This Red Velvet Cheesecake Cake is my family’s favorite cake recipe ever.
Watch the video showing you how to assemble this Red Velvet Cheesecake cake. Then scroll to the very end of the post to print out the recipe so you can bake it at home.
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 layer of cheesecake mixed in… topped with cream cheese icing.
It really is the most beautiful cake to bake for special occasions. It’s impressive looking, and it’s always well received by your guests. It’s delicious too!
How to Make A Red Velvet Cheesecake Cake:
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.
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.
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.
Next, you can add the rest of the frosting. Start with a generous scoop of frosting on top.
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.
See? A nice, smooth layer of frosting without any red crumbs.
Add some decor to the top– piped on frosting or shaved white chocolate, as I added here.
To shave the white chocolate, I microwave a thick chunk of white chocolate for about 20 seconds to soften it up a bit, then use a potato peeler to shave/curl some decorative pieces. Then I just gently place them on top of the cake.
The thought of that red velvet inside is too much to bear… I can never wait to cut into this cake!!
The cake itself turns out super moist and tender and perfect.
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.
Piece of Cake cookbook
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. This recipe comes from the most wonderful from-scratch cake book: Piece of Cake by Camilla Saulsbury.
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.
Here’s a sneak peek at a few of the cake recipes within this book:
- 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
- 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!
If you like cheesecake cakes, you might also enjoy this pretty Raspberry Cheesecake Cake or my decadent Chocolate Peanut Butter Cup Cheesecake Cake.
Red Velvet Cheesecake Cake
Recipe Details
Ingredients
CHEESECAKE:
- Two 8-ounce packages cream cheese, at room temperature
- ⅔ cup granulated white sugar
- pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
RED VELVET CAKE:
- 2½ cups all purpose flour
- 1½ cups granulated white sugar
- 2 tablespoons unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1½ cups vegetable or canola oil
- 1 cup buttermilk
- ¼ cup (two 1-ounce bottles) red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
CREAM CHEESE FROSTING:
- 2½ cups powdered sugar, sifted to remove lumps
- Two 8-ounce packages cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Instructions
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.
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.
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 over beat).
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.
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.
Video
Notes
- *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.
Lori, you’re awesome. Been following you for many years. I have HUNDREDS of your recipes.
This cake is absolutely delicious and so moist. It’s my favourite cake ever.
I love the recipe and baked it all the time. My son’s birthday is coming up and I wonder if this recipe is good for carving as well? I’m planning to make a 3D teddy bear cake for him but worried it’ll collapse. But he loves the cake so much..please advice..
I don’t think it would be a good cake for carving. The cheesecake layer softens up in the refrigerator, and I just feel like it might turn into a giant mess!
I made this for my husband’s birthday and we LOVED it. I did a different type of icing because he likes an old fashioned one with gritty sugar! All else was so so yummy and easy to make (I used boxed cake mix). I never used a water bath for a cheesecake before so thanks for the extra details on that!
Hey, there! I am loving the recipe, thus far. I am, however finding an issue with the layering and have a thawing question. I just layered the cakes and it appears that the cheesecake is going to start coming out the sides while thawing in the fridge. I moved it to the freezer, but have you run into this issue. Also, how long before eating should I take it out of the freezer? Thank you!
Hi Dee, I have never run into this issue, and I’ve made this cake many times. You should be fine!
This is so delicious!!! Thank you!
This is such a good recipe!! Came out perfectly!
I would like to try this recipe. What type of red food coloring did you use? Would it be the water based you find at the grocery store or a wilton jar (if jar how much?) Hope to hear from you soon!
Thank you!
You can use liquid– or you can use the thick gel paste.
Wasn’t sure about tryin this but so glad I did!! Turned out great and everyone loved it.
Hi I was wondering if there is a certain brand of buttermilk or like can it be 1%? I never used buttermilk before so I’m not sure.
1% buttermilk is fine!
Made this recipe for my wife’s 29th birthday. She loved it and so did my in laws.
Thank you for the help.
Glad to hear it was a hit!
Should I cover the cheesecake in the freezer if I leave it in over night ? How should the cheesecake be stored in the freezer ?
If it’s just overnight, I don’t usually bother with covering it… but you certainly can 🙂
This was big hit at work! It was gone the same day! I even got 2 requests to make more.
This recipe was surprisingly easy in my opinion. Everything came together really nicely. Rather than baking the cake in two separate pans, I baked it in one and just cut it in half to get two cake layers. I also used light sour cream and Neufchâtel in the cheesecake and it worked out fine. My family enjoyed this cake. Thanks for the recipe!
This is amazing … please don’t be offended by my question but I just had surgery and want to make this but can’t physically do this- could I get already made cheesecake then add Between the two red velvet cakes and use store bought Icing.? I will absolutely make from scratch once I am able ?
I’ve not tried it with an already made cheesecake. I suppose it would work if the cheesecake was the right size!
Can cake flour be used instead of all purpose flour?
I’ve only made this cake using all purpose flour. Cake flour might not work the same.
I made this cake a few weeks ago and used cake flour and it came out fine to me.
Hi
Can I make redvelvet 6″ 3 pans or
2″ 8 pans round?
I keep making it to constant accolades! Amazing recipe!
Can the buttermilk be subsumed for something else?
No, I think buttermilk is a key ingredient.
My family loves when I make this
Can this be made into a 5 layer cake (with an added layer of cheesecake and of red velvet)? 🙂
Sounds like a good experiment! I’ve never tried that.
Time consuming but well worth the effort. I made this cake for my daughter’s birthday and her husband requested a red velvet cake. I knew my daughter loved cheesecake so this was the best of both worlds. The only thing I would do differently next time is put some icing on the layers between the cake and cheesecake because when cut the layers separated. I also had to add more powdered sugar as the icing was much too buttery and had a yellow tint to it.
I love this recipe!!! I use extra cocoa powder. I’ve made it twice and it’s be delicious both times. I used buttermilk and whipping cream substitutes (vinegar, butter) once and I couldn’t tell a difference. Absolute best red velvet cheesecake recipe!!! I’ve never written a review for a recipe but this one I have to.
I love the cake but for some reason the icing recipe that is with it, I always need to put like 3 x more icing sugar. What am I doing wrong?
The thickness you’re applying, perhaps? Always good to have more!
I find it’s the butter. I never but butter in my cream cheese frosting until I found this recipe. The butter makes it extra soft therefore I have to add more powder sugar to get the consistency I want.
This was the birthday cake for my red velvet and cheeeecake loving son. It was a HUGE success. Great recipe.
With the icing, is there a lot leftover? If I want to add piped roses on the outside should I double it?
Probably not a lot left over!
Really want to try this recipe..is it available in grams.finding it difficult to convert measurements to grams and ml 🙂
It is not- sorry! There are metric converters online though!
This recipe deserves so much credit!! Although it’s a bit time consuming, every bite is worth every minute! My husband cannot wait until the next special occasion because I make this cake every once in a while. This cake does not last long in my house! What’s so great about it, is that it’s the perfect marriage of red velvet and cream cheese flavors–its not too sweet either!! I will keep this recipe forever!
Hi I want to make 11″ cakes what should I do to alter the recipe. Thanks
Hi,
I’ve made this cake recipe so many times and it’s a huge hit every time. I would like to make a tier cake for my friends birthday but she doesn’t like cheesecake. I would like to use 2 9 inch pans and 2 6in pans without cheesecake. Do you have a recipe?
Here’s a recipe I use for regular red velvet cake. You’d have to 1 1/2 the recipe or just double it and not use all the batter: https://www.recipegirl.com/red-velvet-cake-with-cream-cheese-frosting/
is it possible to substitute greek yoghurt for the sour cream in the cheesecake and buttermilk for the red velvet cake?
I have not done that.
