I first came across this cake – although, perhaps monster would be a better description? – at the Cheesecake Factory in Kansas City, Missouri.
Three of my closest girlfriends and I had spent the day driving (okay, I napped) to Kansas City, screaming our lungs out at Schlitterbahn Waterpark, and doing some pre-dinner shopping at the plaza. Basically, we were four really hungry girls on a mission: dessert first. As we started to peruse the cheesecake section of the menu, we came across a picture of this cake. I think I may have screamed.
The Cheesecake Factory’s version of this cake consists of two layers of their original cheesecake on top of two layers of red velvet cake . . . so I guess my cake is short one cheesecake layer. I would say sorry, but I can’t bring myself to apologize for this level of genius. Although, really, the genius belongs to Recipe Girl, who came up with a brilliant recipe for the cake.
I only modified this a tiny bit, substituting greek yogurt for sour cream (still delicious), and unsweetened applesauce for almost half of the oil. Props to my excellent baking buddy Lauren for noticing the monstrous amount of oil, prompting me to run to the fridge for my unsweetened applesauce stockpile.
Oh, also, if you happen to accidentally leave the eggs out of the cheesecake (not that this happened to me)? I have it on pretty good authority that it will still be delicious. But don’t try that at home!
Lauren and I actually made this cake for our friend Allen’s birthday (Happy Birthday, Allen!), and I think it was pretty well received. Not that it really mattered to us. We decided early on that birthdays are just an excuse to bake our favorite cakes, so . . . I didn’t even check if Allen liked red velvet cake. Sorry I’m not sorry.
Speaking of happy occasions, though, my friend Kat – the same one who toured Paris with me, and was on the Kansas City Cheesecake Factory trip – just got engaged yesterday! Congratulations!!!! So I think this cake is pretty much the best luck in the world. And who can say no to that?