Red Velvet Cheesecake Cake

If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan… you’ve probably ordered up the Red Velvet Cheesecake Cake. It’s kind of the most amazing thing ever… a red velvet layer-cake with a layers of cheesecake mixed in… topped with cream cheese icing.

Red Velvet Cheesecake Cake

Today, I’m reviewing Camilla Saulsbury’s cookbook: Piece of Cake. It’s a terrific book of one-bowl cake recipes- every kind you can imagine.

Since red velvet cake is featured on the cover of Camilla’s book, I thought I’d take that recipe and re-create the Red Velvet Cheesecake Cake from The Cheesecake Factory. A few other bloggers have attempted this cake too.  It starts with a half-recipe for classic cheesecake, baked in a water bath (details in the recipe below).  The red velvet cake is made in two 9-inch-rounds- made nice and flat and even on top with the aide of cake strips.

Red Velvet Cheesecake Cake

For ease of handling, the cheesecake layer is frozen. Then it’s sandwiched in-between the two cake layers. No frosting is needed in between layers.

Red Velvet Cheesecake Cake

First things first- you apply a crumb-coat of the cream cheese frosting. The crumb-coat is a very thin layer of frosting that you spread on all around the cake. There is an absolutely fabulous video on how to apply a crumb-coat HERE. After the crumb-coating, you’ll refrigerate the cake for about 30 minutes to set the crumb layer.

Red Velvet Cheesecake Cake

Next, you can add the rest of the frosting. Start with a generous scoop of frosting on top.

Red Velvet Cheesecake Cake

Just spread it on, or pipe it on, or decorate it how you wish. The crumbs are all tucked away in the crumb-coat layer, so you shouldn’t have any red crumbs floating around in your next layer of frosting.   There is another fabulous video showing how to apply a smooth layer of frosting to a cake HERE.

Red Velvet Cheesecake Cake

See?  A nice, smooth layer of frosting without any red crumbs.

Red Velvet Cheesecake Cake

Add some decor to the top– piped on frosting or shaved white chocolate, as I added here.  To shave the white chocolate, I microwaved a thick chunk of white chocolate for about 20 seconds to soften it up a bit, then used a potato peeler to shave/curl some decorative pieces.  Then I just gently placed them on top of the cake.

Red Velvet Cheesecake Cake

The thought of that red velvet inside was too much to bear… I couldn’t wait to cut into this baby!!

Red Velvet Cheesecake Cake

The cake- one of Camilla’s one-bowl creations- turned out super moist and perfect.

Red Velvet Cheesecake Cake

The cheesecake layer softens up and is perfect and velvety in the center.  It’s almost like a giant interior layer of frosting, except that when you bite into it you realize that it’s CHEESECAKE instead.  I don’t know if I’ve ever professed my love for cheesecake before, but for me it’s up there in my top 10 favorite desserts (along with Red Velvet Cake)… so this dessert is like the perfect thing for me.  If you live in my neighborhood, please come over and get a slice of this out of my refrigerator.  It’s been calling my name over and over again and it’s too terribly hard to resist!

Lots of folks buy those boxed cake mixes because they don’t want to bother with the mess of trying to make a cake homemade.  Saulsbury’s cake recipes are all ONE BOWL recipes… this means no mixing things in separate bowls and  no sifting.  Her recipes do not call for any fancy flours and you will not need a heavy-duty stand mixer.

A sneak peek at a few of the cake recipes within this book:  
For traditionalists:  Perfect Chocolate Bundt, Classic Vanilla Pound Cake, New York Style Crumb Cake
For Trendsetters:  Salted Caramel, Peanut & Chocolate Upside-Down Cake, Polenta Cake with Anise & Honey, 5-Spice Mandarin Orange Cake
For Grown Ups: Tennessee Whiskey Cake, Champagne Pound Cake, Gingerbread Cake with Orange-Mascarpone Cream
For Little Ones: Cinnamon Graham Cracker Snack Cake, Strawberry- Peanut Butter Crumb Cake, Snickerdoodle Bundt
For Hedonists: Caramel Cinnamon Roll Bundt, Chocolate Texas Sheet Cake, Hot Fudge Brownie Cake
For the Health Conscious: Whacky Whole Wheat Banana Cake, Mixed Berry Spoon Cake, Whole Wheat Carrot Bundt

Saulsbury also includes recipes for homemade Vegan and Gluten Free cake mix.  And all of her measurements include metric as well as standard (a world-friendly baking book).  With 5-star reviews on Amazon, this is definitely a cookbook to have on your cookbook shelf!

There was originally a giveaway for this book, and now it is now closed!  

Print Print Recipe

Red Velvet Cheesecake Cake

Yield: 12 to 14 servings

Prep Time: 1 hr + cooling and chill times

Cook Time: 1 hr, 15 min

This recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.

Ingredients:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions:

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

Tips:

*For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.

Source: RecipeGirl.com (cake & frosting portions of the recipe from Piece of Cake, inspired by the red velvet cheesecake from The Cheesecake Factory and by a version of this cake made by Erin's Food Files )


Disclosure:  I was given a copy of the Piece of Cake cookbook for review purposes.  I was not compensated to write this post and all opinions shared are my own.

Leave a Comment




532 Responses to “Red Velvet Cheesecake Cake”

  1. 1

    judy — November 28, 2011 @ 3:14 AM

    looks like a great book! My favorite cake Is Chocolate cake with chocolate frosting!

  2. 2

    Lauren at Keep It Sweet — November 28, 2011 @ 3:15 AM

    I think this needs to happen in my kitchen immediately! The only problem is, I’d probably eat the whole thing… it sounds amazing!

  3. 3

    Averie @ Love Veggies and Yoga — November 28, 2011 @ 3:17 AM

    Wow this is an amazing!!! look cake, Lori! Holy moly you outdid yourself. It’s just PERFECT!

    One-bowl cake recipes are right up my alley!

    Fave kind of cake…choc or vanilla but must have a THICK frosting layer :)

  4. 4

    jessica lynn — November 28, 2011 @ 3:30 AM

    That cookbook looks simply amazing as does the cheesecake cake. I need both of those in my life!

    My favorite kind of cake is red velvet. I love the faint hint of chocolate coupled with the vibrant shade of red. Love, love, love!

  5. 5

    Kathryn — November 28, 2011 @ 3:54 AM

    Oh wow, this looks amazing! A combination of that cake and the cheesecake layer sounds just wonderful.

  6. 6

    Wendy Zachariewicz — November 28, 2011 @ 4:12 AM

    My favorite cake is Snickerdoodle. It always reminds me of the holidays.

  7. 7

    Bethany — November 28, 2011 @ 4:17 AM

    I love new cookbooks! My favorite kind of cakes are Red Velvet, Gingerbread, and and Chocolate combined with fruit like raspberries or cherries! :)

  8. 8

    Katrina — November 28, 2011 @ 4:25 AM

    What. A. Cake. Beautiful!

  9. 9

    Jillian @ DNA and Dessert — November 28, 2011 @ 4:50 AM

    I am a total sucker for carrot cake.

  10. 10

    Mellisa W — November 28, 2011 @ 5:00 AM

    Cold chocolate cake! Thanks!

  11. 11

    Danielle D. — November 28, 2011 @ 5:10 AM

    This looks fabulous! I love chocolate cake with minty chocolate icing, or cream cheese.

  12. 12

    April V — November 28, 2011 @ 5:34 AM

    Mine is german chocolate!! I love the icing!!

  13. 13

    Julie @ Table for Two — November 28, 2011 @ 5:39 AM

    Oh Lori, you know the way to my heart. Hands down, red velvet is my FAVORITE. If a cupcake place has it, I won’t look or consider another flavor choice. I already know what my wedding cake is going to be (can you guess?) haha..this is awesome. I would love to make this someday but I doubt mine will come out looking as beautiful as yours! Wow, wish I lived closer to you to grab a slice! ;)

  14. 14

    Debra L. — November 28, 2011 @ 5:45 AM

    Wow cake & cheesecake. My favorite cake is a vanilla cake.

  15. 15

    Dana — November 28, 2011 @ 6:09 AM

    My favorite cake is pound cake! But then, just about any cake will do.

  16. 16

    Sara — November 28, 2011 @ 6:11 AM

    I love devil’s food!

  17. 17

    Cookbook Queen — November 28, 2011 @ 6:17 AM

    I looove chocolate sheet cake. Cold. I don’t know why, but cold chocolate cake is my favorite!!

    I’m an hour south of Bentonville…we are all about Sams and Walmart here!!

  18. 18

    Jody — November 28, 2011 @ 6:21 AM

    This looks like a great cookbook. I love to bake and doing it all in one bowl is an added plus. My favorite cake is German Chocolate cake with coconut/pecan frosting!

  19. 19

    Maria — November 28, 2011 @ 6:33 AM

    Wow, that is a cake! Just beautiful!

  20. 20

    Georgie — November 28, 2011 @ 6:43 AM

    Dear Lord, that looks incredibly amazingly good. It’s a great job and beautiful photo and illustration.

  21. 21

    MartyW — November 28, 2011 @ 6:46 AM

    Gorgeous cake. I made the Cheesecake Factory Red Velvet Cheesecake once from a recipe I found online. I agree, it’s amazing. The one I used had a no-bake cream cheese layer (perfect for me since they tend to crack on me), just let it set and then layer the red velvet. Such a beautiful cake for Christmas! My favorite cake is RUM CAKE!

  22. 22

    SharonMarie — November 28, 2011 @ 6:54 AM

    Wow the red velvet cake is beautiful and would make a great addition to a Christmas Buffet table! I have to say German Chocolate with Caramel pecan frosting is my favorite!

  23. 23

    Lauren — November 28, 2011 @ 6:57 AM

    Gorgeous! So beautiful for a holiday table!

  24. 24

    Winnie — November 28, 2011 @ 6:58 AM

    Wow…this cake is stunning! I’m a purist, so my favorite cake is either white cake with white frosting, or Devil’s Food Cake :)

  25. 25

    Katie — November 28, 2011 @ 6:59 AM

    My favorite cake is carrot cake! Mmmmm.

  26. 26

    Leslie — November 28, 2011 @ 7:00 AM

    My favorite cake is my grandmothers chocolate “ice box” cake…it’s so amazing

  27. 27

    Courtney — November 28, 2011 @ 7:04 AM

    I’m a purist. I like plain white cake.

  28. 28

    Joanna — November 28, 2011 @ 7:05 AM

    I love chocolate cake

  29. 29

    CathyWMDA — November 28, 2011 @ 7:07 AM

    Your red velvet looks incredible. I have 2 favorites: carrot and German chocolate.

  30. 30

    Daryl — November 28, 2011 @ 7:18 AM

    This cake is a little rich for my taste. I prefer something a bit simpler such as chocolate cake

  31. 31

    Jenny — November 28, 2011 @ 7:20 AM

    I love almost any cake! But chocolate cake is prob my favorite. ;)

  32. 32

    LindsayL. — November 28, 2011 @ 7:21 AM

    I love caramel cake :)

  33. 33

    Sandra M. — November 28, 2011 @ 7:25 AM

    Wow, that cake looks amazing! … it contains 2 of my most favorite cakes … red velvet and cheesecake!

  34. 34

    Julie H — November 28, 2011 @ 7:25 AM

    I love a good chocolate cake.

  35. 35

    Patti W — November 28, 2011 @ 7:25 AM

    My favorite cake is snickerdoodle cake with cinnamon buttercream frosting.

  36. 36

    Rachel @ Baked by Rachel — November 28, 2011 @ 7:30 AM

    My fav cake is spice cake too!!! I don’t hear that very often – so neat :) Your cheesecake cake turned out beautiful! Funny as I was just searching the other day for red velvet cheesecake ideas.

  37. 37

    Keri — November 28, 2011 @ 7:31 AM

    You had me at red velvet — this cake is lovely and your interpretation looks divine!

  38. 38

    carly {carlyklock} — November 28, 2011 @ 7:32 AM

    gorgeous! every time i see a red velvet cake it makes me think of the armadillo cake from steel magnolias.

    this one’s much prettier. ;)

  39. 39

    Zoë François — November 28, 2011 @ 7:41 AM

    Your cake is gorgeous and what a crazy, wonderful idea to combine the two! Love it!

    Cheers, Zoë

  40. 40

    Jen — November 28, 2011 @ 7:46 AM

    Mmmm that looks yummy! One of my favorite cakes is chocolate cake with brown sugar icing!

  41. 41

    Judith — November 28, 2011 @ 7:48 AM

    My favorite cake is my grandmother’s chocolate wacky cake with a broiled coconut frosting.

  42. 42

    Cookin' Canuck — November 28, 2011 @ 7:50 AM

    Oh my! That is a thing of beauty. What a fun cake for the holidays (and birthdays…and Wednesdays…)

  43. 43

    Julia Pichette — November 28, 2011 @ 7:52 AM

    Looks like a great book! That cake is great for the upcoming holiday’s. My favorite cake is a Lemon Cake.

  44. 44

    Louise — November 28, 2011 @ 7:59 AM

    I’d love to win the book! My favorite cake is a chocolate bundt cake I make with a Matcha Green tea swirl <3

  45. 45

    Liz — November 28, 2011 @ 8:03 AM

    Red Velvet of course!

  46. 46

    KJ in IA — November 28, 2011 @ 8:13 AM

    I love pumpkin cheesecake. I think that fact that I can’t get it year-round makes it that much better :)

  47. 47

    Carole Resnick — November 28, 2011 @ 8:18 AM

    Like you my favorite cake is spice. But, Red Velvet runs a close second.

    Since I already have a copy of this I would donate this copy to my local library so lots of folks can enjoy it.

  48. 48

    Rachel @ Not Rachael Ray — November 28, 2011 @ 8:21 AM

    GORGEOUS! Can’t wait to try this! I already have the book so leave me out of the drawing!