Delicious cake, but needs to be frozen immediately after assembly. My cake slid apart while cutting, and ended up 3 zip lock bags of mush in the freezer. Five minutes out of fridge! Quite the birthday surprise!
Did you freeze the cheesecake before assembling? Shouldn’t have fallen apart. So sorry!
I thought more about this result, and I think I didn’t cook the cheesecake long enough, I am not clear on ‘jiggly’ and I thought pressing with a spoon was good, but it wasn’t.
What I did was when I took the cheese cake out the first time I moved it slightly and it jiggled. So that meant that it needed to bake a few minutes more. Second time I took it out after 2 or so minutes. It was firm enough that it wouldn’t jiggle. That meant it was ready to take out.
Hi is it possible to use self raising flour for the red velvet cake?
This recipe is not meant for using self-rising flour.
Truly spectacular. The only problem is when you make it no one wants any other cake.
This was a hit during our dungeon and dragons campaign! Nerd alert i know! It was amazing!
How much of red gel food coloring would you use?
Just squeeze in a little at a time until you get a deep red hue.
Can i put straberries as a filling on top of yhe cheesecake? Or would it be mushy?
Not sure
This recipe is spectacular, our family of 6 devoured this within 24 hours. So satisfying. Can’t wait to make this again!
Easy recipe, red velvet cake dry. Need to find a different recipe
It shouldn’t be dry! Baked too long?
Muy excelente postre
Lo voy a preparar.
Hi
I,ve made this recipie several times,and its wonderfull
Im going to bake it in an new oven,which is convection oven
Should i reduce the temperature?
Hi! I don’t know anything about convections ovens! I’d probably Google around if I were you and read up on how to make changes when baking in convection. Good luck!!
If I use boxed cake mix for this recipe do I use one or two boxes?
One box!
Is there a video?? I cannot find it on your page.
Yes, it is close to the top of the post.
Hi Lori, Can you freeze the cheesecake Layer a week in advance
I think that would be fine!
When it saying let the cheesecake part cool down for an hour on the wire rack , do we still leave the oven on or turn it off
Once you remove the cheesecake from the oven, you can turn off the oven.
HAPPY BIRTHDAY!!!
Thank you!
can i use 8 inch pans for the red velvet cake?
Well- it will be taller. And you’d have to use an 8-inch cheesecake pan too.
This recipe is golden! I baked this cake for a friend’s mother (retirement cake) and he said he had to stop eating it because it was so good! My first time making this cake on request and I gave it away – GO FIGURE! lol! I use white chocolate buttercream with lemon emulsion instead of vanilla flavoring – takes it to a whole new level. Also the cake recipe is almost similar to my go to recipe except I use 1 cup of oil and 1/2 cup of hot coffee; it takes the chocolate flavor up a notch. To Michelle Gleason in reference to using red velvet emulsion – GO FOR IT!!!!! Your cake will never taste better!!!
Ate this cheesecake yesterday and it was FANTASTIC. I’ve eaten red velvet cheescake from the cheescake factory many times and this recipe tasted pretty much the same!! SO HAPPY it turned out so well. THANK YOU LORI 🙂
How long after cake is assembled does it take for the cheesecake layer to thaw and do I just let it thaw in the fridge ?
I don’t have timing for you, but it should be thawed within a few hours. Thawing in the fridge is fine.
I cut the amount of sugar in the frosting..it’s too sweet after combine everything.
Turned out amazing! Substituted all purpose flour with equivalent cake flour, and added orange zest to the cheesecake for subtle orange flavour.
I have my own red velvet extract (https://www.amazon.ca/LorAnn-Red-Velvet-Bakery-Emulsion/dp/B006GRKQ0K)…. I’d like to use this in this recipe, but was wondering if you can help me if I should eliminate some other ingredients??? Thanks so much for your help!!! I’ve been planning to make this cake for my bf’s 30th bday in a few weeks!!
Hi! I don’t know anything about red velvet extract- sorry!
Could this recipe be done in disposable cake pans??
I haven’t tried that, but I’m sure it might work!
Hi, do you have a video tutorial for the red velvet cake? If so, can you send me the link? Thank you very much!
Hi there,
I do not have a video for the cake itself. It’s a basic cake made in two round pans (or you can use a boxed mix).
This isn’t nearly as difficult as I thought it would be!! Aaaand everyone loved it! I did add 2 tbsp of espresso powder and 1 tsp red velvet flavor.
Can i make this recipe but half? If so, how would i adjust the baking time? Its a big cake and its only the two of us.
I’ve never tried cutting it in half, but you can certainly experiment!
Hi, did you ever cut the recipe in half? If so, how did it come out?
I’ve never tried!
I successfully cut this recipe in half! You’ll need two 6 inch cake pans and one 6 inch springform. Cut in half exactly, no other modifications. Baking time on the cheesecake actually was the same for me (I’m at sea level) and for the cake it was about 30 mins, test with a toothpick.
As a bonus, I actually used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with equal parts and you would *never* know it was gluten free. AMAZING RECIPE! THANK YOU!!
Great to hear, thank you!!
This was really delicious. A huge hit at my daughter’s family birthday party. Rich, moist and delicious. Will definitely make again!
Made this recipe for my wife’s birthday. It was time intensive, but came out beautifully and tasted WONDERFUL. Definitely a crowd pleaser and will make again!
Hi!
I will be trying out this recipe tomorrow but I’m unable to find whole buttermilk. All I can find is low-fat buttermilk or the saco buttermilk powder. I wanted to ask if it’s ok for me to use the powdered buttermilk or low-fat buttermilk? Thank you!
low fat buttermilk is fine!
Great recipe, my cake came out great!
Made the cake for my husband’s birthday. It was delicious! Making the cake again for a potluck . Using a 9×13 pan . Would this change the recipe?
Using 7 inch pans instead with cupcakes to go with it do I need to change about the measurements or recipe? And instead of 45 mins should I cut down time to maybe 30/35?
I haven’t baked this recipe that way… so it will all be a matter of experimentation for you. Just watch them closely, and take them out of the oven when they seem to be done.
Hi, I’d like to make this for my sister birthday on Sunday. I have celiac disease. How can I make this gluten free? Would coconut flour work??
Hi Adi,
I’m not so familiar with changing cake recipes to make them gluten free. It might be best to Google around for a GF red velvet cake recipe and then use the rest of the recipe to put the cheesecake with the cake?
Hi,
I am planning to make this recipe for a friend’s anniversary. my question was is it necessary to bake the cheesecake layer with the boiling water around the springform pan? i don’t have a cooking pot big enough to hold my springform pan, but if you tell me is it absolutely crucial i will hunt one down! thank you for sharing your recipe with us.
You don’t have to… if the cheesecake cracks, it doesn’t matter since you’ll be surrounding it by cake!
Hi,
I can’t find white vinegar only distilled white vinegar. Can I use that?
Yes, that’s what you want- distilled.
This cake recipe has been a hit for quite a few years. I’m really grateful for your recipe. Ever since I made it, my family is always asking when I’m going to make it again. Your recipe is wondrous. It’s a process but making a cake from scratch is worth it.
I have made this recipe for my daughter’s birthday cake for the past several years. It is divine. I make it exactly as is, sometimes completing the steps over 2-3 days. It’s one of the most delicious cakes I’ve ever had and anyone who has shared it with us has agreed. Thank you so much for this family tradition!
Love this recipe. However, I used a box cake mix to make it go faster. Was outstanding!!! My husband eats the icing right out of the bowl. Making it for Valentines Day as we speak.
Ok I don’t know what happened but this cake was not sweet enough. Disappointed because I spent time and money on these ingredients. The frosting actually saved it and it tasted actually better the next day. If I ever make this again I’ll use a different cake recipe or add more sugar. It is a beautiful cake and the frosting is amazing as well as I did the crumb cake thing and it looked almost professional when done. I’ll probably go with two cups of sugar instead of one and increase the sugar in the cheesecake filling.
