Wednesday, April 7, 2010

Lincoln’s Red Velvet (Cheesecake) Cake

Psssst…. there’s a surprise inside this pale exterior!

Oh yeah!  Red Velvet Cake, with Cream Cheese Frosting… AND A LAYER OF CHEESECAKE IN THE MIDDLE!  This cake has been in the planning process since February.  When my friend began her plans for her husband’s surprise birthday, I immediately asked if I could make the birthday cake for Lincoln.  I love any opportunity to bake, and wanted to know his favorite flavor.  She began to describe his favorite cake by saying “He loves red velvet.”  Ok, cool, I’ve never done a red velvet cake.  Then said she said “Well, actually, his FAVORITE cake is this red velvet cheesecake from Cheesecake Factory.”  Immediately I thought of this red velvet cheesecake.  But as she described it more, I realized it wasn’t that at all.  After a little more back and forth (she’s British/French and I’m from Kentucky, so we don’t always speak the same language… j/k), and a little googling I realized THIS is what she was describing!  HO-LY COW.  Can I do that?  I’ve never made a red velvet cake OR a cheesecake, but I do like a good challenge!

I spent a LOT of time thinking about “Lincoln’s Cake” (which is what I always referred to it as when discussing it).  A little more googling revealed at least two other bloggers (here and here) had successfully made this cake.  While I didn’t follow either of their recipes, it definitely boosted my confidence to know it CAN be done!  Around the same time I was pondering this cake, The Kitchn posted some very helpful tips on how to achieve a great cheesecake.  This just added more “fuel to my fire”, and my confidence in baking a cheesecake grew more.  I didn’t own a cheesecake pan, and luckily my friend Liesl let me borrow hers.  The more cheesecake recipes I scoured, the more I read that cheesecakes freeze really well.  This led to me solving my biggest dilemma in the preparation of this cake, HOW IN THE HELL DO I GET CHEESECAKE IN THE MIDDLE?  I realized if I FROZE the cheesecake layer, it would be super easy to transport when layering the cake.  And whaddya know, I was right.

When it came down to choosing the actual recipes I would follow, I wanted sources I trusted.  Martha Stewart has never let me down before, so I went with her Classic Cheesecake recipe.  I adapted it by skipping the crust, and halving the recipe, to come out with a thinner layer.  And for the red velvet cake, that was practically a no-brainer.  I went straight to Bridget’s Red Velvet Cake Comparison.  I didn’t blindly choose her favorite.  Instead I poured over her every word, and weighed her every description, to figure out which one I wanted to use.  She won me over with what she described as her favorite, and so I chose to follow Kelsey of Apple a Day’s adaption of a Saveur recipe.

Now for some notes on the structure and assembly of this gorgeous cake.  Since I knew when I baked the cheesecake I wouldn’t be making a crust, I lined the bottom of the pan with parchment paper.  Once baked, I let the cheesecake cool completely, then stored it in the refrigerator overnight.  The next morning I removed the outer ring of the cheesecake pan, but left the bottom circle of the pan, and wrapped it in two layers of plastic wrap and two layers of aluminum foil and placed it in the freezer.  When baking the red velvet layers, I used these Bake Even strips to help achieve a level even cake.  I also used a cake leveler to level it perfectly once it had cooled.  I chose to apply frosting to only the outside layers, as adding it to the cheesecake layer seems a bit excessive.  So, when it came time to put the cheesecake in the middle, I took it out of the freezer, unwapped it from the foil and plastic.  The metal bottom of the pan was easy to remove.  Then I simply peeled off the parchment paper layer.  It literally could not have been easier.  The cheesecake never seemed like it would break, and was quite sturdy.  I used the plastic wrap I had removed as a buffer between my hand and the cheesecake when transferring it, to keep the cheesecake from sticking to my warm hands.  After I put it on the red velvet cake, I realized it seemed to be about half an inch too wide.  So, I just let it sit, and soften for about 5-10 minutes, then I cut the edges off with a knife.  I then applied the crumb coat, which is VERY necessary when you have such a bright cake under white frosting!  After some time in the fridge, I applied the second, thicker layer of frosting.  Topped with shaved chocolate and white chocolate curls, this is one of the prettiest cakes I think I’ve ever made!