  49. 49

    Annie — November 28, 2011 @ 8:22 AM

    It’s a tie between red velvet cake and just good, ol’ plain vanilla cake! Both are delicious!

  50. 50

    Sonnie — November 28, 2011 @ 8:35 AM

    My favorite cake is a good ole’ Southern chocolate sheet cake.

  51. 51

    Courteney — November 28, 2011 @ 8:37 AM

    This looks amazing, and you’re so right – this is totally what I order every single time I go to the Cheesecake Factory. Even so, my favorite cake is still spice cake with maple frosting :)

  52. 52

    Lisa Yakovich — November 28, 2011 @ 8:49 AM

    Does cheesecake count as cake? If so, then that is my fav. :) After that, I’d have to say vanilla cake with vanilla frosting..mmmmm.

  53. 53

    Tara @ Chip Chip Hooray — November 28, 2011 @ 8:53 AM

    I have been freaking out ever since you started posting pictures of this project on Instagram–it is my faaaavorite cake selection at the Cheesecake Factory. Hands down!

    If I had to pick a favorite cake flavor, it’d either be red velvet (also a reason why I’m in love with this particular cheesecake) or a good old-fashioned yellow cake with chocolate buttercream frosting. :)

  54. 54

    Ginny — November 28, 2011 @ 8:54 AM

    I’m an equal opportunity cake lover – I don’t think I can pick a favorite! I suppose, though, that one of the best I have ever made was Shawnda’s chocolate overdose cake from Confections of a Foodie Bride. Holy cow. Amazing.

  55. 55

    Vanessa — November 28, 2011 @ 8:57 AM

    In Puerto Rico they make a brandy soaked cake with an amazing sugar based frosting. It’s by far my favorite type of cake. I’m dying to learn how to make it myself.

  56. 56

    Becki's Whole Life — November 28, 2011 @ 9:07 AM

    This cake sounds amazing and would be a great choice for my daughter’s birthday next week. Love the cheesecake layer. My favorite cake would probably be coconut.

  57. 57

    Erin @ The Speckled Palate — November 28, 2011 @ 9:09 AM

    My goodness, this sounds FANTASTIC! Might have to whip this up – or something similar – for my family during the Christmas holiday.

    Thanks for sharing!

    Erin

  58. 58

    Bri Johnson — November 28, 2011 @ 9:34 AM

    I love lemon bundt cake! This cake looks delish, I’m gonna have to try it!

  59. 59

    Emily380 — November 28, 2011 @ 9:49 AM

    My favorite cake is carrot cake. It’s so craggy and moist & I can’t resist cream cheese icing. Red velvet is a close second though (it was even my wedding cake).

  60. 60

    jenica haug — November 28, 2011 @ 10:27 AM

    i love chocolate with chocolate frosting! :)

  61. 61

    Maia — November 28, 2011 @ 10:42 AM

    Genius. Traditional red velvet frosting uses cream cheese, as does cheesecake… how is “cheesecake red velvet cake” not common practice? The combination has practically been spelled out for us!

  62. 62

    Marla — November 28, 2011 @ 11:03 AM

    My favorite cake is carrot….no wait, maybe it’s a really rich, fudgy chocolate….or maybe it’s white with fluffy white frosting. I just can’t pick a favorite!

  63. 63

    Anna P — November 28, 2011 @ 11:04 AM

    My favorite cake is a black forest cake… Fudgy layers of chocolate cake, a nice cherry layer in between with a touch of chocolate frosting on the sides and top… Mmm, yummy.

  64. 64

    Deborah — November 28, 2011 @ 11:09 AM

    Your cake turned out beautiful! I still crave this cake, and it’s been months since I made it! I don’t know if I’d be able to choose just one favorite cake flavor, but red velvet is defninitely up there!

  65. 65

    Veronica @ Café con Leche — November 28, 2011 @ 11:33 AM

    mMm this cookbook looks amazing!! I would say definitely Red Velvet!! :)

  66. 66

    Traci Canfield — November 28, 2011 @ 11:33 AM

    I love chocolate cake. But your cake looks amazing.

  67. 67

    Jessica — November 28, 2011 @ 11:45 AM

    Oh how I wish I lived in your neighborhood right about now! My favorite cake is carrot cake with cream cheese icing. Delish!

  68. 68

    Marie — November 28, 2011 @ 11:50 AM

    I will be making this recipe. Though my I am a sucker for a German Chocolate Cake any day.

  69. 69

    Pam Jordan — November 28, 2011 @ 12:02 PM

    Mine is a black forest cake! My daughters like red velvet..this would be a great surprise for them at Christmas!!

  70. 70

    Robin G — November 28, 2011 @ 12:08 PM

    Chocolate cake with white icing!

  71. 71

    Lisa — November 28, 2011 @ 12:23 PM

    I’m definitely making this for my brother-in-law and sister as a Christmas gift. It combines their favorite cakes!
    As for my favorite cake, it would have to be Devil’s Food Cheesecake from Junior’s in NY. Sooooo good!

  72. 72

    Kari — November 28, 2011 @ 12:30 PM

    Banana cake with whipped cream frosting. It was always a birthday favorite growing up and now I make it for my daughter.

  73. 73

    Jennifer — November 28, 2011 @ 12:37 PM

    My favorites would be a plain white cake (because I can dress it up any way) or a chocolate cake.

  74. 74

    Erin — November 28, 2011 @ 12:48 PM

    Pure gorgeousness!

  75. 75

    Erin — November 28, 2011 @ 12:49 PM

    My favorite cake is funfetti with cream cheese frosting

  76. 76

    Eliana — November 28, 2011 @ 12:52 PM

    Oh Lori – your version of this looks way better than the one at the Cheesecake Factory. Thanks to you, this may now be my new favorite cake.

  77. 77

    Arlene — November 28, 2011 @ 1:04 PM

    Carrot Cake…!!!

  78. 78

    April — November 28, 2011 @ 1:17 PM

    My favorite cake is a cinnamon cream cheese pound cake with a caramel pecan sauce. Yummy!

  79. 79

    Sarah — November 28, 2011 @ 1:42 PM

    My all time favorite cake is poor man’s cake. It was my grandfather’s special recipe and we always ate it with Cool whip.

    An updated favorite of mine is dark chocolate cake with caramel and cannoli filling.

    I can’t wait to try this red velvet cake it looks amazing!!

  80. 80

    Kim Buck — November 28, 2011 @ 1:46 PM

    I also love spice cake the best!

  81. 81

    Claire — November 28, 2011 @ 2:03 PM

    My favorite kind of cake is a flourless chocolate cake. This red velvet cheesecake might be a new winner, though!

  82. 82

    ashley morris — November 28, 2011 @ 2:49 PM

    my favorite cake is classic cheesecake!

  83. 83

    Cat Davis - Food Family Finds — November 28, 2011 @ 3:14 PM

    Oh my word … that looks like heaven! My favorite cake is a very simple vanilla with vanilla buttercream and lots of vanilla bean seeds throughout. I kinda love vanilla. lll

  84. 84

    Heather | Farmgirl Gourmet — November 28, 2011 @ 3:15 PM

    YUMMMMM Lori. This sounds fantastic! I love red velvet and cheesecake independently of one another…so why not together? Bookmarking! Thanks for sharing!

    Heather

  85. 85

    Bianca — November 28, 2011 @ 3:28 PM

    I love coconut cake!

  86. 86

    Beth L — November 28, 2011 @ 3:30 PM

    Carrot cake.

  87. 87

    Cara — November 28, 2011 @ 3:44 PM

    chocolate!

  88. 88

    Brooke — November 28, 2011 @ 3:44 PM

    Carrot Cake has always been my favorite, but I love a good red velvet too, so I will certainly be trying this recipe! THANKS!

  89. 89

    Dee — November 28, 2011 @ 3:44 PM

    I love, love, love all flavors of cake, but my fav is Black Forest. The cherry & chocolate combo is soooo yummy!

  90. 90

    Amy — November 28, 2011 @ 3:46 PM

    I love coconut cake. My aunt makes the best!

  91. 91

    Peabody — November 28, 2011 @ 3:50 PM

    Serious heaven right there is what that is! Holy Yum!

  92. 92

    Renee — November 28, 2011 @ 4:06 PM

    My favorite cake is carrot cake!

  93. 93

    MistressKristin — November 28, 2011 @ 4:19 PM

    I love a good spicy carrot cake!

  94. 94

    Lyndsay — November 28, 2011 @ 4:42 PM

    Carrot cake with cream cheese icing!

  95. 95

    Molly — November 28, 2011 @ 4:43 PM

    I love almond wedding cake. I can not get enough of it. MMmmm.

  96. 96

    Taylor — November 28, 2011 @ 4:56 PM

    Chocolate with peanut-butter icing!

  97. 97

    Darcy Spiekhout — November 28, 2011 @ 5:14 PM

    I love German Chocolate Cake with Coconut Pecan Frosting the best!

  98. 98

    patintx — November 28, 2011 @ 5:17 PM

    Red Velvet with cooked frosting……the REAL Southern one!

  99. 99

    Rachel — November 28, 2011 @ 5:17 PM

    love your photos! not trying to be cheesy- but my favorite is red velvet cake! my mom still makes one every year for my birthday. :)

  100. 100

    Kimi — November 28, 2011 @ 5:19 PM

    My favorite is carrot cake

  101. 101

    Kris M — November 28, 2011 @ 5:28 PM

    My favorite cake is any kind of cheesecake. This red velvet cheesecake cake looks fantastic!

  102. 102

    Vicki — November 28, 2011 @ 5:33 PM

    I love cake so I’m not all that particular but if I was faced with a decision I would always go for the chocolate with chocolate frosting. My mother-in-law’s red velvet is a close second. Yummo!!!

  103. 103

    Susan — November 28, 2011 @ 5:42 PM

    German chocolate cake is definitely my favorite :)

  104. 104

    Meghan — November 28, 2011 @ 5:46 PM

    My favorite cake is devils food cake!

  105. 105

    vballer — November 28, 2011 @ 6:11 PM

    chocolate cake filled with chocolate ganache/truffle filling
    & frosted with ganache.
    i <3 chocolate! =D

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    Julia Davenport — November 28, 2011 @ 6:20 PM

    oh wow. this book looks amazing. I would have to make one for my brother- Red Velvet is his favorite! I would LOVE to win this recipe book!!! my favorite cake has got to be Chocolate Pound Cake!

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    vicki — November 28, 2011 @ 6:25 PM

    Lemon cake with lemon curd filling frosted with lemon buttercream! Heaven

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    Sue Blake — November 28, 2011 @ 6:37 PM

    Yellow cake with chocolate buttercream frosting is my favorite kind of cake.

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    MommaMac — November 28, 2011 @ 6:41 PM

    I think German Chocolate Cake is my favorite. The frosting is the BEST!

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    mary beth — November 28, 2011 @ 6:42 PM

    Well, first I was going to say carrot cake, then I changed my mind to rich homemade wedding cake (white), oh and now you’ve gone and posted this recipe and I think I may have to stop with Red Velvet Cheesecake Cake! I can feel myself getting fat just reading about it! Thanks!

  111. 111

    Julie Buckner — November 28, 2011 @ 6:44 PM

    Carrot cake cheesecake!

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    Amy — November 28, 2011 @ 7:09 PM

    carrot cake with thick cream cheese frosting!

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    Sarah Tryon — November 28, 2011 @ 7:20 PM

    I am not really a cake fan, my husband however LOVES carrot cake…which is odd because he can’t stand cooked carrots! Thanks for the giveaway chance!

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    Lori @ The Kitchen Whisperer — November 28, 2011 @ 7:27 PM

    First off… unbelievable photograph.
    Second… AMAZING details on how you created it!

    Hands down favorite cake is Vanilla bean cake with a 3 layers of filling: a layer of chocolate mousse, another with a raspberry filling and the last with ganache. The outside of the cake is then iced with Italian buttercream.

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    Laura — November 28, 2011 @ 7:31 PM

    Red velvet cake and rich dark chocolate cake are tied at the top of my favorites. Adding cheesecake to the red velvety may just put this one ahead. Even with the stomach flu I’m thinking it would be worth the drive from Pasadena to get a slice! Amazing! This is on the list for Christmas desserts.

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    Jenn (Cookies Cupcakes Cardio) — November 28, 2011 @ 7:32 PM

    This sounds amazing and I am adding it to my MUST TRY list!! Perfect Christmas holiday cake for the family.

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    Jamie — November 28, 2011 @ 7:45 PM

    Wow…that looks AMAZING!!! I could only hope to make something that good looking!

    My favorite type of cake…hmm…I’ll say carrot!

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    Vanessa — November 28, 2011 @ 8:03 PM

    This is the second time I’ve heard about this book. I may have to add it to my wish list. My favorite cake is German chocolate with Angel food cake a close second.

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    Lyn Fernandes — November 28, 2011 @ 8:07 PM

    My favourite is Black Forest cake !! so delicious !

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    Karen — November 28, 2011 @ 8:32 PM

    I love coconut cake!

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    Liz — November 28, 2011 @ 8:41 PM

    Fantastic book- my favorite cake is coconut pound cake!!!

  122. 122

    Liz — November 28, 2011 @ 8:41 PM

    Fantastic book- my favorite cake is coconut pound cake!!!

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    Jachel — November 28, 2011 @ 8:42 PM

    While I love tangerine cake, there’s a special guilty pleasure for yellow box cake with store bought frosting.

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    The Americaine — November 28, 2011 @ 8:43 PM

    I don’t really understand red velvet cake. To me it’s always been a weak, oddly colored chocolate cake. But shove some cheesecake in there and I just may eat an entire cake! And I must say that the dark red of this cake makes it much more alluring than other lighter one’s I’ve seen that caused me to question the chocolate-y-ness of them.

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    Andrea S. — November 28, 2011 @ 8:43 PM

    Wow, that cake looks amazing!! My favorite cake is German Chocolate Cake. . . my mom bakes me one each year for my birthday!!

