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Red Velvet Cheesecake

I don’t know about you, but I find any trip to The Cheesecake Factory to be completely and utterly overwhelming. Their food is delicious, but the length of their menu never ceases to both amaze and befuddle me. Even though I’ve eaten there countless times, I always spend copious amounts of time poring over each and every item while my stomach grumbles, begging me to make a quick decision. (Have I mentioned how indecisive I can be at times? It’s awful!) The real test comes after the meal, when you’re confronted with the cheesecake menu. I should make it my business to try each and every piece on that list. Not a bad hobby, right? For a long time Oreo reigned supreme for me, then I tried some different varieties which I wasn’t too fond of, and now the Snickers cheesecake is my current favorite. My Chief Culinary Consultant has an old standby favorite as well – the red velvet cheesecake. It is a four-layered dessert, with two layers each of red velvet cake and creamy cheesecake, all covered in cream cheese icing. It’s decadent, drool-worthy, and delicious. And I was totally determined to recreate that baby at home. What better time than in preparation for Valentine’s Day?

Not only am I getting ready for Valentine’s Day, but today is my Chief Culinary Consultant’s birthday! So it seems fitting that I share his favorite cheesecake selection with you on his birthday :)  (If you’re wondering what his all-time favorite BEB dessert is, it’s the Chocolate Peanut Butter Torte, and we spent last weekend indulging!)

Now on to the cheesecake… this really isn’t terribly difficult, just a little time consuming. It helps to spread the work out over a couple of days, and then it’s easy breezy. I started with a very basic cheesecake recipe (no crust) – baked that and got it into the fridge. Then I went ahead and doubled the recipe for my Red Velvet Cupcakes and used the batter to make two 9-inch cake rounds. To assemble, you’ll need to slice the cheesecake in half horizontally to create two layers, which you can do with a very sturdy hand and long serrated knife, or you can use a cake leveler (they’re super cheap and so easy to use – great for evening off any domed tops of cakes too). Then stack the four layers on top of one another, alternating red velvet cake and cheesecake, and then frost the whole thing with cream cheese icing. Absolutely divine!

Do you have a favorite type of cheesecake?

One year ago: Red Velvet Whoopie Pies
Two years ago: Icebox Cake
Four years ago: Homemade Granola

Red Velvet Cheesecake

Yield: 12 servings

Prep Time: 1 hour (active) + 8 hours (inactive)

Cook Time: 1 hour 20 minutes

Total Time: 12 hours

Ingredients:

For the Cheesecake:
32 ounces cream cheese, at room temperature
1¼ cups granulated sugar
4 eggs, at room temperature
¾ cup heavy cream
1 tablespoon vanilla extract

For the Red Velvet Cake:
1 cup unsalted butter, at room temperature
1½ cups granulated sugar
2 eggs
¼ cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

Directions:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. (I find that double-wrapping helps prevent leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don't slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve, and refrigerate any leftovers.

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174 Responses to “Red Velvet Cheesecake”

Comment Pages 1 2
  1. Mary @ Bake Break on February 8, 2012 at 12:22 am

    Yum! I feel the same way about the Cheesecake Factory – it’s so overwhelming that I usually DO order the same thing every time! Oh well. Luckily we now live where I don’t have to face that problem!

    Thanks for the recipe – it’s beautiful!

    Reply

    • Tami on February 8th, 2012 at 4:07 pm

      I get the same thing too, I don’t even look at the meni…Parmesan crusted chicken

      Reply

    • Boxerbaby423 on February 12th, 2012 at 1:42 pm

      Hi!
      I want to make this for weds. night. I was wondering if I could make the cheesecake in advance as well as the red velvet cake? And how many days? Is today too soon? I would assemble and make icing the day of.
      Thanks so much and I can’t wait to try this! Looks amazing!

      Reply

      • Michelle on February 12th, 2012 at 2:57 pm

        Yes, you can definitely make both in advance. I would store both in the refrigerator, wrapped with plastic wrap. I would probably do them two days in advance, at the most.

        Reply

        • Julie on April 17th, 2013 at 9:36 pm

          Excuse me, for the cheesecake layer, am I supposed to create one and then cut it into half, or make two layers, as in the assemble section it states to use 2 cheesecake layers but the recipe makes one?

          Reply

          • Michelle on April 18th, 2013 at 11:28 am

            Hi Julie, Yes, bake 1 cheesecake and then split it horizontally so you have two layers.

            Reply

            • Diane on May 3rd, 2013 at 12:04 pm

              I did not split layer, but sandwiched it whole
              between the 2 cake layers – yum!

    • pam on August 20th, 2012 at 7:32 pm

      Thanks so much for this recipe. I have tasted this at the cheese cake factory and wanted to make it for the longest time and had no idea what to do. Thanks again. Can’t wait to try it

      Reply

    • Michelle on August 11th, 2013 at 2:59 am

      I was wondering if you used a conventional or convection oven with the degrees?

      Reply

      • Michelle on August 19th, 2013 at 4:42 pm

        Hi Michelle, I used a conventional oven.

        Reply

  2. Jessica on February 8, 2012 at 1:00 am

    I still have this idea bookmarked from Erin’s Food Files! Need to make it soon…looks so good!

    Reply

  3. Averie @ Love Veggies and Yoga on February 8, 2012 at 2:27 am

    The red velvet craze that’s been sweeping so many blogs the past week has been…awesome. This is no exception. Love it!

