A layer of fluffy cheesecake with a hint of lemon is sandwiched between moist, chocolatey red velvet cake. Cream cheese frosting (complete with Drake lyric!) ties the whole thing together into one of the best cakes you’ll ever have!
Guys, I gotta be real with you.
The cake you see above is not the first attempt at this cake. Nope. This cake is an imposter.
The OG Red Velvet Cheesecake Cake served as my birthday cake, and was well-received by all party-goers who had the opportunity to sample some between the tequila shots that my friend Mike was
forcing on distributing to everyone. It was, undoubtedly, delicious.
“So, Jesse, why didn’t you photograph it? Why are you showing us this poser??”
Well, my children, let me tell you a story that has been passed through my family for generations. It is titled DON’T DECORATE A CAKE AFTER NINE MARGARITAS OR IT WILL NOT BE PRETTY AND YOU WILL REGRET EVERYTHING.
A true classic, I promise.
So, yes. I went to bottomless brunch at El Centro on a Saturday afternoon, drank ALLOFTHEMARGS, and then tried to make a fancy-lookin’ cake, complete with piped red rosettes and a fitting Drake lyric (“Turned my birthday into a lifestyle”).
…and then the rosettes fell off…
…and no one could tell that the lyrics on top of the cake were, in fact, words…
…and then we just ate it anyway! God, I just love a happy ending, don’t you?
However, I simply could not post this recipe without a proper photo. That would be a disgrace to the good name of Patron. So, when I was drunk off my ass at Tuesday night trivia and my friend Lauren texted me to say she was still dreaming about the cake, I hopped into action.
J: I’LL MAKE IT FOR YOUR PARTY ON FRIDAY!!!!
L: Wow, you really don’t have to do that – it’s going to be pretty small, and the cake seemed like a lot of effort…
J: YOU CAN’T TELL ME WHAT TO DO! I’M MAKING IT!
L: Ok? If you really want to?
And so, I did. In the form of that Drake on Cake you see up there, this time a spice cake with a layer of brown sugar cheesecake. Woah, baby.
Red Velvet Cheesecake Cake
To make this cake, you will need:
Red Velvet Cake
– 2.5 cups unbleached all-purpose flour, sifted
– 1.5 cups granulated sugar
– 1 T cocoa powder
– 1 t baking powder
– pinch salt
– 1.5 cups vegetable oil
– 1 cup low fat buttermilk
– 1 t vanilla extract
– 1 t distilled white vinegar
– 2 eggs
– 2 t red gel food coloring
– 20 oz cream cheese, softened
– 3/4 cup granulated sugar
– 1/2 cup light sour cream
– 2 eggs
– pinch salt
– zest and juice of 1 lemon
Cream Cheese Frosting
– 12 oz cream cheese, softened
– 2 sticks unsalted butter, softened
– 3 cups powdered sugar, or more to taste
– 1.5 t vanilla extract
– Heavy cream, to taste
The day before you would like to serve the cake, you will make the cheesecake layer! Preheat your oven to 325F and line the bottom of a 9″ springform pan with a round of parchment paper. Wrap the outside bottom of the pan in aluminum foil, and set aside.
In a large bowl, beat the cream cheese with a hand mixer over medium speed until it is fluffy. Add the sugar and beat until fully combined. Next, beat in the lemon zest, lemon juice, and salt. Beat in the eggs one at a time, and finally add the sour cream. Beat until the mixture is smooth, scraping down the sides of the bowl as needed.
Pour the cheesecake mixture into the springform pan, spreading with a rubber spatula so that the batter is evenly distributed. Bake 45 minutes, or until the center is set and not too jiggly. Let it cool completely, then run a knife around the edge, over in foil, and pop it in the freezer overnight. Drink, sleep, go out (not in this order, probably?) and get ready for the next day!
Preheat oven to 350F and spray two 9″ cake pans with baking spray. Set aside.
In a small bowl, whisk together the flour, baking soda, cocoa powder, salt, and sugar. Set this aside.
In a large bowl, combine the oil, buttermilk, eggs, vinegar*, vanilla, and food coloring until uniform. Add in the dry mixture and stir just until combined. Pour the batter evenly between the two cake pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool.
Once the cake rounds have cooled completely, turn one out onto your serving plate. Remove the foil and release the clasp on the springform pan, using a knife to gently wiggle the cheesecake out without breaking it. Invert the cheesecake onto the bottom cake layer, then remove the round of parchment paper from the top. Finally, invert the other layer of cake on top of the cheesecake.
If the cheesecake is slightly bigger than the cake layers, fret not! Let the cheesecake come to room temperature for about 10 minutes, then trim the edges. Easy as that!
Once the cake is ready, you can begin the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until uniform. Add the vanilla extract and powdered sugar, adjusting the amount of sugar and adding heavy cream as needed to achieve the desired sweetness and texture.
HERE IS THE PART WHERE YOU SHOULD NOT DRINK 20 MARGS. Frost the cake as your little heart desires, and then refrigerate until you’re ready to serve. And you’d better be ready soon, because having this baby in the fridge and not eating it is a task that takes WILLPOWER, my friend.
I mean, LOOK at that cheesecake layer. (And that Bud Light). HOW can you say no?!