  126. 126

    Marilyn — November 28, 2011 @ 8:54 PM

    This cake looks soooo good! My favorite type of cake is cheesecake, and I can’t wait to try this recipe!

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    Nalini — November 28, 2011 @ 9:32 PM

    This has got to be a heavenly combination!
    My favorite cake is the carrot spice cake with cream cheese frosting :D

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    Beka — November 28, 2011 @ 9:34 PM

    My favorite kind of cake is almond cake with almond buttercream frosting! (Just follow a regular yellow cake recipe, but instead of 1 1/2 tsp vanilla, do 1 tsp vanilla and 1/2 tsp almond extract) It tastes so much like marzipan.

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    Lily N — November 28, 2011 @ 10:15 PM

    My favorite is German Chocolate cake :D

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    Lori B. — November 28, 2011 @ 11:44 PM

    My favorite is chocolate cake with peanut butter frosting. Yum!

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    jhilmildsaha — November 29, 2011 @ 12:06 AM

    Wow,this is amazing…

  132. 132

    Mynda — November 29, 2011 @ 12:06 AM

    Carrot Cake is my favorite … but that Red Velvet Cheesecake Cake may be on the Christmas dessert table! 8-)

  133. 133

    Suzanne B — November 29, 2011 @ 12:08 AM

    Chocolate cake with white buttercream for me!

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    Sandy @Southwestgirl — November 29, 2011 @ 12:44 AM

    Wow! This looks amazing. I have a Red Velvet Cake recipe that is a family “heirloom”
    I’d love to use it with your cheesecake… I’m thinking Christmas.
    You have done a really fantastic job.

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    grace — November 29, 2011 @ 1:06 AM

    this is so very impressive, lori! if i had to name a favorite cake today, at this moment, i’d say apple cake with caramel frosting. swoooon.

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    Gail H. — November 29, 2011 @ 2:43 AM

    My favorite is chocolate, chocolate, chocolate…but this cake looks like I may be able to win the next Bake-off at work!

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    melinda — November 29, 2011 @ 2:59 AM

    my fave cake is mu mom’s vanilla cake with buttercream frosting with grated cheese on top, it’s the perfect combination and the taste is just sublime, i’m drooling as i wrote this, hehehe

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    POSTI4 — November 29, 2011 @ 3:46 AM

    Wow! That is one amazing cake!

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    Wendy Sejour — November 29, 2011 @ 3:59 AM

    Favorite cake is Chocolate Covered Cherry Cake. Super easy and delicious!

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    Val Griffith — November 29, 2011 @ 4:01 AM

    Fig cake at the moment.

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    Mary Anne Perlmutter — November 29, 2011 @ 4:02 AM

    This is a cake that I plan to make for the Holidays. My favorite cake is Lemonade cake. I would so love this book. It is time for me to stop using the box mixes.

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    Carol @ Just a Little Something — November 29, 2011 @ 4:07 AM

    Amazing Cake! Love, love, love good cake books and this one might just help me to completely break away from box cakes. As it is now I add a whole WASC cake to a box anyway..

  143. 143

    Donna C — November 29, 2011 @ 4:23 AM

    A layer of cheesecake can only improve any other cake creation!

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    Dianne Nanney — November 29, 2011 @ 4:33 AM

    sour cream poundcake: plain, toasted,topped with fruit, or pour chocolate glaze over it! versatile & ALL yummy!

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    giovanna — November 29, 2011 @ 4:35 AM

    Red velvet cake is my favorite. I tried your cupcake recipe and my family doesn’t even wait for me to frost them. I am definitely trying this one looks to delicious to not to. Going to the supermarket right after work :).

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    tyrone — November 29, 2011 @ 4:40 AM

    carrot cake w/ pineapple and raisins is my favorite cake of all time… it’s ok with the raisins but the raisins send it over the top for me..

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    Tracey — November 29, 2011 @ 4:56 AM

    I have printed the recipe and can’t wait to make this cake. Perfect for the holidays! My favorite cake is Angel food cake with fresh strawberries on it. Yummy! Although there truly are a lot of good cakes out there! Happy holidays and thank you for this recipe!

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    lynette — November 29, 2011 @ 5:15 AM

    Honestly, never met a cake I didn’t love! I am going to make this cake for the holidays and my M-I-L’s birthday, just hope I can make it look as perfect as Lori’s.

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    Lynn P — November 29, 2011 @ 5:21 AM

    That looks really good. One of my favorite cakes is carrot cake and that is what we had at our wedding with cream cheese icing. Cake is something I really like, but not with whipped cream icing…uh why bother? Anyways, I have always and will always love white cake with really yummy butter cream icing. Just boring maybe, but it is always yummy and goes with everything!

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    Doreen McEvoy — November 29, 2011 @ 5:21 AM

    My favorite cake is Pineapple Upside Down Cake,,with German Chocolate not far behind!

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    Mary Ann — November 29, 2011 @ 5:26 AM

    I can’t wait to try this recipe for Christmas dessert. My favorite cake is Pumpkin Spice. Thanks for the recipe.

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    Maria — November 29, 2011 @ 5:30 AM

    cake? cake? you name it I like it…but I have to say my favorite would have to be chocolate cake with dark chocolate ganache frosting…

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    Kara — November 29, 2011 @ 5:31 AM

    My favorite kind of cake is double chocolate fudge. Costco sells the most decadent version, and Hershey’s Blackout Cake is pretty close. :)

  154. 154

    Bon — November 29, 2011 @ 5:38 AM

    Chocolate on chocolate…nuff said!

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    Kayz — November 29, 2011 @ 5:38 AM

    My favorite cake is a yellow cake with layers thinly sliced & filled with carmel frosting……oh my!!

  156. 156

    Brandi Gandy — November 29, 2011 @ 5:47 AM

    I love WEDDING CAKE! Yummmm!

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    sherri lynn @ life of a wife — November 29, 2011 @ 5:47 AM

    Wow this cake looks amazing! My favorite kind of cake is German chocolate cake. Yum!

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    Donna — November 29, 2011 @ 6:04 AM

    Dark Chocolate Cake cold is best with lemon as a second choice. Love your recipes!

  159. 159

    Barb — November 29, 2011 @ 6:08 AM

    Yummy…Thank you for sharing the cake recipe. My favorite cake is Tres Leche.

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    BECKY WILBURN — November 29, 2011 @ 6:18 AM

    I love texas sheet cake!

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    Diana — November 29, 2011 @ 6:23 AM

    This cake looks AWESOME!! I wish someone would make it for me and then take it away!! LOL….

    My favorite cake(s) would have to be white wedding cake with buttercream frosting, Texas cake, coconut cake, German Chocolate cake, and carrot/spice cake (w/o raisins)! Too hard to decide between them!..

    Hope I win this book!!!

  162. 162

    Lois Schmucker — November 29, 2011 @ 6:30 AM

    Wow! This cake looks so yummy and I am going to print off the recipe. I love red velvet cake!

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    Ashley@BakerByNature — November 29, 2011 @ 6:41 AM

    So I totally worked at the cheesecake factory throughout late teen years and when this red velvet variety came along, it thew my diet out the window – SO GOOD! This could be dangerous to make at home alone, but definitely book marking for when I visit my family at Christmas.

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    Erin — November 29, 2011 @ 6:50 AM

    My favorite is Dairy Queen blizzard cake – cookie dough and m&ms mixed together with extra frosting on top. MMM!

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    DayDreamBeliever — November 29, 2011 @ 6:59 AM

    Red Velvet cake has always been one of my favorites. Thanks for sharing your recipe. Just found your blog … definitely will be following. :)

  166. 166

    Rose — November 29, 2011 @ 7:06 AM

    My favorite cake is carrot cake.

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    foxyvee — November 29, 2011 @ 7:08 AM

    My most favorite cake has to be my grandmothers pinepple cake, that she frosts with brown sugar frosting, and tops with crushed pinepple. My mouth is watering just thinking about it….we only get it at christmas!!!

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    Rose Mary Mogan — November 29, 2011 @ 7:11 AM

    My favorite cake is the Carrot Cake with lots of nuts & raisins, and the Cream cheese frosting.

  169. 169

    Mary — November 29, 2011 @ 7:20 AM

    This look like a great book! My favorite cake Is Chocolate cake with chocolate frosting!

  170. 170

    Sonya — November 29, 2011 @ 7:21 AM

    I love a fudgy chocolate cake with fudgy chocolate frosting. I can’t stay away from it.

  171. 171

    Jenn — November 29, 2011 @ 7:29 AM

    It’s a toss up between coconut cake and carrot cake. I love them both! Don’t know if I could pick a favorite! :)

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    Suzy — November 29, 2011 @ 7:37 AM

    White cake, fudge frosting. It doesn’t get any better than that!

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    Kristine T — November 29, 2011 @ 7:41 AM

    Just had to let you know that tomorrow is my birthday and I am making this cake for myself!! I can’t resist it! My favorite cake is a rich chocolate cake with raspberry buttercream and ganache in the layers topped with chocolate frosting.

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    Martha T — November 29, 2011 @ 7:43 AM

    I’m not crazy about red velvet, but cake and cheesecake and cream cheese icing … this may become my favorite soon. I will absolutely be making it this Christmas.

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    Christy Rose — November 29, 2011 @ 7:49 AM

    Red Velvet is my most favorite! I can not wait to try this one!!

  176. 176

    rebecca — November 29, 2011 @ 8:13 AM

    My favorite cake is chocolate with a creamy peanut butter frosting, though your red velvet cake looks so delish!!!

  177. 177

    Emily Noll — November 29, 2011 @ 8:39 AM

    I love my nana’s “inch cake”. It is chocolate with a cream cheese swirl throughout and chocolate icing on top. I don’t have the recipe, but no other cake compares!

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    Tiffany MIller — November 29, 2011 @ 8:42 AM

    My favorite cake is my mothers carrot cake with cream cheese icing

  179. 179

    Ali Robinson — November 29, 2011 @ 8:55 AM

    I love Red Velvet cake! But my absolute favorite cake is chocolate cake with mascarpone frosting with candied hazelnuts in the frosting. YUM!!

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    Kate H. — November 29, 2011 @ 9:07 AM

    I like my mom’s Old Kentucky Nut cake. Is there a similar recipe in the one bowl cake cookbook?

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    Jhinnah Poole — November 29, 2011 @ 9:16 AM

    My favorite cake is my Grandma’s peanut butter cake—Yuuuuum!

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    Gianna — November 29, 2011 @ 9:34 AM

    That looks so delicious!
    I love strawberries and whipped cream layer cake.

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    Ty Gray — November 29, 2011 @ 9:58 AM

    I love red velvet and cheesecake so I bet when I make this it is my mew favorite!

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    Susan Brown — November 29, 2011 @ 10:17 AM

    I have tried many of your recipies. I have to say this is one of the best. There is not a Cheesecake Factory near us, so I can have this version anytime.

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    oregonjudy — November 29, 2011 @ 10:24 AM

    No contest…it’s carrot cake.

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    Karen — November 29, 2011 @ 10:36 AM

    Looks fantastic!! I will be sure to try this one! My advanced culinary students may even try to make it!

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    Kathy W. — November 29, 2011 @ 10:36 AM

    The best of two worlds in this cake! Cheesecake and red velvet – my my my, sounds like a slice of heaven to me! My favorite cake is my grandmother’s Japanese fruit cake.

  188. 188

    Chris @ TheKeenanCookBook — November 29, 2011 @ 10:48 AM

    Love red velvet! Cheesecake form just makes it that much better.

    Hmm… Favorite cake? I’d say a simple devils food cake with lots of frosting with a big cold glass of milk.

  189. 189

    Holly H. — November 29, 2011 @ 11:15 AM

    This red velvet cheesecake looks amazing! As for my favorite… I love a old fashioned yellow cake with chocolate frosting!

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    Carley — November 29, 2011 @ 11:41 AM

    Chocolate Sheet Cake is my favorite!!

  191. 191

    leana — November 29, 2011 @ 12:22 PM

    Love chocolate cake with fudge frosting along with a cold glass of milk

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    Emmy — November 29, 2011 @ 12:40 PM

    cherry chip cake with cherry chip frosting and a huge glass of milk on the side!

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    Malcolm — November 29, 2011 @ 12:51 PM

    This looks absolutely stunning…beautiful work!

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    Diana Hawes — November 29, 2011 @ 12:59 PM

    All I can say is WOW what a wonderful recipe, and Thankyou for sharing it with us. I will probably dream about this tonight. Have a very Merry Christmas and a blessed New Years…..Diana

  195. 195

    Kristine — November 29, 2011 @ 1:00 PM

    Dark chocolate cake!!!! With Chocolate icing!!!!

  196. 196

    Dona — November 29, 2011 @ 1:42 PM

    This combines two of my favorite things cheesecake and red velvet cake. I’ve even made a red velvet cheesecake before and it was so good!

  197. 197

    MaryK — November 29, 2011 @ 1:52 PM

    Dark chocolate cake with butter cream frosting. Yum!

  198. 198

    TrishInFL — November 29, 2011 @ 2:00 PM

    Red Velvet cake is my favorite, so this will be on my list of things to make this weekend! – Thank you :-)

  199. 199

    Marcia — November 29, 2011 @ 2:06 PM

    I can’t wait to try this recipe! Hummingbird cake is my very favorite cake!

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    Diana Hawes — November 29, 2011 @ 2:09 PM

    Forgot to tell you my favorite cake is …….TEXAS CHOCOLATE CAKE WITH FUDGE FROSTING….

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    Janette HouranI — November 29, 2011 @ 2:22 PM

    I’m not a big cake-eater, but this recipe tempts even me to go to all the work to bake it!!! y favorite cake is carrot cake, with cream cheese frosting, of course!

  202. 202

    Amy — November 29, 2011 @ 2:46 PM

    I love red velvet cake, but my favorite of all time is Chocolate Texas Sheet Cake with walnuts! I start eating and can’t stop!

