These beautiful red velvet cheesecake brownies are moist and delicious with a swirl of decadent cheesecake batter! Perfect for red velvet cake lovers; adds a different twist to the traditional cake. A great dessert for Valentine’s Day and can be made ahead.
Nutrition Facts (per serving)
265
Calories
16g
Fat
28g
Carbs
4g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 12 servings
Red Velvet Brownies:
1 cup white sugar
½ cup unsalted butter, melted
¼ cup unsweetened cocoa powder
1 ounce red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
¼ teaspoon salt
2 large eggs, slightly beaten
¾ cup all-purpose flour
Cheesecake Filling:
1 (8 ounce) package cream cheese at room temperature
¼ cup white sugar
1 large egg
¼ teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking pan.
For the red velvet brownies: Whisk 1 cup sugar and melted butter in a large mixing bowl; stir in cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt, one at a time, mixing well after each addition to avoid lumps. Mix in 2 eggs until thoroughly combined.
Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
For the cheesecake filling: Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy. Add 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract; continue to beat until well blended and only small lumps remain, 3 to 4 minutes.
Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.
Moist and tender with a tangy cream cheese frosting, this Red Velvet Cake is a classic dessert that everyone will love. It’s the perfect cake for any occasion.
▢2 8-ounce blocks cream cheese room temperature (454g)
▢1 ½ cups unsalted butter room temperature (340g)
▢1 teaspoon vanilla extract
▢Pinch kosher salt
▢1 ½ pounds confectioners sugar sifted (5½ cups/675g)
Instructions
For the Cake:
Preheat the oven to 350 degrees F. Butter and flour three 6-inch cake pans. (See notes about using two 9-inch cake pans.)
In a medium bowl, sift together the flour, salt, and baking soda.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed. Add in sugar and mix on medium until light and fluffy, about 3 minutes. Add the eggs in one at a time, beating each until well combined. Beat in the vanilla.
Sift the cocoa powder into the butter mixture and beat just until combined. Scrape down the bowl.
In a liquid measuring cup, mix together the buttermilk, vinegar, and red food coloring. (The more you use the brighter the color when baked.)
With the mixer on low speed, add half of the flour mixture followed by half of the buttermilk mixture to the mixing bowl, beating just until combined. Repeat with the remaining flour and buttermilk. Stop and scrape down the bowl occasionally. Divide the batter among the prepared pans.
Bake for about 30 to 35 minutes or until the centers are springy to the touch. When done, let them cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the Cream Cheese Frosting:
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until smooth and fluffy, about 3 minutes.
Add the vanilla and salt and beat until combined.
Sift the confectioner’s sugar into a large bowl.
With the mixer on low speed, gradually the sugar into the butter mixture until combined. Stop and scrape down the bowl occasionally. Increase speed to medium and beat until fluffy, about 1 minute. Place about a cup of frosting to a piping bag with a decorative tip.
For the Assembly:
Place a cake layer on a cake stand or serving plate. Spread about ½ cup of frosting on top of the cake. Place another cake layer on top and repeat with the frosting. Top with the final cake layer and spread the remaining frosting all over the top and sides of the cake.
Use a bench scraper or offset spatula to smooth out the cake. Pipe a decorative border on top of the cake or as desired. Chill the cake for about 1 hour or until the frosting is set. Any leftover cake should be covered and can be stored at room temperature for up to 2 days or refrigerated for up to 1 week.
Notes
If the tops of your cake layers are domed, use a serrated knife to cut off the top of the domes so you can stack them evenly. Alternatively, use cake strips to help your cake layers come out evenly. Cake strips work by keeping the outside edge of the pan cooler to ensure that the entire cake rises at the same rate, preventing a dome from forming in the middle. If you don’t want to buy cake strips, I have a post on how to DIY cake strips.
I highly recommend using a scale to measure your flour as it’s the most accurate method. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
If the ingredients were refrigerated, such as the eggs, milk, and cream cheese, it’s best to bring them to room temperature before using them so they mix effortlessly without overmixing.
