Cakes, Cheesecakes

Red Velvet Cake Cheesecake

4.68 from 31 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

4.68 from 31 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
18 days 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 😊

Member
Madiha Siddiqui
3 days ago

Ok. So i doubled the recipe ehich yielded into three 8 inch and one 6 inches cakes. I was very scared after mixing coz the batter felt too oily. Cursed myself for not confirming from u abt the ratios beforehand but wallah.. cakes turned out so yummy and moist. Thanks a million for the recipe. Keep rocking 👍

Janet
Guest
Janet
11 days ago

Dear Gemma, kindly share us the recipe for butterscotch cake

Vilva Jaiswal
Guest
Vilva Jaiswal
1 month ago

For the cheese cake is there a substitute for egg ? It’ll be very helpful if you could recommend an alternative.
Thanks

Janet
Guest
Janet
1 month ago

Hi Gemma, if am using gel colouring then how much will be the measuring? Do I need to add more buttermilk for balancing those 4 tablespoons, Hope it make sense 😝

Maria
Guest
Maria
2 months ago

Hi Gemma I absolutely loved this recipe. I made this cake last year for when my in laws came to Canada to visit us. You know Ted and white. And everyone loved it very much. I am just curious if I double the cheesecake recipe.. how long will I need to bake it for? I made the cheesecake alone yesterday with my own crust and it tastes amazing but I think doubled cheesecake amount will be better for stand alone cheesecake. I hope I made sense. Looking forward to hearing from you 😊 thank you for amazing recipes oh and… Read more »

Sajida
Guest
Sajida
2 months ago

Hi ,
How many grams of cream cheese is required for half kg red velvet cake

George Oddo
Guest
George Oddo
7 months ago

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

Claudia Romao
Member
Claudia Romao
8 months ago

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

Sritanvi Karthik
Guest
Sritanvi Karthik
8 months ago

Hi Gemma,

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

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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