Watch the video showing you how to assemble this Red Velvet Cheesecake cake. Then scroll to the very end of the post to print out the recipe so you can bake it at home.

If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan… you’ve probably ordered up the Red Velvet Cheesecake Cake. It’s kind of the most amazing thing ever… a red velvet layer-cake with a layer of cheesecake mixed in… topped with cream cheese icing.

It really is the most beautiful cake to bake for special occasions. It’s impressive looking, and it’s always well received by your guests.  It’s delicious too!

How to Make A Red Velvet Cheesecake Cake:

It starts with a half-recipe for classic cheesecake, baked in a water bath (details in the recipe below).  The red velvet cake is made in two 9-inch-rounds- made nice and flat and even on top with the aide of cake strips.

For ease of handling, the cheesecake layer is frozen. Then it’s sandwiched in-between the two cake layers. No frosting is needed in between layers.

First things first- you apply a crumb-coat of the cream cheese frosting. The crumb-coat is a very thin layer of frosting that you spread on all around the cake. There is an absolutely fabulous video on how to apply a crumb-coat HERE. After the crumb-coating, you’ll refrigerate the cake for about 30 minutes to set the crumb layer.

Next, you can add the rest of the frosting. Start with a generous scoop of frosting on top.

Just spread it on, or pipe it on, or decorate it how you wish. The crumbs are all tucked away in the crumb-coat layer, so you shouldn’t have any red crumbs floating around in your next layer of frosting. There is another fabulous video showing how to apply a smooth layer of frosting to a cake HERE.

See?  A nice, smooth layer of frosting without any red crumbs.

Add some decor to the top– piped on frosting or shaved white chocolate, as I added here. To shave the white chocolate, I microwave a thick chunk of white chocolate for about 20 seconds to soften it up a bit, then use a potato peeler to shave/curl some decorative pieces.  Then I just gently place them on top of the cake.

The thought of that red velvet inside is too much to bear… I can never wait to cut into this cake!!

The cake itself turns out super moist and tender and perfect.

The cheesecake layer softens up and is perfect and velvety in the center.  It’s almost like a giant interior layer of frosting, except that when you bite into it you realize that it’s CHEESECAKE instead. I don’t know if I’ve ever professed my love for cheesecake before, but for me it’s up there in my top 10 favorite desserts (along with Red Velvet Cake)… so this dessert is like the perfect thing for me.

Piece of Cake cookbook

Lots of folks buy those boxed cake mixes because they don’t want to bother with the mess of trying to make a cake homemade.  This recipe comes from the most wonderful from-scratch cake book: Piece of Cake by Camilla Saulsbury. Saulsbury’s cake recipes are all ONE BOWL recipes… this means no mixing things in separate bowls and  no sifting.  Her recipes do not call for any fancy flours and you will not need a heavy-duty stand mixer.

Here’s a sneak peek at a few of the cake recipes within this book:  

Traditionalists:  Perfect Chocolate Bundt, Classic Vanilla Pound Cake, New York Style Crumb Cake For Trendsetters:  Salted Caramel, Peanut & Chocolate Upside-Down Cake, Polenta Cake with Anise & Honey, 5-Spice Mandarin Orange Cake For Grown Ups: Tennessee Whiskey Cake, Champagne Pound Cake, Gingerbread Cake with Orange-Mascarpone Cream Little Ones: Cinnamon Graham Cracker Snack Cake, Strawberry- Peanut Butter Crumb Cake, Snickerdoodle Bundt For Hedonists: Caramel Cinnamon Roll Bundt, Chocolate Texas Sheet Cake, Hot Fudge Brownie Cake For the Health Conscious: Whacky Whole Wheat Banana Cake, Mixed Berry Spoon Cake, Whole Wheat Carrot Bundt

If you like cheesecake cakes, you might also enjoy this pretty Raspberry Cheesecake Cake or my decadent Chocolate Peanut Butter Cup Cheesecake Cake.