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Cakes, Cheesecakes

Red Velvet Cake Cheesecake

4.8 from 62 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

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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

4.8 from 62 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


  • 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
  • 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
  • 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


  • 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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1 year 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 😊

11 months ago

Loved your recipe.. and it came out perfect. Thank u so much for sharing

P M(@pmajumder)
1 month ago

Hi Gemma,
What kind of food color do you use here- gel or water based? Do I have to dissolve it in some liquid? I’m very new to using food color, any suggestions you may have will be very helpful.


Mary-Grace De Venecia
3 months ago

I was in tears after 3 hours of trying to make the cream cheese frosting work
It was runny. And in the end i tried adding more icing sugar, constarch, putting it in the fridge.
Please can u give me some advice so this doesnt happen again.
I made this for my daughters 5th bday

6 months ago

One of my go to red velvet cheesecake recipe! Just beyond perfect. My family loves this so much, that I don’t get to try other cakes for their birthdays. They just want this. Thanks Gemma.

Orla Greavy
Orla Greavy
9 months ago

Hi Gemma, just wondering can I reduce the sugar for the cheesecake batter a red velvet cake batter? would it be OK to make the red velvet cake the day before and assemble it the next day? And also, would it be OK to use ermine frosting? Thank you 😊

Griselda Dias
Griselda Dias
11 months ago

Hi Gemma, I love your recipes 🙂 Thank you for sharing. I am baking this cake for my parents Ruby Wedding Anniversary so I’m very excited. I am new to baking so wanted to reach out to you with a few questions please: Is vanilla extract same as vanilla essence? Can I use sunflower oil instead of vegetable oil? For the cake, can I use caster sugar instead of white sugar and is the quantity the same? Can I bake this entire cake recipe in one 8 inch springform tin (instead of two 9 inch tins) and then cut it… Read more »

11 months ago

Hi Gemma,
The recipe looks lovely and I can not wait to make this. I was wondering if I can use 1 cup butter plus 1/2 cup oil(instead of 1.5 cups oil) in this recipe, also does the cinnamon overpower the flavor here?
Thank you!

1 year ago

Hi Gemma! Can I use the whipped cream you made on this channel with gelatin? Thanks a lot 🙂

Deepa Chauhan
Deepa Chauhan(@deepabrbht)
1 year ago

Hi gemma! Silken tofu will do in replacement of egg in base cake?

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!

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