Be gentle when handling the layers during assembly, as the cake is very tender.
The best way to let your butter come to room temperature is to bring it out of the fridge 1 to 2 hours beforehand and allow it to sit on your kitchen counter. Softening the butter in the microwave will carry the risk of it melting and making the cream cheese frosting runny. To speed up the process of the butter coming to room temperature, you can cube it instead of leaving the sticks whole.
Make sure to sift the dry ingredients to remove any lumps. This will help to keep the cake’s crumb soft and light.
For a large cake, divide the batter among two 9-inch round cake pans. The layers will be a bit thinner, so the bake time will decrease by about 5 minutes.
If you do not have any buttermilk, see my post on how to make buttermilk with only two ingredients.
I use this recipe all the time for weddings, and people love it!
Nutrition Facts (per serving)
423
Calories
20g
Fat
57g
Carbs
5g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 16 servings
1 cup butter
½ cup shortening
3 cups white sugar
5 eggs
1 tablespoon vanilla extract
1 ¼ cups milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
This recipe for Mexican wedding cakes makes light, crunchy, buttery ball-shaped cookies with chopped nuts in them, coated with confectioner’s sugar. They look nice when placed in mini cupcake liners on a tray.
Nutrition Facts (per serving)
67
Calories
4g
Fat
7g
Carbs
1g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 42 servings
1 cup unsalted butter, softened
½ teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup confectioners’ sugar, plus more for finishing
2 cups finely chopped walnuts
Directions
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Cream butter with an electric mixer in a large bowl. Mix in vanilla, then gradually mix in flour and confectioners’ sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
Roll cooled cookies in additional confectioners’ sugar.
This is a bride’s cake. It was served at a very dear friends wedding.
Nutrition Facts (per serving)
1044
Calories
62g
Fat
118g
Carbs
10g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 10 servings
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
½ cup shortening
½ cup margarine
2 cups white sugar
5 egg yolks
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
½ cup drained crushed pineapple
½ cup flaked coconut
1 cup chopped pecans
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream together the butter, cream cheese and confectioners’ sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
A wonderful white wedding cake recipe. The secret ingredient of sour cream makes this cake so moist, dense, and delicious. I use this recipe for my kids’ birthdays, but it’s a favorite for wedding cakes, too. This recipe can easily be doubled.
Nutrition Facts (per serving)
211
Calories
7g
Fat
35g
Carbs
3g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 20 servings
1 (15.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
¾ teaspoon salt
1 ⅓ cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 11×13-inch cake pan.
Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in water, sour cream, oil, almond extract, vanilla, and egg whites; beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
Pour the batter into the prepared cake pan.
Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.
Nutrition Facts (per serving)
264
Calories
11g
Fat
38g
Carbs
4g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 24 servings
1 cup butter, softened
3 cups white sugar
7 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 cup sour cream
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bunt pan.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
This is a great peach coffee cake recipe. I came up with it when our white peach tree yielded so many peaches, I had to figure out many ways to use them. Even my kids love this coffee cake — they will eat it all day!
Nutrition Facts (per serving)
215
Calories
8g
Fat
34g
Carbs
3g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 16 servings
Coffee Cake:
1 cup white sugar
½ cup unsalted butter, softened
1 cup sour cream
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted, and sliced peaches
Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons unsalted butter
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking pan.
Make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.
Make the topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
Melt in your mouth. My mother-in-law actually asked for this recipe… now THAT’S saying something.
Nutrition Facts (per serving)
486
Calories
30g
Fat
53g
Carbs
5g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 12 servings
2 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 ½ cups white sugar
2 eggs
1 tablespoon vanilla extract
½ cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and a cream cheese glaze.