Must be a matter of preference since I don’t think I’ve ever had a “not sweet enough” comment on this recipe before. The whole cake is incredibly sweet and rich!
Can you give us a version with cherry pie filling?
I’ll think about it!
Are you sure about the amount of red coloring (2 oz.’s)? That just seems like a LOT. I looked at Erin’s version and she uses half your amount (1 oz.)
Yes. To turn out just like the photos you see here, you will need 2 ounces (or you can use red gel paste).
Simply Amazing! Everything about it . It is delish and every time I make it gets 5 stars from everyone! It’s a must have for the month of December for sure! Thanks for the recipe from this Mississippi girl!
You’re welcome!
It came out wonderfully! I added red velvet bits for decor
The cake recipe is not right. I think the 1 1/2 cup canola oil should have been 1/2 cup. The cake came out way too dense and not fluffy at all.
It’s correct! You must have done something wrong. Do you live at a high altitude, by chance?
Thanks needed recipe for anniversary
I made this yesterday and today we are eating it and it’s amazing! I definitely will bake this again maybe for Christmas. Thank you for sharing this recipe.
Do I release the springform before or after freezing?
I usually do it after. It’s easier to take it out of the pan intact.
Red velvet cheese cake cake
The top of receipe says to bake cheese cake one hour fifteen min. The instructions say forty five min. Which is right?
Total baking time is an hour and a half. 45 min for the cheesecake and 30 min for the cake. Follow the written instructions and you will be fine 🙂
im wondering if the cheeckcake layers will melt after sometimes
Melt? No, the cheesecake layer won’t melt… but it becomes softer at room temperature.
I have made this cake twice and it was fantastic!!
Both times I received rave reviews!
Yay!
I made the red velvet cheesecake cake and it was terrific. It wasn’t hard to make and everyone at first breakfast loved it! Thank you for a great recipe and I’ll be following you!
Hello! I am making the cake and cheesecake on Saturday and then freezing both for Sunday. On Sunday when preparing to frost, how long should I leave out the frozen cake out to before frosting? Also, once done frosting, how long can I leave at room temperature before serving the cake since the cheesecake will be frozen?
Sorry for the delay in responding- I was on vacation! Hope it all worked out. You can frost the cake with frozen cheesecake. And it should defrost rather quickly. I like to stick it back into the refrigerator for a few hours before I serve it.
Can red velvet cheesecake cake be done in 8″ pans? I only have 8″ cake and springform pans
Should be fine, yes.
Making this cake now, my question is, when transferring to the freeze, do I remove spring form pan first?
no, you can freeze it in the pan… and then when it’s completely frozen it will be very easy to remove.
If I could leave more start I would. I have been making this elegant and scrumptious cake for a few years now. Have tried others,but none of them come come close to the moistness and decadence of this recipe.
I recently used it to make 6 mini cakes using a 4 inch springform pan as a gift to my boss. They turned out beautiful, moist and perfect!!
Happy to hear!
This cake is delicious and I will be making it for my husbands tomorrow after I served it at two parties this past winter and it turned out to be a huge hit both times. I’m wondering though, as we’re running on a tight schedule tomorrow, if it is ok that I prepare the batter tonight, leave it in the fridge and then bake the cake tomorrow and assemble it ? I already have the cheesecake layer in the freezer, and I don’t want to bake the red velvet cake yet but want to prepare as much as I possibly can tonight. Thank you !
Sorry I’m late in responding. How did it work out?
I left a comment yesterday but I am leaving another today. I just served this cake at a party and it was a huge hit. The cake was gone in about 5 minutes. That layer of cheesecake was key. Like Lori said…from afar the cheesecake layer looks like a giant section of frosting until you sink your teeth into it. This will be my go-to cake from now on. Thanks again for this.
ohhh, that makes me so happy! Thanks for coming back to share!
Question: In your instructions, you did not put any frosting between the cake layers. Was it intentional? For me, just out of habit, I put a thin layer of frosting between the cake layers. Just curious.
The cheesecake acts as pretty good glue to hold the two layers of cake together, so no frosting is needed in this case.
The red velvet cake tastes delicious. The cheesecake took longer than 45 minutes to set. It could be my oven although the internal thermometer registered 325 degree. The frosting is delicious, not too sweet and easy to spread. I added white food color to the frosting because I wanted the bright white background for the flowers I piped with Russian piping tips on top. All in all, it is a good recipe. Thank you for this.
Is there a version of this that is print friendly for enlarging? My daughter is legally blind and needs giant print to be able to see the recipe?
Hi Billie,
I am so sorry, but I don’t know how to make the font larger for printing!
Hi, just want to check, what is the weight of the finalize cake? Is it more than 1 kg ?
I have no idea, sorry!
I made this cake for Christmas. Oh my goodness! It was soo delicious! It was time consuming to prepare but was sooo worth the wait! I will definately be keeping this recipe for future special occations!
I made this for Christmas and everyone loved it.
Thanks for the great recipe! I made it Friday/Saturday for tonight. I didn’t have room in my fridge to store it, so I froze it. How long will it take to defrost?
Thanks!
Bre
I’d just set it out at room temperature for a couple of hours!
I just took my cakes out of the oven they don’t look as they rise. should i make them over? it for a friends birthday
what happen?
I’m not sure– they should be normal cake layers!
Hi planning to make this cake for my son’s baptism this coming Sunday but I need it in 6′ cake size because it will be a place on top of a French Macarons tower. My questions are is it possible if ill make it in 6′ size (bake in 3- 6′ cake pan but will only use 2 layers)? Also, can i make it the day before and freeze? Also i need to bring it during the church ceremony since we are heading straight to the reception venue after, will the cheesecake be soft by that tine and will ruin the structure of the whole cake if out in the fridge for approx 3 hours before the reception time? . Ill just leave it in the car while at church althougth temperature right now in Winnipeg is -15 C. Thank you
I think it will be fine made in different pan sizes, but you’ll just need to adjust timing, as you see fit. I’m afraid if it’s frozen that it won’t have time to defrost before the reception. If it’s that cold in the car, I think it will probably be fine just sitting in the car!
I followed the recipe for the cheesecake, but it was very thin. What did I do wrong.? Please help.
The cheesecake layer is much thinner than a normal cheesecake since it’s used as the inside of the layer cake. It turns out to be probably and inch and a half tall.
Hey Lori, thank you for your amazing recipe!
I tried it some time ago and it turned out delicious. For my friend`s birthday this week I`d love to bake the red velvet cake again, but since she doesn`t have that much of a sweet tooth I wonder if you have any ideas how to make the frosting less sweet? It turned out very sweet last time I tried it, so I hope there are ways to reduce the sweetness. Do I just add less powdered sugar? Or would that screw up the consistency of the frosting?
Thanks in advance!
I’m not quite sure how to cut the sweetness on the frosting. It might be best to do some Googling to see if you can find a frosting recipe that isn’t quite as sweet? That’s the best advice I have!
I made this cake two years ago for Thanksgiving and it was a hit with my entire family. I’m deciding to make it again, but this time I’m making them individual sized and I’m using the tops I cut off of the red velvet cakes so I don’t waste any product. I crumbled up those cut off cake pieces and I’m going to add it around the edge of the cake. I know this defeats the purpose of the crumb cake layer, but I actually picture it looking really nice. Nevertheless, we’ll see how this goes!
Absolutely delicious!!! Made this cake for a friend’s 60th birthday party. It was a HUGE it with everyone who attended telling me when their birthday is for me to make it for them. I did use my own whipped cream/cream cheese frosting that is lighter and not as sweet as a traditional cream cheese frosting.
Happy to hear it was a success!
This cake turned out fanstasticly! Simple instructions and great flavor. I baked the cheesecake in a regular cake pan and it turned out great, no worries of sealing/leaking either. Will make again. Any tips on turning it into a standard chocolate cake?