  203. 203

    auntt — November 29, 2011 @ 2:47 PM

    I have always wanted to attempt this cake. My favorite cake is the traditional “wedding” – white cake with white frosting.

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    Angie — November 29, 2011 @ 3:28 PM

    You did a great job on the cake…yum. My favorite cake is church lady cake…yellow cake with milk chocolate icing….or maybe chocolate cake with coffee icing hummm there is so many it is hard to pick just one.

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    Maggie @ A Bitchin' Kitchen — November 29, 2011 @ 4:33 PM

    This cake is amazing! My favorite kind of cake is lemon :)

  206. 206

    RUTHANN — November 29, 2011 @ 6:08 PM

    any chocolate cake with chocolate frosting of course!

  207. 207

    Holly — November 29, 2011 @ 7:24 PM

    My fav is funfetti! I know it’s plain but the vanilla combined with sprinkles is so good and..fun! :)

  208. 208

    Jori — November 29, 2011 @ 7:25 PM

    I love cheesecake! I have actually made this red velvet cheesecake already. I was inspired by it when The Cheesecake Factory had the contest that Stephanie won. My sister also had this type of cake at her wedding. I could have eaten the entire cake!

  209. 209

    Julious — November 29, 2011 @ 7:38 PM

    Looks yummyyyyyyyyyy!!!!! my weakness,,,,,, red velvet and cheese cake yummmmm!!!! although my favorite is the blackforest! I will die for it! ;-)

  210. 210

    Lisa — November 29, 2011 @ 7:43 PM

    This is a tough one because i really like cake. I suppose it would be Italian Cream.

  211. 211

    Tracey A — November 29, 2011 @ 9:48 PM

    Chocolate and chocolate! Great stuff!

  212. 212

    Joyce Chatman — November 29, 2011 @ 10:00 PM

    My favorite is cream cheese pound cake.

  213. 213

    hedy — November 30, 2011 @ 12:39 AM

    white cake with whipped white frosting

  214. 214

    aila yonzon — November 30, 2011 @ 3:44 AM

    classic chocolate cake, with dark chocolate buttercream frosting yummm!

  215. 215

    judith whitney — November 30, 2011 @ 4:20 AM

    I love homemade butter pound cake!!!!!!!!!!!!!

  216. 216

    hope — November 30, 2011 @ 4:59 AM

    I love fresh coconut., and am a cheesecake lover also. Beautiful cake.

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    donna anderson — November 30, 2011 @ 5:24 AM

    i love spice cake with cream cheese icing

  218. 218

    CarolAnn — November 30, 2011 @ 5:53 AM

    chocolate cake with buttercream frosting and walnuts on top

  219. 219

    Leigh Reynolds — November 30, 2011 @ 6:15 AM

    Definitely CARROT CAKE!!!!!!

  220. 220

    Tiffany W — November 30, 2011 @ 6:44 AM

    My favorite is red velvet cake! I am definately going to have to try it with cheesecake in the middle!

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    Diana — November 30, 2011 @ 6:45 AM

    Red Velvet – hands down!

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    Sandy Kussman — November 30, 2011 @ 6:45 AM

    My favoritecake??? Anything that I can share with family and friends that will make a memory! That Red Velvet cake is a memory waiting to be made!

  223. 223

    julie gasparro — November 30, 2011 @ 6:47 AM

    homemade carrot cake with cream cheese/buttercream frosting1! xoxo

  224. 224

    Hilary @ bakingbad.com — November 30, 2011 @ 6:47 AM

    Without a doubt banana cake:)

  225. 225

    Gina — November 30, 2011 @ 6:49 AM

    I’m drooling over here! My favorite cakes would have to be between a chocolate cake, red velvet, and carrot cake!

  226. 226

    Angel Gladden — November 30, 2011 @ 6:56 AM

    Mmmm . . . chocolate.

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    Beva — November 30, 2011 @ 6:59 AM

    ~~~Wow! Beautiful!! I’ll have to make this for my grandaughter who has a peanut allergy & doesn’t get alot of fancy cakes!! She’ll love it! Looks Yummo!!~~~

  228. 228

    Margie — November 30, 2011 @ 7:00 AM

    love me some cake (red Velvet)…

  229. 229

    Beva — November 30, 2011 @ 7:01 AM

    ~~~Oh My favorite cake is Black Forest!! Then German Chocolate!! Yummo

  230. 230

    Angela — November 30, 2011 @ 7:07 AM

    carrot cake with cream cheese frosting

  231. 231

    Lisa in Fort Worth — November 30, 2011 @ 7:08 AM

    Chocolate!

  232. 232

    Ann — November 30, 2011 @ 7:23 AM

    Banana cake with cream cheese frosting. My godmother used to bake this for me on every birthday!

  233. 233

    Phyllis A — November 30, 2011 @ 7:26 AM

    Love chocolate cake with a mocha frosting

  234. 234

    Avery K. — November 30, 2011 @ 7:28 AM

    Red velvet is by far the best cake ever!! And yet, I’ve never actually made one. I sure do need a good recipe!

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    Lisa — November 30, 2011 @ 7:38 AM

    this (red velvet cheesecake) is actually my favorite… I’m not a big bakery cake person, and this is the only type of cake I will eat from a bakery. Can’t wait to try making it. My other favorite is white chocolate raspberry cheesecake

  236. 236

    Cynthia Preece — November 30, 2011 @ 7:40 AM

    Wow! This looks amazing! My favorite cake is German Chocolate cake. My grandmother used to make it for my birthday every year when I was growing up.

  237. 237

    Jodi — November 30, 2011 @ 7:47 AM

    Deep Dark Chocolate Cake w/Chocolate Cream Cheese Frosting :-)

  238. 238

    Sarah — November 30, 2011 @ 7:58 AM

    Devils Food with Cream Cheese Icing….Or Red Velvet…. I LOVE cake! :)

  239. 239

    Kara — November 30, 2011 @ 8:04 AM

    Chocolate Cake with a whipped chocolate frosting is my fav! My husband’s favorite is red velvet and we both love cheesecake, so I will be trying this recipe ASAP! The cookbook looks great! I love baking and trying new recipes so this is right up my alley!

  240. 240

    Ieasha — November 30, 2011 @ 8:10 AM

    I love cheesecakes!!

  241. 241

    Nancy Cirillo — November 30, 2011 @ 8:12 AM

    Yummy- My daughters 2 favorite cakes combined in one- wow!!

  242. 242

    Cheryl C — November 30, 2011 @ 8:19 AM

    My all time favorite is Lemon Pound Cake, but looking at this Red Velvet Cheesecake I may have a new favorite.

  243. 243

    Kelly — November 30, 2011 @ 8:21 AM

    I love vanilla cake and vanilla frosting… boring but delicious

  244. 244

    Jodi — November 30, 2011 @ 8:23 AM

    Carrot or spice

  245. 245

    Patricia — November 30, 2011 @ 8:31 AM

    Love Hummingbird cake, Italian Cream cake, German Chocolate. I just love cake!

  246. 246

    Deanna — November 30, 2011 @ 8:45 AM

    Caramel cake!

  247. 247

    Sara Ellington — November 30, 2011 @ 8:54 AM

    Pineapple upside down cake is my favorite!

  248. 248

    Carrie Hammons — November 30, 2011 @ 9:10 AM

    That Red velvet Cheesecake cake looks just amazing, I can not wait to try it. My favorite kind of cake is Carrot cake. Thanks for all that you do putting a lot of effort into finding these amazing recipes ans sharing them with us. I am very Blessed to receive your Recipe Girl updates and my family is too, as they have enjoyed many of these special recipes. Merry Christmas and a Happy New Year From the Hammons.

  249. 249

    Lauren — November 30, 2011 @ 9:11 AM

    I stumbled across your blog when I was looking for some recipes for a Halloween party and I have been a fan ever since. Thanks for all the time and effort you put in to share these great recipes with us.

    This is definitely one to try! This cake looks and sounds so delicious. I absolutely love cheesecake! I can’t wait to try out this recipe for the Christmas holiday.

    Cheesecake is my favorite but if we are talking “cake” cake, I would have to say my favorite is poundcake with cream cheese frosting.

  250. 250

    Nancy L — November 30, 2011 @ 9:15 AM

    Dark fudge cake with white frosting….I’m craving it now!

  251. 251

    Monica N. — November 30, 2011 @ 9:23 AM

    My favorite kind of cake is cappucino cake. The cake layers are dipped in espresso and there’s a cappucino flavored ricotta layer. It’s amazing!

  252. 252

    Elizabeth — November 30, 2011 @ 9:38 AM

    Wow. Cake looks fabulous. Printed recipe right away. Will be adding ingredients to tonight’s shopping list!

  253. 253

    Barbara Kronenberg — November 30, 2011 @ 9:47 AM

    I am definately going to try this, (my husband’s favorite cake is Red Velvet), my favorite cake of course is spice. Looks easy enough. Thanks for sharing.

  254. 254

    Ashley — November 30, 2011 @ 9:51 AM

    Mine is Raspberry Indulgence cake! SO YUMMY! Its white cake with raspberry preserve layers with cream cheese frosting! OOOH! Or my step-dads cake with Raspberry Choco-LOT! Chocolate cake with Raspberry buttercream!

  255. 255

    Sandi G — November 30, 2011 @ 10:03 AM

    This looks so yummy :)
    my favorite cake is Pastel de Tres Leches

  256. 256

    Natalie — November 30, 2011 @ 10:09 AM

    my favorite cake is Italian Cream Cake!

  257. 257

    Teresa Morgan — November 30, 2011 @ 10:22 AM

    My absolute favorite is any flavor cheesecake…I love nuts and fruits in and on my cakes.

  258. 258

    gina wojo — November 30, 2011 @ 10:30 AM

    Can’t wait to try this and other varieties of different cakes from Camilla’s book! Sounds too good to be true! Thanks Camilla!!

  259. 259

    Keri F — November 30, 2011 @ 10:54 AM

    Mine is Hershey’s chocolate cake!! It’s in the Hershey cookbook and I’ve never had a better cake ever. Homemade or otherwise! :)

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    Tammy McNiff — November 30, 2011 @ 10:55 AM

    Mine would have to be carrot cake with cream cheese frosting. Although I must say, the red velvet cheesecake cake could definitely be a contender!!!

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    Kristin — November 30, 2011 @ 11:06 AM

    I love chocolate cake!

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    April — November 30, 2011 @ 11:29 AM

    I love cake period-birthday is probably my favorite but really I just love cake!
    I would love to have this book I really do not like buying mixes.

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    Debbie Scott — November 30, 2011 @ 11:48 AM

    Boston Creme Pie – that surely qualifies as cake!

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    ANNETTE — November 30, 2011 @ 11:50 AM

    My favorite time of cake would haave to be a German Chocolate Cake, Chocolate, coconut and pecans, mmmmmmmmmmmmmmmmm good!

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    Vicki Marie — November 30, 2011 @ 11:52 AM

    I have a tie for favorite cake: pound cake, red velvet, german chocolate, carrot cake, or any cheesecake! Thanks for this recipe…combines two of my fav’s!

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    Carol Ann — November 30, 2011 @ 12:07 PM

    My favorite kind of cake is pound cake, especially cream cheese pound cake!

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    Patricia L. — November 30, 2011 @ 1:04 PM

    Chocolate with chocolate frosting

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    MICKI — November 30, 2011 @ 1:21 PM

    MY ALL TIME favorite cake would be devils food with 7 minute icing!!!!!! can you say YUMMYYYY!!!! Cant wait to get this book in my hands….lol

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    Sharon Licari — November 30, 2011 @ 2:29 PM

    My favorite cake is red velvet cake! I am going to make this cake for a family get together this weekend. The red makes it a perfect holiday cake.

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    Caroline — November 30, 2011 @ 2:30 PM

    My favorite cake in the whole wide world is RED VELVET CAKE. I can’t wait to try this one with the cheesecake center! It is just gorgeous! Thank you for sharing the recipe! Caroline

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    shelly (cookies and cups) — November 30, 2011 @ 2:35 PM

    THat cake is ridiculous! I want about 7 slices for dinner please! Can you smuggle some of that on the airplane with you for friday??

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    Laurie — November 30, 2011 @ 2:51 PM

    Red velvet all the way!

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    Ronda — November 30, 2011 @ 3:04 PM

    My favorite cake is pineapple upside down cake. The Cheesecake Factory has a pineapple upside down cheesecake and it is yummy! I wish I knew how to make that cake.

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    Nina — November 30, 2011 @ 4:08 PM

    I love all kinds of cook books and I don’t have this one! My favorite cake is chocolate with chocolate icing!

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    Maria — November 30, 2011 @ 4:54 PM

    Vanilla cake with chocolate frosting…yummy!

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    Susan B — November 30, 2011 @ 5:35 PM

    I love carrot cake. Thanks for the opportunity!

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    Mary — November 30, 2011 @ 5:59 PM

    My favorite is spice cake, too-with cream cheese frosting!

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    Kristen — November 30, 2011 @ 6:12 PM

    Yellow cake with chocolate frosting!

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    Nali — November 30, 2011 @ 6:39 PM

    Hands down, Red Velvet Cake is my absolute favorite! Amazing that I never tried it until 5 years ago! I’ve been hooked ever since!

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    Connie Thomson — November 30, 2011 @ 9:57 PM

    German chocolate cake is my favorite, but I do love a good red velvet! This looks incredible!

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    Debbie — December 1, 2011 @ 5:16 AM

    I love cheesecake!

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    Tracy H. — December 1, 2011 @ 5:32 AM

    I love a good moist Dark Chocolate Cake

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    Katrina Duffey — December 1, 2011 @ 6:53 AM

    Yummmmm! Gotta try this one- def!
    My favorite for the moment is Southern Comfort Butter Pecan….ooooh soooo good. Yes, it’s a grown-up cake & makes indulging feel both naughty & nice!