    Reply

  4. Shana McLean on February 8, 2012 at 3:56 am

    This looks incredible! I’ve bookmarked another red velvet cheesecake recipe from the latest Food Network magazine, but it’s a normal cheescake with a red swirl from the look of it. This one, however, combines two of my loves and must be made! Thanks!

    Reply

  5. Choc Chip Uru on February 8, 2012 at 4:00 am

    This is heaven on a plate – everything I love encompassed into one stunning dish :)

    Cheers
    Choc Chip Uru

    Reply

  6. Blog is the New Black on February 8, 2012 at 5:11 am

    I don’t love cream cheese but I ADORE red velvet! This looks terrific!

    Reply

  7. Kiri W. on February 8, 2012 at 6:08 am

    I love the Cheesecake factory, but I’ve never had their red velvet cheesecake. I am a sucker for their Godiva chocolate cheesecake though!
    This looks gorgeous, the colors are stunning! I bet it juts melts in your mouth, too.

    Reply

  8. Vera on February 8, 2012 at 6:29 am

    the pumpkin pie cheese cake, only offered seasonly, rocks my world

    Reply

  9. Katrina on February 8, 2012 at 6:45 am

    This is absolutely beautiful!!

    Reply

  10. Christina @ This Woman Cooks! on February 8, 2012 at 7:49 am

    What a beautiful cake. I’d dive right in.

    Reply

  11. Emilie @ Emilie's Enjoyables on February 8, 2012 at 8:28 am

    Snickers is my personal favorite as well :)

    Reply

  12. Linda F, on February 8, 2012 at 8:28 am

    I made this over the holidays. It not only looked great but tasted amazing! My whole family was very impressed. I love to bake and try new things and this turned out perfectly. I am even thinking of making it for my daughters graduation from college using her school colors. How do you think a purple velvet cheesecake cake sounds?

    Reply

  13. The Doll Baker on February 8, 2012 at 8:49 am

    I totally understand about The Cheesecake Factory- too many choices! The Red Velvet Cheesecake is one of my favorites. I was trying to decided what type of cake to make for my Dad’s 80th birthday. I think I just figured it out. Thanks! ♥

    Reply

  14. Lauren on February 8, 2012 at 8:58 am

    Oh delicious! Today is my main squeeze’s birthday, as well. But unfortunately red velvet is not his thing. I know I’m going to save this for a debut at some point. It looks too good to pass up.

    Reply

  15. Rodzilla on February 8, 2012 at 9:04 am

    That looks great, Michelle!

    This might help you narrow your choices the next time you’re feeling overwhelmed. A few people have already taken on the task of trying each of Cheesecake factory varieties.
    http://sweets.seriouseats.com/2011/06/best-cheesecake-at-the-cheesecake-factory-we-eat-entire-menu.html

    Reply

    • Michelle on February 9th, 2012 at 12:13 pm

      Ooh, awesome resource, thank you!

      Reply

  16. Cookbook Queen on February 8, 2012 at 9:12 am

    So so pretty!! We don’t have a Cheesecake Factory around here (siiiiiigh) but I’ve bought the Red Velvet Cheesecake from Sams Club and it was amazing. I just know that yours is even better!!

    Reply

  17. Lori @ RecipeGirl on February 8, 2012 at 9:33 am

    I loved this cake when I made it too. My absolute favorite.

    Reply

  18. Heather @ Bake, Run, Live on February 8, 2012 at 9:42 am

    What a beautiful birthday dessert!
    I have only been to the Cheesecake Factory once, and sadly, did not order a piece of cheesecake :(

    Reply

  19. Jennifer @ Peanut Butter and Peppers on February 8, 2012 at 9:57 am

    Amazing! If I make thischeesecake I am bound to eat the whole thing. I have yet to have red velevt cake, so I thought your cupcakes would be good to try for the first time. I am sure I will love it!!

    Reply

  20. Life of a Modern Housewife on February 8, 2012 at 10:08 am

    When I clicked on your post title via email, I literally thought cheesecake, but when I saw that it was a cake and cheesecake combined you won me over. I don’t like cheesecake, but the combo I think I could handle!! I will definitely give this cake a try!! My husband loves red velvet cake.

    Reply

  21. Becky on February 8, 2012 at 10:31 am

    Oh my goodness gracious…this looks heavenly! I’ve been meaning to order this at the Cheesecake Factory, but we haven’t been there in a while…but a make-at-home recipe? Yes, please!

    Reply

  22. Erin on February 8, 2012 at 10:52 am

    I don’t have a Cheesecake Factory here, but I have eaten there before and always have a hard time picking something to eat. I am so indecisive when it comes to food I just want everything! As for my favorite cheesecake it would have to be either white choc raspberry or peanut butter & choc.

    Reply

  23. CouponClippingCook on February 8, 2012 at 11:17 am

    What a beautiful cake. Would love to sink my teeth in it right now for breakfast. I think I see my finger print in your cake sneaking some frosting.

    Reply

  24. Heather on February 8, 2012 at 11:26 am

    Oh my, red velvet and cheesecake. How lovely and decadent!

    Reply

  25. Lindsay on February 8, 2012 at 12:08 pm

    That is the most amazing thing I have ever seen. This needs to be done.

    Reply

  26. Lauren at Keep It Sweet on February 8, 2012 at 12:35 pm

    I would much rather sit down with a giant slice of this baby than go to the Cheesecake Factory any day!

