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Red Velvet, Cakes, Cheesecake, Gemma Stafford, Bigger Bolder Baking, Recipes

Red Velvet Cake Cheesecake

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

 

 

 

 

 

 


4.62 from 26 votes
Red Velvet, Cakes, Cheesecake, Gemma Stafford, Bigger Bolder Baking, Recipes
Red Velvet Cake Cheesecake
Prep Time
30 mins
Total Time
30 mins
 
Servings: 10 -12
Author: Gemma Stafford
Ingredients
  • CHEESECAKE:
  • 1 lb ( 2x 8ounce packages/ 454g) cream cheese, at room temperature
  • 2/3 cup (5oz/150g) granulated white sugar
  • pinch of salt
  • 2 large eggs
  • 2/3 cup (5oz/150g) heavy whipping cream
  • 1 teaspoon vanilla extract
  • RED VELVET CAKE:
  • 2 1/2 cups (12 1/2oz/ 375g) all purpose flour
  • 1 1/2 cups (12oz/ 360g) white sugar
  • 1 tsp cinnamon
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs , at room temperature
  • 1 1/2 cups (12 fl oz/ 360g) vegetable oil, or any flavorless oil
  • 1 cup (8 oz/ 240g) buttermilk
  • 4 tablespoons red food coloring (good quality)
  • 2 teaspoons vanilla extract
  • CREAM CHEESE FROSTING:
  • 5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted lightly to remove any lumps
  • 1 lb (16 ounce/ 454g) packages cream cheese, at room temperature
  • 1/2 cup (4oz/ 112g) butter, at room temperature
  • 1 tablespoon vanilla extract
Instructions
  1. Prepare the cheesecake layer: Preheat oven to 325oF (160oC). Place a large roasting pan on the lower third rack of the oven. Grease and line a 9-inch springform pan. Wrap a 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).
  2. In a stand mixer or hand mixer mix the cream cheese until 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. Finally, mix in whipping cream and vanilla. Mix until smooth.
  3. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour an inch of hot water into the roasting pan to regulate the temperature.
  4. Bake the cheesecake for 45 minutes. It should be set to the touch. Remove the cheesecake from the water pan and let it cool on a wire rack for at least an hour. When it has cooled, place the cheesecake into the fridge and let the cheesecake go completely cold. The cheesecake can be made the day before.
  5. Prepare the cake layers: Preheat oven to 350oF (180oC). Grease and line two 9-inch round cake tins.
  6. In a large bowl, sieve together flour, sugar,cinnamon, cocoa powder, baking soda and salt.
  7. In a separate jug, whisk together eggs, oil, buttermilk, food coloring and vanilla.
  8. Whisk into the flour mixture. You can do it by hand. Take care not to overmix the batter. 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 clean. Let cakes cool in the tin then turn out onto a rack to cool completely.
  9. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, beat powdered sugar,butter and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
  10. Assemble the cake: Place one cake layer smooth side facing you.Carefully lay on the cheesecake layer and peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger than your cake, gently shave off some of the cheesecake to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake, smooth side facing you.
  11. 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.
  12. 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. You shouldn't have any red crumbs floating around in the final frosting layer now, but some might sneak in :). Decorate, as desired. I piped rosettes. Keep this cake refrigerated.

 

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237 Comments

Write a Comment and Review

  1. George Oddo on June 28, 2019 at 6:56 am

    Hi Gemma,

    I want to actually make a smaller version of the cake using 6 inch pans instead. Would I just cut the recipe down by a third?

    Thanks,

    George

    • Gemma Stafford on June 29, 2019 at 1:42 pm

      Hi George,

      Yes I would divide it. But are you just planning on one small layer? Maybe you will need less then.

      Best,
      Gemma.

  2. Claudia Romao on June 6, 2019 at 1:38 pm

    Once again an amazing cake that my family and friends loved ❤ Thanks Gemma ❤

    • Gemma Stafford on June 7, 2019 at 11:19 am

      Thank you Claudia, happy dance going on here!
      Gemma 🙂

  3. Sritanvi Karthik on June 5, 2019 at 3:08 am

    Hi Gemma,

    Can I substitute the oil with butter? Love this recipe of red velvet Cheesecake ????

