• 2servings
  • 60minutes
  • 555calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, H, C
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. Cake Layer:

  2. 2 1/2 cups all-purpose flour, sifted

  3. 1 teaspoon salt

  4. 1 teaspoon baking soda

  5. 1 tablespoon unsweetened cocoa powder

  6. 1/2 cup vegetable oil

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon white vinegar

  9. 1 1/2 cups white sugar

  10. 1 cup buttermilk

  11. 2 tablespoons red food coloring

  12. 2 tablespoons water

  13. Cheesecake Layer:

  14. 4 (8 ounce) packages cream cheese, softened

  15. 1 2/3 cups white sugar

  16. 1/4 cup cornstarch

  17. 2 eggs

  18. 1 tablespoon vanilla extract

  19. 3/4 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.

  2. Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.

  3. Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.

  4. While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.

  5. Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.


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