Here’s my chocolate version: https://www.recipegirl.com/chocolate-cheesecake-cake/
I am trying to convert this recipe to UK conversions but every website I go on to give me different measurements. Please would you be able to help and tell me the UK conversions. I am desperate to make this cake for my mum’s birthday as all I’ve seen is amazing reviews.
I am so sorry, I have no idea how to convert!
Everyone loved this cake!!! It came out perfect!!! No one could believe that I made it and wanted to know where they could buy it.
So perfect for the holidays! Red velvet is one of my fave flavors!
This is totally irresistible!
One of my favorite special occasion cakes! SO good!
Red Velvet will forever be one of my personal favorites.
Combining red velvet and cheesecake was pure brilliance. Such a perfect cake!
Can you make this ahead and freeze it? How long does it remain fresh if you can’t?
I’ve made the cake and cheesecake parts and have frozen those ahead of time. It’s best to assemble and frost when you’re ready to serve it.
I like to omit the vinegar and use rum flavoring instead of vanilla. Soooo delicious!
This looks so good…is it ok to make it one day in advance n leave in fridge…will it make the cake dry ?
yes, I do that!
Hey Lori,
would it be possible to bake the cheesecake without the waterbath too? Or would baking it regularly affect the structure or the taste of it?
Is it possible to bake the cheesecake part without the water bath and instead just bake it regularly? Or does that change the taste or the structure of the cheesecake completely?
It will probably be fine. Might crack a bit in the middle, but that will be covered up when you assemble the cake.
This cake is simply gorgeous! I love red velvet cake!
Isnt there sour cream in red velvet cake?
not in this one!
My red velvets edge became brown instead of red color after bake. What did i wrong?
Not sure- did it affect the color in the finished cake?
This Cake is Truly One of A Kind!
My Husband is a RED VELVET CAKE LOVER!!
The first time I saw this CAKE RECIPE!
I thought WOW !
This seems easy! even though it seemed their were lot’s of steps!
first time I baked this cake it turned out Perfect!! on February 14th 2017
and then on 1/11/2018
my husband’s birthday!
and yes, bake cream cheese layer one day before, just follow the recipe!
Thank You, Recipe Girl!!
Great, thank you!
After seeing this recipe and reading the reviews, I knew I had to make this cake immediately! It was made and I served it at a church function and it had rave reviews!!! The cheesecake was a HIT with this red velvet cake. It is time consuming, yes, but well worth the effort and hard work. It is a labor of love to make this and the best part, most ALL of it was eaten. So glad my husband and I had a slice to bring home. The cake is awesome. I tweaked it a bit. I used German sweet chocolate bar and made curls on top for decorations, and used some of the red velvet cake crumbs left from leveling off the cake tops, and sprinkled them around the bottom/middle layer. I would highly suggest a 10 as being the best of the best of red velvet cakes during the holidays.
Awesome!!!
Would I take a lot away from this if I used a red velvet cake box mix????
I know that some people have done it this way. It won’t be as good, but it’s definitely a short-cut way to do it!
Thanks Lori! I’m about to put it all together for my hubsters birthday tomorrow. His two favorite cakes in one. I can’t wait to see how he likes it.
I have the cakes made and in the freezer/refrigerator now. Will be assembling tomorrow and was curious, 1 tablespoon of vanilla seems like a lot for the frosting, is the vanilla overwhelming or complimentary?
It’s not overwhelming at all.
Thank you for providing a recipe made from scratch, so frustrating to see a recipe only to find out it’s made with a box mix/mixes. yuck!
I want to make the red velvet cheesecake cake in advance. Should I assemble the cake, frost and freeze or make each component and freeze? How long will it last in the fridge?
I’d freeze all of the layers separately- wrap with plastic wrap. The cake itself I’d say would last a few days in the fridge. I’d make it and serve it right away, and then leftovers would last a few days in the fridge.
I have made the cake before and it came out great. I didn’t freeze the cheesecake layer, so thanks for the tip, that will diffenantly help with handling. I want to add a touch of flair to the pieces when they are cut. I wonder if I swirl in some of the cake batter throughout the cheesecake batter would it change the consistancy of the cheesecake?
Followed the recipe to a T, but the cheesecake came out brown and shriveled! Not sure where I went wrong : (
I’m not sure either- sounds like the oven was too hot!
Love this!
What’s you advise for shrinking this down to a six inch cake?
No idea, I’m sorry!
I baked this cake for VALENTINES’s DAY!!
it was truly “INCREDIBLY DELICIOUS.!!
Forgot to tell you that I will be making it with your icing and white chocolate shavings again tomorrow for my neighbors 77th birthday……thanks again.
awesome!
This cake was awesome. I did change the frosting to a dark chocolate frosting for my daughter’s (who loves dark chocolate) birthday cake. Thanks for your recipe.
Southern Living has this same recipe with a few changes in words
Well, if you’re talking about the white chocolate cheesecake cake… it looks like that recipe is quite a bit different than mine. And it was posted two years after this one. Looks good though!
Tip:
Rather than the foil, which isn’t great for sealing, use plastic wrap. Plastic is much better for sealing and won’t melt until 400 degrees. If water does enter the springform, take it out, drain it, and let it sit in the turned-off oven for ten minutes.
I made this cake today. My cheesecake layer was not as thick as shown in the picture so I was very disappointed about that. Next time I will add 3 blocks of cream cheese and stick to a recipe I use all the time for cheesecake.
The cheesecake is meant to be a thin layer (about the same size as the cake layers).
I love making cakes, I belong to an club and the first thing anyone says to me is what cake did you ake this month. I need to know where I can get this recipe cake book from?
It’s definitely one that you should have then! There is a link to the cookbook on the post~ it’s available on Amazon.
This recipe is NOT in Piece of Cake cookbook. A Red Velvet cake with cream cheese frosting is in it but no mention of cheesecake. I bought this cookbook but sent it back because this recipe is NOT in it.
Sorry for the misunderstanding– I noted in the recipe: SOURCE: RecipeGirl.com (cake & frosting portions of the recipe from Piece of Cake)
The whole recipe for red velvet cheesecake cake is in my cookbook (The Recipe Girl Cookbook) as well as on my website. I do love the Piece of Cake cookbook for so many great cake recipes though!
HI! Your Red Velvet Cheesecake looks amazing! Just wondering, can I substitute sour cream with yoghurt? Can’t wait to try out this recipe!
Possibly, but I haven’t tried it so I cannot say for sure!
I’ve made this red velvet cheesecake 4 times and my friends BEG me to make it again and again! the frosting is perfection, the cheesecake is to die for and the red velvet… YUM! 10/10, will make again and again and again. Wouldn’t change a thing.
Thank you so much- glad you enjoy it!!
Oh my goodness!! My sister and I made this last night following your recipe exactly, it turned out perfectly! It was way easier than I imagined it would be and the taste is out of this world! Thank you sooo much for sharing this incredible recipe. 🙂
This is a cake that’s worth the work. I made it for my cousin’s home coming after being stationed overseas and everyone loved it! I then made it again for kicks and word spread around and I soon had people calling to see if they could come over.
Hi. I made cupcakes without cheesecake for my friend. She love it without cheesecake. So she still want me to make wedding cake for this recipe . I would like to know how much ingredients each use for 16-inch, 14-inch, 10-inch and 6 – inch . And baking time.
I would search for a recipe that is specifically for red velvet cake– there are plenty of them out there!
This is the third cake I’ve made since Christmas-First cheesecake I have ever made. I cannot tell you how glad to have found this site. It has been fun, and they all have turned out amazing! Thank you, recipe girl!
My friend want me to make this cake for her wedding cakes without cheese cake. Is still taste as good as this red velvet cheese cake? I am making 16 inch, 14 inch, 10 inch and 6 inch…I want to know how much ingredients each use and baking time for each layer will be. Thank you.
