On my birthday last Sunday, I got to lounge around in my pajamas all day, and hang with my cute lil' family. It was so peaceful and relaxing, and I could not have been happier. Since my work days and home life keep getting busier, I feel I hardly have time to cook and bake anymore. I hardly even have time to blog (as I'm sure you've noticed).
So with all the chaos lately, I decided my lazy birthday day would be perfect timing to bake a cake. I decided on a Red Velvet. I'm a big lover of Red Velvet anything, especially the Red Velvet Cheesecake at
The Cheesecake Factory! It is TO. DIE. FOR. It has layers of red velvet cake, and cheesecake, topped off with vanilla buttercream. I order it every single time we eat there, and always wish I could re-create it. Until now...
When my good friend Brandie, at
The Country Cook, posted this recipe, I was so excited to try it! It was exactly what I was looking for. A short-cut, semi-homemade version of my beloved Red Velvet Cheesecake Cake.
It turned out AMAZING!
Red Velvet Cheesecake CakeServes 12
1 box Red Velvet Cake mix
( including ingredients to make cake; eggs, oil, water)
1 (8 ounce) block cream cheese, softened
1/2 cup sugar
1 egg white
FOR THE FROSTING:1/2 block ( 4 ounces) cream cheese, softened
1/3 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon pure vanilla
1 1/2 Tablespoons milk
Directions: Preheat oven to 350 degrees F. Grease a 9x13 baking pan with non-stick spray. Set aside.
Prepare the Red Velvet cake batter, according to package directions. Set aside.
In a separate bowl, mix together the (8 ounce) block of cream cheese, sugar and egg white. Beat together with an electric hand mixer, on medium speed, for 1-2 minutes or until combined and smooth.
Pour
half of the red velvet cake batter into the prepared 9x13 pan. Spread out evenly. Then take the cream cheese mixture and drop spoonfuls all over the batter in the pan. Take the back of the spoon and swirl the cream cheese mixture all over the top of the cake batter.
Pour the remaining red velvet batter all over the top of the cream cheese mixture. Carefully, spread the cake batter over the top evenly. Covering all of the cream cheese.
Bake for 38-40 minutes, or until a tooth-pick inserted in center of cake, comes out clean. Let cake cool
completely before frosting.
FOR FROSTING: In a bowl, combine the cream cheese and butter. Beat on medium speed until smooth. Gradually add in powdered sugar, then beat in vanilla and milk, until smooth. Spread frosting on cooled cake. Slice, serve and enjoy!
♥
(Store covered cake in refrigerator)
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