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This Red Velvet Cheesecake Cake recipe has layers of moist red velvet cake and creamy cheesecake, covered in cream cheese frosting! If you’ve ever had the cheesecake by the same name at The Cheesecake Factory and loved it, this is the perfect recipe to make at home!
Table of Contents
- WHAT IS A RED VELVET CHEESECAKE CAKE?
- IS RED VELVET CAKE JUST A CHOCOLATE CAKE?
- WHAT IS THE FLAVOR OF RED VELVET CAKE?
- HOW DO YOU MAKE A RED VELVET CHEESECAKE CAKE?
- HOW DO YOU MAKE SURE THE CHEESECAKE LAYER IS THE SAME AS THE RED VELVET CAKES?
- THE BEST RED VELVET CHEESECAKE CAKE
- HOW TO BUILD A RED VELVET CHEESECAKE CAKE
- You might also like these Red Velvet recipes:
- Get the Recipe
So by now you guys know that I love a good cheesecake. I have SO many on my site, it’s nutty. I’ve got other copycats from the Cheesecake Factory (or at least ones inspired by their cheesecakes), including the Banana Cream Cheesecake (my all-time fave), Oreo Dream Extreme Cheesecake, Kahlua Coffee Brownie Cheesecake and the Outrageous Chocolate Coconut Cheesecake Cake. Add to that list the other cheesecake cakes I’ve got for you – like this Strawberry Cheesecake Cake and Carrot Cake Cheesecake Cake – and there’s a lot to get excited about!
That said, this Red Velvet Cheesecake Cake quickly became a classic for us. So moist, so delicious and perfect for a special occasion or holiday like Valentine’s Day or Christmas. I’ve become a lover of red velvet cake since I started making it myself from scratch, so I personally LOVE the flavor of this cake. And it combines two amazing things – cake and cheesecake. Score!
WHAT IS A RED VELVET CHEESECAKE CAKE?
If the name doesn’t give it away, it’s a cake that’s layered with both cheesecake and cake. In this case, the cake layers are red velvet and the cheesecake is classic vanilla.
IS RED VELVET CAKE JUST A CHOCOLATE CAKE?
As someone who genuinely enjoys red velvet, I do not think that red velvet cake is just chocolate cake. I feel like I see everywhere that it is, but let’s talk about how it isn’t, ok?
First, red velvet cake has always been made with vinegar and buttermilk and the acidity reacts with the cocoa to reveal the red anthocyanin in the cocoa, which would give it it’s red-ish color. These days, food coloring is added to really give it the red color we’re familiar with. These ingredients not only contribute to the color, but also the flavor. Red velvet cake has a lovely tang to it that simply isn’t present in chocolate cake.
Second, and in my opinion this is the even bigger argument, chocolate cake has considerably more cocoa in it. If you look at my Best Moist Chocolate Cake, you’ll see it has three quarters cup of cocoa in it. This cake has 4 teaspoons of cocoa. So if we break that down, that’s 36 teaspoons in a chocolate cake versus 4 in this one. Just because Red Velvet Cake has cocoa in it, it doesn’t mean it tastes like chocolate cake. I’m telling you, if you made a chocolate cake with 4 teaspoons of cocoa and tried to pass it off as chocolate, people would call you on it.
WHAT IS THE FLAVOR OF RED VELVET CAKE?
So there we have it. Red velvet cake and chocolate cake are not the same. Yes, there’s a little cocoa, but the flavor is harder to describe than that. It’s tangy, delicious and uniquely “red velvet”. You just have to try it to know and love it. 🙂
HOW DO YOU MAKE A RED VELVET CHEESECAKE CAKE?
Now that we’ve covered the basics, let’s talk about how to make this delicious cake. Start by making the cheesecake. I use my classic, creamy vanilla cheesecake. One of the great things about this cake is that various parts can be made ahead and the cheesecake layer is definitely one of those things. Cheesecakes hold up well for several days, so making it a day or so ahead would be fine.
As always, I bake it in a water bath. I know it’s a step that many go to great lengths to avoid, but it really does make a creamier cheesecake that doesn’t fall in the middle, brown on the edges or crack.
HOW DO YOU MAKE SURE THE CHEESECAKE LAYER IS THE SAME AS THE RED VELVET CAKES?
The key to making the cheesecake for a cheesecake cake is to bake the cheesecake in same pan you’ll use for the cakes. This will ensure that the cheesecake layer is the same size as the cake layers and make it much easier to build and frost it later.
So, even if you’re making a 9 inch cake (which this one is), and you tend to use a 9 inch springform pan for cheesecakes and then 9 inch cake pans for cakes, you’ll want to use the same cake pan for the cheesecake and cake layers this time. Not all 9 inch pans are actually the same size, so line your cake pan with aluminum foil and press it tightly against the sides. Then bake the cheesecake in that pan, let it cool and use the foil to lift it out of the cake pan. You can then put that cheesecake back in the fridge and use the cake pan for the cake layers.
