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Cheesecake Filled Red Velvet Cake featured image

Cheesecake Filled Red Velvet Cake

5 from 7 reviews

A glorious combination of the classic red velvet cake, vanilla cheesecake and cream cheese frosting!



Red Velvet Cake:

Cream Cheese Frosting:

Chocolate curls:


  1. To make cheesecake, preheat oven to 325 degrees F.
  2. Spray 9-inch springform with nonstick cooking spray and line with parchment circle. Set aside.
  3. Using the paddle attachment of your stand mixer, beat cream cheese smooth. Add sugar and salt and mix until combined.
  4. Add eggs, one at a time, scraping down the sides as needed. Add sour cream, cream and vanilla and mix until smooth.
  5. Pour in pan and bake 45 minutes. Cool and then freeze in pan.*
  6. To make cake, preheat oven to 350 degrees.
  7. Grease/flour 2 9-inch cake pans (I use Baker’s Joy spray).
  8. In mixer, whisk flour, sugar, cocoa powder, baking soda and salt.
  9. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar. Beat until smooth and pour into 2 pans.
  10. Bake about 30 minutes or until a toothpick inserted into middle of cakes comes out clean.
  11. Let cool in pan for about 10 minutes and then invert onto cooling rack. Once cool, can wrap in plastic wrap and freeze.*
  12. To make frosting, beat powdered sugar, cream cheese, butter and vanilla until smooth.
  13. Place one cake layer on cake stand, top with cheesecake (remove parchment) and top with next cake.
  14. Spread thin layer of frosting all over the cake (a crumb coat) and chill for 30 minutes. Frost the rest of the cake.
  15. Use any leftover frosting to pipe roses or stars around the perimeter of the cake.
  16. Melt Ghirardelli white chocolate and shortening in microwave gently.
  17. Spread thinly on cookie sheet.
  18. Chill until set and push with spatula to form curls. If they break, let chocolate soften a few moments.


Recipe adapted from Recipe Girl via Hugs and Cookies XOXO.
These directions are to make the cake and/or the cheesecake ahead of time. Just wrap well in plastic wrap and a layer of foil when cool (keep the cheesecake in the pan). Freeze until needed. Defrost in the refrigerator overnight.
*You can also assemble after baking the components. I’d recommend letting the cheesecake chill overnight to allow it to firm up before proceeding with the recipe.