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    Amber — December 1, 2011 @ 6:54 AM

    I love chocolate cake!!!

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    Tammy — December 1, 2011 @ 7:17 AM

    This cake looks incredible! My personal favorite is strawberry whipped cream cake!

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    Alicia Wyatt — December 1, 2011 @ 7:34 AM

    flourless chocolate cake with chocolate ganache

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    kat — December 1, 2011 @ 7:58 AM

    This time of year it is eggnog “bread” which is truly like pound cake…and I just perfected a rum buttercream to top it!!! YUMAROOOOOO!!!!

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    Dana — December 1, 2011 @ 8:10 AM

    I would love to have this book it looks fantastic…my favourite flavor is Red Velvet cake with cream cheese butter cream! :)

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    sara nieto — December 1, 2011 @ 8:22 AM

    Velvet cake and thank you for sharing this recipe I’m always looking for different recipes on this cake. ;0)

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    ANNETTE SANGSTER — December 1, 2011 @ 9:40 AM

    My favourite kind of cake is a marble cake with white buttercream frosting.

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    Maria — December 1, 2011 @ 9:52 AM

    Ooooo…you had me at red velvet! That is my all time favorite and since Cheesecake Factory has it with a cheesecake layer…even better!!!

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    Erika — December 1, 2011 @ 10:10 AM

    It is seriously called “Chocolate Orgasim” and its made in a bakery called SWEET LIFE in Eugene Oregon and its to die for omg.. seriously yummy

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    Millie — December 1, 2011 @ 10:18 AM

    My favorite desserts of any kind…..anything fruity. So, favorite cake is Strawberry Cake. I make most of my cakes with a mix as the base, so it would be great to have a book with easy recipes from scratch!

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    Kelly — December 1, 2011 @ 10:33 AM

    my favorite cake is either lemon cake or funfetti :)

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    Kim T — December 1, 2011 @ 11:25 AM

    Hmmm….Carrot Cake….perhaps a Carrot Cheesecake Cake???? MMMMM

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    Suzannah — December 1, 2011 @ 11:33 AM

    Carrot cake (not with pinapple, blech) and cream cheese frosting

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    Renee Brown — December 2, 2011 @ 4:34 PM

    My fave…is a cake I came up with..its made like this one. Two layers of gingerbread with a layer of pumpkin cheesecake covered with a honey and spice frosting….would love to add this book to my collection

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    Lori Lange — December 2, 2011 @ 9:24 PM

    YUM!

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    Charlene Allen — December 3, 2011 @ 3:48 AM

    Making this cake this weekend! My daughter requested the one form the cheesecake factory for her birthday (which is Tuesday) and I am not paying 50 bucks for a cake, so here we go!

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    Melanie Young — December 3, 2011 @ 9:08 AM

    I LOVE you, Recipe Girl. I’ve been looking for this recipe for a long time. You rock!

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    Carole Lewis — December 3, 2011 @ 2:54 PM

    HUMMMMM Guess you meant that the Contest ended Dec. 3rd. not the 30th.

    Foo, but I’m going to make the dessert anyway.

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    Deebi27 — December 3, 2011 @ 3:40 PM

    2 Loves baked into one. My all-time fav cake Cheesecake…next Red Velvet! As matter of fact I had a Red Velvet as my 1st wedding cake! So bring it on!

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    Alisha L — December 7, 2011 @ 9:42 AM

    Im going to try to make this cake for my mother in laws holiday dinner. It looks delicious and would be so pretty for Christmas!

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    Elizebeth — December 8, 2011 @ 1:26 PM

    OH YUM!! I made a chocolate turtle pumpkin cheesecake for Thanksgiving and this one looks like it will be for Christmas. Thanks for sharing this delish recipe. :-)

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    Ann Bartman — December 8, 2011 @ 7:34 PM

    I made the red velvet cake cheesecake this past weekend with my boyfriend. It turned out wonderful! He loved shaving the white chocolate on top!

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    Lori Lange — December 8, 2011 @ 8:42 PM

    Yahoo! Glad to hear it!

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    Christine — December 12, 2011 @ 2:20 PM

    I made this cake this past weekend. It’s actually the first cake I’ve ever made. I about died when I took my first bite…it was heaven. Thank you for sharing this amazing recipe!

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    Lori Lange — December 12, 2011 @ 11:35 PM

    First cake ever?! Wow, so glad it was a success!

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    AM — December 15, 2011 @ 7:15 AM

    can this be made without a roasting pan?! If so, how? thanks!

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    Lori Lange — December 16, 2011 @ 7:25 AM

    You just need a pan large enough to set the cheesecake pan inside of for the bath.

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    Melissa — December 24, 2011 @ 11:57 AM

    I am attempting this cake for Christmas dinner tomorrow. The cheesecake layer is in the oven now. As soon as I saw this recipe, I couldnt wait to try it! Wish me luck haha!

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    Carrie — December 24, 2011 @ 2:05 PM

    Made this for work (with pressure from co-workers since i am the baker) and it was an instant hit with the day and night crew. Even had an offer to be paid to make it for a co-workers up coming event. Now everyone wants this recipe or for me just to keep making it :) Glad i went out on a limb to try it, cant go wrong with this recipe.

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    Lori Lange — December 25, 2011 @ 6:04 AM

    wow! That’s so awesome to hear :)

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    Jessica — December 25, 2011 @ 6:24 AM

    I made this for Christmas Eve and it was such a hit! Everyone was so impressed. I can’t believe I was able to make it look just like the picture. What a great easy to follow recipe. I loved that I could make the cheesecake layer several days in advance. I will definately make this again! Thank you so much!

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    Lori Lange — December 25, 2011 @ 6:26 AM

    You’re welcome! Yay!

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    Melissa — December 26, 2011 @ 11:54 AM

    This cake was absolutely amazing!! It was such a success yesterday at dinner!! This recipe looks involved, but its not really and I was surprised especially since it was the first layer cake I have made! My boyfriend said that it was the best dessert hes ever eaten, and that says a lot! Thanks for such an awesome recipe!!

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    Susan — December 28, 2011 @ 9:15 PM

    I made this for Xmas and it was wonderful! I could not figure out how to upload a picture of it to post. Also, my red velvet layers turned out a bit dry. Any suggestions on how to fix that?

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    Lori Lange — December 29, 2011 @ 10:59 AM

    Dry layers… overbaking? Are you at high altitude?

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    Jane Thompson — January 1, 2012 @ 11:42 AM

    I haven’t made this cake yet but it looks amazing! I have recently found this site and it is fantastic thank you so much!

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    Cheoy Lee — January 5, 2012 @ 7:48 AM

    It looks incredibly beautiful. I must say my first impression of the book was wondering whether it was a gimmick but the main selling point, this idea of convenience (and perhaps less washing up as well!) is a really good one.

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    amy hemrich — January 5, 2012 @ 8:00 AM

    Is this one of the recipes that is in the book? Or is just the red velvet cake recipe in it?

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    Lori Lange — January 5, 2012 @ 8:14 AM

    No, totally not a gimmick. Camilla is an experienced cookbook author, and there are a zillion cake ideas in the book. Everything you can think of, really! What I’ve tried so far has been spot-on perfect.

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    Lori Lange — January 5, 2012 @ 8:15 AM

    No- the red velvet cake recipe is in there, and I used that to create this cheesecake cake.

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    annie keys — January 7, 2012 @ 9:27 AM

    My favorite is German Chocolate—be still my heart. Siiiiigh.

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    Emily — January 14, 2012 @ 1:53 PM

    Do you cover the cheesecake with plastic wrap or anything when you put it in the freezer? Or just put it in as it is? And thanks, my boyfriend’s favorite cake is red velvet and his birthday is coming up so I now have the perfect cake to make him :)

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    Lori Lange — January 14, 2012 @ 1:55 PM

    If you’re just going to freeze it quickly, then placing into the freezer unwrapped should be just fine. If you plan to freeze it overnight or longer, go ahead and wrap it. Hope your boyfriend loves it!

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    Vali — January 23, 2012 @ 1:55 PM

    Hi, thank you for sharing this recipe. Can I leave this cake at room temperature for about 3 hrs?, I would like to take it to a party but there is no refrigerator, thank you so much in advance

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    Lori Lange — January 23, 2012 @ 3:44 PM

    Yeah, that should be fine. Assuming you don’t live in hot weather right now ;)

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    Jasmine — January 23, 2012 @ 3:45 PM

    Hey I’m only a teenager but I’m obsessed with baking so when I saw this I really wanted to make it but did not have the time. I finally got a chance last night and I have to say that I actually got heartburn because I ate my piece of cake so quickly. Thank you for sharing this with your readers and I am now a rigorous reader of your blog :)

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    Katie — January 24, 2012 @ 7:51 AM

    I am going to make this cake for my husbands birthday. His favorite cakes are red velvet and cheesecake…what a PERFECT combination!!!! Do you think the cheesecake would be frozen after 2 hours???

    Thanks for sharing!! :)

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    Lori Lange — January 24, 2012 @ 8:51 PM

    Possibly- it may be firm enough to work with after two hours… depending on how cold your freezer is!

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    Diane — January 29, 2012 @ 1:48 PM

    Just made this cake for my daughters birthday. It was delicious and a hit! Very tasty and well worth the work. I would suggest leaving the cheesecake overnight. I only let it freeze for about 2 hours and it still soft and more difficult to work with since i did use a spring form pan larger than the 9inch cake pan, so i did have to cut it down. But it did work, and was also beautiful and tasted great!

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    Lori Lange — January 29, 2012 @ 4:12 PM

    agreed- yes. A frozen solid cheesecake is much easier to work with. Glad you enjoyed it!

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    Carol Shaw — January 31, 2012 @ 6:06 PM

    I just made this cake for my Keno group dinner tomorrow night. I can’t wait to taste it. It is almost as pretty as yours. Thanks for sharing this recipe.

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    Lori Lange — January 31, 2012 @ 6:23 PM

    so happy to hear that! Hope everyone loves it!

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    Carol Shaw — February 1, 2012 @ 1:46 PM

    Just cut the cake and it is so beautiful I had to share it on my board. Thanks so much… can’t wait for my guest to arrive!!

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    jen — February 15, 2012 @ 6:32 PM

    Hi everybody. I am making a red velvet cheesecake this friday. It will be my first cheesecake and I was just wondering, how log does it take for yhe cheesecake to thaw? I plan to bake the cheesecake tonight. I think I will assemble the cake around noon friday and it will be cut around 8 pm so do you think by then it will have thawed? Thank you!

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    Lori Lange — February 15, 2012 @ 6:47 PM

    yes, it thaws quickly!!

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    jen — February 15, 2012 @ 7:06 PM

    Hi Lori! Thanks so much! I am siiiiiiiiiiiii excited… Heating my oven as I type:) will it be okay to keep it frozen until Friday, then? By the way I am going to use a 9×13 glass dish because I have no springform pan and so I am making the red velvet cake the same. I will grease, flour and use parchment paper to make handles for easy handling and transfer onto the first cake layer. Any suggestions you have I will take!

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    jen — February 15, 2012 @ 8:19 PM

    Sorry about the typos- I am still getting used to the touch screen. I just wanted to say my cheesecake us baking, so I’m pretty much just waiting to find out how it will turn out! The main reason I baked today instead of tomorrow was to spare myself the xhance to redo if my first attempt didnt work but I have a feeling it will!

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    Naajia — February 17, 2012 @ 4:19 PM

    I made this cake for my partner on Valentine’s day and he LOVED it! Probably more than me, hehehe!! But then I let my friend try some and she texted me and said ” I did my THANG with that cake”, so I guess it was awesome!! We love the Cheesecake factory red velvet cheesecake cake, but I have a feeling that this cake will be on frequent request menu at home!

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    Leo — February 18, 2012 @ 6:11 PM

    Just made the cake and nothing came out like the picture. the cake is flat and hard; the cheese dropped.. I think that ill stick to the other recipes that I use for Cheese cake and find a new one for red velvet

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    Lori Lange — February 23, 2012 @ 6:14 AM

    I’m thinking you must have made some errors with your baking… I’ve made this several times now w/ no problems. Read the other reviews… you may wish to try again!

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    Kim — February 23, 2012 @ 1:18 PM

    I made this for a coworkers birthday and I have never had so many complements. It was alot of work but worth every second

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    gabyB — February 24, 2012 @ 3:07 PM

    I wanted to ask, I would like to try making a regular size cheesecake with your recipe since it sounds easy. Is it possible to double or even triple the cheesecake recipe?

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    Lori Lange — February 25, 2012 @ 6:14 AM

    Yes, doubling it might be okay… but the timing will be different. I haven’t made a whole cheesecake recipe with this one before.

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    Crystal — February 29, 2012 @ 7:36 PM

    I made this cake and can you say remarkable. I did however use cake flour and it is was super moist. I love it. PERFECT.

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    rish — March 4, 2012 @ 8:49 PM

    Can’t wait to try it tomorrow… im so excited. it looks so delicious.

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    rish — March 6, 2012 @ 8:05 PM

    i tried it with out putting the cheese cake in the pan of water and my cheese cake did not get a single crack .when im fully done ill come back to say how it taste :)

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    rish — March 13, 2012 @ 9:47 PM

    im back.. So its finally done its like a week now. All this work so wroth it at the end. That cheesecake cake was the shit. It tasted sooooooooo good, *Delicious* . loved it. I posted it on face book and every body wanted a slice. They loved it. It was one of the best.<3 :) 5 STARS;)

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    Pat Jenkins — March 18, 2012 @ 1:28 PM

    Just made this cake for my Daughter-in-law’s birthday – it was wonderful!

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    Nicki — March 20, 2012 @ 1:45 AM

    I made this cake for my boyfriend’s birthday last month, and it turned out SO perfect, I almost couldn’t believe that I had made this! Friends of mine who tried it couldn’t either. ;-) I posted a couple of pictures on my blog, just to brag. Also, Piece of Cake might be the best baking book I’ve ever come across. I’ve only made two cakes out of it, but they were both big hits with everyone tastewise and looked just gorgeous!