THE BEST RED VELVET CHEESECAKE CAKE
Once the cheesecake is made, it’s time for the cake layers. I used my favorite Red Velvet Cake recipe and it really is SO good!
Bake up those layers and let them cool. When you’re ready to build the cake, make the Cream Cheese Frosting. It’s such a classic frosting to pair with red velvet and this one pipes and frosts beautifully.
HOW TO BUILD A RED VELVET CHEESECAKE CAKE
To build the cake, you’ll layer it much like you layer other cakes. Remove the domes from the tops of the cakes, then add the first cake layer to your serving plate. Add a layer of cream cheese frosting, then the cheesecake layer. You’ll add another layer of cream cheese frosting, then the final cake layer.
Frost the outside of the cake as usual, then decorate it to your liking. I decided to use a fun red drip, some sprinkles and some white chocolate chips, but you could also cover the sides entirely in white chocolate chips to keep it simple, but elegant. Totally your call.
However you decorate it though, you really must try it! The cake is wonderfully moist, the cheesecake thick and creamy, the frosting wonderfully tangy. Together they make the perfect Red Velvet Cheesecake Cake. So good you won’t want to share. 🙂
You might also like these Red Velvet recipes:
Red Velvet Cheesecake
Red Velvet Layer Cake
Red Velvet Cheesecake Bundt Cake
Red Velvet Cheesecake Cookie Cups
Red Velvet Cheesecake Swirl Brownies
Red Velvet Cupcakes with Chocolate Cream Cheese Frosting
Red Velvet Cheesecake Cake
- Prep Time: 2 hours
- Cook Time: 2 hours 26 minutes
- Total Time: 4 hours 26 minutes
- Yield: 14-16 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Red Velvet Cheesecake Cake is made with layers of moist red velvet cake and thick and creamy cheesecake! If you’ve ever had the cheesecake by the same name at The Cheesecake Factory and loved it, this is the perfect recipe to make at home!
Ingredients
VANILLA CHEESECAKE
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
RED VELVET CAKE LAYERS
- 2 1/2 cups (325g) all purpose flour
- 2 cups (414g) sugar
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 4 tsp (9g) natural unsweetened cocoa
- 1 tsp salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 2 large eggs
- 2 tsp white vinegar
- 4 tsp red food coloring
- 1 cup (240ml) hot water
CREAM CHEESE FROSTING
- 16 oz (452g) cream cheese, room temperature
- 1 1/4 cups (280g) unsalted butter, room temperature
- 12 cups (1380g) powdered sugar
- 2 tsp vanilla extract
- 6 oz white chocolate chips
RED GANACHE
- 6 oz red Wilton candy melts
- 3 tbsp heavy whipping cream
- Sprinkles
Instructions
1. Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. Pour the cheesecake batter into the lined cake pan.
6. Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Remove cheesecake from oven and chill until firm, 5-6 hours.
To make the cake layers:
10. Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
12. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
13. Add the wet ingredients to the dry ingredients and beat until well combined.
14. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15. Divide the batter evenly between the two pans and bake for 23-26 minutes, or until a toothpick comes out with a few moist crumbs.
16. Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
To make the frosting:
17. When you’re ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until smooth.
18. Slowly add about half of the powdered sugar and beat until well combined and smooth.
19. Add the vanilla extract and mix until well combined.
20. Slowly add the remaining powdered sugar and beat until well combined and smooth.
To build the cake:
21. Use a large serrated knife to remove the domes from the top of the red velvet cakes.
22. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
23. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
24. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
25. Frost the outside of the cake. Check out my tutorial for frosting a smooth cake, if you’d like.
To decorate the cake:
26. Press white chocolate chips into the bottom of the cake, around the bottom edge. Refrigerate cake for about 20 minutes.
27. To make the red ganache, place the red candy melts in a small bowl
28. Heat the heavy whipping cream just until it begins to boil, then pour over the candy melts. Allow it to sit for about a minute, the whisk to melt. If it isn’t completely melted (and it probably won’t be), heat it for another 20-30 seconds, the whisk until smooth.
29. Allow the ganache to cool until it thickens up a good bit, but is still pourable, then transfer to a squeeze bottle.
30. Drizzle the ganache around the edge of the cake.
31. Heat the remaining ganache (you can leave it in the bottle) for about 10 seconds to soften it up again, then pour it onto the top of the cake and quickly spread to the edges.
32. Allow the ganache to cool and firm, then pipe swirls of the frosting around the top edge of the cake. I used the Ateco 844 icing tip. Add sprinkles, if desired.
33. Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 1035
- Sugar: 128.8 g
- Sodium: 575.6 mg
- Fat: 44.5 g
- Carbohydrates: 149.5 g
- Protein: 13.2 g
- Cholesterol: 160.5 mg
Categories
Enjoy!
What tip did you use for the piping on top? 🙂 Give us for my daughter’s 19th birthday so hopefully it works for me!