    • Gemma Stafford on June 6, 2019 at 10:28 am

      Hi there,
      Yes, you can do this. Remember that oil is a liquid ingredient so you will melt and cool the butter. Generally you would use a touch more butter, that is 20% or so more, but in this case, I think it will work well. Melt 12ozs of butter and measure it. Do let us know how you get on with this,
      Gemma 🙂

  4. C on May 22, 2019 at 11:27 am

    Hi Gemma, can I bake only the red velvet cake w/o the cheesecake? If yes, do I need to add some more frosting to fill the middle of the cake? then by how much? thanks a lot

    • Gemma Stafford on May 23, 2019 at 2:33 am

      Hi Carla,
      I am not too sure as it depends on the amount of frosting you wish to use in the center of the cake.
      If you were frosting just the top and the center there is a chance that the amount in the recipe would be sufficient. I would not add much more than 1/2 the recipe again in any case. This is a lot of frosting. You can easily make up a little more if you wish once the center is filled to your satisfaction.
      I hope this is of help,
      Gemma 🙂

    • C on May 25, 2019 at 1:49 pm

      Thanks Gemma.

      Also, can I use cake flour on this?
      And for the buttermilk sub, is it better to use 2tbsp apple cider for the 1c of milk?
      Thanks again.

      • Gemma Stafford on May 27, 2019 at 7:26 am

        Yes you can use cake flour and yes you can use apple cider vinegar.

        Best,
        Gemma.

  5. C on May 22, 2019 at 10:15 am

    Hi Gemma, could you pls advise up to what amount I could reduce the sugar on both or either cake recipe and frosting? Thanks in advance..

    • Gemma Stafford on May 23, 2019 at 3:01 am

      Hi Carla,
      frosting is largely sugar, and this makes it really difficult to reduce the sugar in this type of frosting. Often the way to reduce the sugar is to reduce the amount you use, reference your earlier comment, make less go further.
      Adjusting the sugar in this type of sponge cake may be a little easier. I think you can reduce it to about 9ozs of sugar, but this is a big cake, it will serve about 12 people, you have to evaluate it like that,
      Gemma 🙂

      • C on May 24, 2019 at 11:16 am

        Thanks a lot Gemma! 🙂

  6. Taai on February 19, 2019 at 10:34 am

    Its very delicious cake yum yum

    • Gemma Stafford on February 19, 2019 at 11:51 am

      Thank you, i am delighted to hear that!

  7. Ronni on January 1, 2019 at 6:52 pm

    Hello there, I love your work and wanted to make something red velvet for my birthday in a few weeks. I love the idea of making a red velvet cheesecake but I had the idea of adding peanut butter to the icing to make it a PB icing instead of classic cream cheese that’s found in most red velvet desserts. Have you ever had red velvet and peanut butter icing together or peanut butter of any kind with red velvet?

    If so, or even if not, do you have any tips on this process?

    God bless you in the new year, thank you all your amazing work! <3

    • Gemma Stafford on January 2, 2019 at 11:59 am

      Hi there, i think that sounds really creative, i’ve never had anything like that. I’m a big fan of classic cream cheese frosting with red velvet so i would probably stick to that.

      • Ronni on January 2, 2019 at 10:20 pm

        Thank you so much for getting back with me.

        I’m going to follow this recipe and sometime in the future make red velvet cupcakes with some kind of peanut butter icing. Gotta try it at least once. 🙂

        Have a wonderful day!

        • Gemma Stafford on January 3, 2019 at 4:50 pm

          Yeah go for it! Let me know how you go, send us a picture!

  8. Isabella on December 3, 2018 at 11:41 am

    Hi ! I love this recipe and always make it. Always get so many compliments. I wanted to know if I can cut the ingridients in half to make a smaller cake and what size pan would you recomend I use if i did this.thank you so much!

    • Gemma Stafford on December 3, 2018 at 4:38 pm

      Hi there, you can make a 6 inch cheesecake :D, great idea!

  9. Vleggins on November 25, 2018 at 4:25 pm

    Hi Gemma,
    I made this cake a while back and it is awesome. I need to make it again and take it on a 4 hour road trip. Can this cake be frozen?

