Red Velvet Cheesecake Drip Cake
Ingredients:
For the red velvet cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp cocoa powder
1/2 tsp salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the cream cheese frosting:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
For the chocolate drip:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
Directions:
Make the cake layers: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
In a large bowl, whisk together flour, sugar, baking soda, cocoa, and salt.
In another bowl, whisk eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
Add the wet ingredients to the dry and mix until smooth.
Divide the batter evenly among pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Make the frosting: Beat cream cheese and butter until smooth. Add vanilla and gradually beat in powdered sugar until fluffy.
Make the drip: Heat heavy cream until just simmering, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Cool slightly before using.
Assemble: Layer cakes with cream cheese frosting in between. Frost the top and sides with remaining frosting.
Drizzle chocolate ganache over the top edges to create a drip effect. Top with fresh raspberries for a pop of color.
Prep Time: 30 minutes | Bake Time: 30 minutes | Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
Kcal: 520 kcal per slice | Servings: 12 slices
Tips:
Chill cake before adding ganache for clean drips.
Use a piping bag for neat frosting between layers and on the edges.
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