Ingredients 1x2x3x
Streusel
1 cup all-purpose flour 127 grams
1/3 cup granulated sugar 63 grams
1/3 cup brown sugar 73 grams
1/2 cup unsalted butter room temperature (113 grams)
Blueberries
1 1/2 cups blueberries fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour 254 grams
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter room temperature (85 grams)
2 tbsp vegetable oil 30 ml
1 cup granulated sugar 200 grams
2 large eggs room temperature
1 tsp pure vanilla extract
1 cup sour cream 245 grams
Glaze
1/4 cup cream cheese at room temperature (56 grams)
1 tbsp unsalted butter 14 grams
1/4 cup powdered sugar 31 grams
1-3 tbsp milk
Instructions
Streusel
Add the flour, granulated sugar, and brown sugar to a bowl. Cut the butter into small cubes, add it to the flour and sugar. Use a fork to mix the butter and the flour/sugar until a crumbly mixture forms. All the butter should be incorporated with the dry ingredients.
Place it in the fridge while you make the cake batter.
Blueberries
Mix the blueberries with 2 tsp of flour in a bowl. Set it aside
Coffee Cake
Pre-heat the oven to 350ºF.
Line a cake pan with parchment paper and spray it with oil. Alternatively, you can grease the pan with butter, and sprinkle flour evenly all over to coat it entirely.
I used a deep 8” springform pan to make this recipe. If your pan isn’t deep, use a 9” cake pan instead. A cheesecake, or a springform pan will also work as long as the bottom is entirely covered by parchment paper, so no batter will leak out.
To a mixing bowl, add the 2 cups of flour with the baking powder, baking soda, salt, cinnamon. Whisk to combine.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter, oil, and sugar for about 3 minutes, until creamy and lightened in color.
Add the eggs, vanilla extract and mix until combined.
Add the sour cream and mix.
Then, add the flour mixture and mix until incorporated. I like to start with the mixer, but then finish with a spatula to avoid over mixing the batter.
Spread about 1/3 of the cake batter on the bottom of the prepared pan. Set it aside.
Now, mix half of the blueberries with the remaining cake batter. We do this to prevent all the blueberries from going right to the bottom of the cake when we bake it.
Pour the batter in the cake pan.
Top with the remaining blueberries.
Then sprinkle the streusel mixture on top of the blueberries evenly. If it got clumped up together while in the fridge, crumble it up with your fingers before spreading it.
Baking
Bake the cake in pre-heated oven for 55 to 65 minutes. If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil.
You will know the cake is done baking when you touch the top of the cake and doesn’t feel soft or jiggly in the center underneath the crumble layer. Also insert a toothpick in the cake, and should come out clean, without any gooey batter attached.
Let the cake cool down for about 30 min to 1 hour before serving.
Glaze
To make the glaze, beat the cream cheese, butter, powdered sugar, and 1 tbsp of milk using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
Once the glaze is smooth, it’s ready. If you notice the glaze is too thick, add the remaining milk, so you are able to drizzle it over the cake.
Storage
Store the cake in a sealed container without the glaze at room temperature for up to 2 days, or up to 5 days in the fridge. If you drizzle the glaze over the cake, it has to be stored in the fridge, because of the cream cheese.
Once the cake has been stored in the fridge, it has to come to room temperature before being served.
The cake can also be stored in the freezer. Wrap it tightly with plastic wrap, and place it in an air-tight container. Store in the freezer for up to 1-2 months. Thaw in the fridge overnight, and let it come to room temperature before serving it.
Notes
Blueberries: they can be either frozen or fresh. You can substitute for other berries, such as chopped strawberries, or raspberries, or even cherries as well.
Sour cream: the sour cream can be substituted for yogurt, but the cake will lose a bit of its richness, probably not noticeably enough though.
Lemon glaze: to make a lemon glaze, substitute the milk for lemon, and add lemon zest to the glaze.
Oil: any vegetable, canola, avocado, or even olive oil will do. If you don’t want to use oil, simply substitute for butter instead.
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