Ateco 847
I’m just wondering if the measurement for red food color is correct. 4 teaspoons seems like an awful lot.
It is, but feel free to reduce it.
Could I half the recipe for a 6″ cake option? If so – how long do I bake the cheesecake for?
Here is my guide to adjusting cheesecake sizes. It includes suggestions on 6 inch ones.
I made this cake last Christmas (2023). Hugh hit. Moist and delicious followed recipe to a tee and it was perfect….and my family loved it. Will be making again this Christmas
Well worth the effort
So glad you enjoyed it!
Hi Lindsay! I want to use a red velvet cake as the base and put cheesecake on top of it. One layer of each. I noticed some differences in the red velvet cake ingredients listed here and in your favorite red velvet cake recipe. I see baking powder and baking soda differences as well as the number of eggs. Which one should I use please? Thank you!
They are quite different red velvet recipes and I love them both. This is my original one, but sometimes it gives people trouble when baking it. So I changed the recipe to be the new one you see in the other post. The new one is butter-based and this one is boil-based. It’s hard to say which is best, because they are quite different. If this recipe works well for you, as it does for me, I might use it because it’s so nice and simple and very moist.
I would like to freeze the cheese cake layer. What is the best way to do this?
You could flash freeze it for about an hour and then wrap it in a layer or two of clear wrap followed by a layer of foil. If you’re going to be freezing it for a long period of time, you could also put that into a freezer bag. When you’re ready to use it, unwrap it and thaw it in the fridge.
Hello, for cooling the cheese cake do I need to leave it in the water bath? Thanks’
No, you can take it out.
Hi, the butter for the frosting , should it be unsalted or salted?
Thank you.
You could really use either, but I’d probably use unsalted.
This cake is a huge hit!!!
However my cheesecake layer seems to slowly slide off. What causes this? I even leveled my bottom layer.
So glad you enjoyed it! If your cakes are level, then maybe the frosting is too thin? Did you add all of the powdered sugar?
Hi, could you please tell me the baking of the cheesecake. Do i use the baking temp with or without fan? And both rods or only top or only bottom. Thanks.
Probably without the fan. Not sure what the rods are that you’re referring to.
12 cups of powdered sugar? Is that a typo or is this just for a much larger quantity than I’m imagining? Will that fit in a standard mixing bowl?
Not a typo, but you can certainly reduce it or reduce the overall amount of frosting. It fits in my 6 quart mixer bowl.
I made this for a Valentine’s Day themed bridal shower and it was perfect. Lots of rave reviews! I plan to make it again for a 50th wedding anniversary party, only this time I’ll make it two-tiered. What would you recommend for bake time for the 6″ cheesecake that’ll be in my top tier?
Glad it was a hit! I’d recommend reducing the cheesecake recipe a bit. I talk about reducing cheesecake sizes in this guide and there’s bake time information and measurements. I hope that helps!
I’m sorry, but I don’t see anything in this guide about reducing the cheesecake size. Did I miss it? I’ll be baking the 9″ size as the recipe calls for and also a 6″ size. Can you direct me to the info in this guide about reducing the cheesecake?
Thank you.
This is the link – https://www.lifeloveandsugar.com/guide-to-adjusting-cheesecake-sizes/
If you read through it, I mentioned what my full-sized nine inch cheesecake recipe is and then I go through how I would reduce it by ingredients and bake time for a 7 inch cheesecakecake and a 6 inch cheesecake, in addition to other sizes. It is reduced by a third of the ingredients and baked for a different amount of time.
Your recipe looks so good! Can you please tell me what brand of red food color do you use? I have used several in the past and I’ve never been satisfied with the outcome. Would appreciate your help! Thanks!
I typically use McCormick food coloring in my red velvet cake.
This recipe is delicious. I did have a slight issue with the cake weeping and coming under the icing. Did I do something wrong??
I’m glad you enjoyed it! I’m not sure what you mean about the cake weeping? Not sure what that is?
Can I do this in 8inch pans instead? If yes, do I have to modify the recipe?
I suppose you can. The cake layers will be ok, but likely a little more dense. The cheesecake though may be a little tall. You might need a 3 inch pan. Unless you do modify the recipe.
I followed the recipe, but my layers are not red, they’re brown.
What kind of food coloring do you use for this recipe?
Hello, thinking about making this for a crowd. Can I double the recipe and use 9 X 13 pans?
It’s difficult for me to advise on that with it being such a different pan size. But I don’t think that I would double it.
I made this for my friend’s birthday. Not only was it gorgeous to look at but incredibly delicious! Impeccable directions made this very easy-time consuming-but well worth it. Thank you Lindsay
Hi, can the cheesecake be frozen? If yes, how to best freeze it and what’s the best way to thaw it?
Thank you for the delicious recipe!
