- Cake Layer:
- 2 1/2 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 1/2 cups white sugar
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 tablespoons water
- Cheesecake Layer:
- 4 (8 ounce) packages cream cheese, softened
- 1 2/3 cups white sugar
- 1/4 cup cornstarch
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup heavy whipping cream
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
- Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
- Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
- While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
- Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.