Red Velvet Cheesecake Cake

To make the frosting:

When you’re ready to build the cake, make the frosting.

24. Add the cream cheese and butter to a large mixer bowl and beat until smooth.
25. Slowly add about half of the powdered sugar and beat until well combined and smooth.
26. Add the vanilla extract and mix until well combined.
27. Slowly add the remaining powdered sugar and beat until well combined and smooth.

To build the cake:

28. Use a large serrated knife to remove the domes from the top of the red velvet cakes.
29. Place the first layer of cake on a serving plate or a cardboard cake round.
30. Spread about 1 cup of frosting evenly on top of the cake layer.
31. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil, and place the cheesecake on top of the cake.
32. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
33. Frost the outside of the cake.

To decorate the cake:

34. Press white chocolate chips into the bottom of the cake, around the bottom edge.
35. Refrigerate the cake for about 20 minutes.
36. To make the red ganache, place the red candy melts in a small bowl
37. Heat the heavy whipping cream just until it begins to boil, then pour over the candy melts.
38. Allow it to sit for about a minute, the whisk to melt. If it isn’t completely melted (and it probably won’t be), heat it for another 20-30 seconds, and whisk until smooth.
39. Allow the ganache to cool until it thickens up a good bit, but is still pourable, then transfer to a squeeze bottle.
40. Drizzle the ganache around the edge of the cake.
41. Heat the remaining ganache (you can leave it in the bottle) for about 10 seconds to soften it up again, then pour it onto the top of the cake and quickly spread to the edges.
42. Allow the ganache to cool and firm, then pipe swirls of the frosting around the top edge of the cake. I used the Ateco 844 icing tip.
43. Add sprinkles, if desired.
44. Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. The cake is best for 2-3 days.