I attempted to make this for my Birthday over the weekend. I also made a cake for Mother’s Day for all the mother’s in my life. They didn’t even want to touch the Mother’s day cake I had made which is normally a favorite in the family. They attacked this cake. Ranted and raved over it. They were cutting pieces and hiding them so that they could take a piece home. I didn’t expect everyone to love it that much. Now they all want it made for their birthdays. I had to share with them this isn’t a cake that’s just made in an afternoon especially for an average home baker. If you are thinking about trying it you should defiantly give it a shot. This recipe is amazing. I did cut back the sugar in the icing a little. Just personal opinion for taste. After I baked and cooled my cheesecake it had a little liquid on top of it that had came out the cheesecake. Never made one before is that normal?
Can I use 1/4 butter and 1/4 oil instead?
I haven’t tried it but I don’t think it will turn out quite as well.
Can I use cake flour instead of flour? I will try this recipe this weekend.
Thank you
I haven’t tried it to be able to say for sure but I think it would be fine.
Love the cheesecake onward to the red velvet. After mixing it seems very thin is that normal? I triple checked the quantities of ingredients. Thank you!
Yes, that’s normal.
This recipe was a hit for my husband’s birthday!! Everyone loved it!
I’m so glad to hear that!
Which brand of food colouring is this ?
I typically use McCormick
Omg thank you so much!! My birthday is this Friday and I can’t wait to try it!! I made it already and found it was super easy. I loved your directions and I can’t wait to make this again because I know it’s gonna be divine. 🙂
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
Hey Lindsay, know I’m a bit late to the party. I’ll like to try this recipe but we don’t have sour cream in my country. What can i substitute for it please?
You should be able to use heavy cream, but it’s possible you might want to reduce it a bit. I haven’t tried it myself to be able to say for sure.
I made this cake for the first time this evening. I used 8 in pans and now know that 9 in works better. The cheesecake layer is super thick and the top two layers try and slide off the bottom. The icing is thick enough, so not sure. I have put it in the freezer to see if it helps. But my husband loves the frosting and the cake is beautiful. I will definitely make this again.
This is a wonderful recipe and the cake was a hit for a Christmas food gift. I made it without the genache at the time but would like to try it with the genache on my second try. QUESTION on the genache: Do you apply it freshly after frosting the cake or do you chill the cake first or freeze it? Thank you so much, Lindsay!
I’m so glad you enjoyed it! You could do it either way, but I typically add ganache to a room temperature cake. If you add it to the chilled cake, just keep in mind that the ganache will cool down more quickly as it drips on a cold cake.
Thank you darling lady!
Followed the recipe to a tee. It’s delicious! I will maybe add a cup or just a half cup less sugar to the frosting next time though. Tip: don’t transport it in 92° heat after only getting to refrigerate for 20 minutes. 🙂
Hi Lindsay, My cake did not rise at all.. It also came out under baked even after inserting a skewer and it coming out clean. Please help.
I’m sorry, but I’m really not sure why it wouldn’t rise.
I have made so many of your recipes and love them. Have you tried either beet root powder (instead of the food coloring) or raw cacao (instead of the cocoa powder)? Any suggestions if it requires tweaking of amounts? Thank you!
I have been trying to bake red velvet cake a few times but never succeeded. I cam e across your recipe and finally made a good one and love it!
I’m so glad you enjoyed it!
Thank you, i made this recipe and it was wonderful! The only issue i had is when i transferred the cheesecake for some reason the bottom of it started to crack, so then i had an awful time icing it. Do you have any tips on how to transfer it to the tiers without breaking it?
The cheesecake should be firm enough to move around, but you could try using a cake lifter. Or, you could actually turn the bottom cake layer with the frosting over onto the cheesecake and then turn them both back over so that they are upright. Does that make sense?
Do you use unsalted or salted butter?
Either is fine. I would use salted.
Can I use 8 inch pans because that’s all I have at the moment?
You’re going to end up with taller layers if you use a smaller pan. In some cases that may work fine, but I’m not sure it’s really ideal for this cake. It may be ok for the cake layers, but you may want to reduce the amount of cheesecake filling so that it doesn’t overflow your pan. You’ll also need to increase the baking times for everything by a little bit.
Do I cover the cheesecake while it chills in the fridge? Or do I leave it uncovered for a while then cover overnight? I assume it goes straight into fridge after the 30 minutes of cooking with oven door open.
You can leave it uncovered. If you cover it, you’ll end up with a good bit of condensation on top of the cheesecake.
I’ve made this recipe 3 times now and it’s a huge hit! I’m thinking of trying to make it into “cupcakes”, for individual servings. Any advice?
Thanks!
I’m so glad you’ve enjoyed it! I would check out these cupcakes for a little guidance. I’d probably do something similar to that.
About how tall is the cake? I’m making this for a birthday and wanted to put it in a box.
I don’t remember exactly but I would say it’s probably about 5 inches or so in height.
Hi Lindsay,
Can I use a 9-inch springform pan w. the cheesecake layer?
Then just use 9-inch for the actually red velvet cake?
