Introduction
There’s nothing quite like the combination of velvety red cake and creamy cheesecake custard. This Red Velvet Doberge Cake with Cheesecake Custard is a delightful twist on a classic Southern favorite. Its rich and luscious layers make it perfect for celebrations or as a stunning finale to any meal. Sign up to receive this recipe directly to your inbox and indulge in a truly memorable baking experience.
Why You’ll Love This Recipe
This Red Velvet Doberge Cake is not only visually stunning but also incredibly delicious. The layers of moist red velvet cake paired with a creamy cheesecake custard create an irresistible flavor combination. It’s surprisingly easy to make, ensuring that even novice bakers can achieve great results. Plus, it’s a hit with everyone at the table, whether it’s a birthday, holiday, or simple family gathering.
Ingredients
For the Red Velvet Cake Layers:
– 2½ cups all-purpose flour
– 1½ cups granulated sugar
– 1 teaspoon baking soda
– 1 teaspoon cocoa powder
– 1 teaspoon salt
– 2 large eggs
– 1½ cups vegetable oil
– 1 cup buttermilk
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– 1 teaspoon white vinegar
For the Cheesecake Custard:
– 8 ounces cream cheese, softened
– ¾ cup granulated sugar
– 1 tablespoon cornstarch
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup heavy cream
For the Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– Pinch of salt
Necessary Tools
– 3 x 9-inch round cake pans
– Mixing bowls
– Whisk and spatula
– Electric mixer
– Wire rack
Ingredient Swaps and Additions
Feel free to swap the buttermilk for a dairy-free alternative like almond milk with a teaspoon of lemon juice. For a nutty twist, consider adding a handful of chopped walnuts into the cake batter. If you’re out of red food coloring, beet juice can provide a natural alternative.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare your cake pans.
2. Sift dry cake ingredients together and, in a separate bowl, whisk the wet ingredients. Combine them and divide the batter evenly among your pans.
3. Bake the red velvet layers for 25-30 minutes. Cool on a wire rack.
4. Prepare the cheesecake custard by beating cream cheese, sugar, and cornstarch. Gradually add the eggs and vanilla, folding in heavy cream. Bake it at 325°F (163°C) for 35-40 minutes.
5. For the frosting, cream together the cream cheese and butter, then incorporate the powdered sugar, vanilla, and salt.
6. Layer your cake starting with red velvet, followed by a custard layer, ending with another cake layer. Frost your cake generously.
7. Allow the cake to set in the fridge for at least an hour before serving.
Serving Suggestions
This cake pairs beautifully with a side of fresh strawberries or a scoop of vanilla ice cream. A glass of sparkling wine or a cup of fresh coffee would complement the flavors splendidly.
Pro Tips for Success
– Always use room temperature ingredients for better consistency.
– Chill the custard completely before assembling to avoid any runny layers.
– Use an offset spatula for a smooth frosting finish.
Storing and Reheating
Store your cake in an airtight container in the refrigerator for up to five days. To enjoy it again, simply let it sit at room temperature for about 20 minutes before serving.
FAQ Section
Can I make this cake ahead of time? Yes, prepare the layers a day in advance and assemble before serving.
Can I freeze this cake? Yes, freeze each layer separately and assemble it on the day of serving.
Conclusion
This Red Velvet Doberge Cake with Cheesecake Custard is a show-stopping dessert that is surprisingly easy to pull together. Its luscious layers and delightful flavors ensure it’s a hit at any table. We’d love to see your creations, so please leave a review or share your photos by tagging us on Pinterest or Instagram.
Nutritional Information
Calories: 600 | Carbs: 80g | Protein: 6g | Fat: 30g | Fiber: 2g (per serving)
