Vanilla Swiss Meringue Buttercream 
recipe from  How To Eat A Cupcake

 4 large or 5 medium Egg Whites
1 1/4 Cups Sugar
1 Cup/2 Sticks/260 grams Butter, Room Temperature
2 teaspoons Vanilla

Combine egg whites and sugar in the mixer bowl and set over a pan of simmering water, making sure the water doesn't touch the bottom of the mixing bowl.

Whisking constantly until the mixture is warm and the sugar is dissolved.  If you put your fingers in and can't feel any sugar granules it's ready.

Take the egg whites off the simmering water and immediately whisk for 7 minutes, or until the egg whites are stiff and the bowl is cool to the touch.  

Switch from a whisk to a paddle beater and add in butter 2 tablespoons at a time, mixing well between each addition.  Continue until all butter is incorporated and then mix for an additional three minutes until it's thick.

Add vanilla, then beat two minutes.  Frosting is ready.


Level cakes, then place one layer on a plate or cake stand.

Remove the cheesecake from the freezer, unwrap and remove the base and parchment paper.  Quickly place the cheesecake on top of the red velvet layer.  Top with remaining cake.

Chill cake for 30 minutes to an hour.

Frost and decorate the cake however you would like.  Chill until ready to serve. 

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