Red Velvet Cheesecake Ice Cream Cake

Step 1: Bake the Red Velvet Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. Mix Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 2: Prepare the Cheesecake Layer

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add Sugar and Vanilla: Mix in the granulated sugar and vanilla extract until well combined.
3. Add Eggs and Sour Cream: Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until just combined.
4. Bake the Cheesecake: Pour the cheesecake mixture into a greased 9-inch round cake pan. Bake in the same preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour. Then refrigerate until completely chilled.

Step 3: Assemble the Cake

1. Prepare Ice Cream Layer: Allow the vanilla ice cream to soften slightly at room temperature for about 10-15 minutes.
2. Layer the Cake: Once the red velvet cake has cooled, slice it in half horizontally to create two layers. Place one layer on a serving platter.
3. Add Ice Cream: Spread the softened ice cream evenly over the first red velvet layer. Top with the second layer of red velvet cake.
4. Add Cheesecake: Carefully remove the cheesecake from the pan and place it on top of the second red velvet layer.
5. Freeze: Place the assembled cake in the freezer for at least 2 hours to firm up.

Step 4: Make the Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.

Step 5: Frost the Cake

1. Frost the Cake: Once the cake is firm, remove it from the freezer and frost the top and sides with the cream cheese frosting.
2. Garnish: Sprinkle red velvet cake crumbs on top and around the sides for decoration. You can also add chocolate shavings or fresh berries for an extra touch.

Tips for Perfect Red Velvet Cheesecake Ice Cream Cake

• Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature for the best texture.
• Don’t Overmix: When combining the cheesecake ingredients, mix until just combined to avoid incorporating too much air.
• Storage: Store any leftovers in the freezer. To enjoy later, let the cake thaw in the refrigerator for a few hours before serving.

Conclusion

This Red Velvet Cheesecake Ice Cream Cake is a truly indulgent dessert that combines the best of three beloved treats. With its vibrant red layers, creamy cheesecake center, and delicious ice cream, it’s a show-stopper that will impress anyone who lays eyes on it.

Ready to impress your guests? Gather your ingredients and get ready to create this stunning dessert that’s perfect for any occasion. Enjoy the rich combination of flavors and textures in every delicious bite!