If you are just making a classic red velvet cake, I would look for a classic red velvet cake recipe instead.
My red velvet turned out very heavy and moist , just wondering if this is how it is suppose to be ?
Are you at high altitude? It should be just like a normal cake…
I have a question please reply
Does it have to be a cooked cheesecake filling can I use an no bake cheesecake as long as I freeze it?
That’s a very good question- I’ve never thought to use a no-bake cheesecake! Give it a go!
Followed the red velvet cheese cake recipe step by step. Didn’t change one thing except the decoration of the frosting. Everything looked great. But lacked flavor completely. The frosting was great so I assumed the same for the cheesecake and the cake. But the cake was so plain. I could not taste anything. It lacked sweetness. I wish I had tasted the batter before I had baked it. I was extremely upset by the amount of time and effort put into this to get a bland outcome.
I loved the photos and saw positive reviews so I chose this recipe. I followed the measurements but I felt like 2 bottles of food coloring was overkill by the way. Sorry for the comment but I had to say something.
Sorry you did not care for it- have you ever had red velvet cake before? This is a pretty classic recipe for RV… it doesn’t have a great deal of flavor on its own.
Why the regular cocoa powder and not the Dutch process?? Just wondering what’s the difference?
you don’t need Dutch process for this recipe.
Dear Recipe Girl just finished making your Red Velvet Cheesecake Cake your recipe is spot on what a great cake came out perfect and is delicious.
Hi! Thank you so much for this amazing recipe!!! I made it today, everything was perfect, except the cake layers were a little dry. I followed the recipe as much as i could, baking time was between 30-35 min for both layers. What in your opinion went wrong? Could you recommend how to avoid it in future? And one last question, if you don’t mind, which cream cheese do you normally use for the frosting? Thanks a lot in advance 🙂
It’s hard to pinpoint what might have gone wrong, but since all ovens are different then I would imagine that has something to do with it. Also, if you are at a higher altitude than sea level, that would affect the result too. I don’t have a preference for cream cheese brand- any will do!
I was wondering if Red Velvet Emulsion would work in this recipe. Thanks
I’m not familiar with that product, so I’m not sure…
I just realized I didn’t use the 1\4 c food coloring. I had red gel food coloring that I used. Would that difference make it dry?
I wouldn’t think so.
OK my cake was dry. The icing and cheesecake were amazing! What did I do wrong?
overbaking? Are you at a different altitude?
I made this cake as one of the desserts for a progressive dinner that ended at my house. I followed the recipe exactly and was not disappointed! It was absolutely gorgeous, and cut perfectly. Not only that, but it is hands down the ABSOLUTE BEST red velvet cake I’ve ever had! Absolutely delicious and moist, and the center cheesecake portion is to die for – creamy and cheesy! I did make a recipe and a half of frosting, and sneaked a little on both sides of the cream cheese filling, but after cutting and tasting it discovered that was completely unnecessary. But, the extra frosting enabled me to add a decorative border to the top and bottom. I think next time I will add some chopped pecans to the top. VERY delicious frosting, also, which was very easy to work with. Thank you SO much for this recipe. I can see this being made for many special occasions in my future!
I made this amazing cake for Thanksgiving Day and my family is still talking about it. This is definitely a family favorite. The cake was made from scratch and it was worth the extra effort. I used white chocolate morsels instead of cake crumbs on the top.
I made this red velvet cheesecake for Thanksgiving dinner today. It was absolutely perfect. I didn’t have any white chocolate, so I piped some rosettes around the rim and topped them with fresh cranberries. It was a huge hit.
hi, im making this cake just now, sofar it tasets awesome even when raw 😀 hope it turns out good 😀
One more question!! Do you have a recipe for a traditional cheesecake? The cheesecake in the recipe is so good and I’d love to try a recipe with a thinker cheese cake and graham cracker crumb!
I just want to say.. I made this last night and it was AMAZING! I made the green velvet cheesecake recipe and for some reason the cake kept coming our kind of dense for me and not very moist. This red velvet was so much better! I love both recipes, but this cake was definitely more moist and had a better chocolate flavor. It was amazing!!! I can’t not tell you enough how much my family loved this. The cheesecake was also delicious!
I have done the green velvet cheesecake cake (for St. Paddys day). I was planning on making it again this weekend for my father’s birthday but using red food coloring instead. I did notice that some of the ingredients were different in the cake recipes between this and the St. Paddys velvet.. What is the difference between the two? I’m just wondering which one to follow!!
I think I used different cake recipes. I’d just go with the instructions on the red velvet- it gets rave reviews every time. Good luck!
Thanks so much for this recipe, it is great! I used it to make my brother his 30th Birthday cake and it was so popular my Mum tried to hide it and keep it herself. She has requested her own next time I am home 🙂 I tried to decorate it as a LEGO cake which was a bit challenging but worth it for the occasion. In future I will do it natural as it was meant to be I think!
Here was my attempt: http://tinyurl.com/paphw7t
it turned out great! Thank you for sharing your success!
I made this cake for my boyfriend’s birthday. What a great recipe! The cake has so much flavor and is not too sweet. The icing is the perfect balance of creamy and sweet, and the cheesecake marries the flavors perfectly! Thanks so much for posting!
made this.everyone raved about it.granddaughte loved it.it definitely uses more than one bowl thou!gh when making it!
I was wondering how long it took for your cheesecake layer to thaw before it was super easy to cut? I don’t know when the best time to serve mine would be and I have company coming soon!!! oh and I love any cheesecake which made me go to this recipe! So far it’s amazing!!
I’m not sure I can pinpoint a time for you- I usually just refrigerate the completed cake for at least a couple of hours before bringing out to serve.
Hi Lori,
Baked this fabulous cake for my daughter’s birthday recently. All of us raved about the cake and the cheesecake layers, it is so super moist and delicious! The most perfect red velvet cake I have ever baked! Thank you!
hi, I made your cake as a trial for my daughters birthday and it was awesomely addictive and super tasty… We just fell in love with the cake. Thanks. I would like to kno if I can freeze the red velvet cake layers also for a later use.
yes, they should freeze just fine. Wrap them well before freezing.
Red velvet cake needs at least double time in oven.
Mine is still raw in the middle and doing exactly as told.
That should not be the case. I’ve made this recipe at least 20 times… something must be off.
I made the cheesecake later today in a 7″ round pan and the layer is not more than an inch in height
it won’t be a tall cheesecake layer. You don’t really want that as the cake will be plenty rich.
Yummm this cake is amazing!!! I made it last year for my sisters bday and omg the best cake I ever had!!!
Wow, this is an awesome recipe! My husbands two favorite desserts are cheesecake and red velvet, so he is going to be so excited to have the two mixed together for once. However, Im going to have to tweek the recipe a bit because I need the cake to be eggless for my mom. Thanks for the concept though, I never would have thought to do that without finding this recipe. Its genius! Cant wait till its finished and ready to eat!
Why do you freeze the cheesecake?
you have to be able to easily pick it up and move it on top of the cake layer (and trim it). If it’s soft, it will just break apart upon moving.
RED velvet Cheesecake Cake…. ????Brilliant easy to follow recipe. An absolute treat.
I made this for my husband’s birthday since it combines both of his favorites, cheesecake and red velvet, and he absolutely LOVED it. I followed the recipe almost exactly (I only used one 1 oz bottle of food coloring and it was still super red) and it turned out wonderfully. It’s his new all-time favorite cake. Thank you so much for such a wonderful recipe!
May I use a 28cm Springs form pan to do it or do I have to increase the ingridients?
If that is larger than the pan size indicated, I’m not sure how it will turn out.
If I wanted to make this pink can I just substitute the red with rose pink gel food coloring?
probably
This looks sooo delicious! What a great idea to put cheesecake and red velvet cake together!
Omg that looks delicious I am inspired to make it I just made my first cheesecake and it was amazing! Thanks for sharing your talent for everyone!!
