Ingredients:
Cake:
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Method:
Set a rack in the middle of the oven and preheat 350 degrees. Grease the two 9-inch cake pans with soft butter and line with a disk of parchment paper on the bottom. It's okay for the paper to be slightly smaller than the botom of the pan, but if it is larger it may tear the side of the cake.

Beat eggs; add sugar.  Mix cocoa and food coloring. Add butter and egg mixture; mix well.  Sift together flour and salt.  Add to creamed mixture alternately with buttermilk.

Blend in vanilla.  In a small bowl, combine soda and vinegar and add to mixture.  Bake for 20 to 25 minutes, or until tests done.  Set aside to cool for 30 mins. Double wrap the cakes in plastic wrap, and store them in the fridge for 30 mins.

White Chocolate Cheesecake
2 oz white chocolate, chopped
16 oz cream cheese, at room temperature  2 packages
1/2 cup + 2 Tbsp sugar
1 tbsp flour
2 eggs at room temperature
1 tsp vanilla extract
1 tbsp heavy cream

Method:
Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper on the bottom.
Melt the white chocolate and set aside to cool slightly.

In a large bowl, using an electronic mixer, mix the cream cheese on low speed until creamy. add the sugar and mix slowly until smooth. on low speed, mix in the flour. turn off the mixer and scrape down the bowl and beater with a rubber spatula.

Add one egg at a time and mix until smooth. scrape down again. mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated.

Pour the batter into a parchment paper lined 9 inch spring form pan. Bake for about 30 minutes, or until the center is set when you shake the pan slightly. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling with the red velvet cake. I actually put my cheesecake in the fridge for 30 mins and then in the freezer for 15 mins more.

For Cream Cheese Frosting:
2 packages of cream cheese, room temperature
1 sticks of butter, at room temperature
2 tsp vanilla
3 cups of powdered sugar, plus more to taste

Method:
Combine all ingredients in a large mixing bowl and beat with an electronic mixer until well combined. Add more powdered sugar to taste, if a more sweet frosting is preferred. Refrigerate for 5 mins.

Ultimate Red Velvet Cake Cheesecake Recipe