Friday, January 9, 2015

Red Velvet Cheesecake Ice Cream Cake

This very impressive and delicious cake is amazing with 3 layers of homemade moist red velvet cake
then 2 layers of homemade amazing creamy cheesecake ice cream sandwiched between the layers. This is so simple made with a no-churn ice cream for the layers. So even if you don’t have an ice cream maker you can make this recipe. It is that easy. 

This is a perfect dessert for The holidays, Valentines Day is coming up, Christmas, 4th of July, Memorial Day. Or if you would just love to make this amazing cake for a family dessert. So glad I came across this recipe because it is delicious and we are huge red velvet lovers in this family, also cheesecake lovers, perfect match made in heaven. You will love it after your first bite. 

Cheesecake Ice Cream Ingredients:
  • 4 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy whipping cream
Cake Ingredients:
  • 2¼ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • ½ cup butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 3 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon baking soda
Frosting Ingredients:
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • Sprinkles or non pariels for decorating, I like sprinkles because they do not bleed 
To Make The Ice Cream:
  1. In a large bowl, beat together the cream cheese and the sweetened condensed milk. In a separate bowl, beat the cream until it has stiff peaks. Gently fold the cream into the cream cheese mixture.
  2. Line 2 9-inch baking pans with plastic wrap. Divide the ice cream mixture evenly between the two pans, smoothing out the tops. Cover the tops with plastic wrap and freeze until solid, at least 6-8 hours.
Make the cake layers
  1. Line three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray. Preheat the oven to 350 degrees
  2. In a large bowl, whisk together the flour, cocoa powder and salt until combined 
  3. In a large mixing bowl or a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition. Add in ⅓ of the flour mixture, followed by half of the buttermilk, another ⅓ of the flour, the remaining buttermilk and then the remaining flour, beating just until combined after each addition. Mix in the red food coloring and the vanilla.
  4. In a small bowl, combine the vinegar and the baking soda, this will make the mixture bubble up, then fold into the cake batter.
  5. Divide the batter evenly between the 3 pans. Bake until the cakes spring back when lightly touched, about 15-20 minutes. Let the cakes cool for 10-15 minutes in the pans, then turn out onto a cooling rack to cool completely.
Make the frosting
  1. In a large bowl, beat the cream until it has soft peaks. Slowly add the powdered sugar and continue to beat until it has stiff peaks.
To assemble the cake
  1. If needed, level the cake layers. Place one cake layer on a cake stand or cake plate. Remove the plastic wrap from the ice cream layers and place one layer on top of the cake. Add another cake layer, followed by the second ice cream layer, then add the last cake layer to the top. Frost the cake with the whipped cream. Decorate with sprinkles if desired. Freeze the cake until ready to serve, take out about 15-20 minutes before ready to serve.

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