
Probably falls under the category of a mortal sin
Oh yes, I did! I combined three of my most popular cakes into one. If there is indeed a hell, I just know there is a big fat red devil with his pitch fork poised, just waiting for me to drop in with this cake. It’s definitely a cross between heaven and hell. Heavenly to behold, sweet, moist and rich in the mouth. Hella hard to resist. Oh, I’m sure it’s off the charts in fat grams and calories, but who’s counting? I totally envision the angel and devil routine, each one perched on my shoulders and whispering in my ear. Devil -“Go ahead, eat it! No one is looking!” Angel – “Oh, my, all those calories! All that fat!” Devil – “Don’t listen to her. You can eat whatever you want. You deserve it.” Angel – “It does look delicious. Maybe just one eensy, teensy bite.” Devil – “Screw that! Eat it all. Now!” At this point I shake the Angel off my shoulder, give the Devil a conspiratory wink and devour that one way ticket to diet damnation with no remorse.
If you can’t tell by the picture, the bottom layer is Chocolate Buttermilk Cake, the center layer is, are you ready?, Vanilla Mascarpone Cheesecake (!)and the top layer is Red Velvet Cake. If that isn’t sinful enough, I frosted it all with Coconut Cream Cheese Frosting. Yeah, it’s even better than it sounds.
Wanna see how it’s assembled? OK, since you asked, here goes:
I baked a 9 inch Chocolate Buttermilk Cake, a 9 inch crustless Vanilla Mascarpone Cheesecake and a 9″ Red Velvet Cake. The cheese cake was baked the day before the other two cakes were made so it could get good and set up in the refrigerator.

Bottom Layer - Chocolate Buttermilk Cake
Here is the bottom chocolate layer with a thin layer of the frosting. Yeah, I do call that thin.

The center cheesecake layer
I unmolded the crustless cheesecake directly on top of the frosted chocolate layer. The parchment paper is still attached in this photo, that’s why the bottom (or top, here) of the cheesecake looks wrinkly. Don’t forget to remove the parchment before frosting the cheesecake layer. The only reason I mention this is I actually started frosting this after I snapped the photo and then stopped myself. Fortunetly it’s really easy to remove frosting from cheesecake when it has parchment on it! Yes, sometimes I am a dork.

Frosted cheesecake layer
Ok, so then I spread a layer of frosting on top of the cheesecake layer, after first removing the parchment paper! This was the first time I had ever frosted a cheesecake and it glided on there smooth as proverbial silk.

Last but not least, the top layer, Red Velvet
I placed the Red Velvet layer on top and then frosted the whole, beautiful creation. By the way, I leveled both of the cake layers with a serrated knife before frosting, duh.

Here's the finished product
I made the executive decision not to do my usual piping top and bottom borders. The true attraction of this cake is on the inside.

Is the devil whispering in your ear yet?
I wish the Red Velvet cake crumbs didn’t get drug across the cheesecake layer. I used a sharp hot knife and cleaned it between cuts, but I still got crumb dregs. Well, this was just an inspiration I came up with and thought I drive it around the block a few times until I come up the perfect rendition of this cake. Not bad for a proto type, though, eh?
So, what do you reckon, am I going to hell, or what?
ps: We did not eat this whole cake ourselves. Katie and I shared the piece that appears in the picture next to the whole cake. I sent almost half of the cake to work with Katie and I took almost the other half to my job. The photo at the beginning of this post was kept at our house, for us to enjoy and share with a couple of lucky people who came by that weekend.