My husband Grant's parents came from Hawaii to visit us for two weeks in March, and during their stay we celebrated his mom's birthday. I know that she loves red velvet cake, and she also loves cheesecake, so I decided to make her a red velvet cake filled with cheesecake! I had never even heard of this cake until I read about it last year at 17 and baking (love her site!). At the time, I thought it sounded like a very decadent dessert and wanted to try making it, but I never had a chance to, until now!
The night before making the cake, I baked the cheesecake layer. I used a recipe from Dorie Greenspan's "Baking: From My Home to Yours" for basic tall cheesecake. Since the recipe was for a 9-inch cheesecake, I divided everything by 1/4 since I was only making a 6-inch cake and I didn't want too tall of a cheesecake layer.
After baking the cheesecake in a water bath for 90 minutes, I propped open the oven door with a wooden spoon and allowed it continue to "luxuriate in it's warm bath" (as Dorie put it) for another hour. Then I took it out and let it come to room temperature, before wrapping it up in saran wrap and putting it in the fridge overnight.
The next day, I baked the cake layers using my favorite red velvet recipe from Martha Stewart's "Cupcakes" book, except that I divided the recipe in half and poured the batter into two 6-inch pans instead of a cupcake pan. Once they were baked and cooled, I started assembling my cake.
First I trimmed the tops off my red velvet cakes to make the surface even. Then I placed the first cake layer right side up onto a 6-inch cake circle. Next came the cheesecake - I unmolded it from the pan and placed it on top of the first cake layer. Then I placed the second layer of cake upside down onto the cheesecake layer, so that I would have the smooth bottom of the cake to frost.
Next I whipped up a batch of cream cheese buttercream, and then spread a quick crumb coat of frosting onto the cake.
Then after a quick chill in the fridge, I used the rose cake method from I Am Baker to pipe my roses all over the cake. (I've used her rose cake method a few times already, see here and here, and I still love the look every time). I started by piping the top of the cake, then I piped the sides, and then I filled in any gaps with little swoops and swirls.
In hindsight, I probably should have spread a layer of frosting between the cake and cheesecake layer, as the cake started to shift a little when I cut into it, and the frosting layer would probably have held it in place. Lesson learned.
Here's a final picture of my mother-in-law with the kids, who helped her to blow out the candles. Happy Birthday!!!
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