    Reply

  27. Christi's Chirps on February 8, 2012 at 12:57 pm

    Your recipe looks oh so delicious and your photos are outstanding! What a perfect Valentine’s Day dessert this would be!

    Thanks for sharing!

    Cheers,
    Christi

    Reply

  28. Jamie on February 8, 2012 at 1:45 pm

    Love the colors! I love Chessecake factory and Red Velvet! I will have to try this! Thanks for sharing!
    Jamie

    Reply

  29. Tracy on February 8, 2012 at 2:38 pm

    As someone who sadly cannot eat cheesecake at the Cheesecake Factory (all are processed w/peanuts and nuts), I am over the moon excited about trying this at home!!

    Reply

  30. Lisa Maria on February 8, 2012 at 2:38 pm

    Absolutely gorgeous! My husband would flip for this…I think I’ll try it for our anniversary next week. Thank you so much for sharing this!

    Reply

  31. Stephanie @ Confessions of a Trophy Wife on February 8, 2012 at 3:00 pm

    Oh dear Cupid, this looks sinfully delicious! This may just have to be my sweet treat for my hubby this Valentine’s Day!

    Reply

    • Stephanie @ Confessions of a Trophy Wife on February 8th, 2012 at 3:01 pm

      Oh, and I totally know what you mean about the Cheesecake Factory. I’m the Queen of Indecisiveness and that + their loooong menu and long list of cheesecake options makes for a very hard decision making process!

      Reply

  32. Annie @ Naturally Sweet Recipes on February 8, 2012 at 3:15 pm

    What a beautiful and delicious cake! My husband would love this! Thanks for sharing this fabulous recipe for valentines day!

    Reply

  33. Jen @ My Kitchen Addiction on February 8, 2012 at 4:20 pm

    Please don’t let my hubby see this… It looks so fabulous, and I know that he will demand that I make it once a week for the next 3 months. :) Though, I may have to risk it and make it for him for Valentine’s Day!

    Reply

  34. Jacquelyn on February 8, 2012 at 6:11 pm

    I’ve had this at CF and it’s to-die-for, so glad to have a recipe to try at home! Quick and silly question, but as I’ve never cut a cheesecake in half horizontally I’m imaging that it’s a mess! How do you keep it from crumbling or getting misshapen? Any tricks/tips?

    Reply

  35. Tammy on February 8, 2012 at 7:25 pm

    OMG! My 2 favorite desserts in ONE! Be still my heart!

    Reply

  36. Tracey on February 8, 2012 at 8:08 pm

    That looks SO fantastic! I’ve only eaten at the Cheesecake Factory once, but I’ve seen so many of their recipes recreated that I now know I need to get there more often :)

    Reply

  37. Chris on February 8, 2012 at 8:33 pm

    Can you believe I have never ordered cheesecake from the Factory!? I didn’t realize the RVC I posted about recently was so similar. The two layers makes this extra special! looks irresistible.

    Reply

  38. Tiffany on February 8, 2012 at 10:41 pm

    I never buy pre-made cheesecake no matter where I go, not when I can easily make it at home. I am excited to try this for Valentine’s. My fav cheesecake (I have cheesecake only once a year or less) is chocolate cheesecake with a classic sour cream layer on top!

    I do love red velvet and this is going to be fun!!

    Reply

  39. Ginny on February 8, 2012 at 10:56 pm

    This looks amazing! I have a question about the assembly though. How exactly did you get the cheesecake out of the pan/base without it falling apart? Maybe it’s easy and obvious, but I’m not sure how I would do it. I haven’t made very many cheesecakes though, so I’m sure there are tricks that I’m not familiar with! Thanks!

    Reply

  40. Kathryn Baldwin on February 9, 2012 at 12:49 am

    The Cheesecake Factory is only held alive by their massive stone pillars and their glowing case of mystery cakes. I’m with you on the intense menu. I just ask what the soup of the day is and order that. It’s not worth stressing over 30 pages of American food. Plus, that way I save room for dessert :)

    Reply

  41. Amber, RD on February 9, 2012 at 10:41 am

    Beautiful cake! I love red velvet! I made some red velvet cheesecake cookies this weekend and love them. This looks great!
    I love what you said about the Cheesecake Factory. I am the same way! I love the options, but find it so hard to pick only one thing to order. They need samplers!

    Reply

  42. April @ The 21st Century Housewife on February 9, 2012 at 11:23 am

    I agree, the Cheesecake Factory menu can definitely be overwhelming – and I often am too full to have cheesecake after their very generous main courses! We had the red velvet cheesecake one of those times, and shared a piece between three of us. It was amazing. I really like the look of your version – it looks every bit as good as theirs and I’m sure it tastes just as wonderful too!

    Reply

  43. Chandra@the plaid and paisley kitchen on February 9, 2012 at 12:01 pm

    OMG! I love that cheesecake there! I never thought to try it at home! Thanks for Sharing!

    Reply

  44. kita on February 9, 2012 at 12:19 pm

    I am so glad to hear I’m not the only one who loathes the menu at cheesecake factory. Too many choices just bogs me down. This cheesecakes though… there would be no other options in my mind. It looks outstanding.

    Reply

  45. Lacy @ NYCityEats on February 9, 2012 at 2:58 pm

    Oh my, look at those layers of cheesecake & red velvet!! I’m not a big fan of cheesecake but I’m sure I could get it down with all of that red velvet cake, yum!