    • Gemma Stafford on November 26, 2018 at 3:49 am

      Hi there,
      Yes! It depends on where you live and the ambient temperature. You could deep chill it, not fully frozen, but really well set up. You can make a ‘chill box’, using a cardboard box, freezer blocks, or wet newspapers which you freeze and wrap in a plastic store bag, for a make do cool box. Think about it for where you live. If you get your box right you can cover it with a blanket and that will keep it cool.
      I hope this is of help to you,
      Gemma 🙂

  10. Erika on October 26, 2018 at 8:58 am

    Hi Gemma! I have used this recipe and I loved it but now I was wondering how many cupcakes it would make? I need to know so I can adjust it to make 12. Thank you!

    • Gemma Stafford on October 27, 2018 at 5:43 pm

      Hi Erika,

      It will definitely make 12-15 I would say. It’s a really big cake.

      Best,
      Gemma.

  11. Ana Crespo on October 4, 2018 at 12:43 am

    This looks so good! I made the other red velvet cake, but it turned out to be brown velvet. Could you recommended a good quality food coloring? Is wilton icing coloring good for cake batter?
    Thank you 🙂

    • Gemma Stafford on October 4, 2018 at 2:03 am

      Hi Ana,
      Back in the day there was no added color in red velvet cake, it was the action of the acid ingredients which made the cake look a little red. Cocoa has a slight ‘red’ look to it and it too is an acid ingredient. I use Americolor usually, and Wilton is a similar thing. Use a paste for best results. Beetroot can give a good color but it needs to go into the cake as an ingredient to be really strong.
      I hope this helps,
      Gemma 🙂

  12. Kay on June 6, 2018 at 12:22 pm

    This recipe is great!! I’m going to try it later this weekend, but I can use a disposable pan?

    And after is all done, should I leave the cake to refrigerate or should I leave it outside room temperature?? (I’m doing it one day in advance)

    • Gemma Stafford on June 7, 2018 at 4:43 pm

      Hi! I’m so glad you like the recipe! A disposable pan will work great! After the cake is made I like to cover it with cling wrap and store it in the fridge. Keep up the bold baking 🙂

  13. camae malibiran on May 31, 2018 at 3:54 am

    Hi Ms. Gemma! ☺️ I made cupcakes using this recipe. how long can I store the unfrosted cupcakes in the fridge?

    • Gemma Stafford on May 31, 2018 at 5:52 am

      Hi Camae,

      store them for 48 hours unfrosted 🙂

      Gemma.

      • camae m. on May 31, 2018 at 9:47 am

        is it ok to put them in the freezer? Thank you so much Ms. Gemma! ☺️

        • Gemma Stafford on May 31, 2018 at 12:37 pm

          Yes that is fine 🙂

          Gemma.

  14. Dora on May 3, 2018 at 2:42 am

    Hello Gemma, I was wondering that how many cupcakes can I make from this recipe? And in comparison, which recipe do you think can make better cupcakes, crazy cupcakes recipe or this one?

    • Gemma Stafford on May 3, 2018 at 3:43 am

      Hi Dora,
      I like the crazy cupcake recipe for cupcakes. This is a tried and tested recipe, based on a Victoria sponge, and is easy to work and to remember it is proportional.
      So, for 12 cupcakes you would use 6oz butter, 6oz sugar, 6oz flour, 3 eggs and a little milk, as a basic recipe, this allows you to figure out the yield for any quantity of batter, and the additions for different flavors are easy to resolve too. Take a look at this one, and get the idea, it can be used for cakes too, a really handy one for the repertoire. It is what I used here (https://www.biggerbolderbaking.com/painted-cake/) too. A favorite really,
      I hope this helps,
      Gemma 🙂

  15. Michelle on March 1, 2018 at 9:34 pm

    Hi! If I want to make a 6inch cake would it be okay to cut the recipe in half? Thanks!

    • Gemma Stafford on March 2, 2018 at 4:54 am

      Hi Michelle,
      A simple way to figure this out is to ask yourself about the capacity of the pan in sq inches.
      My pan is 9×9 sq inches, this is large at 81sq inches.
      Yours is 6 x 6 sq inches 36 sq inches.
      This means that 1/2 the recipe may be a little big. 1/3 of the recipe will be a bit shallow. I would go with 1/2 and if you have some batter over bake as cupcakes, it wil lnot be more than two – 4.
      I hope this helps,
      Gemma 🙂

  16. Lisa H. on February 24, 2018 at 10:47 am

    Hi Gemma. Do you use your homemade food coloring in making rainbow cakes and red velvet cakes or do you use store brand?
    Thank you.
    Lisa ☺

    • Gemma Stafford on February 24, 2018 at 5:51 pm

      Hi Lisa,

      I use homemade but you need to add A LOT to get the color. If you want really vibrant red color I suggest store bought.