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    Melody — March 28, 2012 @ 11:13 AM

    I used your idea but I made the red velvet cake part with a “natural” recipe from http://bigbaketheory.com/2012/01/27/natural-red-velvet-cake/ The thought of 1/4 a cup of chemicals in my cake is not appealing to me. The cake turned out very well!

    The only thing I wouldn’t do again would be to put parchment paper in the Springform pan….man was that a pain to peel off the frozen cheesecake. Maybe it’s because I put it in the deep freeze overnight? I don’t think it would have stuck to the pan.

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    Lori Lange — March 28, 2012 @ 1:26 PM

    The deep freeze must have messed with the parchment because it generally peels right off with a normal freezer!

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    Nisa Koolhaas — April 2, 2012 @ 6:40 PM

    Hi Lori,
    This cake is just gorgeous and I tried baking it and its a beauty! Thank you for sharing. Now I have friends who want to place an order. :-) Its abit of work but its worth the time. Thanks again.

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    Shannon @ RecipesMe — April 4, 2012 @ 6:52 PM

    This cake looks sooo good. If I made it i would probably eat the whole thing :)

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    Christina — April 7, 2012 @ 7:48 PM

    just wanted to share how incredible this cake came out, i got RAVING reviews and it was so much fun to make! thanks for the great detailed instructions!

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    dinkbeest — April 15, 2012 @ 6:48 AM

    I adapted your cake to use beets instead of the red food colouring, but it looked more brown-with a tint of red. Still really tasty though. I wonder, could one leave out the cocoa?
    Thanks for a great recipe :)

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    Lori Lange — April 16, 2012 @ 2:08 PM

    The combination of cocoa and vinegar in the recipe is what gives red velvet its unique flavor!

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    Sally — April 18, 2012 @ 5:18 AM

    Hi Lori, This looks truely amazing! Being in the UK though we work in onces or grams. I really have no idea of the conversion from cups and feel that I could have a disaster on my hands if I guess it. Is it possible for you to give me an idea as I would love to bake this fabulous treat for the next time we have friends over for dinner? Thanks xx

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    Amy — April 24, 2012 @ 12:25 PM

    Is the water bath for the cheesecake 100% necessary for this cake? Thanks!

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    Lori Lange — April 25, 2012 @ 8:07 AM

    It helps to prevent cracking the top of the cake…keeps it moist too. You can certainly try without, but you run the risk.

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    Sarah — April 29, 2012 @ 12:08 AM

    Hi Lori, I am making this recipe for my 14th Birthday this weekend. Red Velvet is my absolute favourite cake ever! I was just wondering if there was any possible way to get the cake even without cake strips? Thankyou x

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    Lori Lange — April 29, 2012 @ 8:18 AM

    You can certainly make it without the cake strips- it will just rise a bit in the middle. Sometimes people use a serrated knife to cut the round part of the cake off to make it flat. If you do this, you must be very careful to cut it evenly so your cake won’t be lopsided! Good luck to you and happy birthday!!

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    Stephanie — May 4, 2012 @ 7:21 PM

    I have two favorite cakes, Red Velvet with Cream Cheese Icing and Cheese Cake almost any kind as long as it is not contaminated with nuts. This cake may be my new favorite, I think I am going to try it tonight.

    My Grandmother used to drop the cake pan many times to get rid of excess air bubbles, that was supposed to stop the middle rise. It worked ok. What are those silver things? On amazon they appeared to have a silicone one as well, do the silicone ones work?

    How do I get the answers to my questions?

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    Lori Lange — May 4, 2012 @ 8:04 PM

    I’ve not heard of dropping the pans to eliminate the middle rise. Will have to give that a try. The silver things are cake strips – when soaked in water they eliminate the rise in the middle to produce a flat cake layer. I have no idea about the silicone version.

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    Eva — May 14, 2012 @ 11:21 AM

    I made this INCREDIBLE cake this weekend and it was AMAZING!!! It was not just a pretty cake, but soooo delicious!!! Thank you for sharing the step by step and recipe. It is definitely a keeper and I’ll be looking for every special occasion to make it again!

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    Areej — May 25, 2012 @ 1:20 PM

    Hello, this cake looked absolutely amazing and as I love red velvet cake, I gave it a try.. but my red velvet got a bit hard and dry, what could have gone wrong?

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    Lori Lange — May 26, 2012 @ 6:22 AM

    My guess is that it baked too long… oven temperatures really vary, so perhaps you should have taken it out sooner?

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    Roxy — June 18, 2012 @ 3:18 PM

    I just made it for my Mother n Laws bday, and it was amazing! So pretty, came out just like your picture! I forwarded this recipe to several of my friends.

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    Tiffany — June 29, 2012 @ 6:28 AM

    I made this for a family event and it was gone in like 10 minutes. Everyone LOVED it! It was soooo good and it looked just like the picture!

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    Katherines Corner — July 11, 2012 @ 2:05 PM

    You rock my baking world!! Hugs

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    JEn — July 12, 2012 @ 11:09 AM

    Hi, hello :)

    I followed your recipe back in February and it has been a frequent party cake ever since. My dear uncle is coming up on 50 and I would like to make the cake again except he has requested a “cookies and cream cheesecake” *Oreo cookies mixes intothe cheesecake, plain and simple* and I would love to use this recipe but am very curious since I do not want to mess it up; will it be just fine to mix in crushed Oreos into this cheesecake recipe? Or will I have to make changes? I wonder if anyone has done this before. Thank you! I look forward to your reply! : )

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    Nell — July 13, 2012 @ 6:33 PM

    I have the cakes in the oven now, cheesecake layer is cooling. I’m making it for my son’s 28th birthday. He used to love red velvet cake when he was little (we called it Flame Room Cake) but I think he’s going to love this grown up version!

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    Norma West — July 15, 2012 @ 4:58 PM

    This is absolutely the best desert to make to WOW your guests. It hasn’t failed to impress and is just divine to eat. The white chocolate along with the frosting and cheesecake filling just add to the decadence of this desert. It isn’t hard to make either. If you are looking for a great desert, try it, it will become a standard for you and your friends will make requests!!!!

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    Ken Topham — August 14, 2012 @ 1:27 PM

    I made this beautiful cake and brought it to the office today. It was like Christmas morning and all the “kids” came running to see! I think everyone in the world has an obsession with Red Velvet anyway and when you add the Cheesecake the oohs and aahs start rolling in. Everyone here said this was the best thing they had ever eaten. One lady said it was her 2 favorite things – Red Velvet Cake and Cheesecake. I know people think of this for birthdays, Christmas and special occasions but do like me and if your people need a boost or lift – Make it now! Don’t wait for a special occasion – make THIS your special occasion. Mine was all gone before noon and the compliments keep coming in.

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    Lori Lange — August 14, 2012 @ 1:34 PM

    so fun- thanks so much for sharing that!

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    Traci — August 16, 2012 @ 10:25 AM

    Made the cheesecake last night, currently it’s in the freezer. And about to start making the red velvet cake.. Mmm so excited to eat this!!!

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    Tesee — September 17, 2012 @ 9:28 AM

    I made this cake for a friend’s birthday and it went over so well! Everyone was SO impressed and it tasted just divine. The flavor of the red velvet cake was perfect and it was very moist and light. The cheesecake layer was delicious as well. I used my own favorite recipe for the cream cheese frosting and then decorated the whole thing with red sugar crystals. This was really so, so, so easy but the presentation is outstanding and everyone was in awe and thought it must have been really difficult/complicated. Thank you so much for this recipe (especially the one-bowl cake recipe, cakes from scratch always intimidate me a little bit), this cake made me a star!

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    Brenda — October 9, 2012 @ 5:08 PM

    Can I use a regular 9″ pan to make cheesecake? Or do I need the springform pan? Also do I need to use the parchment paper?!

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    Lori Lange — October 9, 2012 @ 5:36 PM

    No, for a cheesecake, you need to use a cheesecake pan- springform pan. The parchment paper helps keep things intact, but it is not mandatory.

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    Brenda — October 9, 2012 @ 8:05 PM

    Do I leave the cheesecake in pan to freeze over night? Or should I take it out?

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    Lori Lange — October 9, 2012 @ 8:08 PM

    totally okay to leave it in the pan.

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    Linda Wells — October 20, 2012 @ 4:15 PM

    I’m making my best friend’s wedding cake in December. Her favorite cake is the Cheesecake Factory’s white choc. red velvet cheesecake. I’m having her and her fiancé’ over for dinner tomorrow night and dessert will be a variety of cakes for their cake tasting. I’m very happy to have found this recipe and especially this blog site. I was a pastry chef for 28 years in Palm Beach, but had to stop because I developed a serious allergy to wheat and now I get sick when I inhale it or eat it (ciliate). I’m looking forward to spending some time on this blog and researching gluten free recipes. So thank you! Unfortunately I won’t be able to eat the cake… but it sounds great!

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    Steph — October 21, 2012 @ 10:05 PM

    Tried it but used a cake mix for the cak portion. The only problem I had was my cake separated from the cheesecake. Do u know why? Also did 9″ springform and had to cut a bit. I wonder if 8″ is better?

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    Lori Lange — October 22, 2012 @ 10:08 AM

    If the cake wasn’t very moist… on the dry side, it may not have held to the cheesecake well. You can always put a light layer of frosting between the cake and the cheesecake to act as a bit of a “glue” if need be. 8-inch would be too small… you should just have to shave on a tiny bit of the cheesecake edge to conform to the size of the 9-inch cake layers.

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    Jeremiah — October 22, 2012 @ 1:50 PM

    I LOVE Red Velvet Cheesecake Cake. I prefer to make the middle cheesecake layer with a graham cracker crust.

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    Madiha — October 24, 2012 @ 5:57 PM

    Hi .this cake looks so yummy .i want to try ..i have some querries as i m new in baking …do i hav to cover the rosting pan in the oven orrr just let it open …. Do .the springfoam and can pan should be of same size ?????? Can i use ready made cake mix for the cake ??????

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    Madiha — October 24, 2012 @ 6:11 PM

    Plz rply can i use red gel colour instead of red food coluring for the cake ????

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    Lori Lange — October 25, 2012 @ 9:41 AM

    Probably- though you’ll have to eyeball it on how much to use.

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    Lori Lange — October 25, 2012 @ 9:42 AM

    no, you do not cover the pan. Use 9-inch pans. I did not use a ready-made cake mix, but you can certainly try that if you’d like.

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    Eva — October 25, 2012 @ 3:10 PM

    I cut the recipe in half and made it into red velvet cake and cheesecake layered cupcakes for my sisters birthday. It was a hit :) Thanks for the amazing recipe!!

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    Lori Lange — October 25, 2012 @ 3:15 PM

    Oh, what a good idea! How did you do that?

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    Julia Meaney — November 1, 2012 @ 1:45 PM

    Never having been a fan of red velvet cake as they were always beauiful but tasteless; a friend made this red velvet cheesecake for a birthday at work. It was wonderful. Had to have the recipe!

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    Valerie — November 5, 2012 @ 4:20 PM

    hi i was wondering if i can just make the cheesecake as if i am making a regular cake instead of doing it how it says on the recipe.

    thanks :)

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    Lori Lange — November 5, 2012 @ 8:36 PM

    No- cheesecake needs to be made in a springform pan. It cooks differently than a cake does.

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    ashley — November 24, 2012 @ 9:27 AM

    I made this and it not only turned out it was the HIT of thanksgiving.
    You really made is SO easy to do. I have NEVER baked anything “from scratch” much less something so intimidating as a red vevet cake AND a cheesecake.
    They turned out PERFECT> i hate to keep capping my words but i can’t tell you enough how great this recipe is .

    My only question is: i want to make just a cheesecake using this reciepe for it, but bigger or thicker not sure what the term is. should i just double everything? if so does that effect the cooking/cooling time?

    Side note-
    if you are looking for something to turn your cheesecake waste into. roll them in graham crackers crumbs, pour the chocolate hardening stuff on it and put back in the freezer for “cheesecake chocolate bites” big hit too.
    :) waste not want not right?

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    Lori Lange — November 24, 2012 @ 12:53 PM

    Yayyyyyyyyyyy!!

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    Tomeka Jackson — November 27, 2012 @ 9:08 AM

    I made this cake as an experiment and it came out WONDERFUL!! I made it the weekend before Thanksgiving and for Thanksgiving. My family thoroughly enjoyed it. It will be a family hit from now on!!

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    Janet — December 3, 2012 @ 4:37 AM

    I made this cake this weekend as a sort of trial run for Christmas Eve. I’m glad I did because when I make it next time, I WILL NOT use the cake strips I bought specifically for this cake. It made the cake layers rise in a “hilly” fashion with pockets of air in some places. I used them per the directions so I’m not sure if it was my pans or what. I needed to level the cakes with a knife to get them flat. However, It STILL was a beautiful and delicious cake and I can’t wait to make it again WITHOUT the cake strips.

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    Lori Lange — December 3, 2012 @ 9:53 PM

    That’s such a bummer- I use them for all of my cakes & haven’t had trouble with them being “hilly.” Did you soak the cake strips in water? so strange.

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    Connie — December 7, 2012 @ 5:47 PM

    Lori, I made this cake last year for my daughter’s 18th birthday. I got my recipe from allrecipes and it tasted just like the Cheesecake Factory’s cake. It was alot of work though. Everyone loved it, her friends requested more. Great to see you have a recipe for it. Thanks. I will also keep a copy of yours. I had two cheesecakes and two cakes in mine which I think is how they have it. It was more work though..

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    Pahola Aguilera — December 8, 2012 @ 11:17 PM

    Hi, What will happen if i dont add the heavy whipping cream???