    Reply

  46. RisaG on February 9, 2012 at 6:02 pm

    I adore any cheesecake but especially NY Style. I have only had Cheesecake Factory 2x – once at the actual restaurant in Providence, RI and once in the frozen food aisle at Costco where I had a chocolate cheesecake of some kind. I think the first time I went to the restaurant we all shared a slice of something. It has been a few years and don’t remember what it was.

    Anyway, NY Style Cheesecake is my favorite.

    Reply

  47. Eloisa on February 11, 2012 at 10:30 am

    Hi!
    I’m from Brazil, and I never saw a red velvet cake here. It is so beautiful and looks so delicious.
    I realy want try to prepare, but I never find here a red food coloring liquid (a good one), and buttermilk.

    Reply

    • Karen on September 7th, 2012 at 11:25 am

      Did you know you can make your own Buttermilk!

      One cup of regular milk and add one tablespoon of vinegar and mix it togheter. It is the exact same thing as buttermilk. I use it as a substitute all the time!

      Karen

      Reply

      • Michelle on October 5th, 2012 at 3:44 pm

        Yes, thank you for sharing!

        Reply

  48. Monika on February 12, 2012 at 1:36 pm

    This is perfect for my husband’s birthday dinner party next weekend! Thanks!

    Reply

  49. Chrissy Hyatt on February 14, 2012 at 7:07 pm

    I made this…it was…..AWESOME!! Thanks.

    Reply

  50. gal.s on February 15, 2012 at 8:59 am

    The result was the same as the picture! this is amazing!
    i worked more then 7 hours on this cake but it was really amazing!
    the cake tastes so good, but i must say it’s a little heavy.
    after cutting the cheese cake ( i was veryyy sleepy ), it broke but i managed to put in on the cake as a “puzzle” but it doesn’t matter and no one could see it after putting all the cream! this will go to my secret recipe book =P. thank you!

    Reply

  51. Nicky @ Pink Recipe Box on February 16, 2012 at 1:59 pm

    Red velvet and cheesecake – two of the yummiest treats combined into one! Love this recipe and will definitely give it a go!

    Reply

  52. Arlene Hand on February 18, 2012 at 9:24 am

    I made this RedVelvet Cheesecake over the weekend.It was the best one I ever made.The cheesecake was so creamy,everyone enjoyed it. Love it,love it.I can’t tell you how many friends asked for the recipe. *****

    Reply

  53. angela on February 19, 2012 at 9:33 am

    This is more of what I had in mind when I ordered red velvet cheesecake at a restaurant on Valentine’s night. Sadly, it was red colored cheesecake and I couldn’t find any of the cake part. It was pretty terrible and a miss. I should know better than to order a “special” dessert that they don’t usually serve. No time to perfect it. Now, what you put together is exactly what I wanted. I’m going sugar free for a while so it will have to wait for a special occasion.

    Reply

  54. Paige on April 6, 2012 at 11:43 am

    This looks amazing! I have to make a cake for a birthday today at 7 she wanted red velvet cake or cheesecake, I don’t think I’ll have time to do this today but I’ve been trying to find a good red velvet cake recipe because i’ve made two practice cakes with another recipe and both turned out dry! so I found the one on your website and then this one and i’m debating if I should use the red velvet cake recipe you have or the one you have for this cheesecake. SO I was wondering which one is more moist?

    Reply

    • Michelle on April 6th, 2012 at 8:13 pm

      Hi Paige, I’m not sure if you’re referring to the red velvet cupcakes or the red velvet whoopie pies? I used the same recipe for this cake and the cupcakes (just doubled the cupcake recipe). I think it’s great and very moist.

      Reply

  55. nel on April 9, 2012 at 4:55 am

    may I know how to achieve a flat top when baking a cake?
    do we lower the temperature and increase the baking time? Because the temperature stated is the same is the temperature to bake the red velvet cupcakes. So I was wondering if the top of the cake will be flat or domed?

    Thanks in adv!

    Reply

    • Michelle on April 9th, 2012 at 1:22 pm

      Hi Nel, Usually all cakes have at least a slight dome to them when they are baked. Some folks use cake strips that you can wrap around a cake pan that supposedly keeps the top of the cake flat. For the most part, I think most times you see a flat cake, it’s because it has been manually leveled with a cake leveler or a serrated knife. This is what I usually always do.

      Reply

  56. Kelly on April 27, 2012 at 7:56 pm

    I made this for my family and everyone liked it! i didn’t have food colouring though, so I tried to use as much water as I thought it needed, and it worked well! I would make this again for sure

    Reply

  57. Susan on May 1, 2012 at 5:05 pm

    GAh! I am making this for my son’s birthday. I just made the cheesecake and had a water bath fail. First time cheesecake baker. Double wrapped with foil but water must have got in the cracks (obviously). Thought I had a decent quality springform pan, too. My question, the cheesecake still looks ok. I have it in the fridge firming. Will it still be ok to use? Or does the water destroy it? We can always just have red velvet cake, I guess.

    Reply

    • Michelle on May 2nd, 2012 at 12:17 am

      Hi Susan, That has happened to me before, too. The crust can get a little soft, but I have never thrown it away – definitely still edible! :) And since there’s no crust I think you’re okay.

      Reply

  58. Amanda on May 14, 2012 at 2:28 pm

    I blame The Cheesecake Factory for every pound I am overweight ;) I ALWAYS get the strawberry cheesecake. It’s simple and divine! I’ve tried several but this is hands down my favorite. I’m going to try this red velvet recipe for a baby shower. The mother to be loves red velvet cake. I’ll keep you posted how it turns out.