      Hope this helps,
      Gemma.

      • Lisa H. on February 25, 2018 at 11:26 am

        Thank you Gemma. I started watching your YouTube videos a few days ago and I just can’t stop watching them. You make baking easy for us.

        You rock! ☺

  17. Sanchita on January 20, 2018 at 2:50 am

    Can I use buttermilk for the cake instead of eggs?

    • Gemma Stafford on January 20, 2018 at 7:50 am

      Hi there,
      I suggest you take a look at the egg substitute chart here (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/). This indicates the best suggestions for different cakes. I would say yogurt/curd/flax egg/applesauce. Buttermilk would not be my top choice for this.
      Let me know how you get on with this,
      Gemma 😉

  18. sebastián on January 18, 2018 at 4:56 pm

    hi Gemma i am using your cheesecake recipe but i have some silly questions i’d love you could answer.
    instead of one cheesecake i’m trying out get 2-8 inch cheesecakes with one recipe, but obviously both are somewhat thin and i was wondering if there’s a way i could make them a little thicker?
    i thought of baking soda / baking powder (because i add a few tablespoons of flour to prevent cracks).
    do you think bp/bs could work? or is it not worth a try?
    thank you in advance – i love your recipes and i wish you (kevin & waffles) all the success!

    • Gemma Stafford on January 18, 2018 at 8:10 pm

      Hi Sebastian,

      I like how you think but to raise something as thick as a cheesecake baking powders won’t do it. You would have to have whipped egg whites which would hold up the cheesecake almost like a souffle.

      I think you might have to double the recipe 🙂
      Gemma.

  19. Sandra on January 18, 2018 at 1:46 am

    Hi Ms Gemma, i have made your red velvet recipe the frosting is so delicious , i was wandering why the cake taste bitter? Is it because of the unsweetened cocoa powder? I follow the recipe for 3 tbsp. Thank you and god bless . Hope you read my message again.????

    • Gemma Stafford on January 18, 2018 at 2:14 am

      Hi Sandra,
      I am happy that you made this recipe.
      I think it needs this level of cocoa! You can reduce it if you wish, cocoa is an alkaline ingredient, so it can taste a little bitter. Buttermilk usually softens this out, or add a touch more sugar,
      Gemma 🙂

      • Sandra on January 19, 2018 at 7:47 pm

        Hi, Thank you so much Ms Gemma,i’ll do it again. ????????

  20. Emmy on January 16, 2018 at 10:06 am

    Hi Gemma,

    I made the cake and it was delicious, thank you very much for the recipe.
    I have a question, for the red coloring you use the coloring prepared with beets as you indicate in your basics? I used it and I did not get a very red color, so it ended up being a delicious “Brown Velvet”. Or you could tell me what color do you recommend.
    Thanks,
    Emmy

    • Gemma Stafford on January 17, 2018 at 3:58 am

      Hi Emmy,
      You must use a gel paste artificial color to get this deep red, nothing else will do for red velvet.
      This is true of deep colors for fondant and frosting too. A little goes a long way, but it is what works. There a re many good brands and you will see the range here (http://amzn.to/2DJMaeR) you may find these in your local store.
      Gemma 🙂

  21. Megha on January 4, 2018 at 8:40 am

    Looks awesome! I have a couple of questions. Since I have a smaller oven, I can only bake one cake at a time. So going by the recipe, after making the red velvet batter, can I bake them one after the other? Hope the baking powder in the remaining batter won’t lose its power by then?
    Also, do I need to bake the red velvet cakes with a water bath?

    • Gemma Stafford on January 5, 2018 at 1:58 pm

      Hi Megha,
      No, that will be fine, have the oven ready to take the first one, and all will be well,
      Gemma 🙂

      • Raiza Sandra Corpus on January 15, 2018 at 7:57 pm

        Hello Ms Gemma, i love your red velvet recipe. I only have question , can i also use 8 inch square baking pan for your recipe ? Thank you so much and god bless????

