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Red Velvet Cheesecake Cake

Deborah, Taste and Tell
  • 60 minutes
  • Serves 12 to 16

INGREDIENTS

20 oz

cream cheese, room temperature

3/4 cup

sugar

1/2 tbsp

fresh lemon juice

1/2 tsp

finely grated lemon zest

1/4 tsp

coarse salt

2

large eggs

1/2 cup

sour cream

2 1/2 cups

cake flour

1 1/2 cups

sugar

1 tsp

baking soda

1 tbsp

cocoa powder

1 tsp

salt

2

eggs

1 1/2 cups

vegetable oil

1 cup

buttermilk

2 tbsp

red food coloring

1 tsp

vanilla extract

1 tsp

white distilled vinegar

12 oz

cream cheese, softened

12 oz

butter, softened

1 1/2 tsp

vanilla extract

3 cups

powdered sugar

chocolate bar, for garnish