    Reply

  59. Kelly on May 22, 2012 at 1:01 pm

    I just want to say that I made this cake for my daughter’s Snow white themed birthday party and it was a HUGE success. I wish I could post a picture the cake was so beautiful. I made everything the same except only made 1 layer of cheesecake. I got so many great comments on the flavor as well as the aesthic. Thank you so much for a great blog. Definitly the best cake I have ever made!

    Reply

  60. Alaina on May 22, 2012 at 2:34 pm

    You saved the day!! Hooray!! Finally a recipe with good reviews!!
    -Alaina

    Reply

  61. Teresa Ambra on July 17, 2012 at 6:58 pm

    I would really like to reblog your post (and picture) for Red Velvet Cheesecake on my website “Can’t Stay Out of the Kitchen.” But I don’t see a reblog pin on your website anywhere. Do you allow reposts from your site? If so, will you please provide instructions for me to reblog this to my site? Thanks for your consideration.
    Teresa

    Reply

    • Michelle on July 28th, 2012 at 3:19 pm

      Hi Teresa, You can write up your own blog post and the recipe, as you made it, on your site, and share a link back to this post. Thanks!

      Reply

  62. Ferguson on August 1, 2012 at 8:33 am

    Hi,
    The recipe looks wonderful, I was wondering if you are using a hand mixer or a heavy duty mixer such as a Kitchen Aid mixer? I don’t want to overmix my batter and you have a few times listed for mixing.

    Reply

    • Michelle on August 3rd, 2012 at 12:17 pm

      Hi Ferguson, For this particular recipe, I used a stand mixer.

      Reply

  63. Karen on August 7, 2012 at 4:16 pm

    Hi, Im confused!
    I’d love to make this cake, is it me, because I’ve read the whole recipe 2 times
    When you put the whole thing together at the end, how do you get 2 layers of cheescake? you make one cheesecake in a spring form pan, but when you put the cake together it talks about the 2nd layer of cheesecake? Did I miss something….

    Confused

    Reply

    • Michelle on August 9th, 2012 at 4:29 pm

      Hi Karen, Refer to step #12 – there are instructions about slicing the cheesecake in half horizontally so there are two layers.

      Reply

  64. Li-Anne on August 14, 2012 at 9:00 am

    What pastry tip did you use to decorate?

    Reply

    • Michelle on August 18th, 2012 at 3:43 pm

      Hi Li-Anne, Eeks, that was so long ago that I don’t remember the exact tip. They were definitely open star tips; the one for the bottom was likely a Wilton #22 or so (maybe a size or two larger). I may have used the same one on top, or another open-star with a larger opening. I’m sorry I can’t remember the exact one!

      Reply

  65. Karen on August 20, 2012 at 8:18 am

    Thanks Michelle!
    Right after posting my comment I found the information in the text. Thanks for answering anyway!

    I made the cake this past weekend for my daughter’s 17th birthday. It was a hit! The only thing that I was dissapointed about was that I think I added too much food coloring and my cake was and in the bowl it looked purple, but once baked it was just a very deep red. I would have prefered it lighter. Also, next time I will put parchment paper at the bottom of the spring form pan. Once you slice the cheesecake in half, the second half was hard to get off the pan. So I did a bit of spackling! Other than that, once done, it looked great and tasted great. Thanks!!

    Reply

  66. orangesugar on August 27, 2012 at 2:23 pm

    I made this recipe this past weekend for my cousins graduation party. The red velvet cake was a bit dry because it was already done when I took it out of the oven after only 25 minutes. And I’m wondering if this happens to you? It was overflowing from my springform pan when it was time to turn the oven off.

    I tried to do something fancy with the frosting but gave up because it was melting. Great recipe although it’s probably 2000 calories a slice.

    Reply

    • Karen on August 27th, 2012 at 5:29 pm

      Hi Orangsugar,

      I’m not sure why it overflowed out of your springform pan after only 20 min in the oven?? Maybe someone else would know why that happened. Was your oven temp too high?? As far as the icing melting….you definitely after wait until the cake is completely cooled before you ice it. I had to put the icing in the refrigerator to harden it a little be, this way it would spread easier. Yes, it is probably 2000 calories a slice hahah , but its not something you wanna eat everyday! but when you do….its so good.

      Reply

      • orangesugar on August 28th, 2012 at 10:07 am

        The cheesecake was overflowing when I checked it, so around 45-55 minutes. I had the temp on 350 like the recipe says. Perhaps not so much overflowing but taller than the pan. I was thinking maybe it calls for too many bars of cream cheese? I’ve never come across a cheesecake that called for 4 bars. But it deflated after sitting in the oven.

        Reply

    • Michelle on September 27th, 2012 at 12:49 pm

      The cake should take about 30 minutes, so it’s possible that they were done 5 minutes early, but if they were dry you might want to check your oven temperature to ensure that it’s correct and not running hot (an oven thermometer is a great investment). Also, you mentioned that you used a springform pan for the actual cake? Depending on the size, that could have altered how it baked. I’ve never made cake in a springform, only cheesecake. If you used 9-inch pans, they should not have overflowed.

      Reply

  67. Destinee on August 28, 2012 at 11:12 am

    This recipe is a little bit confusing it calls for 1 recipe of the cheesecake but 2 recipe for the red velvet cake then why when putting it together it calls for 2layers of cheesecake and 4layers of red velvet

    Reply

    • Michelle on September 27th, 2012 at 1:05 pm

      Hi Destinee, There are 4 layers total in the end. The 2 layers of red velvet cake that you baked, and then you take the cheesecake and slice it in half horizontally, so that you have 2 layers of cheesecake as well.