OMG i made this cake about a week ago lets say it only lasted a day and a half in my house LOL i got so many likes on the picture i posted decided to start selling this cake along with my other cakes im making two today for 1 of my customers i love this recipe ????
Delicious Cake, thanks for the recipe! !
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!!!
Looks so good!
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.
Do you recommend bringing this cake to room temp before serving or serving cold?
No, not room temp. Think of it as cheesecake… you want it to be chilled.
I MADE THIS RED VELVET CAKE AND IT WAS WONDERFUL
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!! 🙂
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?
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!!
Two packages (each package is 8ounces) = 16 ounces total, yes!
Made this and it turned out perfect the first time great recipe!
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 :/
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.
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).
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.
I love cheesecake and in combination with red velvet cake it must be a dream on my tongue
This cake looks amazing but I was wondering how it might work if I added another brownie layer beneath the first red velvet one?
More decadent, for sure! Let me know if you try it!
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!
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…
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.
So glad it was a big hit!!
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!
Happy to hear!
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?
Should be fine either way.
Thanks for the recipe. Anxious to try it.
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!!!!!
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
Banana cake with cream cheese icing is my fave. Can’t wait to try this red velvet cheesecake cake
I love Red Velvet Cake! I love all cakes made from scratch and this one looks amazing!
I made this for Christmas dinner dessert! Everyone LOVED it! I couldn’t leave it alone. It was so moist. Just perfect!
Thanks for the great recipes!!
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
Thank you- I do my frosting like that with every cake I make now. Thank YOU! 🙂
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
I have never worked with fondant, so I’m not sure!
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?
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!
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
Tastes great, looks awesome. ????
I have this book and it’s an awsome book. But why my cream cheese frosting melts??!!!!
Melts? I have no idea.
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 ??
Please look at the photos in the post. The foil is on the outside of the pan.
When it says to put the foil paper Nd parchment paper on the bottom is this on the inside or the outside ???
inside!
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!
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
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.
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.
Hi, I wanted to know if there was another option to cook the cheesecake because I do not have a large roasting pan. Thank
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.
Best cake ever hands down! Thank you so much for the recipe!
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!
plain liquid cream. Enjoy!
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.
Use the cake strips mentioned in the post!
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.
My favorite cake is German Chocolate but this cake may top it. Looks beautiful and not complicated
i love baking and my four grandchildren love eating, Sounds like this recipe and I are made for each other, Here’s to BAKING!
I made this cake for Thanksgiving and my family enjoyed it. It was so delicious. Going to make it for Christmas.
So glad to hear!
Would love to add this to my collection – would be put to good use – thank you
Going to try this this week in!
My very favorite is anything chocolate. The more chocolate the better. I just CAN’T seem to get enough.
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
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!
So happy to hear!
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
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!
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?
It should be fine for one hour. Just don’t sit it in the sun!
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 😉
So happy to hear that it was a success!
Sounds delicious. The book sounds awesome. My favorite cake at the moment is spice pumpkin cheesecake.
Mmmmm…. Looks so delicious !!! The book too !!!
Strawberry Peanut Butter Crumb Cake ! yummy !!
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!!!
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?
my favorite cake is strawberry cream cheese cake 🙂
Carrot cake!
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.
I would love some tips! I’ve never tried it…
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.
Thank you very much for your time and effort to share this with us. God Bless!
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 !!
Can you still use regular 9 inch round cake pans; not spring form? I don’t have any spring form pans.
No, you definitely need a springform pan as cheesecake will not slide out of a round cake pan the way that cake does.
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.
Do the layers come apart when you slice it? I want to make this for my weekend party!
Not really…
I’ve made this cake several times now and absolutely love it every time! Thanks for making me look like a superstar baker!
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!
I think that plan will work!
made this for 4th of july……once it was cut it was gone in maybe 1 hour….
yummy yummy yummy…thank u for recipe
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)
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.
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?
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.
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.
I’m going to try that next time!!
I made this last night! It was absolutely amazing. Thanks for sharing this recipe x
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.
Love this cake … And thank you for the tips …. i traded and it came out good … Thank you
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!
You’re welcome! My son’s birthday is this week, and this is the cake he has requested I make for him!
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
Great job!
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…..
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.
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
The placement of a cheesecake within a roasting pan is called giving it a “water bath.” It helps to prevent the cheesecake from cracking.
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.
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.
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?
A springform pan is key in baking a successful cheesecake. Not sure about changing pan sizes in general.
This is mine and my husband’s favorite Cheese Cake Factory cheese cake. This looks just delicious!
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!
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!
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.
Yay- thank you!
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!
Just made it for my Christmas Eve party, I hope it taste good as it sounds!
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!!
I have a nother question 😀 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 😀
You can certainly make your own boxed cake mix and put a cheesecake layer in the center.
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?
Hi, What will happen if i dont add the heavy whipping cream???
the recipe will not turn out as directed!
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..
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.
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.
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!!
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?
Yayyyyyyyyyyy!!
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 🙂
No- cheesecake needs to be made in a springform pan. It cooks differently than a cake does.
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!
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!!
Oh, what a good idea! How did you do that?
Plz rply can i use red gel colour instead of red food coluring for the cake ????
Probably- though you’ll have to eyeball it on how much to use.
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 ??????
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.
I LOVE Red Velvet Cheesecake Cake. I prefer to make the middle cheesecake layer with a graham cracker crust.
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?
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.
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!
Do I leave the cheesecake in pan to freeze over night? Or should I take it out?
totally okay to leave it in the pan.
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?!
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.
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!
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!!!
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.
so fun- thanks so much for sharing that!
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!!!!
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!
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! : )
You rock my baking world!! Hugs
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!
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.
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?
My guess is that it baked too long… oven temperatures really vary, so perhaps you should have taken it out sooner?
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!
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?
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.
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
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!!
Is the water bath for the cheesecake 100% necessary for this cake? Thanks!
It helps to prevent cracking the top of the cake…keeps it moist too. You can certainly try without, but you run the risk.
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
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 🙂
The combination of cocoa and vinegar in the recipe is what gives red velvet its unique flavor!
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!
This cake looks sooo good. If I made it i would probably eat the whole thing 🙂
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.
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.
The deep freeze must have messed with the parchment because it generally peels right off with a normal freezer!
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!
Just made this cake for my Daughter-in-law’s birthday – it was wonderful!
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;)
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 🙂
Can’t wait to try it tomorrow… im so excited. it looks so delicious.
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.
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?
Yes, doubling it might be okay… but the timing will be different. I haven’t made a whole cheesecake recipe with this one before.
I made this for a coworkers birthday and I have never had so many complements. It was alot of work but worth every second
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
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!
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!
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!
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!
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!
yes, it thaws quickly!!
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!!
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.
so happy to hear that! Hope everyone loves it!
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!
agreed- yes. A frozen solid cheesecake is much easier to work with. Glad you enjoyed it!
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!! 🙂
Possibly- it may be firm enough to work with after two hours… depending on how cold your freezer is!
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 🙂
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
Yeah, that should be fine. Assuming you don’t live in hot weather right now 😉
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 🙂
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!
My favorite is German Chocolate—be still my heart. Siiiiigh.
Is this one of the recipes that is in the book? Or is just the red velvet cake recipe in it?
No- the red velvet cake recipe is in there, and I used that to create this cheesecake cake.
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.
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.
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!
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?
Dry layers… overbaking? Are you at high altitude?
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!!
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!
You’re welcome! Yay!
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.
wow! That’s so awesome to hear 🙂
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!
can this be made without a roasting pan?! If so, how? thanks!
You just need a pan large enough to set the cheesecake pan inside of for the bath.
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!
First cake ever?! Wow, so glad it was a success!
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!
Yahoo! Glad to hear it!
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. 🙂
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!
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!
HUMMMMM Guess you meant that the Contest ended Dec. 3rd. not the 30th.