Thank you!
The recipe already uses 9 inch pans, so that shouldn’t be a problem. However, unless your springform pan has a super tight seal on it, the cake batter may not stay in very well while it’s baking, which is why I tend to recommend using actual cake pans for the cake batter part.
Am attempting this cake in a 6 inch… I did the red velvet cake using the Wilton easy layer pan so I have 4 approx 1 inch layers of cake. My thoughts are to add the cheese cake in between and layer the first and third layer with cream cheese frosting. Should I still add cream cheese between the cake and the cheesecake? I want it to taste more cheesecake.. thoughts? Suggestions? Ideas?
I think I’m following what you’re saying. I would put a thin layer of frosting between the cake and cheesecake layers just to help it all stick together.
I was just checking about the amount of powdered sugar. It says 12 cups. Is this correct? Thank you.
It is correct. It’s fairly standard for American style buttercreams to have quite a bit of powdered sugar so that they aren’t too thin. Particularly with cream cheese frosting it’s necessary. You could try reducing it but you may have trouble with your frosting being too thin.
Can I make the cheesecake 2 days ahead of time and can it be stored in the refrigerator until used? I would like to make this for Christmas, but also get a head start.
Definitely!
can you substitute cake flour for all purpose flour . will cake flour also work with this recipe thank you for the answer.
I haven’t tried it to be able to say. I’m sorry!
I have made this cake many times but several times the red velvet layers had holes and tunnels. Do you know what might have caused this?
I’m sorry, but I’m not really sure. I’m guessing something to do with the leavener.
Air pockets…drop your cakes on the floor 3 times before baking..pro tip.
If I wanted to make this a Valentine’s Day cake and use pink dye in addition to the red would the batter with the pink in it turn out pink or an off red?
Your best bet with adding pink is going to be adding it to the cheesecake. I would suggest pink gel icing color. If you try to add it to the cake, it will be a weird color because of the cocoa in the red velvet cake.
Or if I divided the cake batter and left out the cocoa in one layer? That cocoa less pink layer would essentially just be a vanilla cake wouldn’t it? Would that layer taste different then the red layer? I’ve had red velvet cake before and it’s it’s good and all but honestly I can’t taste any difference between it and another cake.
The cocoa reacts with the vinegar and buttermilk in the cake to help give it its rise and texture. I can’t guarantee that you’ll get the same results if you leave the cocoa out. If you would like to use just a vanilla cake and color it, you certainly can. I would recommend this vanilla cake baked into 9 inch cake pans. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
Hi. Can I use this recipe and measurements with three 6’ inch round cake pans?
how long the baking time would be?
This recipe is for a 9 inch cake. You’d need to reduce it for 6 inch cakes, but I don’t bake 6 inch cakes, so I’m not able to advise you.
Hi, I am currently making this cake, I just got to step 9. And I just had a quick question, I need to let the cheese cake sit for 5-6 hours to firm completely? Is it best to let it sit in the fridge for 5-6 hours, or at room temp? Also if I am on a time crunch, would it hurt the cheese cake if I put it in the freezer? And if it wouldn’t hurt it, would it still be 5-6 hours?
Yes, you do need to let the cheesecake chill completely in the fridge. You may be able to get by with a little less time, like maybe four hours, but it does need to be completely chilled or you’ll have trouble working with it. I’m not sure that I would put it in the freezer right away. You don’t want it cool too quickly or it might crack.
I just finished making this cake. It is beautiful, hope it is as good as looks. Can’t wait to eat at a Fourth of July dinner. I have never had much luck with cheesecake, but this recipe is awesome. Thank you for the cheesecake recipe.
I’m glad to hear that! I hope you enjoy it!
Hi! Super excited to try this for my son’s birthday. I am actually thinking of decorating it thomas theme.. wondering if i can colour the cream cheese with blue food colouring? If possible, would gel or liquid food colouring be a good option? Thank you so much.
You can definitely add color to the cheesecake layer. I would recommend the gel color personally.
Thank you for the prompt reply Lindsay! Cant wait to make it this week!!! Im a big fan of your recipes!
I love your recipes!
Can a low-fat buttermilk be used for the Red Velvet Cheesecake?
Thank you Shawn! Glad to hear you enjoyed the recipes!
Low-fat buttermilk should be fine in the cake layers. Full fat tends to be better because it’s going to add more moisture but it should work fine to use low fat.
Hi Lindsay! I just made this cake for my sister-in-law and everyone in our family loved it. I just observed that cheesecake was trying to escape the layers. At some point, my cake had a beer belly. Do you think my Cheesecake wasn’t chilled enough? Or was it something else? I followed the recipe to the single gram. Cheesecake was chilling for 6 hours before layering.
Hmm, hard to say without being there to see it. It’s possible it wasn’t chilled enough or maybe not cooked long enough. It should be quite firm.