      Reply

  68. Karen on August 28, 2012 at 11:49 am

    Destinee,

    If you read through the recipe, it says you have to refrigerate the cheesecake and then you have to split it in half to create the layers. Cut the cheescake right down the center witha sharp knife.

    Karen

    Reply

  69. Danyale on September 7, 2012 at 7:55 am

    I followed the recipe to a T..however when trying to remove the cheesecake from the spring foam pan it did not budge..are there any suggestions on making it easier to remove the cheesecake without it crumbling into pieces?

    Reply

    • Karen on September 7th, 2012 at 11:22 am

      Danyale,

      I would put a round piece of parchment paper at the bottom of the springform pan. I had the same problem after I cut it in half. I had to scrape and respackle. Maybe parchment paper would work. I wish the “Brown Eyed Baker” would offer a suggestion for this!

      Karen

      Reply

    • Michelle on October 5th, 2012 at 3:46 pm

      I used a very large pan-sized stainless steel spatula to remove the cheesecake from the pan. However, you can definitely use parchment paper as well!

      Reply

  70. Danyale on September 7, 2012 at 3:09 pm

    Thanks, I will try and see what happens!

    Reply

  71. Clare on September 10, 2012 at 6:38 am

    Hi, is it possible to bake the red velvet cake in 1 pan and halve it instead of baking 2 pans? Thanks.

    Reply

    • Michelle on October 5th, 2012 at 6:14 pm

      Hi Clare, No, there is too much batter to only put it in one pan, it would likely overflow.

      Reply

      • Tinas on October 20th, 2012 at 6:17 pm

        I simply made 2 cakes instead of one. I large and one small…Yum!
        This is a wonderful cake for the holidays and special occassions.

        Reply

  72. Erin on September 20, 2012 at 12:09 am

    I made this cake for my boyfriend’s birthday a few weeks ago- it might very well have been the best cake I’ve ever made! :) Thank you for sharing the recipe!

    Reply

  73. Michelle on October 4, 2012 at 4:21 pm

    I made this on Monday for my brother’s birthday & OMG, IT IS TOO GOOD. I calculated the calories and it’s terrifying how many there are haha! Thanks for the awesome recipe!

    Reply

  74. Karen on October 5, 2012 at 11:36 am

    Michelle,

    I’ve made the cake and ate a couple of pieces !! I have to know…how many calories did you calculate per slice?? I just have to know hahahahah

    I’ll still make it again though…its wonderful!

    Reply

    • Michelle on October 5th, 2012 at 5:41 pm

      Hi Karen, I didn’t do any calorie calculations, ha! I have no idea how many calories are in the cake. Ignorance is bliss when it comes to desserts for me! :)

      Reply

    • Michelle on October 6th, 2012 at 2:15 am

      Okay well, I’m not sure if it’s totally accurate, but I got 680 calories per slice…if you make 20 slices! (Yeah, totally unreal.) Because just from all the cream cheese, that’s already 4000 calories!

      By the way, do you think this recipe (or half the recipe) would work out if I tried to make cupcakes out of them? But I think I’d have to bake the cake and cheesecake together…

      Reply

  75. Kat on October 10, 2012 at 10:58 pm

    You’re awesome. This is why…

    Last Christmas I gave my baked-good-addicted-best-friend the gift of a baked good punch card. He gets to request a baked good every month (2 for his birthday month) that I must bake and deliver within that month. Boy, has he abused it. As the recipes requested become more and more complicated, I find myself combining multiple recipes to imitate extravagant creations he has seen in places such as the Cheesecake Factory.

    This month’s request was a Red Velvet Cheesecake. After August’s adventure of trying to imitate the Factory’s Oreo Dream Extreme Cheesecake, I was (slightly) dreading putting this together. But, of course, when I googled the recipe who did it bring me to but my favorite chef of all time! I will be making this before October is through! Thank you for making my life a billion times easier!!

    Sincerely,
    An incredibly appreciative fellow brown eyed baker.

    Reply

  76. Cwooten on October 13, 2012 at 3:53 pm

    I really want to make this for my husband’s birthday next month – it combines his 2 favorite deserts! Have you ever frozen this cake? I know we won’t be able to eat all of it at once. What do you think?

    Reply

  77. Kristen Russell on November 12, 2012 at 8:52 pm

    I made this cake for my daughters birthday…it was a hit! A lot of work but well worth it, it tasted great and everyone loved it. The only thing I would recommend would be to bake 2 smaller cheesecakes instead of the one large one to cut in half. Cutting the cheesecake in half was no fun!

    Reply

  78. Andrea on November 14, 2012 at 11:48 pm

    Is the butter used in the recipe unsalted or salted?

    Reply

    • Michelle on November 15th, 2012 at 6:02 pm

      Hi Andrea, Unsalted.

