Birthdays Come But Once a Year
Scroll down for full recipe.
…and for me that day is on April 11th. Luckily, I have the kind of mother who will continue to make or buy me a cake for the rest of time, but this year I just couldn’t decide what I wanted. I managed to narrow it down to red velvet or cheesecake, but how was I supposed to choose between them? Here’s a hint; I didn’t.
Instead, I went large and combined 3 cakes into one to create a red velvet layered cheesecake with white chocolate buttercream frosting (if you’re trying to diet, this is most definitely not for you!).
With all of the flavours I planned on having, I felt it best to stick to an original cheesecake. So, I stuck to the basics for this step and followed the easy recipe from the PHILIDELPHIA cream cheese package, without the graham crumb base.
Red Velvet Cake Layers
Initially, I wanted to go all out from scratch, but then I realized I had 2 days, a small budget, and about 3 ingredients on hand. So, I took the easy way out, and decided to leave the homemade red velvet cake for later (keep an eye out for upcoming recipes). For this recipe I trusted my old friend Betty Crocker for a great red velvet cake and cupcake mix.
This part was easy, I followed the easy instructions on the box (I used two mixes and doubled the ingredients to make two cakes), and left them to cool for a few hours while I went to enjoy a delicious birthday dinner. You can purchase this cake mix at your own local grocery stores, or make your own from your favourite red velvet cake recipe.
White Chocolate Buttercream Frosting
I know, so far I’ve shown myself as nothing but a back of the box follower, but here is where I made things interesting with my own twist. I was going to use the icing packets that had come with the red velvet cake, but I had extra packs of cream cheese and really wanted white chocolate to pull it all together. The result? White chocolate buttercream.
Check below for how I made mine, or use your own favourite buttercream recipe.
RED VELVET LAYERED CHEESECAKE WITH WHITE CHOCOLATE BUTTERCREAM FROSTING
What you need:
2 boxes of Betty Crocker Red Velvet Cupcake Mix
with ingredients listed on box
- Vegetable oil
3 packages of PHILIDELPHIA cream cheese, softened
with ingredients listed on packaging
- (you won’t need the graham crumbs)
2 more packages of PHILIDELPHIA cream cheese, softened
½ cup of butter or margarine, softened
4 cups of powdered sugar
1 225g pack of Hershey’s chocolate chips (or proper baking bars)
Make 1 cheesecake according to instructions inside of packaging. Place in refrigerator to cool. Make 2 red velvet cakes according to instructions found on box. Be sure that baking pan is the same size as the one you used for your cheesecake. Allow all three cakes to cool completely.
In a large bowl whip together PHILIDELPHIA cream cheese, butter, and sugar with a mixer on medium speed until smooth. Melt white chocolate by stove top or microwave, but be sure to move quickly once moving your chocolate from heat source to frosting mixture; if it cools it will cease and make a crumbly mess. Once white chocolate has been added mix on low for 2-3 minutes.
Put it all together. If you have a bubble on top of your red velvet cakes, shave it off so that you have a flat surface. Discard, or save for a crumble garnish. Start with a red velvet layer base and add a thin coat of frosting. Place cheesecake on top of that. Add another thin coat of frosting before placing your second red velvet on top. Use the rest of the frosting on the top and sides of your entire cake.
If you do not have a proper or large enough cover, use plastic wrap. Place cooking sticks or tooth picks (I used wooden barbeque skewers cut in half), in your cake to protect plastic from ruining your frosting. Allow to cool in refrigerator for at least an hour before eating.