Now, you probably want to know what this tastes like, right?  Well I can assure you this cake received RAVE reviews.  The birthday boy was very happy, and while the blown out candles were still smoking, he jumped up and gave me a big hug.  (Wonder what made him instantly think I was the baker? hehe)  Everyone said it was amazing.  The red velvet is sweet, with that slight tang from the buttermilk.  It’s so hard to describe that flavor.  But it was rich, and moist!  The crumb was absolutely perfect; spongy and tight.  It was really fluffy too.  And the cheesecake…  For my very first cheesecake, I was amazed that I could do it, and it was quite easy.  Cheesecakes always seemed daunting and scary.  This one didn’t even crack or bubble!  It set perfectly.  The flavor was rich, and decadent, just as cheesecake should be.  Oh, it was so good!  And the frosting, was perfect as well.  It wasn’t overly sweet, but it was smooth, and delicious.  This truly was a match made in heaven!

I know I don’t usually write this much, but this cake was just so delicious, and surprisingly easier than I expected.  It is time consuming, but it’s not hard.  It’s especially easier when you break up the steps into different days.  The cheesecake needs enough time to freeze anyway.  And frosting sits well in the fridge OR freezer, just let it return to room temp before using.  So, essentially, you could do those steps ahead of time, and then on the day of, just bake the layers, let the cool, and assemble and frost!  The cake cuts easiest when chilled, but even when not straight from the fridge it’s still easy to get a clean slice.  The hardest part actually is transferring a slice to the plate!

This cake was so delicious and stunningly beautiful, I did something I’ve NEVER done before.  I baked it again, with the sole purpose of photographing it for the blog.  Lincoln’s surprise birthday party was at night, at a restaurant, and there were lots of people, so there was no way I could get a good photograph.  So, before I returned the cheesecake pan, I did it all again!  But, this way I was able to share it with lots of people who hadn’t tried the first cake; and also with some of the people that had, and wanted more!

(Love the idea of this cake, but are you more of a chocolate & peanut butter person? Check out my new adaption of this cake! Chocolate Peanut Butter Cheesecake Cake)


Lincoln's Red Velvet Cheesecake Cake

cake and frosting adapted from Apple A Day, originally adapted from Saveur
cheesecake adapted from Martha Stewart


For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar

1 bar white or dark chocolate (Optional for decoration), I used Ghiradelli


For cheesecake:
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.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. 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.

For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.

Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. 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 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, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until IMMEDIATELY before serving, so don't worry if you have a 30 minute lapse between the refrigerator and serving.)

**Update** I’ve gotten so much great response on this cake, and I greatly appreciate when readers comment saying they’ve made the cake.  And I love to see when you send in your own photos!  Here’s a couple:

Commenter #48 Amber’s cake:

Commenter #49 Patrick’s cake:


photo (1)Cake Red Velvet 3

Reader Joyce’s cake, Christmas version!

  Pin It

233 Responses to “Lincoln’s Red Velvet (Cheesecake) Cake”

  1. 51
    Meagan — August 15, 2010 @ 9:15 pm

    Just made this yesterday for a church pot luck, but ended up using 2 layers of cheesecake and 1 layer of red velvet because one of the cake layers broke into pieces coming out of the pan. I didn’t even get a bite! It was gone before I made it to the dessert table, with people scooping up crumbs with their fingers.

  2. 52
    Lindsey — August 18, 2010 @ 8:17 pm

    I just tried the red velvet cheesecake at the cheesecake factory and was craving to replicate it. I found your blog and decided to try it out. I used Duncan Hines Red Velvet box cake mix just for simplicity sake and it still turned out great, with a little less work. Thanks for posting the receipe!

  3. 53
    Becky — October 11, 2010 @ 5:15 pm

    Is that really 3 sticks of butter in the frosting? Did you use salted or unsalted?

    • Erin replied: — October 11th, 2010 @ 7:18 pm

      Yup! That’s REALLY 3 sticks of butter. And I always buy unsalted butter. 🙂

  4. 54
    Kim — October 22, 2010 @ 9:54 pm

    Hey there! I know you posted this months ago, but hopefully you’ll see this comment and be able to help with my question. I’m planning on making this for a coworkers birthday/halloween cake next weekend and I wasn’t sure if it would be big enough, as is. Around how many servings/slices do you think this cake yields?