        • Gemma Stafford on January 15, 2018 at 9:15 pm

          Hi Raiza,

          Yes you sure can use an 8 inch tin. Just note you might have batter left over because it makes a big cake.

          Best,
          Gemma.

          • Raiza Sandra on January 16, 2018 at 8:14 am

            Hi Ms Gemma,
            Thank you for your reply, i’ll just use the remaining batter maybe for red velvet pancakes .????????

            God bless

  22. Elly on January 3, 2018 at 12:25 am

    Hi Gemma,
    I would like to add lemon to the cheesecake layer. Do you think this will work? If so, how can I adjust the recipe?
    Hope to hear from you soon 🙂
    Kind regards,
    Elly (The Netherlands)

    • Gemma Stafford on January 3, 2018 at 5:28 am

      Hi Elly,
      I am not sure that lemon will work so well with this Red Velvet flavor. However if you decide to add it finely grate in the rind of 1/2 of a well washed, rough skinned lemon. All of the flavor is in the skin!
      I hope it works well for you,
      Gemma 🙂

  23. Aysha on October 31, 2017 at 11:54 am

    Hi gemma
    I will be trying this recipe on thursday and i have a few questions.
    1)almost all the red velvet cake recipes uses a mixture of b.soda and vinegar as a leavning agent. You didnot since the b.soda would react with the acid in buttermilk and lift the cake up. Am i right?
    2) what is the correct science of baking a really good cheesecake? Iam talking here about no cracks and no collapsing in the centre. The last time i tried this recipe my cheesecake had sunk in the centre. I had followed the recipe to the t

    • Gemma Stafford on November 2, 2017 at 5:15 am

      Hi Aysha,
      thank you for the questions.
      1. Yes, you are right, the leavening is done by the interaction of the bicarbonate of soda, and the buttermilk.
      2. It sounds like your cheesecake was a touch under baked. We tend to say that a good cheesecake will crack!
      A little more time, and I mean a little, wil lhelp. Touch it in the center with your finger, it will feel barely firm when baked.
      Gemma 🙂

      • aysha on November 2, 2017 at 10:15 am

        Hi I have another qs
        I made the red velvet cake and it sunk in the middle.It did not form a dome.
        why?

        • Gemma Stafford on November 3, 2017 at 3:00 am

          I thhough I answered that!
          I think it was under cooked, in fact this is really the only reason it will fall. Do check it before removing from the oven. The cake will feel firm to the touch when baked,
          Gemma 🙂

          • aysha on November 3, 2017 at 9:59 am

            Miss Gemma
            I was writing about the red sponge and not the cheesecake layer

            • Gemma Stafford on November 4, 2017 at 10:26 am

              Hi Aysha,
              The answer is still the same, it will not fall if it is fully baked. Be brave and give it a little extra time. Not all oven are the same, you need to know how to check the cake for ‘doneness’.
              Touching the top of the bake will tell you a lot, inserting a skewer into the center will test it too, if there is batter clinging to the skewer it needs a bit more baking. Do not keep on opening the oven door. This reduces the temperature, and can cause the cake to fall.
              I hope this is of help to you,
              Gemma 🙂



  24. Dean on September 20, 2017 at 7:01 am

    Hello Gemma! Can I steam this instead of baking?

    • Gemma Stafford on September 21, 2017 at 2:36 am

      Dean, I do not know!
      (https://www.biggerbolderbaking.com/crock-pot-fudge-brownie/) here is a recipe which is good for steaming, and for a crock pot. There is also a gingerbread one which is delicious.
      Steaming cake batter is a very old idea, but brought up to date by new ways of steaming, but I am behind the curve a little on this.
      If you try this you can let us know how it worked for you, time, method etc. I know this is not much help to you, but as I have not tried it I am reluctant to be definitive,
      Gemma 🙂

      • Castiel on September 25, 2017 at 8:03 am

        Can I just make the Red Velvet cakes, fill with no bake cheesecake and refrigerate overnight?

        • Gemma Stafford on September 26, 2017 at 3:20 am

          Hi there,
          Sure you can! this is worth a try. If your cream cheese is very soft you may need to set the cheesecake element with gelatin, or agar agar. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
          You can do this over a pan of hot water too.
          Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
          *Do prepare the base before you start mixing.
          *Do not over-heat the cream.
          *Do follow the instructions on your gelling agent pack.
          This is easy when you try it
          Gemma 🙂

          • Castiel on September 26, 2017 at 6:51 am

            Thank you so much Gemma!