Thanks Lindsay! Will try it again coz it was really good… the whole family has been craving for it since 😏
I made this for a family member for their birthday and it was amazing! Everything turned out right and it was gorgeous! The family member said it tasted delicious!
So glad to hear that! Thanks Clair!
Hey Lindsay, for some reason when making the frosting it came out rather stiff so I added milk. I’m not sure why
Hi Lindsay,
Is there a particular brand of food colouring that you used for the red?
Thank you LIndsay. I thought my first comment did not go through, so i sent out a second one. Sorry for making you respond twice. I will attempt to give this cake a Easter decoration for this weekend. I cannot wait to taste this cake. I have never really had a red velvet cake before.
Hey Lindsay, this cake looks amazing and I cannot wait to make it. I have two questions for you. When i am making the red velvet cake mixture, does the hot water need to boiling? Also i was wondering do you have an idea on how tall this cake is? I am just wondering because I am traveling with it and need a cake carrier, and what to make sure the dimensions are correct.
Not necessarily boiling, just hot. As for height, it’s fairly tall (and heavy). I’d say probably around 5 inches – give or take.
Made this cake for a baby shower Mom-to-be faves are red velvet & cheesecake) – used pink candy melts for the drips (it’s a girl) … it was a huge hit and tasted fabulous. I will be visiting often for more recipes!!
Wonderful! Glad it was a hit!
Recipe was great, but my cream cheese frosting was runny. I tried to save it but couldn’t. Maybe you have a trick on making cream cheese frosting better that you can share? Would love to hear it. I’m better with buttercream. 😞
Hmm, did you by chance reduce the powdered sugar at all? The frosting really relies on that to thicken up. For some additional help with cream cheese frosting, try checking out my post on it. Also, my post on frosting consistency.
I want to make this cake for my suns bday but he doesn’t really like cream cheese icing. Looking into Italian meringue icing fro top and sides (not buttercream…) would this work inside the cake too to keep the layers together?
Also, Can i bake the cake layers ahead and freeze? It’s only 3-4 days ahead, but still that would help.
thanks!
Karen
The meringue would work. You could also use whipped cream, which I’ve done on other cheesecake cakes.
Oh and yes, you could make the layers ahead and freeze. Just wrap them well and thaw in the fridge.
Hey Lindsay , this cake looks amazing and I can’t wait to make it. For the red velvet mixture, when folding in the hot water, does it have to be boiling?
No it doesn’t have to be boiling – just hot/warm.
I actually attempted to make this cake over the weekend and something went wrong it turned out flat. How long do you suppose to mix it?
It’s really difficult to say without being there to see what was done. Did the layers collapse, or are they just flat? They may be fine. If they collapsed, I’d check the baking soda and powder to make sure they’re ok and that you added the correct amount.
I believe it has to do with the type of oven used. I noticed since I have a gas oven I had to bake the cane a lot longer than the recipe suggested. That could be why it fell.
I made this cake and it tasted great. The recipe needs to sat that you need 3 cake pans. I had a lot of things go wrong. First I bought light cream cheese. 2nd I forgot to set the timer. 3rd when I went to assemble the cake and I cut the top off one of the cakes weren’t done in the middle so I put it back in the oven. I should of just cut that part off. I couldn’t get the sides smooth. The biggest thing it took me 10 hours to make. That is way to long. If you make it make the cheese cake the day before. It did taste good!
My red velvet cakes have not risen, 1/2 spoon of baking powder is really enough? Help me ????
I’m not sure what happened, but yes 1/2 tsp is correct.
Hello, i would love to try this recipe however wanted to know if you can recommend a brand for the vinegar please? Im based in the UK and white vinegar is not something that is readily sold here.
Would cider vinegar work? or spirit vinegar?
Thanks
I’d try using a milk vinegar that you have. Cider vinegar would probably be fine.
The ingredients aren’t showing 🙁
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Sorry！ I couldn’t find the recipe in the above article? No links and no amount for each ingredients!!! WHERE IS IT?
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hey I am wanting to make this cake for my son’s birthday. that week is going to be super busy so I was hoping to make the cake in advance and freeze it. Unsolved the day before. Would this cake be okay to do that?
I haven’t ever frozen a cake like this whole, so not totally sure. I *think* it’d be ok.
Who doesn’t like Red velvet cheese cake? Thanks for sharing the recipe without being selfish????Just kidding..????
Just wondering the calorie and carb numbers?
I’m not sure, but you could plug the recipe into a nutritional calendar.
A LOT!!!!!
This recipe was amazing. I made it for Valentine’s Day. My only ask is, would you please share your tips for transferring the cheesecake layer from the foil to the cake? I had a really hard time with that step, even after several hours of refrigeration.
Also, the crumb coat didn’t really want to stick to the cheesecake layer, which made icing the cake a bit challenging. Please share your tricks to making this cake so perfectly!