    • Erin replied: — October 23rd, 2010 @ 1:23 pm

      I’m not sure how many people you’re looking to feed, but for Lincoln’s birthday there were about 24 people there. Almost everyone ate cake! With that many people the slices were perhaps a bit smaller than normal, but for a cake this rich it was perfect. I think you could definitely expect to serve 12-15 people. Let me know how it turns out! 🙂

  5. 55
    Kelsey — November 8, 2010 @ 5:29 pm

    So, I realize I’m entirely late for the party, but WOW! This is one gorgeous dessert. I love that red velvet recipe, but I think you’ve found a way to make it even better. BEAUTIFUL work, Erin!

  6. 56
    Anna — November 15, 2010 @ 2:53 pm

    I saw this months ago and finally made it for my daughter’s family birthday party. It was a huge hit! Thanks for the step by step instructions and perfect recipes. We originally had this at cheesecake factory and this one is just as good if not better.

  7. 57
    Ikea — November 23, 2010 @ 10:09 am

    This is AWESOME!! I am most definitely going to try this for the upcoming Thanksgiving holiday!! It looks amazing!! Thank you so much for sharing!!

  8. 58
    Dee Dee — November 23, 2010 @ 11:14 pm

    Thank you for this recipe. It is very detailed, but one thing I don’t understand is why wrap bottom half of pan in foil? I really can’t picture it in my head, can you please break down the “Bottom Half” part for me. Thank you in advance!

    • Erin replied: — November 23rd, 2010 @ 11:38 pm

      Basically wrap the bottom and lower outside edge of the cheesecake pan to prevent water from getting in. Does that make better sense?

  9. 59
    Camelle — November 27, 2010 @ 4:02 pm

    WOW! I have had this bookmarked forever. I look at it, oh…weekly… and finally I made it. SUPER easy. And SO SO SO delicious. It is definitely going to be our Christmas dinner dessert.

    Also… 2 things: I ended up making a little less frosting… I only had 2 sticks of butter left. It worked just fine. AND… I didn’t get the cheesecake layer made last night. So I made it first thing this morning. I took it out of the oven and let it cool on the counter for about 30 minutes… put foil over the top… and put it straight into the freezer. It was frozen in about 2 hours. Just in case anyone else is tight on time.

    THANK you not only for this recipe, but all your lovely recipes, pictures and stories. I simply love your blog. 🙂

  10. 60
    Barbara — November 28, 2010 @ 3:47 pm

    Hey Erin, I made this cake over the last 2 days and just as you said it was a little time consuming but not difficult. I must say your instructions were excellent and I didn’t have to ‘assume’ anything. I did put a little bit of frosting on the bottom layer as glue for the cheesecake layer but none between the cheesecake and the top layer. I cut the first piece immediately after taking the cake out of the fridge and the one tricky bit was when cutting it the top layer separated from the cheesecake. Perhaps this wouldn’t have happened if I had waited a while before cutting it so the cheesecake would be softer and the top layer would stick to it. I haven’t tasted it yet but as I cut the red velvet layers to level them I of course had to eat the tops and then as I had to trim the cheesecake to fit the other layers I had to try that and then of course what was I going to do with the excess frosting? So if each component was delicious then I can only imagine how the finished product will taste. Thanks for a great recipe!

  11. 61
    Aamina — December 13, 2010 @ 7:52 am

    hi, i came across this recipe the other day when i was doing research for desserts to make for a dinner party i was having. i tried it and everyone LOVED it. only one piece was left and of course my husband promptly took care of it! thank you so much!

  12. 62
    Helen — December 17, 2010 @ 10:15 am

    I just found your recipe and printed it can not wait to make this. It looks amazing! Great job.

  13. 63
    Katie — December 20, 2010 @ 7:02 pm

    This cake looks amazing! I was looking for a dessert to make for Christmas Day, and I think this would be perfect. I’m not sure if you will see this, but I did have a question. I went to my local grocery store today, and they don’t carry cake flour. Can I substitute all purpose flour? Thanks!

    • Erin replied: — December 20th, 2010 @ 8:44 pm

      No cake flour! Boo! Just to be sure you didn’t miss it, the brand I always see is called Swans Down and it looks like this. It’s in a box, not a bag like regular flours.

      Also, the blogger Baking Bites has a wonderful write up on subbing all purpose flour for cake flour. You can read all about it here.

      Hope that helps!