  25. qaqa on August 11, 2017 at 6:30 pm

    hi Gemma
    I was wondering if the red velvet batter would fit a quarter baking sheet

    • Gemma Stafford on August 13, 2017 at 1:29 pm

      Hi Salman,
      I am not sure what you mean! To me a baking sheet is flat. This cake goes into a deep-ish 9 inch pan, it is a big mix.
      Tell me what you mean, I will try to help,
      Gemma 🙂

  26. Sharon on July 22, 2017 at 4:37 am

    Hi..i’m new to baking and jUST wanna make sure if this recipe will work in 2 5
    inch cake pan

    • Gemma Stafford on July 22, 2017 at 4:56 am

      Hi Sharon,
      Yes! But you will need to bake it in two batches, or 1/2 the recipe. This is quite a big cake.
      i hope this helps you,
      Gemma 🙂

  27. Xena on June 10, 2017 at 1:52 am

    Hello Gemma,

    I loved watching this recipe and I am planning to make this one for my friend’s birthday. However, I wanted to know if we could use the egg substitutes for this and also wanted to know if its okay to use a convention oven. If it is okay to do so, for how long must it be kept in there?
    Please reply as soon as possible.

    With Best Regards,
    Xena

    • Gemma Stafford on June 10, 2017 at 3:34 am

      Hi there Xena,
      The purpose of the egg in this recipe is to set the mix, and to give it a little rise!
      The egg substitutes on my chart will not do this for you. You would need to use something to set the mix, and I suggest two tablespoons of cornflour/cornstarch, this would set it, and give a little rise, but I have not actually tried it. It may be best that you look up a recipe for an egg free baked cheesecake to get the idea!
      Good luck to you with this, if you get it right do let us know,
      Gemma 🙂

    • Xena on June 12, 2017 at 9:17 am

      Dear Gemma,

      I was actually asking about the red velvet cake here. I apologize for framing my question incorrectly. Can I use the egg substitutes chart for the red velvet cake? Also, is it possible to bake this cake in a convection oven?
      It would be helpful if you reply ASAP.

      With best regards,
      Xena

      • Gemma Stafford on June 12, 2017 at 2:53 pm

        use apple sauce or banana to replace the eggs in the red velvet cake. And yes you totally can bake it in an convention oven :).

  28. Sanghamitra Chakraborty on May 29, 2017 at 7:08 am

    Hi Gemma,

    I am new to baking and this recipe came in very handy while trying to bake a cake for my husband’s birthday! I did not get cream cheese or red food colouring in the nearby shops and had to resort to your recipe for cream cheese and natural dye. BBB was an absolute saving grace!! Everyone at home loved the cake.

    Thank you so much!! :-*

    WarmnRegards,
    Sanghamitra

    • Gemma Stafford on May 30, 2017 at 3:49 am

      Hi there,
      That is so good to hear. I love when all of the ideas come together in a recipe, thank you for sharing this with me,
      Gemma 🙂

  29. Aasma on May 15, 2017 at 7:07 am

    Hi Gemma
    Quick question. 2 and a half cup of all purpose flour is not equal to 540 grams but the recipe states otherwise. Did I get it wrong?
    I’d be really grateful if I reply.

    • Gemma Stafford on May 16, 2017 at 7:43 pm

      Hi Aasma,

      you are totally right. It is (12 1/2 oz/ 375g). I just changed it in the recipe.

      Thanks for letting me know and I hope you like the cake.

      Best,
      Gemma.

  30. RACHEL on May 9, 2017 at 9:09 pm

    Hello Gemma,
    Can we use gel food colors? If yes what will be the quantity?
    Because in your recipe its 1/4 cup and i have Wilton gel food color…how can i adjust it to 1/4 cup color?

