Red Velvet Cheesecake Cake

I take for granted that growing up in the semi-south, I had the privilege of birthdays with red velvet cake.  In fact it was one of the best parts of having a birthday.  Red velvet lovin’ wasn’t relegated to my childhood, the red velvet I had on my 21st was from Magnolia Bakery in New York City, and it was so amazing that I froze it and would eat tiny slivers when the mood stuck me.

I’ve been pretty vocal about my lack of interest in sweets, but another New York City temptation was cheesecake.  Oh, Juniors and Roxy Delicatessen, why did you tempt me so?

Why the back story?  To set the stage for the ultimate combo – Red Velvet Cheesecake Cake!

I came across this combo on Erin’s Food Files, by way of The Beantown Baker, both amazing sites, please check them out!

Holidays, birthdays, Christmas, Valentine’s Day, just because you’re craving something sweet – whatever the reason for baking this, you won’t be disappointed, and neither will the lucky people you share it with.

Some notes – when assembling the cake, make sure to level your cake layers.  Allow the cheesecake to come to room temp after you’ve placed it on the bottom cake layer and it will be easy to trim, as there will be a bit hanging over the edge.  And don’t forget – crumb coat, it’s a must!

Also, a thousand thanks to Ally Garner who provided me with her Great Grandmother Clara’s recipe for red velvet.  Ever have those moments when you start to loose faith in humanity?  Yeah, me too.  Well, a simple distress call on Twitter looking for a new red velvet recipe and @sarahsprague suggested that @allyugadawg might be of assistance – and sure enough, she was.

She emailed me this recipe, and I called it a major win for social media, and my faith in the goodness and kindness of strangers was immediately restored.  Maybe you won’t get all emotional over this cake – but you’ll sure as heck enjoy it!

Cheesecake Ingredients:

20 ounces cream cheese, room temperature

3/4 cups sugar

Lemon zest from half a lemon

Lemon juice of half a lemon

1/4 t coarse salt

2 eggs

1/2 c sour cream


Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Spray bottom of Springform pan with baking spray.  Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of Springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

Cake Ingredients:

1/2 c vegetable shortening

2 eggs

1 1/2 c sugar

1 t vanilla

2 1/2 cups cake flour

2 tbl cocoa

1 c buttermilk

2 oz red food coloring

1 tbl vinegar

1 tsp salt

1 tsp baking soda


Preheat oven to 350 degrees. Grease two 9″ round cake pans with shortening and sprinkle with flour.

Sift cake flour once. Add in salt and cocoa, and sift again. Set aside.

Cream together the shortening & sugar, adding the sugar gradually, beating well.  Add in the eggs, one at a time, beating well, then add vanilla.

Start alternating between flour mixture and buttermilk, beating well before each addition.

In separate small bowl add baking soda to vinegar and let it bubble.

Stir in vinegar mixture, then blend in the food coloring.

Pour batter into cake pans and bake for 25-30 minutes, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert onto a cooling rack. Let cakes cool completely, then level.

Cream Cheese Frosting:

8 oz cream cheese, softened

5 tbl softened butter, softened

1 1/2 tbl  vanilla

2 cups powdered sugar, sifted


Beat the cream cheese and butter until creamy & fluffy.  Stir in vanilla.  Gradually beat in powdered sugar on low speed, until well incorporated.


Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom.  Place cheesecake layer on top of the bottom layer of the red velvet cake.

If the cheesecake is wider than the cake, and it is necessary to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.

Place a small amount of frosting in a small bowl, this will be your crumb coat frosting.  Apply a generous layer of the cream cheese frosting to act as the crumb coat.

Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.

11 thoughts on “Red Velvet Cheesecake Cake

  1. I’ve had Red Velvet cake every year for my birthday since I can remember. Love it, love it, love it. Adding cheesecake…I’m not sure. I would give it a bite though. Kind of wish I had some right now…

  2. Oh my stars!! I saw this post in my Reader the other day & bookmarked it to drool over this week, but i had no idea you’d mention me. Blown away. Thank you very much doll! I’m thrilled to pieces you even wanted the recipe.

    This is genius. I’m making your cake this weekend! And my husband thanks you in advance for combining his 2 best loves like this 😉

    You’re such a sweetheart. Many thanks again!

  3. The Cheesecake Factory in California has been making Red Velvet Cheesecake for over 10 years…..nothing new here….but definitely delicious!!!!

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