  14. 64
    P — December 20, 2010 @ 7:21 pm

    I have the cheesecake waiting in the freezer and the cake in the fridge. I’m thinking of icing it with whipped cream instead of the creamcheese icing. would this take away too much from the cake. I was thinking maybe it’s too much cream cheese and the whipping cream would lighten it up. Maybe crumb coat it with the cream cheese icing first?

    • Erin replied: — December 20th, 2010 @ 8:41 pm

      The whipped cream would definitely lighten it up. I’m just unsure of how stable it would be. Would you frost it with the whipped cream right before serving? If so, I think it would be okay, especially if you did a crumb coat of the cream cheese icing.

      I hope that helps! Let me know how it turns out!

  15. 65
    Danielle - Seattle — December 23, 2010 @ 7:14 pm

    Hi Erin!
    I’m just in the process of making two of these cakes (one for my family and one for my boyfriend’s) for Christmas eve and Christmas. I’ve never made a cheesecake before so I’m crossing my fingers!

    Thanks for a beautiful recipe, I can’t wait to put it all together 🙂

  16. 66
    karen — December 24, 2010 @ 9:15 am

    My son’s girlfriend made this cake and brought it to our Christmas dinner last night. It was off the chart delicious and beautiful.

  17. 67
    Toni — December 26, 2010 @ 10:08 am

    Hi Erin….I’m very grateful to have come across your blog in my search for a red velvet cheesecake recipe. It gave me a light at the end of the three day process it took me to pull off such a wonderful dessert! I started with baking the cheesecake Thursday evening, baked the cakes Christmas eve day and assembled it Christmas day, yesterday, and it was a hit! The perfect ending to a wonderful Christmas, Thank you!!!

  18. 68
    Ashley — December 26, 2010 @ 3:04 pm

    I made this cake for Thanksgiving, and it was awesome.. Everyone loved it and it barely lasted 3 days. Then my Aunt requested that I make it for her for Christmas; So I made it again for her family, and this is day 2 and its almost gone. This cake is delicious, a big hit!

  19. 69
    Camelle — December 30, 2010 @ 5:31 pm

    Today was the fourth time I’ve made this. Until now I’ve followed the recipe. However, I learned a couple of things making this cake this time…. you can’t rush this “too much”. My cheesecake layer wasn’t frozen “solid” and it was VERY difficult to maneuver onto the layer. Also, somehow, in the middle of making this (while my child was napping) I realized I was out of vegetable oil. I melted 3 sticks of butter (YIKES, but that is 1 1/2 cups). DO NOT DO THIS. It made the cake FALL APART. It is delicious, but looks awful. Glad this cake was “just” for us and some really good friends. Anyway, thought I’d pass along my “don’t do’s”. Hope you had a wonderful Christmas, and have a blessed New Year.

  20. 70
    Meg S. — January 1, 2011 @ 8:51 pm

    When I saw this cake it reminded me of Suicide Cake I used to buy at Worman’s Bakery in San Marco, Jacksonville, FL during the 80’s. It wasn’t red velvet, but chocolaty fudge frosting blanketing luscious chocolate cake with a thick layer of their scrumptious cheesecake in the middle. I’m sure they named it Suicide Cake because you just wanted to die after you’d devoured it. Or maybe you knew you’d never eat anything as delicious, ever again. Either way, it was relished spoonful by calorie laden spoonful in the car, and never EVER made it home. Thanks for jogging the delicious memory.

  21. 71
    Cinds — January 3, 2011 @ 5:19 am

    I’ve been after a proper cheesecake recipe for some time – this worked wonderfully, thanks!
    Btw, if anyone is after a good roulade recipe, I found this one. It’s excellent:

  22. 72
    miranda northrup — January 3, 2011 @ 8:40 pm

    this is my finished product. i have to say that the cheesecake isnt my favorite, but i loved the red velvet, and that was the best and fluffiest cream cheese icing ever. I had a ton of fun making this.

  23. 73
    S — January 13, 2011 @ 9:33 am

    F*** me… this looks awesome!

  24. 74
    Colette — January 13, 2011 @ 8:39 pm

    Wow! That’s all I can say. This care looks GORGEOUS! Thanks for sharing the recipe, I can’t wait to try it! I love cakes and especially baking them 😀 I will try for myself and let you know how it went! Thanks again 😉

  25. 75
    Melissa — January 14, 2011 @ 3:48 pm

    Well this cakes looks absolutely yuummmmmy…my hubby found this recipes…so I will be making it this weeknd….cant wait to see how it turn out.. ;p

  26. 76
    Monica — January 15, 2011 @ 10:12 am

    My friend surprised me on my birthday with this cake. it was FANTASTIC

  27. 77
    Kaela — January 17, 2011 @ 1:32 pm

    I made this cake last night. It was amazing!!!!