I’m so glad you enjoyed it! As for transferring the cheesecake, I’m not sure I have any brilliant tips. The cheesecake should be pretty firm after refrigerating, making it relatively easy to handle. I just carefully remove the foil and immediately put it on the cake. As for frosting it, I use the large tip shown in this tutorial for fully frosting the outside, which makes it easier to add it to the sides of the cheesecake. I hope that helps!
Did you pull it out with your fingers, fork, knife? Did you leave a little lip?
Are you referring to the cheesecake layer? I pull it out of the cake pan with the aluminum foil.
This may be a stupid question, but does the frosting recipe really make enough to cover the entire outside of the cake? So often I’ve followed a recipe and ended up with a wonky looking cake since there wasn’t enough frosting. Also, does that include the piping on top? I’ve picked this for my Sweet 16 cake and want it to come out just right. 😉
Yes, it should be. I tend to frost more generously than the average person (I think) and this covered the whole cake, piping included. Happy birthday! I hope you enjoy it!
I made this last week and had PLENTY of frosting…even though I used a lot of frosting on the cake, I had so much left, I can use it on a sheet cake! But this cake was the hit of my garden club meeting.
First, I recently made this for work birthdays this month and OMG, it was a hit! Delicious! Second, I just have a question, and sorry if this has been asked, I didn’t see it, but could this either be cut in half for 6 inch pans or even a full batch to make 2 separate 6 inch cakes? I know cooking time would vary, but just wanted your opinion before I do a trial run. 🙂
So glad you enjoyed the cake! I haven’t tried using 6 inch pans, I’m sorry! I’m guessing it would work if you cut the recipe in half, but I’m not totally sure. You would want to reduce baking times and keep an eye on it. You could try it!
Did you try the 6 inch cakes? How did it work? Thanks!
This is the first recipe of yours that I’ve tried. I loved the organization of the ingredients and baking instructions. I’ve never made any of the things in this recipe and I am quite satisfied with how it turned out! The red velvet is so good. I’ll definitely be checking out some of your other goodies! I also liked the smooth frosting tutorial— I’ll be using that in the future! Thank you!
Wonderful! I’m so glad the recipe was helpful and you enjoyed the cake! 🙂
Hello! I was wondering how can you tell the cheesecake is fully cooked?
You want the edges to be set, but the center few inches to still be jiggly. The center continues to cook during the cooling process.
Can I make the frosting & refrigerate for a few hours till ready to frost?
thank you
You can, just keep in mind that the frosting will firm up in the fridge, so you’ll need to let it soften.
Hi Lindsay, I made the red velvet cake, would like to know how long in advance could I frost it. Can i frost it 24 hrs before?
Thank you
Absolutely. Just be sure to refrigerate the cake after you frost it. 🙂
Do you use salted or unsalted butter for icing?
I use salted butter for the icing.
Thank you! Would you still line the inside with foil as well? Or is the spray enough to keep the cheesecake from sticking without a crust?
Spraying it well should be fine. The foil on the inside of the cake pan is really for lifting it out. If using a springform pan, the sides come off, so no need.
Has anyone made this in a springform pan? im wondering if water would leak into the bottom. i did line mine with aluminum foil and put it in water. you could see the water coming in under the foil but im wondering if it wont happen once the cheesecake is in it because it will have some weight? any thoughts would be appreciated. thank you!
If your springform pan leaks, it’ll leak even with the cheesecake in it. It’s a common problem. Unfortunately, springform pans are really unreliable. Here’s a tutorial I have though for helping with that issue a bit. I hope it helps!
Just a few questions for you. The total time for the recipe says 4 hours 26 minutes but on the cheesecake portion of this recipe, it says to bake for an hour, turn oven off and let sit for 30 minutes, then crack the over door and let sit for another 30 minutes, and the remove from oven and chill for 5 to 6 hours. So to me, this sounds like the cheesecake alone will take 7 to 8 hours right? If that’s the case, should I bake it the day before so it can sit overnight? And when you say chill do you mean in the refrigerator? Sorry for all the questions I’m new to baking ????
You are right – the times estimate “active time”. With the chilling time, I do suggest to make the cheesecake the day ahead, which is what I normally do. And yes – chill in the fridge. I hope you enjoy it!
I made this cake .. but after I put it all together the top layer and the cheesecake layer started sliding off the bottom layer .. I had it in the fridge also .. do you have any tips ?? Thank you
Were the cake layers leveled so they were flat on top? Rounded cake layers can make it hard for things to stay put. Was your frosting thick enough? You didn’t mention an issue with it, so I’m assuming that was ok, but just checking. Other than that, it’s hard to say without being there to see what was going on or knowing more.
Can I add red food coloring to the candy melts since I don’t have anything but white? Not entirely sure where to buy colored candy melts.
Red food coloring could be added, but you’d need a lot more to actually get a red color, which would thin out the ganache too much.
When you reheat the chocolate melts, do you do it in the mocrowave or on the stove?
You want to reheat it in the microwave for a just a few seconds – less than 10.
There’s no print button!
