Red Velvet Cheesecake Cake

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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.

slice of red velvet cheesecake cake on a white plate with the cake in the background

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.

red velvet cheesecake cake sliced open to reveal the inside on a white plate

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.

two layers of red velvet cake with a layer of cheesecake in the middle on a white plate

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.

adding first layer of frosting to a red velvet cake on a white plate

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.

adding frosting to a red velvet cake

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

adding white frosting to a red velvet cake with a long spatula

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.

white frosting on a red velvet cake on a white plate

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

white frosted red velvet cake on a white plate

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.

red velvet cheesecake cake on a white plate sliced open to see the inside

The thought of that red velvet inside is too much to bear… I can never wait to cut into this cake!!

slice of red velvet cheesecake cake on a white plate

The cake itself turns out super moist and tender and perfect.

slice of red velvet cheesecake cake on a white plate

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:  

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

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

If you like cheesecake cakes, you might also enjoy this pretty Raspberry Cheesecake Cake or my decadent Chocolate Peanut Butter Cup Cheesecake Cake.

slice of red velvet cheesecake cake on a white plate with the cake in the background
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4.92 from 34 votes

Red Velvet Cheesecake Cake

A beautiful special occasion cake, this is two layers of red velvet cake with cheesecake in the middle.  The whole cake is covered with cream cheese frosting.
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Cooling & Freezing 6 hours
Total Time 2 hours 15 minutes
Servings 16 servings
Calories 570kcal
Course Dessert
Cuisine American
Keyword cake, cheesecake, red velvet, red velvet cheesecake cake



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


  • cups all purpose flour
  • cups granulated white sugar
  • 2 tablespoons unsweetened cocoa powder
  • teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • cups vegetable or canola oil
  • 1 cup buttermilk
  • 1/4 cup (two 1-ounce bottles) red food coloring
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar


  • cups powdered sugar, sifted to remove lumps
  • Two 8-ounce packages cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 tablespoon vanilla extract



  • 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.


  • 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.


  • 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).


  • 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.


  • 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.



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


Serving: 1slice | Calories: 570kcal | Carbohydrates: 64g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 135mg | Sodium: 471mg | Potassium: 156mg | Fiber: 0g | Sugar: 48g | Vitamin A: 1135IU | Calcium: 94mg | Iron: 1.4mg
More Red Velvet Recipes...
Lori Lange of Recipe Girl

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  • Scott Brewer wrote:

    Do I release the springform before or after freezing?

    • Lori Lange wrote:

      I usually do it after. It’s easier to take it out of the pan intact.

  • Bonnie wrote:

    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?

    • Lori Lange wrote:

      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 🙂

  • jats wrote:

    im wondering if the cheeckcake layers will melt after sometimes

    • Lori Lange wrote:

      Melt? No, the cheesecake layer won’t melt… but it becomes softer at room temperature.

  • Vanessa Carlson wrote:

    I have made this cake twice and it was fantastic!!
    Both times I received rave reviews!

    • Lori Lange wrote:


  • Sharon sivori wrote:

    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!

  • Shannel wrote:

    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?

    • Lori Lange wrote:

      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.

  • KAREN wrote:

    Can red velvet cheesecake cake be done in 8″ pans? I only have 8″ cake and springform pans

    • Lori Lange wrote:

      Should be fine, yes.

  • Anna wrote:

    Making this cake now, my question is, when transferring to the freeze, do I remove spring form pan first?

    • Lori Lange wrote:

      no, you can freeze it in the pan… and then when it’s completely frozen it will be very easy to remove.

  • Rhonda Fannin wrote:

    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!!

    • Lori Lange wrote:

      Happy to hear!

  • Sophie Carey wrote:

    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 !

    • Lori Lange wrote:

      Sorry I’m late in responding. How did it work out?

  • Arden Kuhn wrote:

    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.

    • Lori Lange wrote:

      ohhh, that makes me so happy! Thanks for coming back to share!

  • Arden Kuhn wrote:

    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.

    • Lori Lange wrote:

      The cheesecake acts as pretty good glue to hold the two layers of cake together, so no frosting is needed in this case.

  • Arden Kuhn wrote:

    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.

  • Billie wrote:

    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?

    • Lori Lange wrote:

      Hi Billie,
      I am so sorry, but I don’t know how to make the font larger for printing!

  • Vivianne wrote:

    Hi, just want to check, what is the weight of the finalize cake? Is it more than 1 kg ?

    • Lori Lange wrote:

      I have no idea, sorry!

  • Becky hlavaty wrote:

    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!

  • Todd wrote:

    I made this for Christmas and everyone loved it.

  • Breana Matzen wrote:

    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?

    • Lori Lange wrote:

      I’d just set it out at room temperature for a couple of hours!

  • retha horton wrote:

    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?

    • Lori Lange wrote:

      I’m not sure– they should be normal cake layers!

  • Yoko wrote:

    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

    • Lori Lange wrote:

      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!