Cakes, Cheesecakes

Red Velvet Cake Cheesecake

4.75 from 40 votes
Make an incredible cake within a cake featuring rich creamy cheesecake and moist Red Velvet Cake all in one big and bold Red Velvet Cake Cheesecake!
Red Velvet, Cakes, Cheesecake, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

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.

 

 

 


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Red Velvet Cake Cheesecake

4.75 from 40 votes
Make an incredible cake within a cake featuring rich creamy cheesecake and moist Red Velvet Cake all in one big and bold Red Velvet Cake Cheesecake!
Author: Gemma Stafford
Servings: 10 -12
Prep Time 30 mins
Total Time 30 mins
Make an incredible cake within a cake featuring rich creamy cheesecake and moist Red Velvet Cake all in one big and bold Red Velvet Cake Cheesecake!
Author: Gemma Stafford
Servings: 10 -12

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

  • 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).
  • 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.
  • 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.
  • 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.
  • Prepare the cake layers: Preheat oven to 350oF (180oC). Grease and line two 9-inch round cake tins.
  • In a large bowl, sieve together flour, sugar,cinnamon, cocoa powder, baking soda and salt.
  • In a separate jug, whisk together eggs, oil, buttermilk, food coloring and vanilla.
  • 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.
  • 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.
  • 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.
  • 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. 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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Comments & Reviews

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Betriss
Guest
Betriss
4 months ago

Hi Gemma, I love this recipes. For this cake, how long can it last? I plan to bake the cakes 3days before then cream cheese frosting on the party day. So How can I keep the cakes? Hope to hear from you soon. Thank you 😊

Saanvi
Guest
Saanvi
2 days ago

Do I need a Springform Pan for making the cheesecake, is there a way to make it without the Springform Pan?

Saanvi
Guest
Saanvi
2 days ago

Can I use your homemade buttermilk recipe for this, we don’t have buttermilk.
Thanks

Mary Barrett
Guest
Mary Barrett
2 days ago

Gemma I was going to make this cake for week end is 4tbl’s the same a 1/4 cup I just noticed on your book it’s 1/4 cup and is liquid colouring same measurement at the gel colouring I’m bit nervous about this
Thank you

Mary B

Ishita.95
Member
Ishita.95
4 days ago

Hey Gemma,

This recipe of yours is such a saviour. My family was really craving for a good red velvet cake and it was my dad’s birthday. And I went head on with this one with just one minor deviation. It turned out just the way they like it.

Thanks,
Ishita

Rachna Ladwal
Member
Rachna Ladwal
20 days ago

Hi Gemma, I tried this recipe of cake on my husbands birthday, this was the first time i tried to making a cake and surprisingly it came out really good. Thanks to you and your recipe. it has been awesome experience and every one loved the cake! Thank you one again!

Kristen
Guest
Kristen
1 month ago

Hi there,

How do I store the cakes once finished..?

Kristen
Guest
Kristen
1 month ago

Hi there- when you say roasting pan for the cheesecake with water in it… I’m not sure what roasting pan means…

Aoife Cummins
Guest
Aoife Cummins
1 month ago

Could I replace red velvet cake with your best ever carrot cake recipe (tried and true :)!! )??

Member
Nain Nazmi
2 months ago

Hey gemma..for the red velvet cheesecake, di you really didn’t put some baking powdet into the red velvet cake batter? And if so, why?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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