Foo, but I’m going to make the dessert anyway.
I LOVE you, Recipe Girl. I’ve been looking for this recipe for a long time. You rock!
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!
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
YUM!
Carrot cake (not with pinapple, blech) and cream cheese frosting
Hmmm….Carrot Cake….perhaps a Carrot Cheesecake Cake???? MMMMM
my favorite cake is either lemon cake or funfetti 🙂
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!
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
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!!!
My favourite kind of cake is a marble cake with white buttercream frosting.
Velvet cake and thank you for sharing this recipe I’m always looking for different recipes on this cake. ;0)
I would love to have this book it looks fantastic…my favourite flavor is Red Velvet cake with cream cheese butter cream! 🙂
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!!!!
flourless chocolate cake with chocolate ganache
This cake looks incredible! My personal favorite is strawberry whipped cream cake!
I love chocolate cake!!!
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!
I love a good moist Dark Chocolate Cake
I love cheesecake!
German chocolate cake is my favorite, but I do love a good red velvet! This looks incredible!
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!
Yellow cake with chocolate frosting!
My favorite is spice cake, too-with cream cheese frosting!
I love carrot cake. Thanks for the opportunity!
Vanilla cake with chocolate frosting…yummy!
I love all kinds of cook books and I don’t have this one! My favorite cake is chocolate with chocolate icing!
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.
Red velvet all the way!
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??
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
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.
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
Chocolate with chocolate frosting
My favorite kind of cake is pound cake, especially cream cheese pound cake!
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!
My favorite time of cake would haave to be a German Chocolate Cake, Chocolate, coconut and pecans, mmmmmmmmmmmmmmmmm good!
Boston Creme Pie – that surely qualifies as cake!
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.
I love chocolate cake!
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!!!
Mine is Hershey’s chocolate cake!! It’s in the Hershey cookbook and I’ve never had a better cake ever. Homemade or otherwise! 🙂
Can’t wait to try this and other varieties of different cakes from Camilla’s book! Sounds too good to be true! Thanks Camilla!!
My absolute favorite is any flavor cheesecake…I love nuts and fruits in and on my cakes.
my favorite cake is Italian Cream Cake!
This looks so yummy 🙂
my favorite cake is Pastel de Tres Leches
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!
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.
Wow. Cake looks fabulous. Printed recipe right away. Will be adding ingredients to tonight’s shopping list!
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!
Dark fudge cake with white frosting….I’m craving it now!
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.
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.
Pineapple upside down cake is my favorite!
Caramel cake!
Love Hummingbird cake, Italian Cream cake, German Chocolate. I just love cake!
Carrot or spice
I love vanilla cake and vanilla frosting… boring but delicious
My all time favorite is Lemon Pound Cake, but looking at this Red Velvet Cheesecake I may have a new favorite.
Yummy- My daughters 2 favorite cakes combined in one- wow!!
I love cheesecakes!!
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!
Devils Food with Cream Cheese Icing….Or Red Velvet…. I LOVE cake! 🙂
Deep Dark Chocolate Cake w/Chocolate Cream Cheese Frosting 🙂
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.
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
Red velvet is by far the best cake ever!! And yet, I’ve never actually made one. I sure do need a good recipe!
Love chocolate cake with a mocha frosting
Banana cake with cream cheese frosting. My godmother used to bake this for me on every birthday!
Chocolate!
carrot cake with cream cheese frosting
~~~Oh My favorite cake is Black Forest!! Then German Chocolate!! Yummo
love me some cake (red Velvet)…
~~~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!!~~~
Mmmm . . . chocolate.
I’m drooling over here! My favorite cakes would have to be between a chocolate cake, red velvet, and carrot cake!
Without a doubt banana cake:)
homemade carrot cake with cream cheese/buttercream frosting1! xoxo
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!
Red Velvet – hands down!
My favorite is red velvet cake! I am definately going to have to try it with cheesecake in the middle!
Definitely CARROT CAKE!!!!!!
chocolate cake with buttercream frosting and walnuts on top
i love spice cake with cream cheese icing
I love fresh coconut., and am a cheesecake lover also. Beautiful cake.
I love homemade butter pound cake!!!!!!!!!!!!!
classic chocolate cake, with dark chocolate buttercream frosting yummm!
white cake with whipped white frosting
My favorite is cream cheese pound cake.
Chocolate and chocolate! Great stuff!
This is a tough one because i really like cake. I suppose it would be Italian Cream.
Looks yummyyyyyyyyyy!!!!! my weakness,,,,,, red velvet and cheese cake yummmmm!!!! although my favorite is the blackforest! I will die for it! 😉
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!
My fav is funfetti! I know it’s plain but the vanilla combined with sprinkles is so good and..fun! 🙂
any chocolate cake with chocolate frosting of course!
This cake is amazing! My favorite kind of cake is lemon 🙂
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.
I have always wanted to attempt this cake. My favorite cake is the traditional “wedding” – white cake with white frosting.
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!
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!
Forgot to tell you my favorite cake is …….TEXAS CHOCOLATE CAKE WITH FUDGE FROSTING….
I can’t wait to try this recipe! Hummingbird cake is my very favorite cake!
Red Velvet cake is my favorite, so this will be on my list of things to make this weekend! – Thank you 🙂
Dark chocolate cake with butter cream frosting. Yum!
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!
Dark chocolate cake!!!! With Chocolate icing!!!!
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
This looks absolutely stunning…beautiful work!
cherry chip cake with cherry chip frosting and a huge glass of milk on the side!
Love chocolate cake with fudge frosting along with a cold glass of milk
Chocolate Sheet Cake is my favorite!!
This red velvet cheesecake looks amazing! As for my favorite… I love a old fashioned yellow cake with chocolate frosting!
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.
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.
Looks fantastic!! I will be sure to try this one! My advanced culinary students may even try to make it!
No contest…it’s carrot cake.
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.
I love red velvet and cheesecake so I bet when I make this it is my mew favorite!
That looks so delicious!
I love strawberries and whipped cream layer cake.
My favorite cake is my Grandma’s peanut butter cake—Yuuuuum!
I like my mom’s Old Kentucky Nut cake. Is there a similar recipe in the one bowl cake cookbook?
I love Red Velvet cake! But my absolute favorite cake is chocolate cake with mascarpone frosting with candied hazelnuts in the frosting. YUM!!
My favorite cake is my mothers carrot cake with cream cheese icing
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!
My favorite cake is chocolate with a creamy peanut butter frosting, though your red velvet cake looks so delish!!!
Red Velvet is my most favorite! I can not wait to try this one!!
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.
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.
White cake, fudge frosting. It doesn’t get any better than that!
It’s a toss up between coconut cake and carrot cake. I love them both! Don’t know if I could pick a favorite! 🙂
I love a fudgy chocolate cake with fudgy chocolate frosting. I can’t stay away from it.
This look like a great book! My favorite cake Is Chocolate cake with chocolate frosting!
My favorite cake is the Carrot Cake with lots of nuts & raisins, and the Cream cheese frosting.
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!!!
My favorite cake is carrot cake.
Red Velvet cake has always been one of my favorites. Thanks for sharing your recipe. Just found your blog … definitely will be following. 🙂
My favorite is Dairy Queen blizzard cake – cookie dough and m&ms mixed together with extra frosting on top. MMM!
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.
Wow! This cake looks so yummy and I am going to print off the recipe. I love red velvet cake!
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!!!
I love texas sheet cake!
Yummy…Thank you for sharing the cake recipe. My favorite cake is Tres Leche.
Dark Chocolate Cake cold is best with lemon as a second choice. Love your recipes!
Wow this cake looks amazing! My favorite kind of cake is German chocolate cake. Yum!
I love WEDDING CAKE! Yummmm!
My favorite cake is a yellow cake with layers thinly sliced & filled with carmel frosting……oh my!!
