red velvet dessert

Silky smooth, rich and creamy Red Velvet Cheesecake Bites with whipped cream and white chocolate shavings. These decadent beauties are super elegant and impressive, yet crazy easy to make! 

Red Velvet Cheesecake Bites

eggs

butter (melted)

sugar

vanilla

cocoa powder

salt

red food coloring

vinegar

flour

cream cheese (softened)

whipping cream and white chocolate shavings for topping (optional)

Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.

In a small bowl whisk eggs and set aside. In a large bowl combine melted butter, sugar, vanilla, cocoa, powder, salt, red food coloring, and vinegar and mix well. Mix in whisked eggs. Stir in flour until just incorporated. Spoon into prepared cupcake liners being sure to reserve about 3 tablespoons of the batter for later.

In a medium bowl cream together cream cheese and sugar. Beat in egg yolk and vanilla on high speed for 2-3 minutes until mixture is smooth. Spoon cheesecake filling into the cupcake liners on top of the brownie batter.

Drop about 1/2-1 teaspoon of brownie batter on top of the cheesecake layer and use a toothpick to gently create a swirl.

Bake for 14-16 minutes until cheesecake is almost set (it should still wiggle a bit when the pan is jostled and the edges and top should not be browned) then allow to cool in the muffin tin for 15-20 minutes before transferring to fridge or freezer to chill. Once chilled, store in airtight container in the fridge up to 3 days before serving cold topped with whipped cream and chocolate shavings if desired.

These fudgy red velvet brownies combine the best of brownies and red velvet cake, topped with optional white chocolate drizzle!

Fudgy Red Velvet Brownies Recipe

¾ cup unsalted butter melted

2 oz chopped semi-sweet chocolate bar

& ¼ cup granulated sugar

2 teaspoon vanilla extract

1 teaspoon white vinegar

½ tablespoons red gel food coloring

& ¼ cup all-purpose flour

¼ teaspoon salt

½ cup white chocolate chips optional

Preheat and prep

First things first, preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. The parchment helps when it’s time to lift the brownies out—no sticking or crumbling here!

Melt the chocolate and butter

In a large microwave-safe bowl, combine the butter and chopped semi-sweet chocolate. Microwave in 30-second bursts, stirring in between, until fully melted and smooth. (Pro tip: If you’re like me and always manage to make a mess in the microwave, use a bowl that’s a little bigger than you think you need.)

Mix in the sugar, eggs, and flavorings

Stir the granulated sugar into the melted butter and chocolate mixture. Add in the eggs one at a time, mixing well after each addition. (I’ve definitely forgotten to mix after the first egg before, and let me tell you, you end up with weird, uneven brownies.) Once the eggs are in, add the vanilla, white vinegar, and red food coloring. The batter should be a deep, vibrant red at this point.

Sift and fold in the dry ingredients

In a separate bowl, sift together the cocoa powder, flour, and salt. Gently fold this into the wet ingredients until just combined. Be careful not to overmix, or you’ll end up with a tougher texture rather than the perfect fudgy brownie. If you’re adding white chocolate chips, now’s the time to fold them in, too!

Bake to perfection

Pour the batter into your prepared pan, spreading it out evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs—if it&#8217;s still wet, give it a few more minutes. But remember, we want fudgy, not dry!

Cool, drizzle, and enjoy

Let the brownies cool completely in the pan before cutting. If you’re adding melted white chocolate on top, drizzle it on once the brownies are cool, let it set, and then slice them up.

A soft, moist red velvet cake made from scratch with a tender crumb, subtle cocoa flavor, and smooth cream cheese frosting. It&#039;s a crowd favorite for a reason!

Moist and Easy Red Velvet Cake with Cream Cheese Frosting

(280 grams) cake flour

tbsp (10 grams) unsweetened cocoa powder

½ tsp baking soda

1½ tsp baking powder

(170) salted butter (softened to room temperature)

(350 grams) granulated white sugar

vegetable oil

eggs (at room temperature)

egg white (at room temperature)

tbsp red gel food coloring (adjust as needed for vibrant red)

tsp white vinegar

vanilla bean paste

(180 grams) buttermilk (room temperature)

(120 grams) brewed hot coffee (or hot water)

(454 grams) full-fat brick cream cheese (softened

(170 grams) salted butter (softened to room temperature)

(480 grams) powdered sugar

Preheat

Preheat your oven to 350°F (177°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.

Whisk

In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and cocoa powder until well combined and lump-free. Set aside.

Beat

In the bowl of a stand mixer, beat the butter and sugar together on medium speed until light and fluffy. Add the oil and continue mixing until fully incorporated, about 2-3 minutes.

Add the eggs one at a time, followed by the egg white, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is fully combined.

Mix in the vanilla extract, vinegar, and red food coloring. Adjust the food coloring to achieve your desired shade of red.

Combine

With the mixer on low speed, alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, scraping down the sides of the bowl as needed. The batter should be smooth but not overmixed.

Gently mix

Gently mix in the brewed coffee until just combined. Avoid overmixing.

Divide

Evenly divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Using a handheld or stand mixer paddle attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy.

Scrape

Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed.

Mix in the vanilla extract, and a pinch of salt.

If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny.

Spread

Spread the frosting generously over your cooled cake! Enjoy!

For the Cream Cheese Frosting:

So good! Made this into a sheet cake and it was amazing! Thank for a tried and true recipe!

Made this cake &amp; a couple red velvet parfaits with this recipe. 20/10

this recipe was a hit for my uncles engagement party. everybody loved it and i received many compliment. its now my go to recipe whenever i need to bake a cake 💖

I LOVE ALL OF YOUR RECIPES! They are the best! I tweaked a few things for me but, they are amazing.. So are YOU!! 😍😍😍🤩🤩🤩!!!

Amazing!!!!!! Saw you the first time on Netflix. Tried this recipe and told myself I was swapping the oil out with sour cream. I forgot to use either and worried the cake wouldn’t be moist. I am floored by the taste and moisture even without the oil! Absolutely the best recipe I’ve come across baking any cake from scratch. I appreciate your kindness in sharing the recipe. Wishing you continued success!

I would like to use this recipe for cupcakes. Are there any adjustments needed for cupcakes? Thank you so much for sharing. Love, love, love your recipes!!

I just started self learning how to bake cakes and do two tier cakes. I am having issues make cake crisping smooth and suggestions.

No. Lies. Told. Here!!! This cake is moist even after sitting in the fridge over night!! And the taste -- outstanding. This is my new go to recipe for red velvet!! About to make it again!!!

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