Red Velvet Cheesecake Cake with Cookie Dough

Instructions

1. Prepare the Cookie Dough

Cream the butter and sugars together until the mixture becomes light and fluffy, ensuring the sugar granules dissolve slightly into the butter. This creates a smooth base for the dough. Add the vanilla and milk, mixing until you have a soft, cohesive batter.

Mix in the heat-treated flour, sifting it in to prevent clumps. The dough should thicken and hold its shape while remaining soft enough to scoop. Fold in the mini chocolate chips until evenly distributed. Roll the dough into small balls—these should be bite-sized so they adhere well to the finished cake layers. Chill the dough in the refrigerator to firm it up; firmer pieces will maintain shape during assembly.

2. Baking the Cheesecake

Preheat the oven to 160°C. Beat the softened cream cheese and sugar together until perfectly smooth, scraping the bowl to prevent lumps. Add the sour cream, lemon juice, and vanilla, blending until the mixture looks silky and uniform.

Add the eggs one at a time, mixing just until incorporated to avoid whipping excess air into the batter, which helps the cheesecake bake evenly. Pour the mixture into a springform pan lined with the crust. The surface should level naturally as the batter settles.

Bake for 50–60 minutes, or until the edges look set but the center still jiggles slightly when the pan is gently shaken. This wobble indicates a creamy interior. Cool completely at room temperature, then refrigerate for 4 hours so the cheesecake can firm up enough to stack cleanly.

3. Red Velvet Cake

Preheat the oven to 350°F (175°C). In one bowl, whisk the flour, sugar, baking soda, cocoa powder, and salt. Ensure every dry ingredient is evenly dispersed to prevent pockets of cocoa or leavening.

In a separate bowl, mix the eggs, oil, buttermilk, vanilla, red food coloring, and vinegar. The mixture will appear vibrant and slightly thick. Combine the wet and dry ingredients, stirring until the batter becomes smooth with a deep red hue.

Divide the batter between two 8-inch (20 cm) pans. Smooth the tops so the cakes rise evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembly to prevent the frosting from melting.

4. Cake Assembly