Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

If you love red velvet cake and also cheesecake as much as I love these things, then you’re probably about as excited as I was when I saw this recipe. This cake is everything you hoped it would be, and more! Part cheesecake, part red velvet cake, it is 100 percent decadence and about to become your new favorite dessert. 

Ingredients:

For the red velvet layers:

• Butter, for cake pans
• All-purpose flour, for cake pans
• 1 box red velvet cake mix, plus ingredients called for on the box

For the cheesecake layer:

• 2 8-oz. packages cream cheese, softened
• 2/3 c. granulated sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. all-purpose flour
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt

For the cream cheese frosting:

• 2 8-oz. packages cream cheese, softened
• 1/2 c. (1 stick) butter, softened
• 2 1/4 c. powdered sugar
• 1 tsp. pure vanilla extract

Directions:

1. Preheat your oven to 350º and prepare two 9″ cake pans with butter and flour. Mix the red velvet cake batter as indicated on the box.
2. Divide the batter between the two prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Cool for a few minutes in the pans, then turn out onto a wire rack to finish. With a serrated knife, level the tops of the cakes so they are flat (don’t toss the scraps, decorate with them later!).
3. For the cheesecake layer: Prepare a 9″ springform pan by lining with parchment and spraying with cooking spray. Using a large bowl and a hand mixer, or the bowl of a stand mixer and paddle attachment, beat the sugar and cream cheese together for a few minutes until fluffy. Continue beating as you add the eggs, one a time. Next add the sour cream, flour, vanilla, and salt. Combine well.
4. Pour the mixture into the springform pan and bake for about 1 hour. The center will still be very soft. Let it cool on the counter for a few minutes, then move it to the freezer to cool completely.
5. For the cream cheese frosting: In a large bowl, beat together the cream cheese and butter until the mixture is light and fluffy. Next add powdered sugar and vanilla and combine well.
6. To assemble the cake: Place one red velvet cake on a cake platter. Top with the cheesecake layer, pressing the cheesecake into the red velvet firmly. Top with the second red velvet cake.
7. Frost the whole cake with the cream cheese frosting.
8. Crumble those scraps you saved over the top of the crisp white frosting for a simple and impactful decoration.
9. Enjoy!