Chocolate on chocolate…nuff said!
My favorite kind of cake is double chocolate fudge. Costco sells the most decadent version, and Hershey’s Blackout Cake is pretty close. 🙂
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…
I can’t wait to try this recipe for Christmas dessert. My favorite cake is Pumpkin Spice. Thanks for the recipe.
My favorite cake is Pineapple Upside Down Cake,,with German Chocolate not far behind!
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!
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.
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!
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..
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 :).
sour cream poundcake: plain, toasted,topped with fruit, or pour chocolate glaze over it! versatile & ALL yummy!
A layer of cheesecake can only improve any other cake creation!
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..
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.
Fig cake at the moment.
Favorite cake is Chocolate Covered Cherry Cake. Super easy and delicious!
Wow! That is one amazing cake!
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
My favorite is chocolate, chocolate, chocolate…but this cake looks like I may be able to win the next Bake-off at work!
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.
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.
Chocolate cake with white buttercream for me!
Carrot Cake is my favorite … but that Red Velvet Cheesecake Cake may be on the Christmas dessert table! 😎
Wow,this is amazing…
My favorite is chocolate cake with peanut butter frosting. Yum!
My favorite is German Chocolate cake 😀
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.
This has got to be a heavenly combination!
My favorite cake is the carrot spice cake with cream cheese frosting 😀
This cake looks soooo good! My favorite type of cake is cheesecake, and I can’t wait to try this recipe!
Wow, that cake looks amazing!! My favorite cake is German Chocolate Cake. . . my mom bakes me one each year for my birthday!!
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.
While I love tangerine cake, there’s a special guilty pleasure for yellow box cake with store bought frosting.
Fantastic book- my favorite cake is coconut pound cake!!!
Fantastic book- my favorite cake is coconut pound cake!!!
I love coconut cake!
My favourite is Black Forest cake !! so delicious !
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.
Wow…that looks AMAZING!!! I could only hope to make something that good looking!
My favorite type of cake…hmm…I’ll say carrot!
This sounds amazing and I am adding it to my MUST TRY list!! Perfect Christmas holiday cake for the family.
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.
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.
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!
carrot cake with thick cream cheese frosting!
Carrot cake cheesecake!
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!
I think German Chocolate Cake is my favorite. The frosting is the BEST!
Yellow cake with chocolate buttercream frosting is my favorite kind of cake.
Lemon cake with lemon curd filling frosted with lemon buttercream! Heaven
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!
chocolate cake filled with chocolate ganache/truffle filling
& frosted with ganache.
i <3 chocolate! =D
My favorite cake is devils food cake!
German chocolate cake is definitely my favorite 🙂
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!!!
My favorite cake is any kind of cheesecake. This red velvet cheesecake cake looks fantastic!
My favorite is carrot cake
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. 🙂
Red Velvet with cooked frosting……the REAL Southern one!
I love German Chocolate Cake with Coconut Pecan Frosting the best!
Chocolate with peanut-butter icing!
I love almond wedding cake. I can not get enough of it. MMmmm.
Carrot cake with cream cheese icing!
I love a good spicy carrot cake!
My favorite cake is carrot cake!
Serious heaven right there is what that is! Holy Yum!
I love coconut cake. My aunt makes the best!
I love, love, love all flavors of cake, but my fav is Black Forest. The cherry & chocolate combo is soooo yummy!
Carrot Cake has always been my favorite, but I love a good red velvet too, so I will certainly be trying this recipe! THANKS!
chocolate!
Carrot cake.
I love coconut cake!
YUMMMMM Lori. This sounds fantastic! I love red velvet and cheesecake independently of one another…so why not together? Bookmarking! Thanks for sharing!
Heather
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
my favorite cake is classic cheesecake!
My favorite kind of cake is a flourless chocolate cake. This red velvet cheesecake might be a new winner, though!
I also love spice cake the best!
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!!
My favorite cake is a cinnamon cream cheese pound cake with a caramel pecan sauce. Yummy!
Carrot Cake…!!!
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.
My favorite cake is funfetti with cream cheese frosting
Pure gorgeousness!
My favorites would be a plain white cake (because I can dress it up any way) or a chocolate cake.
Banana cake with whipped cream frosting. It was always a birthday favorite growing up and now I make it for my daughter.
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!
Chocolate cake with white icing!
Mine is a black forest cake! My daughters like red velvet..this would be a great surprise for them at Christmas!!
I will be making this recipe. Though my I am a sucker for a German Chocolate Cake any day.
Oh how I wish I lived in your neighborhood right about now! My favorite cake is carrot cake with cream cheese icing. Delish!
I love chocolate cake. But your cake looks amazing.
mMm this cookbook looks amazing!! I would say definitely Red Velvet!! 🙂
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!
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.
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!
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!
i love chocolate with chocolate frosting! 🙂
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).
I love lemon bundt cake! This cake looks delish, I’m gonna have to try it!
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
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.
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.
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.
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. 🙂
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.
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 🙂
My favorite cake is a good ole’ Southern chocolate sheet cake.
It’s a tie between red velvet cake and just good, ol’ plain vanilla cake! Both are delicious!
GORGEOUS! Can’t wait to try this! I already have the book so leave me out of the drawing!
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.
I love pumpkin cheesecake. I think that fact that I can’t get it year-round makes it that much better 🙂
Red Velvet of course!
I’d love to win the book! My favorite cake is a chocolate bundt cake I make with a Matcha Green tea swirl <3
Looks like a great book! That cake is great for the upcoming holiday’s. My favorite cake is a Lemon Cake.
Oh my! That is a thing of beauty. What a fun cake for the holidays (and birthdays…and Wednesdays…)
My favorite cake is my grandmother’s chocolate wacky cake with a broiled coconut frosting.
Mmmm that looks yummy! One of my favorite cakes is chocolate cake with brown sugar icing!
Your cake is gorgeous and what a crazy, wonderful idea to combine the two! Love it!
Cheers, Zoë
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. 😉
You had me at red velvet — this cake is lovely and your interpretation looks divine!
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.
My favorite cake is snickerdoodle cake with cinnamon buttercream frosting.
I love a good chocolate cake.
Wow, that cake looks amazing! … it contains 2 of my most favorite cakes … red velvet and cheesecake!
I love caramel cake 🙂
I love almost any cake! But chocolate cake is prob my favorite. 😉
This cake is a little rich for my taste. I prefer something a bit simpler such as chocolate cake
Your red velvet looks incredible. I have 2 favorites: carrot and German chocolate.
I love chocolate cake
I’m a purist. I like plain white cake.
My favorite cake is my grandmothers chocolate “ice box” cake…it’s so amazing
My favorite cake is carrot cake! Mmmmm.
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 🙂
Gorgeous! So beautiful for a holiday table!
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!
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!
Dear Lord, that looks incredibly amazingly good. It’s a great job and beautiful photo and illustration.
Wow, that is a cake! Just beautiful!
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!
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!!
I love devil’s food!
My favorite cake is pound cake! But then, just about any cake will do.
Wow cake & cheesecake. My favorite cake is a vanilla cake.
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! 😉
Mine is german chocolate!! I love the icing!!
This looks fabulous! I love chocolate cake with minty chocolate icing, or cream cheese.
Cold chocolate cake! Thanks!
I am a total sucker for carrot cake.
What. A. Cake. Beautiful!
I love new cookbooks! My favorite kind of cakes are Red Velvet, Gingerbread, and and Chocolate combined with fruit like raspberries or cherries! 🙂
My favorite cake is Snickerdoodle. It always reminds me of the holidays.
Oh wow, this looks amazing! A combination of that cake and the cheesecake layer sounds just wonderful.
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!
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 🙂
I think this needs to happen in my kitchen immediately! The only problem is, I’d probably eat the whole thing… it sounds amazing!
looks like a great book! My favorite cake Is Chocolate cake with chocolate frosting!