  28. 78
    Kali — January 20, 2011 @ 2:23 pm

    I am so excited to try this out; I make dessert every time I go to my boyfriend’s house for a couple days as thanks to his family. They are going to die when I bring this. It looks positively heavenly 😀 I’m so glad I found your site!

  29. 79
    Kelly — January 21, 2011 @ 1:15 am

    Wow! Looks gorgeous and I can imagine tastes amazing. I’ve only made red velvet cake once, but not with a filling like this. Cheesecake is my fave!

  30. 80
    Elizabeth McFarland — January 25, 2011 @ 6:11 pm

    Being in the military and living in Japan, store bought sweets are hard to come by. A friend’s husband is returning from Iraq on/around Valentine’s Day and has requested a red velvet cheesecake. I plan on using your recipe to bake their treat! Thanks for sharing 🙂

  31. 81
    Melinda — February 2, 2011 @ 9:13 pm

    I have made a red velvet cheesecake and it came out delicious also but try making a chocolate cheesecake for you chocolate lovers out there. Take two chocolate layers with a cheesecake middle, on top of the chocolate layers top it with carmel with roasted pecans or walnuts with the cheesecake in the middle–ooh wee so delicious.

  32. 82
    brainsick — February 4, 2011 @ 10:46 pm

    my boyfriend, usually the lazy type, caught a quick glance of me stumbling across this recipe last month. “WE MUST MAKE THIS SACRAMENT,” he said! in fact, before i’d gotten home from work the next day, he was already halfway through making the cheesecake layer. THANK YOU FOR TEACHING HIM TO BAKE! i’m TERRIBLE at it!

    unfortunately, since both of us are pretty cook-stupid, we didn’t have any supplies on hand. so he may have spent upwards of 70 dollars on groceries, a springform, a sifter, an electric mixer… but i’m willing to forgive him because we’re going to make many more.

    my only mistake was posting this recipe and our success story to facebook. now EVERYONE WANTS SOME. but i had leftover cream cheese anyway, so it’s okay. (not that i couldn’t have, er, “taken care” of it otherwise–but cake > bagels any day, ESPECIALLY THIS ONE.)

  33. 83
    Jason Witter — February 8, 2011 @ 3:50 pm

    Thank you for this recipe, I recently made this cake for a work friend, she loved it so much and told so many people about it, I have made it 4 more times already.

  34. 84
    Robert — February 10, 2011 @ 2:28 pm

    I may have to make this for my lady for Valentines… very nice, thanks – stumbled!

  35. 85
    Joe K — February 13, 2011 @ 9:59 am

    I just did this for my girlfriend for our anniversary/Valentine’s day dinner, and it came out amazing! I used my own red velvet recipe that everyone seems to love (and doesn’t have buttermilk or oil in it, so might give a Southerner reason to shoot me), but your cheesecake recipe was spot on. And the cake and slices came out wonderful! I also used a whipped cream cheese frosting recipe since everyone of my friends (and most importantly, my girlfriend) tends to like the lighter taste of the whipped frosting on big cakes like this. And I have pics! 😀 (how the heck did you get your slices to look so clean, btw? lol)

  36. 86
    Silvertongue62 — February 20, 2011 @ 5:06 pm

    Who ever makes it first call me. Lol….

  37. 87
    Denise — February 21, 2011 @ 1:22 pm

    So, thanks to my husband whom found this cake while stumbling. He called me over to the computer, and showed me this great website. He then told me “babe, you need to make this.” And, being in love with cheesecake, I decided why the heck not. I decide to make it the same week my husband found this website, while we were having a get together with my in laws. At first, I did get a little flustered with the baking directions for the cheesecake, but I stepped away from the directions, then re-looked at them, and then they made sense. This cake, was so much fun to make. And, it was a hit. My husband loved it, and so did my mother-in-law (extra points on that) And I did take pictures, so hope everyone likes them.