    • Gemma Stafford on May 10, 2017 at 1:09 am

      Hi Rachel.
      You will need to experiment with this, I cannot give you a direct answer to this. It really depends on the level of color you need, add it a little at a time until you are satisfied. The instructions on your gel color will help,
      Gemma 🙂

  31. Sophia on May 9, 2017 at 3:31 am

    Hi Gemma,

    I’m Sophia from Nigeria, I’m a student and u do not have a fridge. Can I use preservatives in the Red velvet recipe? If yes, what kind of preservative would u recommend? Also, can i use butter(room temperature) instead of the vegetable oil? If yes, how many grams of butter? And, is the cinnamon compulsory?

    • Gemma Stafford on May 10, 2017 at 8:36 am

      Hi Sophia,
      I really do not know of any preservatives used in home baking!
      You can use butter in this cake, in the same proportion as the oil.
      The cinnamon is not essential, but then what you have is a red chocolate cake!
      Room temperature is a different thing, depending on where you live, and the season. This type of cake would keep really well in an airtight container in my kitchen in Ireland, for a week, because it is cool.
      In California I would say three days, as it is warmer. I do not know about your country, if it is very hot I think you will have difficulty!
      Gemma 🙂

  32. Ashnaaggarwal on March 20, 2017 at 11:39 pm

    Hi Gemma
    I wanted to ask that instead of oven can I use microwave for just the red velvet cake actually I just wanted to try it out today
    Thank you so much for an amazing recipes

    • Ashnaaggarwal on March 21, 2017 at 1:51 am

      Pls tell asap waiting for your advice

    • Gemma Stafford on March 21, 2017 at 8:17 am

      Hi there,
      NO! you really need to keep to the microwave recipes for this.
      Microwave ovens heat food by producing radiation which is absorbed by water molecules in the food. This makes the water molecules vibrate and produce heat, which cooks the food. This works best in a small portion, and the recipe needs to be the right one, this would be a waste!
      Gemma 🙂

  33. Sandy on March 20, 2017 at 5:14 pm

    Hi Gemma,

    I am from Holland and I really want to try out this amazing recipe! What I love about BBB is that you also put the measurements in grams which makes it really handy for me, since we don’t use cups over here (I do should invest in one?). Keep up the good work!

    Is it also possible to make cupcakes from this recipe, if yes, how long do they need to bake in the oven and at which tempreature?

    Thanks!

    • Gemma Stafford on March 21, 2017 at 8:32 am

      Hi Sandy,
      If you have a digital scales it is the most accurate way of all to measure, stick to it!
      I am not sure which element of the cake you mean, but i presume it is the ‘cake’ end of things!
      Yes, it will make a good cupcake, bake in a muffin style baking case, at 180C/350F for about 20 mins. Check at 15 mins.
      This will be good, and look great too,
      Gemma 🙂

  34. Dolly on March 2, 2017 at 10:42 am

    Hi Gemma,
    I baked the cake at night and once it cooled I frosted it. However, the next day I took it out from the fridge and immediately cut it. The cake was dense. However, while frosting the cake it was soft. Was wondering what could have gone wrong here. Should I have kept it out for an hour to soften before cutting in to it.

    • Gemma Stafford on March 4, 2017 at 4:45 am

      Hi dolly,
      any food that you refrigerate will ‘tense’ up. when you allow it sit at room temperature it should return to its soft state. I would usually remove food, even steak, from the fridge about 1/2 hour before either cooking, or if cooked, serving. This also improves the flavor,
      Gemma 🙂

  35. Francisco Cardenas on February 22, 2017 at 12:33 pm

    this recipe is amazing Gemma, thank u so so much.. i’ve made it 3 times already but leaving out the cheesecake part, it is always a success!!!!!! i love it

    Pd: looking foward to make the recipe using the cheesecake part!!!

    • Gemma Stafford on February 23, 2017 at 7:24 am

      Good, that is so nice to hear, thank you for your kind comments.
      Next step now!
      Gemma 🙂

  36. Noora on January 25, 2017 at 10:41 am

    Gemma..I’m planning on using the mini cheesecake pan instead of doing it fully in one.. How do you suggest me to do it? Should I follow the same recipe? Should I layer it? Thank you xx

    • Gemma Stafford on January 27, 2017 at 2:14 am

      Hi Noora,
      I cannot say! I do not know what you mean by ‘mini’ pan.
      If you are reducing this recipe then write it out to be sure you do it right, this is what I would need to do.
      Then decide what you can do, based on the size and depth of your pan, this is what is important!
      Gemma 🙂

  37. Indu on January 7, 2017 at 8:34 am

    Thanks for your reply Gemma . I use philadelphia cream cheese . I left in the freezer for about half an hour thereafter tried using it .. But after the chillness it started runny texture . I shall try it again as you said .