      Reply

  79. Susan on November 23, 2012 at 10:38 am

    Here are the issues I came across with my amateurish attempt at this recipe.
    1. Cutting a cheesecake lengthwise, and keeping it intact, was for me as impossibly difficult as it sounded. I refrigerated the cheesecake for six hours. I used a cake leveler to cut it (that was easy). When “we” (two person job) lifted the top half off to stack it, the spatula (which I sprayed with cooking spray to prevent sticking) lifted out a 3″ chunk of the center of the bottom half. Emergency triage “spackling” of cheesecake then ensued. Also, I ended up with the “ugly” bottom half of the cheesecake on the top, and the “pretty” top half of the cheesecake on the bottom. Bad planning on my part. Suggestion: either forget about cutting the cheesecake, or if having 4 layers are truly important to you, try freezing the cheesecake before cutting.
    2. I took the short cut of using a Duncan Hines Signature boxed Red Velvet Cake which I had in the pantry. Like all boxed cake mixes with cocoa that I’ve used, the cake initially rose and then fell flat (maybe an inch thick, after removing the crown in the center). The edges shrank away from the 9″ pans. I ended up with two 8.25″ cakes that were smaller in diameter than the 9″ cheesecake. After stacking, I had to “trim” the cheesecake to fit the red velvet cake, as it started to crack across the top.
    3. The frosting recipe calls for 5 cups of powdered sugar, and that’s what I used. That is a LOT of sugar. After tasting, I immediately googled “my frosting is too sweet” to find a way to rectify it. I ended up whipping and adding a second package of cream cheese, adding an eighth teaspoon of salt, and then re-mixing all the frosting. That cut the super-sweetness of the frosting.

    Before serving this to my family at Thanksgiving lunch, I was prepared to post this comment, declaring this recipe an epic failure. But it wasn’t. My family really liked it. If I did it again, of course I would learn from my above mistakes, and I bet I’d have a less stressful experience.

    THANKSGIVING 2012, THE YEAR OF THE STRESSFUL, NEAR EPIC FAILURE OF THE RED VELVET CHEESECAKE, WHICH DESPITE ITS CHALLENGES, MY FAMILY DEVOURED ALL THE SAME.

    Reply

  80. Cyndi on December 8, 2012 at 8:00 pm

    This looks delicious! I just shared this recipe on my red velvet blog http://momelite.com/red-velvet-heaven/. I hope you don’t mind!

    Reply

  81. T.Jones on December 19, 2012 at 9:22 pm

    This cake is soooooo goooood! Made it for my beautiful, lovely bride for her birthday. I broke it up into three days. So, not to much work each day. Wanted to post a picture of it but not sure if I can. It does look that good! Thanks Browneyedbaker.

    Reply

    • Michelle on December 19th, 2012 at 10:11 pm

      Happy Birthday to your wife! What a wonderful treat for her!

      Reply

  82. Lori on December 21, 2012 at 8:19 pm

    Want to try this for Christmas. Has anyone tried it making two separate cheesecakes? I’m thinking parchment paper in the bottom of the pans and halving the cheesecake recipe would work, but I don’t know how long to bake the smaller cheesecakes. I’m afraid to try cutting one in half.

    Reply

    • Tami on December 22nd, 2012 at 4:53 pm

      I was wondering the same thing. I just made one cheesecake but nxt time I would make two. I would think the cooking time might be the same or a little under. I hope splitting the cheesecake works?!?!

      Reply

  83. Jo on December 24, 2012 at 9:47 pm

    May I know what the boiling water is for? :)

    Reply

    • Michelle on December 26th, 2012 at 11:45 am

      For the water bath for the cheesecake. See step #3.

      Reply

  84. Cindy on December 29, 2012 at 10:25 am

    one of family member is allergic to choco, is there a subtitute for it or can i just omit?

    Reply

    • Michelle on December 30th, 2012 at 10:30 am

      Hi Cindy, Red velvet traditionally has a hint of chocolate flavor, which is why the cocoa powder is included. You could omit it, and it would essentially just be a colored vanilla-flavored cake.

      Reply

  85. Rams on January 14, 2013 at 8:25 pm

    Hi Michelle,
    I am a regular reader of your site. I have tried some recipes and all are success. I want to try this red velvet cake. I have a 10 inch round pan instead of 9 or 8 inch. Will it be good enought to do the 3/4 th of this recipe for each layer. Please help me as I have to do this for my husband birthday this weekend.

    Reply

    • Michelle on January 15th, 2013 at 7:06 pm

      Hi Rams, I think that would work. Enjoy the cake and happy birthday to your husband!

      Reply

      • Rams on January 16th, 2013 at 11:42 am

        Thank you so much for the reply Michelle.

        Reply

  86. Sabrina on January 31, 2013 at 1:15 am

    Hi Michelle,
    I have tired quite a few red velvet recipes and have made you cupcake one before. How ever every time i make it the cake always turns out dense it rises in the oven then as it cools it squats. I have replaced my baking soda and my vinager. Is there something else that i could be doing wrong. I love RV cake and love to have it turn out just once. thanks

    Reply

    • Michelle on January 31st, 2013 at 1:00 pm

      Hi Sabrina, If it rises then it’s definitely not your baking soda. Make sure that your cake is fully cooked through before you take it out of the oven. If it’s underdone in the middle, it can sink and become tough/dense instead of light and fluffy as it cools.

      Reply

  87. Gayle on February 11, 2013 at 8:01 pm

    I didnt read thru all comments so if I am repeating I apologize>>> do you think a box mix for the red velvet cake would suffice? I have used Duncan Hines before and it is really good…

    Reply

    • Michelle on February 12th, 2013 at 8:22 pm

      Hi Gayle, I have never used a red velvet cake mix, so I can’t give you a definitive answer as to how it would compare to homemade. Of course I love to bake from scratch, but if you need a shortcut, I think it should work.