  38. 88
    Lucy @ Lucyeats — February 26, 2011 @ 3:37 am

    Wow how very inventive! One of my fav desserts nestled inside another? Genius!

  39. 89
    Brett — March 14, 2011 @ 10:30 am

    Made this cake for my sister’s birthday in February, 2011 and it was an enormous hit. I folded in 2 egg whites, beaten to stiff peaks to the cake batter to help add height. The layers were pretty even so i did not need the cake strips. I did need to trim the outside of the cheesecake down just slightly but that was no problem. Also added more of a southern feel to it, since I am from Alabama, lol, with toasted pecans on top. usually for my Red Velvet Cake I would have added the pecans to the frosting but I liked the idea of garnishing the top with the toasted pecans better. I am no stranger to baking having made lots of creme brulee, panna cotta, souffles and cakes but this cake gave me renewed confidence in my ability. Something that looks as complicated as this does is not always so. I am now looking into making different flavor combinations with this kind of cake such as coconut cheesecake between pineapple cake layers and of course the thought of chocolate and mocha has already went through my brain. Thanks for the guidance and inspiration.

  40. 90
    Brett — March 14, 2011 @ 12:31 pm

    This link was supposed to be on my earlier post so hopefully I’ll do it right this time.

  41. 91
    Rebekah — March 19, 2011 @ 5:25 pm

    This was one of the most fun things I’ve ever made. I used this to ask my boyfriend to prom-being the unorthodox girl I am-and my family, his family, and he all loved it. He is not a huge fan of cream cheese frosting, so I used a whipped cream cheese frosting recipe instead for a lighter flavor, and it was wonderful. The sweetness and richness of the cheesecake and cake was enough. My mom is even asking me to make it again for a family get together this weekend–a lot of work, but I’m willing to do it again just because the end result is so rewarding. Thank you so much for this recipe, it will definitely be bookmarked as a good recipe to impress!

    The pictures:

  42. Pingback: #winning: best birthday cake, ever? | the perfect love affair:

  43. 92
    Tana — March 29, 2011 @ 7:07 pm

    Thanks!! had been looking for a recipe like Cheesecake Factory’s…this won hands down with my family (did omit the lemon juice tho an added 1/2 Tbsp vanilla in the cheesecake) and now my daughter wants this for her wedding cake…so I will be making 15 of them in April 🙂

    • Erin replied: — March 29th, 2011 @ 8:19 pm

      15?! Are you SERIOUS!?! WOW!!!

      Glad you enjoyed the cake! Have you seen my newest version? Chocolate & Peanut Butter!

  44. 93
    Chakkia — April 5, 2011 @ 9:13 pm

    make this recipe yesterday and it came out perfect!!!..I was attacked by all my friends and family!!!…THANK YOU!!!

  45. 94
    Chloe Ford — April 6, 2011 @ 1:24 am

    Looks Great!
    Can I make the Red velvet Cake in one tin and then cut in half to get the two cakes or do they have to be cooked separately? I only have 1 9inch cake tin….

    • Erin replied: — April 6th, 2011 @ 12:18 pm

      You probably need to bake it in two pans, as that amount of batter won’t fit in 1 regular 9in pan. I think you would probably be fine baking half the batter, letting it cool completely, then baking the remainder of the batter once you wash & dry the pan. Good luck!!

  46. 95
    Lily — April 11, 2011 @ 8:24 pm

    I made this for my son’s 15th birthday, and it is AWESOME! It was so much easier than I expected! Thank you so much for the terrific recipe and the great step-by-step instructions and tips! I feel like a professional chef after serving this!

  47. 96
    Kat — April 20, 2011 @ 2:39 pm

    When I found this, my jaw dropped!! It looks absolutely amazing!! I am getting all the ingredients together and will be making one for Easter on Sunday and another one for a meeting the following Wednesday. I cannot wait to start making this!!!

  48. 97
    Laura B — April 22, 2011 @ 5:36 am

    I am planning on making this for Easter Sunday’s dinner. My boyfriend has been begging for this! Wish me luck…

  49. 98
    Chef Andrew — April 25, 2011 @ 9:41 am

    I made this cake and it was well recieved. I used a classic New York recipe and put a little frosting between the layers so it would stick. Thanks for this great idea

  50. 99
    Chef Andrew — April 25, 2011 @ 9:45 am

    I made this and did not cut it because it was for someone else. Here is a link to the pictures

Leave a Comment