  38. Indu on January 5, 2017 at 11:50 am

    Hi Gemma … i prepared cream cheese frosting but it is in runny consistency … can you suggest me some method to thicken the frosting … expecting your reply bit fast .
    Thank you in advance Gemma

    • Gemma Stafford on January 6, 2017 at 4:28 pm

      Hi Indu,

      Humm so this can be because the texture of cream cheese is different in every country. in Ireland it is soft and in the US its very stiff. Do you think it might have been the texture of your cream cheese?

      To thicken it pop it in the fridge and let it go really cold and then try and whip it up again.
      Hope this helps,
      Gemma.

  39. suhasna on December 22, 2016 at 9:42 pm

    Hi Gemma. i cannot find buttermilk in my country. what can i use as a substitute?

    • Gemma Stafford on December 23, 2016 at 2:43 am

      This is in my basics section here on the website,
      Gemma 🙂

  40. Indu on December 21, 2016 at 3:25 am

    Thank you so much Gemma .. Tried many of your cake .. especially red velvet was really awesome . love it .
    A Very happy christmas and New year to you and your family .

    • Gemma Stafford on December 22, 2016 at 1:36 am

      Thank you Indu,
      I am so happy to hear that.
      Many happ returns to you and yours too,
      Gemma 🙂

  41. Indu on December 19, 2016 at 2:48 pm

    Hi Gemma … Can u plz clarify my 2 question
    1) Am thinking to bake red velvet in adjustable pan which i have set to 18cm diameter… For that can i use half of the measure?
    2) for cheese cake should i place the pan over water .. Becoz am gonna use this pan for the first time. And i have to make a base using foil paper?

    • Gemma Stafford on December 20, 2016 at 2:29 am

      Hi Indu,
      Yes, I do believe this will work for you, though it is not what I did.
      Yes, you have to use a water bath (Bain Marie) for this, this is what keeps the cake tender, and prevents it splitting.
      I hope you have a happy christmas,
      Gemma 🙂

  42. KylieRoberts on December 19, 2016 at 7:38 am

    Oh… just stop it right now will you Hahahahaha. I’m making this as soon as it’s a civilised hour Gemma. It’s 2am here at the moment and ill be in the bad books with hubby of I operate kitchen appliances at this hour! This is on my to do list tomorrow! I’ve just found my Christmas Day dessert Thankyou 😀

    • Gemma Stafford on December 20, 2016 at 2:45 am

      Kylie, get to bed!!
      Your hubby may be right, it is not a great idea to have a crazy baker in the kitchen at 2am – you can ask Kevin about this one. lol.
      This is a lovely cake, I am happy that you will bake it, it looks the part too!
      Gemma 🙂

  43. Lauren on December 9, 2016 at 1:24 pm

    Hi Gemma! Your cake looks amazing! I cannot wait to make it for the holiday! Can I make it in 2 days advance? If so should I freeze or refrigerate it? Then I can assemble it and frost it the day I serve? Thank you! 🙂

    • Gemma Stafford on December 9, 2016 at 2:06 pm

      Hi Lauren,
      This will hold up well for two days, though you could freeze it if you think it will be around for a few days afterwards, I would wrap it well and freeze, it will defrost quickly too, Gemma 🙂

  44. Isabelle Deffrenne on October 28, 2016 at 2:16 am

    Hi,
    I don’t have a large roasting pan. Is there another possibility to bake the cheesecake layer? Does it harm if I bake it normally at a low temperature?
    Thanks for advice
    Isabelle

    • Gemma Stafford on October 29, 2016 at 2:15 am

      Hi Isabella,
      Baked cheesecakes need a water-bath, to allow for gentle baking, and to prevent splitting of the ingredients. In case of no water bath you will need to reduce the oven temperature to 325f or so, and i would wrap the well greased pan in a double layer of tinfoil too, just to stop the crust from over browning.
      it is really worth a shot. This is how my Mum would bake a heavy fruit cake, but double wrapping the pan in brown wrapping paper, and lining the pan with grease-proof paper! it is about keeping the raw heat away from the ingredients! 🙂

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