      Reply

  88. Barry C. Parsons on February 13, 2013 at 10:04 am

    I noticed this posted when I contacted this person to remove one of my recipes from this site. I’m sure it happens to you all the time too but I don’t know if it annoys you as much as me when someone uses material without permission.
    http://www.easykitchenrecipes.com/2013/01/red-velvet-cheesecake.html

    Reply

  89. Amy on March 25, 2013 at 2:14 pm

    Made this for my daughter’s birthday cake. It turned out fabulous! Thank you for the recipe!

    Reply

  90. hyma on April 21, 2013 at 5:57 pm

    hi, i want to make a layer of red velvet and a layer of cheese cake in a 10 inch pan. is it ok if i just half the recipe? should i adjust the temperatures or will it be fine?

    Reply

    • hyma on April 21st, 2013 at 6:00 pm

      i meant i dont wanna make 4 layers. just one layer of each! please tell me if i need to alter the temperatures or cooking time accordingly!
      thanks!!

      Reply

      • Michelle on April 22nd, 2013 at 11:26 am

        You will need to adjust the red velvet recipe for a 10-inch pan. Please see the pan conversions on this page: http://www.browneyedbaker.com/conversions/. You’ll need to scale down the cake recipe accordingly.

        Reply

        • hyma on April 22nd, 2013 at 4:01 pm

          thanks a lot!!:)

          Reply

  91. harsh on May 1, 2013 at 4:18 am

    hi,
    i am thinking of doing doing only one layer of each. so i will just half the quantity.should i adjust the temp or time?

    Reply

    • Michelle on May 1st, 2013 at 11:01 am

      I think you could halve the quantities and be okay (although I’ve never done this so I can’t guarantee). The temperature would stay the same, but you would need to decrease the baking time for the cheesecake (the one layer of red velvet cake should stay the same since you would have divided the batter into two pans anyway).

      Reply

      • harsh on May 2nd, 2013 at 5:29 pm

        thanks!

        Reply

  92. Natalie on May 5, 2013 at 6:08 pm

    The directions for the cheesecake part says add heavy cream but the ingredience part doesn’t list heavy cream at all. How much heavy cream is suppose to be added?

    Reply

    • Michelle on May 6th, 2013 at 12:53 pm

      Hi Natalie, The heavy cream is included in the ingredient list; it’s under “For the Cheesecake”.

      Reply

  93. Sarah on May 22, 2013 at 6:01 pm

    I made this form my mom for her birthday in April this year. Red Velvet is her favorite cake but I wanted to do something different this year. I had difficulty cutting the cheesecake in half lenthwise, so I abandoned that idea and just put the cheesecake between the red velvet layers. Everyone LOVED it! And, of course they wanted the recipe until they realized how many steps were involved. LOL!!!! Thanks Michelle!

    Reply

  94. Kita on June 11, 2013 at 12:27 pm

    Two of my favorite things in one! And I came across this recipe in perfect timing- my mother’s birthday is in 2 days! These also are 2 of HER favorite things!!!! Thanks :)

    Reply

  95. Lisa Koh on July 9, 2013 at 1:32 am

    Hi,
    I was wondering if I can substitute raw beetroot juice (squeezed from grated beetroot) for the red colouring since you mentioned that might be how the original red velvet cake came about. Or any other ways you know not to use artificial coloring. I love red velvet cake but don’t want my kids to have too much artificial coloring in their food.

    Reply

    • Michelle on July 9th, 2013 at 10:05 am

      Hi Lisa, I don’t have any experience using raw beetroot juice, but you could certainly try it. Let me know how it goes.

      Reply

  96. China on August 3, 2013 at 11:37 pm

    I made this yesterday and served it up today for a get-together with our favorite family friends….it was a knock-out! My father and hubby are still shaking their heads in disbelief at my latest baked confection and my friends almost ate the whole thing!
    I love this cake at CCF and know I know how to make it at home…thank you so much for sharing this gorgeous recipe!

    Reply

  97. Rach on August 11, 2013 at 7:55 am

    Is it possible to use gelatin in the cheesecake instead of baking it? Also, 5 cups of powdered sugar seems awful sweet. Is it ok to maybe halve that?

    Reply

    • Michelle on August 19th, 2013 at 4:44 pm

      Hi Rach, I would not recommend using gelatin (I assume in place of eggs?) and not baking this. The texture would be quite different. I would recommend making it as directed above. You cannot reduce the sugar by half and leave the rest of the frosting the recipe the same or it will be way, way too thin. If you’d prefer less sugar, I would recommend seeking out another cream cheese frosting recipe that uses less.

      Reply

  98. Alecia on August 13, 2013 at 12:32 am

    Ok wow! I am making this for my husband who is addicted to red velvet cake and cheesecake separately. There’s no telling what will happen when I combine them! Lol. I just had a quick question. Would it be possible to make this and freeze for a few days before serving?Thank you very much!

    Reply

    • Michelle on August 19th, 2013 at 5:11 pm

      Hi Alecia, I don’t think freezing for only a few days is necessary. You could refrigerate it (covered) and then leave it out at room temperature for 30-60 minutes before serving.

      Reply

  99. Alecia on September 13, 2013 at 12:14 am

    Wow! I made this and it was absolutely amazing. You are my go to for any recipe that I think about making! I have made about 5 of your recipes, and they have all turned out wonderful! Thank you! :-)

    Reply

  100. Cathy Green on October 16, 2013 at 6:14 pm

    Where can I buy a big spatula like that

    Reply

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