Red Velvet Layered Cheesecake Lime Macarons Butterscotch Ganache April Showers Cake Baileys Frosting
This decadent recipe combines the richness of red velvet with the tanginess of cheesecake, complemented by lime macarons and a touch of Baileys frosting. Perfect for impressing guests!
Equipment
- 1 oven preheated
- 2 9-inch round cake pan greased
- 1 wire rack
Ingredients
Main ingredients
- 1 cup vegetable or canola oil 224g
- 2 large eggs room temperature (112g)
- 1 cup buttermilk room temperature (240g)
- 2 teaspoon vanilla extract or vanilla bean paste 6g
- 1 teaspoon white vinegar 4g
- 2 cups granulated sugar 400g
- 2 teaspoon unsweetened cocoa powder sifted (8g)
- 1 teaspoon fine salt 6g
- 1 teaspoon baking soda 6g
- ½ teaspoon baking powder 3g
- 1 cup unsalted butter room temp (226g)
- 1 cup full-fat cream cheese room temp (226g)
- 7 cups powdered sugar 904g
- ½ teaspoon fine salt 3g
- 1 tablespoon vanilla extract 12g
- extra packages cream cheese
- packages sweetened condensed milk for cheesecake layer
- fresh lemon juice for lime macarons
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a big bowl, whisk together oil, eggs, buttermilk, vanilla, and white vinegar until smooth. Add granulated sugar gradually, whisking till smooth.
- In another bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Combine with wet ingredients gradually until smooth.
- Pour batter evenly into greased pans and bake for 25-30 minutes. Aim for a toothpick to come out clean from the center.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare cheesecake layer and decorate with lime macarons, butterscotch ganache, and Baileys frosting.
Notes
Store leftover cake in an airtight container and refrigerate for longer keeping. Serve with a piping bag for Baileys frosting.