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    Meghan — December 9, 2012 @ 12:24 PM

    Can you make this cake a few days in advance and refrigerate or freeze it? I have a Christmas party Friday night and would like to make it today or tomorrow if possible. How would you recommend keeping it fresh?

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    Lori Lange — December 9, 2012 @ 9:31 PM

    the recipe will not turn out as directed!

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    Pahola Aguilera — December 13, 2012 @ 7:15 PM

    I have a nother question :D of RED VELVET CAKE, i bought the cake box on walmart. It will turn the same or not?? thank you and by the way y bought the whipping cream :D

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    Lori Lange — December 13, 2012 @ 9:09 PM

    You can certainly make your own boxed cake mix and put a cheesecake layer in the center.

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    Alix G — December 17, 2012 @ 9:24 AM

    This is so super delicious! I have made it three times because people were dying to try it! I encouraged them all to come to this website and make it as well!!

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    Alexandra — December 23, 2012 @ 8:58 PM

    Just made it for my Christmas Eve party, I hope it taste good as it sounds!

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    Leah Vandervest — December 24, 2012 @ 8:18 PM

    WOW!!!!!! What a wonderful cake. I had a Cheesecake factory Red Velvet Cheesecake, and this is by far the better version! I asked my mom to make me one for christmas, and it was AMAZING! Thanks for the great recipe, I will be requesting this for my birthday cake every year from now on! My entire family loved it!

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    Missi F — December 28, 2012 @ 12:32 PM

    I made this cake for Christmas. It was a huge hit. Tasted and looked great. My daughter decorated with red and green icing to look festive. Several family members wanted to know where to get the recipe. I told them you had the best recipes.

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    Lori Lange — December 28, 2012 @ 6:17 PM

    Yay- thank you!

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    Pam — December 31, 2012 @ 5:40 AM

    My daughter and I made this red velvet cheesecake cake for Christmas and it was a major hit. It was so beautiful, she posted it on her facebook page. It was time consuming, but was the centerpiece of our Christmas table. I’ve seen similar but smaller ones at the bakery for $50. All of the detailed tips really helped us. Thanks for a great recipe!

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    Nikki — February 1, 2013 @ 11:24 AM

    Will using Scharffen Berger unsweetened natural cocoa powder be okay to use instead of Hersheys brand? My birthday is coming up & being the baker in the family, I make the birthday cakes! I cannot wait to make this cake! Looks like fun & my oh my I can’t wait to taste it!

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    Kari@Loaves n Dishes — February 12, 2013 @ 5:49 PM

    This is mine and my husband’s favorite Cheese Cake Factory cheese cake. This looks just delicious!

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    Lisa — February 13, 2013 @ 1:09 PM

    What if I wanted to make a BIGGER cheesecake, and didnt have a springform pan the BIG size?? How would I do that in a regular cake pan? Would it work?

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    Lori Lange — February 14, 2013 @ 11:46 AM

    A springform pan is key in baking a successful cheesecake. Not sure about changing pan sizes in general.

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    Linda Wells — February 15, 2013 @ 3:39 PM

    Maybe I can help…I recently made a 12′, 10″ and 6″ wedding cake using this red velvet cheesecake recipe. I used regular cake pans to make the cheescakse, the trick is you have to spray the pans with oil (I use pam) and baked the cheese cake in a water bath as provided by the recipe. When the cheese cake is done, then you let it cool enough so you can touch the cake pan. Lay a smooth cloth over the top of the cheese cake then place a corregated circle over the cloth and flip the cheese over onto the circle. Then put another corregated circle on the bottom of the cheese cake and flip it over and remove the cloth. It comes out clean and works as good as spring pan.

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    Dot — March 12, 2013 @ 2:42 AM

    Thankyou for this! I’ve had a red velvet cheescake in a restaurant recently and NEEDED to find the recipe! I think this is what I want as my wedding cake – ofcourse I’ll have to pactice making it a few times (hundreds actually) first.

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    Anne — March 27, 2013 @ 6:45 AM

    Why would u need a roasting pan for one they are to big for two u already use a springform pan! I’m not understanding what a roast pan has to do with cooking and kind of cake

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    Lori Lange — March 27, 2013 @ 3:08 PM

    The placement of a cheesecake within a roasting pan is called giving it a “water bath.” It helps to prevent the cheesecake from cracking.

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    Marva — April 11, 2013 @ 7:56 PM

    I love cheesecake and often make them. I also love red velvet cake and to combine them is awesome. I can’t wait to give this recipe a try. And the tip on the water bath good. My cheesecakes always crack and I never knew why. I going to give the water bath a try.

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    Oksana Flyud — April 30, 2013 @ 9:41 AM

    Thank you for amazing recipe. I made it few times now and all i can say – WOW! I am not cake person, I only love to bake – but this cake…..

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    ash — May 8, 2013 @ 4:16 AM

    i’m 14 and i made this for my grandma’s 79th birthday day. everyone loved it! it it now my mums, dads, sisters, grandma’s and everyone at my mum’s work fave routecake. i have been called by my mums work friends requesting that i make this cake for them, and my mum asked for it for mothers day. safe to say it was a success

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    Lori Lange — May 10, 2013 @ 3:40 PM

    Great job!

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    Sarah Thomas — May 12, 2013 @ 5:10 AM

    Every month at work we have a staff meeting and we also will have a cake to recognize all the bithdays and work anniversaries for that month. I love to bake so I started to make the cakes instead of someone going to the store to buy one already made. I am always looking for new recipes to try on my co-workers and I found this. When I brought that cake it was HUGE hit. Most of the time people will snack on the cake through out the day. This time the cake was gone 10:30 AM. I also made it for my momma for Mothers Day today. She was disappointed when I did not have any left to bring her when I made it for work. This is a GREAT recipe. Thank you!

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    Lori Lange — May 13, 2013 @ 5:49 AM

    You’re welcome! My son’s birthday is this week, and this is the cake he has requested I make for him!

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    Pamela Arzola — May 16, 2013 @ 5:37 PM

    Love this cake … And thank you for the tips …. i traded and it came out good … Thank you

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    Myra — May 17, 2013 @ 8:16 AM

    I made this cake following your recipe this week. OMG! It is awesome. I shared with two neighboring families and took three pieces to work. I had to get it out of my house as my husband and I would have eaten the whole cake by ourselves. Rave reviews from everyone and lots of begging for me to make another one. Hubby’s birthday is this week and I am getting ready to make two of these cakes. Any problem doubling the recipe? Thanks for a great recipe. PS I am going out to buy the cookbook.

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    Luana — May 19, 2013 @ 3:11 AM

    I made this last night! It was absolutely amazing. Thanks for sharing this recipe x

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    Janis Whitsett — May 29, 2013 @ 11:31 PM

    I made this cake for my daughter’s birthday and it turned out perfect. I baked the cheesecake in one of my layer cake pans that I sprayed witness Pam and lined the bottom with parchment. It turned out perfect and no trimming was needed.

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    Lori Lange — May 31, 2013 @ 2:06 PM

    I’m going to try that next time!!

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    Oksana — June 13, 2013 @ 5:05 PM

    Hello! I just found your site and I am in LOVE! Could you please tell me if I could make this cake and top it with fondant? I would make it on Friday, refrigerate and top with fondant Sat. morning. Or does the cake need to be refrigerated at all times just until the event?

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    Lori Lange — June 18, 2013 @ 6:05 AM

    Sorry for the delayed response as I have been in the middle of a move. I haven’t used fondant, so I can’t answer that question. The cake should be refrigerated until ready to serve.

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    Sharon — July 3, 2013 @ 12:03 PM

    You said to use this frosting for the Red White & Blue Cheesecake, yet that frosting recipe calls for using 5 cups of powdered sugar and this one only uses 2 1/2 cups. Is there a typo somewhere???
    Thanks

    I have the cakes cooling for tomorrow. (July 4)

  436. 436

    Lori Lange — July 3, 2013 @ 5:35 PM

    Hi Sharon- I emailed you directly today, but perhaps it went to your junk mail? In any case, here’s the scoop. The two frosting recipes are completely different. This one listed here has less powdered sugar and more cream cheese. The other has less powdered sugar. If you use the one listed here on the red velvet cake for the red white and blue cake, you’ll have a generous amount of frosting to work with. If you use the frosting recipe that is listed in the red white and blue cake, it will cover the cake, but it won’t be a thick layer.

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    Robin Naroznowski — July 5, 2013 @ 8:28 PM

    made this for 4th of july……once it was cut it was gone in maybe 1 hour….
    yummy yummy yummy…thank u for recipe

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    Cocco — July 6, 2013 @ 12:56 AM

    Hi, this cake looks so yummy! I’m planning on doing this to a party. Do you think I could do all of the layers a couple of days before and put them into a freezer and then assembly and frost the cake on the day before the party. Will it last if I put it into a fridge over night? Thank you so much for sharing this!

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    Lori Lange — July 6, 2013 @ 12:14 PM

    I think that plan will work!

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    Tina — August 22, 2013 @ 10:07 AM

    I’ve made this cake several times now and absolutely love it every time! Thanks for making me look like a superstar baker!

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    Maisk — August 28, 2013 @ 11:58 AM

    Do the layers come apart when you slice it? I want to make this for my weekend party!

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    Lori Lange — August 28, 2013 @ 7:34 PM

    Not really…

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    Brandi — September 5, 2013 @ 9:05 AM

    I made this cake for my husband’s birthday and it turned out perfect! It is very time consuming but so worth it. I added crushed pecans to the outside of the cake along with the white chocolate shavings on top.

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    Lisa — September 18, 2013 @ 1:11 PM

    Can you still use regular 9 inch round cake pans; not spring form? I don’t have any spring form pans.

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    Lori Lange — September 19, 2013 @ 8:42 AM

    No, you definitely need a springform pan as cheesecake will not slide out of a round cake pan the way that cake does.

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    lili — September 22, 2013 @ 8:32 AM

    Can’t wait to look at the end result as now the cheesecake is in the freeser. I replaced the red velvet with chocholate cake. Thank you for sharing !!

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    Judy Lambert — September 25, 2013 @ 4:05 PM

    Thank you very much for your time and effort to share this with us. God Bless!

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    Linda Wells — October 30, 2013 @ 4:59 PM

    I beg to differ on the need for springform pan, so if you’re in Palm Beach County, I’d be more then happy to show you how to remove cheesecake from a regular cake pan…comes out perfect every time! I’ve baked as large as 16″ and had no problem removing the cheesecake.

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    NKR — November 2, 2013 @ 8:05 AM

    Why don’t they stop using red food coloring in the Red Velvet Cake recipes? The old time traditional Red Velvet Cake was made with red beet juice from the red beets. This is a safer way instead of red food coloring. If you have any ideas how I can use the red beets in this recipe, I would appreciate it. Thank you.

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    Kim — November 2, 2013 @ 9:11 AM

    Carrot cake!

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    maria — November 2, 2013 @ 12:44 PM

    my favorite cake is strawberry cream cheese cake :)

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    Lori Lange — November 3, 2013 @ 7:14 AM

    I would love some tips! I’ve never tried it…

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    Addie — November 3, 2013 @ 8:32 AM

    My mom had an old recipe card from a milk company that delivered to your house that’s probably old than I am for a Red Earth cake – I think today you’d call it Red Velvet. It also calls for buttermilk and red food color, but includes a small amount of hot coffee.

    It’s always been my favorite cake, and I would always ask for it for my birthday. Mom would usually use just a simple vanilla frosting – now I make it with cream cheese frosting.

    Combining Red Velvet with Cheesecake – Hmmm – how can you go wrong?

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    Roxanne Robbins — November 3, 2013 @ 8:59 AM

    I’ve been baking the red velvet cake since I was about 10 yrs. old but my recipe had a splash of cold black coffee in it. Well I’m 63 yrs.old now and that recipe is long gone–boo-hoo! I do still make the red velvet cake and if I have any coffee I will put in a splash!! I am very anxious to bake yours–it sounds devine!!! Thanks so much for the recipe!!!

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    Norma Trevino — November 3, 2013 @ 9:36 AM

    Strawberry Peanut Butter Crumb Cake ! yummy !!

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    Linda — November 4, 2013 @ 6:39 PM

    Mmmmm…. Looks so delicious !!! The book too !!!

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    Jesus zendejas — November 6, 2013 @ 8:28 AM

    Sounds delicious. The book sounds awesome. My favorite cake at the moment is spice pumpkin cheesecake.

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    Esteban — November 11, 2013 @ 12:37 PM

    Red Velvet has always been my favorite, and I just did this recipe yesterday. I almost cried during the process. I misread the instructions and as a result I didn’t use a sprng form pan. Good thing is that I mistakenly put waxed paper instead of parchment and I put it covering the whole inside of the pan, so thanks to that I didn’t have much trouble to get the cheesecake out of the pan, but it took so much longer to bake. Good thing is that in the end everything turned out great, my family loved it, it’s been less than 2 hours since I officially finished doing it and it’s almost gone. This is the first cake I bake from scratch and am glad that it turned out to be great, thanks for the recipe…I even uploaded some photos to my instagram jeloera ;)

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    Lori Lange — November 11, 2013 @ 4:48 PM

    So happy to hear that it was a success!

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    Aley — November 19, 2013 @ 3:07 PM

    Thank you so much for posting this recepie. The cake looks amazing I can’t wait to make it tomorrow. Just wanted to ask you a question, I’m making this cake for my boyfriends birthday and we are going out to dinner and I wanted to bring the cake with me. The only problem is that I will be traveling for an hour with the cake. Do you think I should freeze it to travel with it? Or I should I just refrigerated?

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    Luz — November 20, 2013 @ 3:01 AM

    I live in France and I really really want to prepare this cake mostly because my french friends doesn’t know about red velvet cake +cheesecake will be great!
    But I have some questions regarding ingredients and what i can use instead of some of them:
    CHEESECAKE:
    Cream cheese is Philadelphia? (I can get that or St. Moret here)
    Sour cream (we don’t have that here; and what’s the difference between sour cream and buttermilk?) I can replace that?

