Red velvet cream cheese layer cake

Name: Red velvet — cream cheese layer cake
Yield: 20 slices (Ø 20 cm)
Ingredients: 520 g full-fat cream cheese; 295 g caster sugar; 295 g plain flour; 235 g icing sugar; 190 g butter; 160 g buttermilk; 4 pcs eggs; 150 g sunflower oil; 20 g cocoa powder

364kcal / slice

20 slices · 10.5 cm tall · 2.00 kg ?

How is this counted?

A slice is a wedge with about 16 cm² of top — a party slice about 2.5 cm wide at the rim.
Ø 20 cm tin → 314 cm² ÷ 16 = 20 {wslices}.
Height does not add slices, it makes each one heavier: 100 g and 364 kcal a slice here.
Each layer weighs area × thickness × its density; calories are that weight × kcal per 100 g, summed over all layers.

Sponge layers3

TinØ 20 cm

Guests20

moving this resizes the tin

Layers top first

Cream cheese frosting1.0 cm
Red velvet sponge2.5 cm
Cream cheese frosting1.0 cm
Red velvet sponge2.5 cm
Cream cheese frosting1.0 cm
Red velvet sponge2.5 cm

Shopping list

full-fat cream cheese520 g
caster sugar295 g
plain flour295 g
icing sugar235 g
butter190 g
buttermilk160 g
eggs4 eggs
sunflower oil150 g
cocoa powder20 g

How to make it Full recipe →

Red velvet sponge: Use gel colour and buttermilk; bake 30 min at 170 °C fan.
Cream cheese frosting: Beat the butter first, add cold cheese last; do not overmix.

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