It does – you’re in luck! There’s a red button labeled “print” in the pink recipe card. Just hit that button and it brings up the printable version of the recipe. For your convenience, here is a link to the printable recipe card.
I made the cake and decorated according to recipes. It turned out great! I’m going to slice it and share it with my neighbors.
Wonderful! I’m so glad you enjoyed!
Hi Lindsay, the cake looks amazing! I will make this for Valentine to bring to a friends house as the dessert. I have a question: I would like to cover this cake with fondant (white) can i still use the cheese cake layer? I will put cream cheese filling in between layers of cakes. As to for the icing I will have to make a buttercream frosting? before i cover with fondant?
grace
I haven’t worked with fondant that much, so I’m not sure. I’m sorry!
Life better with cake we know but for me mam
Cake is better with lifeloveandsugar. Trust this comment is after i used your few recipes . Texture , softness , flavour is very nice i love the texture of you cake and and cupcake. Very nice products . Such a excellent recipes . Thank you and keep it up. And the best part of your recipe which i felt good is recipe are available in cup and grams which is the best because 95%cup measure recipes always fail. But your never fail. Love you LifeLoveandSugar
Thank you! I’m glad you’ve enjoyed the blog and recipes!
Hi Lindsay , this red velvet cream cheese cake is beautiful. I have a Cake Business and my niece came across this cake and asked me to make it for her . I’m excited to make it ❤️
I hope you enjoy it!
Soooooo pretty! I’ve never actually tried red velvet before, and, to be honest, I never even really knew what it was before now! 🙂 Thank you for such a great recipe! All your recipes are always really great.
– Hannah
OMG! This cake is absolutely gorgeous! it
Can’t wait to make this recipe! Just wondering what the hot water does – won’t it scramble the eggs?
No, it won’t scramble the eggs. The eggs are mixed into the batter before the hot water, so it’s not an issue. The hot water temperature allows the cocoa to bloom and increases the flavor of the chocolate. You could use room temperature water if you wanted.
Instead of hot water, can I use hot coffee? As coffee usually brings out the best in chocolate? Thanks
Contrary to what many believe, red velvet cake is not chocolate. There’s only a small amount of chocolate in there. I haven’t tried it, but I think you might notice the flavor of the coffee in this cake.
This cake looks absolutely amazing!
Lindsay, step 15 states to divide the batter between the three pans. I think maybe that is what she was talking about.
I see it now – thank you! 🙂
Hello Lindsay it’s mother’s day here in my country and I made the cake..its divine and worth all the effort..it took me 2 days to do as I did the cheese Cake first and then the 2 cakes and all. Phew! It’s a hi-level cake and not for novices. Or maybe it’s the long procedures.
I halved the cream cheese layer as I found it was quite high on the pics. I did well by halving it as now all the 3layers are uniform.
I also only did half of the icing and found it was enough. I wish I could send u a pic but I can’t over here.
Thanks for sharing this stunning recipe.
Regards
Chamila
Mauritius
I’m so glad to hear you enjoyed it!
This cake looks so pretty! A wonderful creation from talented you! I enjoy making many of your desserts, so thank you for sharing. By the way, I made the spice cake yesterday for the family and
it was a big hit. Thanks again!
Thank you Suzy-q! I’m so glad you are enjoying the recipes! 🙂
Made 2 of these cakes over the weekend. Were huge hits at both events. Was amazing and worth the effort.
I’m so glad to hear that!
Hi Lindsay all the way from Fiji. Made this cake for my husbands birthday cake yesterday. He loved it! First time I tried making red velvet cake. So wish could share pic here. Thank you for sharing your recipe.
So glad to hear you enjoyed it!
Looks stunning!! My question, what to do with the 3rd cake round baked? Why not just make 2 rounds? Also, I’m going to try the true traditional southern frosting, made with flour on this! Getting started in about 10 mis!
Thank you!!
I’m sorry, that’s an error. It is two cake layers. I’ll update the recipe ASAP. Thanks!
Actually I just checked the recipe and it looks correct. Am I missing something somewhere?
Step #15 refers to 3 cake pans…. Directions and pictures only show 2 layers of cake.
Ohh, I see it. Step 10 was ok, and I’ve now fixed step 15. 🙂 Thanks!
Hi – I’m from Georgia and have never made (or heard of) a frosting with flour. Can you share or point me in the right direction? I’d like to know more.
Ermine icing. The original red velvet icing
I can’t wait to make this cake. I love all your recipe’s that I’ve tried so far. Thanks for sharing them.
I hope you enjoy!
Hi how are you ? this cake looks absolutely amazing and beautiful i’ve been making red velvet cheesecakes for years but i’ve never used hot water before but i really would like to try your recipe im just wondering if i did skip the hot water part would it change drastically with this recipe. i normally never skip steps on any cakes but i just never used hot water before so i’m a little afraid to try it and it doesn’t come out right for me. so could that part be optional or no thanks so much 🙂
Gorgeous!!