Ingredients
– For the red velvet cake layer:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon cocoa powder
– ½ teaspoon salt
– 1 cup vegetable oil
– 1 cup buttermilk, room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– For the cheesecake layer:
– 16 oz cream cheese, softened
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 1 cup sour cream
– For the topping:
– 2 cups fresh strawberries, sliced
– ½ cup whipped cream (optional)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Hand mixer or stand mixer
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Piping bag (optional for whipped cream)
Step-by-Step Instructions
First, let’s get that red velvet cake baking! Preheat your oven to 350°F (175°C) and prepare your springform pan by greasing it lightly. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In a separate bowl, combine the oil, buttermilk, eggs, food coloring, and vanilla extract. Gradually mix the wet ingredients into the dry ones until just combined. I love the vibrant color of the batter—it’s such a cheerful sight! (See the next page below to continue steps…)
