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  • Writer's pictureRhonda Morrison

Make a Red Velvet Cheesecake Three Layer Cake for your next celebration

Red Velvet Cheesecake Three Layer Cake recipe and tips included below. #redvelvetcheesecakerecipe #foodfam #chefathome #foodie #coronacooking #withme #sharecooklove #birthdaycake #baking #howto



How many people do you know who love red velvet cake and cheesecake? Is one of those people you? I am also one of those people and so is my friend Gabby. Gabby's 50th birthday was this week. I wanted to make him a cake for his virtual party with friends around the globe. One cake with lots of love was exactly what I was looking for.


The combination of red velvet and cheesecake can be found in several forms on Pinterest. This is exactly where I researched this idea before embarking on this two-day journey. You can make this cake in one day but two days is a timeline that works best.

A sheet of parchment paper on the countertop makes the perfect cooling surface.

I like to bake on day one and focus on the frosting on day two. Nearly every step of this cake requires chilling or cooling or softening. The time that it takes for ingredients to come to room temperature and then the time it takes to cool and set is why this is a time-consuming cake. But the results are so worth it.


For the red velvet layers, I use a box mix. Duncan Hines makes a red velvet cake mix and is what I used in this recipe. This mix makes two perfect nine-inch layers. However, if you prefer to make the entire cake from scratch, you can. When making a red velvet cake from scratch it is important that you have high-quality cocoa powder on hand. Some cocoa powders can make a bitter cake. Also, make sure that the red food coloring used in the recipe is less than three months old. Aged food coloring can add an unwanted flavor to the cake.


I am a fan of butter and flour to coat cake pans. To use this technique, simply coat the pan with butter. Then add one to two tablespoons of flour to the pan. Turn and gently tap the pan in all directions until the butter is coated with flour. Drop the pan several times on the counter to loosen the excess flour. Pour out the excess flour. Continue to drop the pan to remove the excess flour until there is no more flour knocked loose in the bottom of the pan. I use this process with all of my cakes to ensure they come out of the pan clean and beautiful.



A handy tool to pull this off is parchment paper. I love parchment paper. I bake cookies on it, biscuits, and even brownies. It keeps your baking pans clean while baking and nothing sticks to parchment paper. You can buy it in rolls or in cut sheets. I have used both. The sheets are easier to manage. You can get parchment paper sheets online and in some grocery stores.


More often you will find the rolls of parchment paper. Once you measure off what you need from a roll, you can flatten it by anchoring the corners with bowls, cups, or any other small weighted kitchen or office accessory. Weighted corners will prevent the paper from moving while transferring hot foods.


In this recipe, I use parchment paper for cooling and freezing my cake layers. Cakes during cooling time can stick to surfaces. I also try to avoid marking my cakes with wire cooling racks. A sheet of parchment paper on the countertop makes the perfect cooling surface.


Anyone you make this cake for is one lucky guy or girl even if this cake is for you. It will be one of the richest desserts you have made this year. Please use these tips and tricks to make baking a breeze in your kitchen. Thank you for reading and please drop an email to me to let me know how your cake turned out at ocajunally@gmail.com. Happy birthday, Gabby!


Red Velvet Cheesecake Three Layer Cake

Cheesecake Layer

16 oz cream cheese. softened

1/2 cup sugar

1/2 cup sour cream

1 tsp vanilla extract

1/8 tsp salt

2 large eggs room temperature


Preheat the oven to 325. Butter and flour a 9-inch cake pan. Using a stand mixer with a paddle attachment, cream together cream cheese and sugar on medium speed for 2 minutes. Add sour cream, vanilla extract, and salt. Lower the speed to low and continue to combine for 1 minute. Lightly beat the eggs in a separate bowl. Add to the stand mixer and continue to blend the batter on low until combined. Do not over mix. Pour the batter into the prepped cake pan. Bake for 60 to 65 minutes or until a toothpick inserted in the middle comes out clean. Remove cake from the oven and allow to rest for 5 minutes. Flip cake onto parchment paper and allow to continue cooling. Freeze the cake until ready to frost.


Red Velvet Layers

1 box red velvet cake mix

Ingredients as listed on the box


Preheat oven to 350. Butter and flour 2 9 inch cake pans. Mix the cake batter according to directions. Pour the batter equally into the 2 pans. Lightly tap each filled pan on the countertop to remove any excess bubbles from the batter. Bake 25 to 30 minutes. Remove cake layers from the oven. Allow cooling in the pans for 5 to 10 minutes. Remove the layers from the pans placing the layers onto parchment paper to cool to room temperature.


Cream Cheese Frosting

2 sticks butter softened

16 oz cream cheese, softened

2 tsp vanilla extract

6 cups powdered sugar


Divide all ingredients in half separating the recipe into 2 batches. This will allow the frosting to aerate properly. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and vanilla together until very smooth, 1 to 2 minutes. ower the speed of the mixer to low. Gradually add the powdered sugar to the mixing bowl. Mix until incorporated. Increase the speed to medium and beat another 2 to 3 minutes until the frosting is fluffy. Fill a piping bag with a large circular piping tip with the first batch and refrigerate 20 minutes to 1 hour before use. Repeat the instructions for the second batch of frosting. Refrigerate remaining frosting until ready to use. The layers and sides require 3/4 of this recipe to frost the cake. Remaining icing can be used to decorate the cake as desired.


Frost the cake

Prepare the cake stand or plate by placing wax paper or parchment paper around the edges leaving the middle uncovered. Trim the tops off the red velvet layers to make the layers flat. The excess can be crumbled and used in cake pops or to decorate the cake. Lay the first red velvet layer on the bottom of the plate trimmed side up. Pipe a spiral pattern starting in the middle of the layer all the way to the edge of the cake as shown in photos. Place the cheesecake layer on top of the frosting and repeat the frosting spiral. Lay the second layer of the red velvet cake on top trimmed side down. Repeat the frosting spiral. Use a spatula to smooth the frosting on top. Pipe verticle lines down the side of the cake all the way around the cake. Smooth the frosting around the cake with a spatula. Pipe additional frosting to decorate the cake to your taste or event. Keep refrigerated.



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