Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • 1 ½ cups (300g) Granulated Sugar
  • 1 tablespoon (10g) Cocoa Powder (unsweetened)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine sea salt
  • 1 cup (240ml) Vegetable Oil (neutral)
  • 1 cup (240ml) Buttermilk (room temperature)
  • 2 Large Eggs (room temperature)
  • 1 teaspoon White Vinegar
  • 1 ½ teaspoons Red Food Colouring (gel recommended)
  • 1 teaspoon Pure Vanilla Extract (for cake)
  • 16 ounces (450g) Full-fat Cream Cheese, softened (for filling)
  • ¾ cup (150g) Granulated Sugar (for filling)
  • 1 Large Egg (room temperature, for filling)
  • ¼ cup (60g) Full-fat Sour Cream or Greek Yogurt (room temperature)
  • ½ teaspoon Vanilla Extract (for filling)
  • 8 ounces (225g) Cold Cream Cheese (for frosting)
  • ½ cup (113g) Softened Unsalted Butter (for frosting)
  • 3–4 cups (360-480g) Sifted Powdered Sugar (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch cake pans with parchment paper. Wrap the exterior of the pans tightly in heavy-duty foil to protect them from the water bath.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk oil, buttermilk, eggs, vinegar, and red food colouring until uniformly coloured.
  3. Gradually add wet ingredients to dry ingredients, mixing only until just combined. Divide batter evenly between the two prepared 8-inch cake pans. Bake for 25–30 minutes until a skewer comes out clean. Cool completely.
  4. Prepare the 9-inch springform pan by lightly greasing the bottom and lining it with parchment paper. Do not grease the sides.
  5. To make the filling, beat the softened cream cheese and sugar until perfectly smooth. Beat in the egg, sour cream, and vanilla extract until just incorporated. Do not overmix.
  6. Place one cooled Red Velvet cake layer into the bottom of the springform pan. Pour the entire cheesecake filling evenly over the cake layer.
  7. Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is the water bath or bain-marie).
  8. Bake at 325°F (160°C) for 55–65 minutes, until the edges are set but the centre still wobbles slightly. Turn off the oven, prop the door open slightly, and allow the cheesecake to cool inside for 1 hour.
  9. Remove from the water bath, cool completely on the counter, then cover and chill in the refrigerator for a minimum of 6 hours, preferably overnight.
  10. To make the frosting, beat the cold cream cheese and softened butter until fluffy. Gradually beat in the sifted powdered sugar and vanilla until smooth. Frost the chilled cake.
  11. Carefully run a thin knife around the edge before unlatching and removing the springform side. Garnish with red velvet cake crumbs or chocolate shavings before serving.