My third baby turned two last week and I still can’t believe it. I remember when she was born like it was yesterday. Then I blinked and she turned two–seriously, that’s how it feels. Luckily, I was able to drown my bittersweet sorrows in some delicious birthday cake, which always makes everything better! This cheesecake stuffed red velvet cake is sure to become a family favorite!
cheesecake stuffed red velvet cake
I baked a single layer cake and then did a light crumb coat of cream cheese frosting. Next, I lined the outside with white chocolate candy bars and did some simple rosettes on top with my 1M frosting tip. I am really pleased with how this one turned out, both taste-wise and aesthetically. I mean, not to toot my horn but isn’t it pretty?
| Read: Epic Pie Cake Recipe |
You might remember my epic pie cake I shared back in December. Since then I’ve become slightly obsessed thinking about what different flavor combinations I could make and I started thinking, could you do the same technique with a cheesecake? I was having a hard time finding anything online, but I was determined to find out. And what cake flavor goes better with cheesecake than red velvet?
I bought a small, frozen cheesecake and defrosted it in the refrigerator when the time came to bake my cake. I used the same technique as with my two-layer epic pie cake, pouring some batter in the springform pan, placing the cheesecake inside, and then pouring in the rest of the cake batter.
| Read: Lemon Blueberry Piecaken Cupcakes |
cream cheese frosting
Cream cheese frosting is one of my favorites. Not only does it pair well with a variety of cake flavors and taste ah-mazing, but you can easily switch it up by using strawberry cream cheese, blueberry cream cheese, or honey pecan cream cheese… the possibilities are endless! But please, no chive and onion cream cheese frosting, m’kay?
The perfect cream cheese frosting, especially for red velvet cake!
- 8 oz. softened cream cheese
- 6+ cups powdered sugar
- ½ tsp. vanilla extract
- 2-4 tbsp. milk
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Combine softened cream cheese and powdered sugar in a stand mixer bowl and begin to stir.
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As it is mixing, add in the vanilla extract and slowly add in the milk1-2 TBSP at a time. You may need to add slightly more powdered sugar to get the consistency you want.
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Continue mixing, occasionally stopping to scrape the sides, until you’ve reached a smooth texture.
I love decorating cupcakes, but I am terrible at frosting cakes, I just can never get them very smooth looking! The small surface of cupcakes are just so easy to work with, and frosting tips can be so forgiving, lol. That’s why I loved the way this cake turned out, the candy bars and rosettes covered all my imperfections (shh… don’t tell anyone). This might just become my favorite way to decorate cakes.
| Read: Apple Cake Pops Recipe |
What have you created in the kitchen lately? Would your family like this cheesecake stuffed red velvet cake?