    FOR RED VELVET CAKE:
    buttermilk (We don’t have here! I read about made it with lemon, is that OK?)
    red food coloring (It’s good if i use in gel?)

    Thanks in advance,

    LD

  462. 462

    Lori Lange — November 20, 2013 @ 10:48 AM

    creme fraiche would be an acceptable sub for sour cream. Cream Cheese is Philadelphia cream cheese. For buttermilk, yes it is okay to create your own buttermilk w/ milk + lemon. Yes, red gel would be just fine!

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    Lori Lange — November 20, 2013 @ 10:49 AM

    It should be fine for one hour. Just don’t sit it in the sun!

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    Siera — November 26, 2013 @ 12:41 PM

    I’m making this cake, for the third time, for Thanksgiving (2 days away!), and I’m so anxious for my family to try it. My husband has been my eager guinea pig so far (made it the 1st time for Valentine’s Day and the 2nd time for his birthday in May) and it’s his absolute favorite dessert — this thing is incredible. I use hot coffee in the cake batter and it really brings it to a whole new level. The frosting has been my go-to cream cheese frosting recipe for almost a year now — not sickeningly sweet, perfect tangy gooey cream cheese flavor. What more can I say? This is one of my all-time favorite desserts to make and will be a staple of my recipe arsenal for years to come!

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    Lori Lange — November 27, 2013 @ 6:51 AM

    So happy to hear!

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    nataly — November 27, 2013 @ 10:05 AM

    i love this recipe, i made my husband this cake for his birthday and he loved it so did the guests, ill be making this for dessert on thanksgiving again. easy and amazing recipe

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    Pam Osterhaus — November 30, 2013 @ 6:46 PM

    My very favorite is anything chocolate. The more chocolate the better. I just CAN’T seem to get enough.

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    Donna turner — December 1, 2013 @ 7:22 AM

    Going to try this this week in!

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    margaret matthews — December 1, 2013 @ 12:04 PM

    Would love to add this to my collection – would be put to good use – thank you

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    Olga — December 1, 2013 @ 6:34 PM

    I made this cake for Thanksgiving and my family enjoyed it. It was so delicious. Going to make it for Christmas.

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    Lori Lange — December 1, 2013 @ 7:36 PM

    So glad to hear!

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    Alice — December 1, 2013 @ 9:18 PM

    i love baking and my four grandchildren love eating, Sounds like this recipe and I are made for each other, Here’s to BAKING!

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    Connie Williams — December 11, 2013 @ 7:58 PM

    My favorite cake is German Chocolate but this cake may top it. Looks beautiful and not complicated

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    Vanessa — December 12, 2013 @ 1:48 PM

    I made this cake for Thanksgiving and it was literally the best cake I have ever baked. Everyone loved it and not a crumb was left. I plan on making it again for Christmas.

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    Joanna — December 20, 2013 @ 4:11 PM

    This looks absolutely amazing! Quick question, how do you get your cake layers so flat on top? Mine always bake up and have a rounded top, I can never get them flat on top like yours in this picture, drives me nuts. I want to try to make this for Christmas this year.

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    Nathalie — December 23, 2013 @ 9:34 AM

    Hello Lori,
    This looks like the best cake ever and I am planning on making it for Christmas dinner this year. I was wondering about a detail on the cheescake portion of the recipe. The 1/3 cup of cream. Does it need to be whipped before? or just plain 35% cream?
    thank you very much!

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    Heather — December 23, 2013 @ 1:56 PM

    Best cake ever hands down! Thank you so much for the recipe!

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    Lori Lange — December 24, 2013 @ 6:21 AM

    plain liquid cream. Enjoy!

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    Lori Lange — December 24, 2013 @ 6:31 AM

    Use the cake strips mentioned in the post!

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    Sarah Gonzalez — December 24, 2013 @ 5:17 PM

    Hi, I wanted to know if there was another option to cook the cheesecake because I do not have a large roasting pan. Thank

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    Tiffany D. — December 24, 2013 @ 5:53 PM

    I decided to make this for Christmas and I must say it looks great. I hope my Red velvet cheese cake is a big hit.

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    Frustrated — December 25, 2013 @ 9:37 AM

    First attempt and last the foil cheese cake adventure a bust it floats cooks unevenly and it leaks whole bottom was uncooked and disgusting, a waste of resource will find a better method

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    Kristy L. Farewell — December 26, 2013 @ 4:22 PM

    Made this as our Jesus Birthday Cake this year, and my southern husband absolutely LOVED it and said it was the best he ever had… says a lot coming from a southern man who grew up on red velvet cake! THANK YOU!

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    Lori Lange — December 27, 2013 @ 2:55 PM

    If the water bath method did not work for you, instead you can place a pan of water on the bottom rack of the oven. It should provide enough steam to prevent cracking.

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    Lori Lange — December 27, 2013 @ 3:01 PM

    You can always set a pan of water on a lower rack and place the cheesecake on the rack above it. The water should provide enough steam in your oven to prevent the cheesecake from cracking.

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    Litzy — December 27, 2013 @ 9:29 PM

    When it says to put the foil paper Nd parchment paper on the bottom is this on the inside or the outside ???

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    Lori Lange — December 29, 2013 @ 7:36 PM

    inside!

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    liz estrada — December 30, 2013 @ 4:23 PM

    okay so i spray the inside with cake release and then i put a piece on parchment paper in the inside and spray that too?? and then i add the foil paper in the inside double time and pour the cheesecake on the foil paper inside the pan ??

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    Lori Lange — December 31, 2013 @ 7:23 AM

    Please look at the photos in the post. The foil is on the outside of the pan.

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    Cris — January 6, 2014 @ 4:39 PM

    I have this book and it’s an awsome book. But why my cream cheese frosting melts??!!!!

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    Linda Royle — January 7, 2014 @ 1:31 AM

    Tastes great, looks awesome. ????

  492. 492

    Lori Lange — January 9, 2014 @ 8:21 AM

    Melts? I have no idea.

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    Arnaldo — January 16, 2014 @ 8:26 AM

    I would like to say I made Red Velvet Cakes, But tried this one twice already and everyone I know loves it. PS I put pcans all around the cake

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    Lynda — January 29, 2014 @ 7:38 AM

    I made this yesterday and brought it to work today. It is wonderful and looks just like the picture. HOWEVER, when putting the cake batter together, DO NOT beat on medium-low during the first minute. I did this and the cake spattered EVERYWHERE. Luckily, I caught it in time and I didn’t lose too much of it. Just put in on stir, for that first minute. It is just to liquidy. Other than that, this is a GREAT cake. How can I post a picture?

  495. 495

    Lori Lange — January 29, 2014 @ 7:44 AM

    Glad you enjoyed it! You can post a photo to my Facebook page, if you’d like. I’d be happy to share it with my fans!

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    Grace Orlando — January 29, 2014 @ 9:16 AM

    I will be making this receipe on Valentine’s day for a dinner party, could I use fondant to covert the cake instead of another layer of cream & shaved chocolate?

    thank you

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    Zoë François — February 1, 2014 @ 7:27 AM

    Hi Lori, This came up on my pinterest page and I was struck by the crazy beautiful color! Perfect for upcoming Valentine’s Day. :) Thank you so much for watching the cake decorating videos, I’m thrilled they were helpful! Cheers, Zoë

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    Lori Lange — February 1, 2014 @ 7:32 AM

    Thank you- I do my frosting like that with every cake I make now. Thank YOU! :)

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    Lori Lange — February 1, 2014 @ 7:37 AM

    I have never worked with fondant, so I’m not sure!

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    Debra Schultz — February 4, 2014 @ 8:36 AM

    Thanks for the great recipes!!

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    Robin Lacerenza — February 4, 2014 @ 6:01 PM

    I made this for Christmas dinner dessert! Everyone LOVED it! I couldn’t leave it alone. It was so moist. Just perfect!

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    Brenda Hill — February 5, 2014 @ 4:16 PM

    I love Red Velvet Cake! I love all cakes made from scratch and this one looks amazing!

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    Kathy Headley — February 6, 2014 @ 10:59 AM

    Banana cake with cream cheese icing is my fave. Can’t wait to try this red velvet cheesecake cake

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    AM — February 6, 2014 @ 2:32 PM

    I have blue ribbons from our local fair on my cheesecakes
    Last yr at auction it went for 300 + dollars, all the money
    is put in a scholarship fun

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    Carol — February 12, 2014 @ 1:34 PM

    I finally read some of the comments that made the cake and now I’m even MORE
    excited to make it! I’m afraid I might eat the whole cake myself! Not such a
    bad thing!!!!!

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    MaryJane — February 17, 2014 @ 3:17 PM

    Thanks for the recipe. Anxious to try it.

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    Shari — February 18, 2014 @ 5:38 AM

    This looks great! I can’t wait to test this out myself. Everything about it is completely new to me (making a cheesecake, making red velvet, owning a roasting pan, and 3 springform.pans). I’ve got zero experience in all of the above.

    Question for you: why can’t the cocoa powder be Dutch process? Does it alter the taste? Different texture?

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    Lori Lange — February 20, 2014 @ 2:49 PM

    Should be fine either way.

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    Susan L — March 27, 2014 @ 3:23 PM

    I’ve now made this cake multiple times, and will be making it again starting tonight for a fund raiser dinner. It is not only GORGEOUS for presentation, but an absolutely delicious cake. This is my “go to” cake when I need to do something really special. Love this recipe!

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    Lori Lange — March 31, 2014 @ 9:00 AM

    Happy to hear!

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    Christy — April 28, 2014 @ 1:05 PM

    The cake is amazing! I made dinner for my daughter, her date, and three other couples before prom. The cake definitely was the star of the night. I doubled the frosting recipe, added extra butter, and used salted butter. I put frosting inbetween the layers—habit for me and I added some piping touches around the base before adding the chocolate curls. Thanks so much for posting the recipe.

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    Lori Lange — April 28, 2014 @ 8:16 PM

    So glad it was a big hit!!

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    Amber — May 3, 2014 @ 6:01 PM

    I’ve had all of the cake cheesecake recipes pinned for a long time. . I’m making this one right now! My cheesecake needed to be baked much longer than 45 minutes though. .. has anyone else had this problem? It was kind of bubbly at 45 minutes…

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    Stephanie G. — May 10, 2014 @ 8:23 PM

    Recently made this cake with great success. Used 10 inch pans, so I cooked the red velvet cakes a little less… 25 minutes or so. Thanks for sharing this!

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    Muskie — July 19, 2014 @ 3:49 PM

    This cake looks amazing but I was wondering how it might work if I added another brownie layer beneath the first red velvet one?

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    Lori Lange — July 24, 2014 @ 1:39 PM

    More decadent, for sure! Let me know if you try it!

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    Norma de Palm — August 28, 2014 @ 1:19 PM

    I love cheesecake and in combination with red velvet cake it must be a dream on my tongue

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    Tristan Booth — September 21, 2014 @ 10:08 AM

    Has anyone actually made the red velvet cake? Followed the recipe perfectly and the cake layers were not red, didnt rise and not a good flavour. Overall a massive disapointment and rather a let down on someones birthday. There wasnt even enough mixture to fill the tins (obviously we used the right size).

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    Lori Lange — September 21, 2014 @ 11:48 AM

    Hi Tristan, I have made this recipe a dozen times for various events. The red velvet cake always turns out perfectly and is always a big hit. Is it possible that you are using ingredients in the UK that are different than what I would be using in the US? I’m sorry it did not work out for you.

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    leila martin — October 13, 2014 @ 7:11 AM

    I’ve just made this cake and have to say I was so excited BUT I can say with the measurements it needed to be used in a 7 inch baking tin. And the cheese cream has come out rubbish :( Did everything by the book so to speak too :/

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    Lori Lange — October 13, 2014 @ 7:55 AM

    I’m not sure where it went wrong… the only thing I can think of is if some of your ingredients are different being in the UK.

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    jennifer snay — October 29, 2014 @ 11:21 AM

    Made this and it turned out perfect the first time great recipe!

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    Cynthia — October 30, 2014 @ 4:44 AM

    Just to be sure: does two packages (8 ounce) cream cheese make a total of 16 ounce of cream cheese (for the frosting), or do you mean that is makes a total of 8 ounce?
    Can’t wait for it to be finished today!!

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    Lori Lange — October 30, 2014 @ 7:39 PM

    Two packages (each package is 8ounces) = 16 ounces total, yes!

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    Annacleo — November 2, 2014 @ 5:26 PM

    Can I use whole milk instead of heavy whipping cream? I have everything in my house but that and would love to make it tonight? THANK YOU SO MUCH IN ADVANCE :) yours looks heavenly!! :)

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    SOPHIE NICOL — November 4, 2014 @ 5:50 AM

    I MADE THIS RED VELVET CAKE AND IT WAS WONDERFUL

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    Lori Lange — November 5, 2014 @ 3:04 PM

    Sorry I did not get back to you in time- I was out of town! I have not used milk in its place. Did you try it?

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    mbaker — November 21, 2014 @ 4:50 AM

    Do you recommend bringing this cake to room temp before serving or serving cold?

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    Lori Lange — November 23, 2014 @ 8:37 PM

    No, not room temp. Think of it as cheesecake… you want it to be chilled.

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    Eliza — December 3, 2014 @ 3:32 PM

    This looks like a great cake, for the most part. True Red Velvet cake doesn’t require 1/4 cup of red food coloring. At that amount, you’re taking a very tasty cocoa cake, whose reddish brown color comes from the reaction of acid to cocoa, and turning it into a less tasty cake thanks to the bitter aftertaste of the unnecessary addition of artificial food coloring.

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    Leslie — December 4, 2014 @ 8:33 PM

    Looks so good!

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    Christina — December 11, 2014 @ 2:20 PM

    I made this cake and not only did it taste amazing it looked just as beautiful as the pictures!!! Thank you for sharing this little piece of heaven!!!