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. 101
    Sumreet Singh Johar — April 25, 2011 @ 10:52 pm

    I have made this cake thrice and so far this has been my best cake of the three I have tried. This recipe is too great! It has always worked for me. And this was the first cake I ever tried..Here is the link to the cake I made..

  2. Pingback: Red Velvet Cheesecake |

  3. 103
    Jelena Stojsavljevic — May 7, 2011 @ 9:36 am

    This is a wonderful recipe! Everyone who tried absolutely loved it!! Here is my take on it

    • Erin replied: — May 7th, 2011 @ 10:32 am

      It won’t let me see the photo! 🙁 Do you think you could post it on my ErinsFoodFiles facebook wall? I’m so glad you enjoyed the cake!!

  4. 104
    hollie — May 8, 2011 @ 5:45 pm

    hi im 13 and i made this cake for mothers day and it was amazing

    • Erin replied: — May 8th, 2011 @ 7:54 pm

      What an amazing thing for you to do for your mother!

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  6. Pingback: Red Velvet Cheesecake Cake « Someone Left The Cake Out In The Rain

  7. 105
    Nuha — May 18, 2011 @ 2:43 pm

    thanks so much for sharing this! I just made my own version using chocolate is so GOOD!


  8. 106
    Danielle — June 5, 2011 @ 10:51 pm

    I made this today and definitely cut a few corners regarding cooling the cheesecake. It still turned out great. I do have one complaint, I really hated the lemon in the cheesecake. I will make this again but will for sure be making a basic vanilla one instead. I felt like the lemon totally threw it off for me.

    • Erin replied: — June 6th, 2011 @ 6:49 am

      The Chocolate & Peanut Butter version I made has the cheesecake adapted to lose the lemon flavor, and uses vanilla extract. 🙂

  9. 107
    Ann Feld — June 12, 2011 @ 3:23 pm

    What a wonderful recipe! I’ve made this once already a few months ago and I’m now making my second one today. This time I’m making it as just a chocolate cake on top of a cheesecake (no red velvet) as an experiment. My husband loves it and so do I. Yum!

    Just wanted to say thanks for posting this recipe! 🙂

  10. 108
    Erin — June 19, 2011 @ 11:59 am

    I made this cake to rave reviews for mothers day, and now will be attempting it for the second time for fathers day…. so moist, so delish!
    I added a tiny bit of almond to my cheesecake which is something i normally do. sort of my secret in my basic cheese cakes… thanks bunches for the recipe and btw you have a great name!

  11. 109
    Ilissa — July 9, 2011 @ 9:58 pm

    This is beautiful! What type of food coloring do you use? I’m not sure whether to use the wilton gel paste or the liquid stuff from the grocery store?

    • Erin replied: — July 10th, 2011 @ 12:01 pm

      I’ve only ever used the liquid food coloring. 🙂

  12. 110
    judi — July 11, 2011 @ 6:07 pm

    I made this for my daughter 10th birthday and it was the best cake ever! What an amazingly easy but elegant and great tasting dessert! Thank you for the great details on making it!

  13. Pingback: Red Velvet White Chocolate Cheesecake Layer Cake w/ Cream Cheese Frosting « Yum! Therapy

  14. 111
    Sakeena — July 28, 2011 @ 6:12 pm

    Im soo glad i found this website!! Mine came out AMAZING! That was the best cream cheese frosting i’ve ever tasted!! Thank you so much for posting this! My entire family loved it! i love the cheesecake factory red velvet cheesecake, and i made mine like that with the two layers of cheesecake and red velvet! Mmm! Delicious! Thanks!!

  15. 112
    Tiffanie — August 9, 2011 @ 1:22 am

    I’m so happy I discovered your amazing recipe. I’m actually planning a surprise party of my own for a friend who doesn’t like cake (gasp!), but does LOVE The Cheesecake Factories Red Velvet creation. I refuse to buy something I know I could make…assuming I can find a recipe. I can’t believe I found one and can’t wait to shovel it in my mouth (after my friend blows out the candles of course). Thank for the wonderful recipe and the great baking tips!

  16. 113
    Lisa — August 9, 2011 @ 7:57 am

    Erin, I’ve made this three times already in the last year! It is an amazing cake. My husband is in love with it and swears its better than Cheesecake factory’s {the cream cheese frosting pushes it over the edge}!!! Just wanted you to know what a treasure this recipe is at our house…today is his birthday and the cake is cooling on my counter as I write this! Thanks again!

  17. Pingback: Red Velvet Cheesecake « 17 and Baking

  18. 114
    Kendra — August 13, 2011 @ 12:37 pm

    Erin, I made this cake for my friend who is a Cheesecake Factory addict. She said that it tasted even better than theirs. What a fantastic compliment. So thank you for sharing this wonderful recipe! Here’s a link to my blog with pictures of my cake.

    Thanks again!

  19. 115
    Steph — August 14, 2011 @ 7:43 pm

    I’m a sophmore in highschool and my sister is leaving for college in a week! She lovesss this cake from the cheescake factory so i figured i’d look it up and found you’re website was the most helpful! It was a major success and here’s some pictures of the cake! thankss

  20. 116
    Yasmeen — August 27, 2011 @ 8:08 am

    I loveeeee red velvet cheesecake and I’ve looked for the recipe like forever and finally I found your site! I’m sooo excited! Thanks for sharing your recipe with very helpful instructions.

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  22. 117
    Doreen — September 2, 2011 @ 11:22 am

    I love the red white and blue layers!! perfect for next fourth of july!!! I can’t wait to put sparkler candles on top 😀

  23. 118
    jenjenk — September 17, 2011 @ 11:49 pm

    i’m bouncing up and down right now!! i love this idea!!! red velvet AND cheesecake – perfect combo!!!

  24. 119
    Michelle — September 18, 2011 @ 2:34 pm

    For some reason my red velvet (cake portion) didn’t turn out. It wasn’t firm enough- was falling apart and tasted too floury even though I measured out as directed. The cheesecake and frosting turned out fabulous. I wander what went wrong with mine. I may just make with chocolate cake next time or try another red velvet cake portion recipe.

    • Erin replied: — September 19th, 2011 @ 9:49 am

      Oh darn! I hate to hear that! I know I always had success with that recipe, and many other people have used it as well with success. Perhaps it was just a fluke. The great thing about this cake is you can try it with many flavor combos! If you do decide to try it again with chocolate cake, may I suggest using this adaption of the cheesecake. Instead of using lemon juice & zest, which works great with cream cheese frosting flavors, I used vanilla extract. I think it suited the chocolate perfectly!

  25. 120
    Amanda — September 27, 2011 @ 2:05 pm



  26. 121
    Laura — September 28, 2011 @ 10:20 am

    I am having some trouble with the cake part of this. I have tried it twice and both times when I put the toothpick in it comes out clean, but then when I invert the cake it crumbles apart and looks like it’s not done baking. The one cake especially, was really greasy feeling. The 2nd time I made it I was SO careful to follow the recipe exactly so it would turn out better than the 1st time, but it still did the same thing. I even got nicer cake pans. Do you have any idea what I’m doing wrong? I read all the comments about how easy this cake is to make, and I can’t figure out how I’m messing it up so bad.

    • Erin replied: — October 1st, 2011 @ 11:53 am

      First off, sorry it took me so long to reply! Since I have never had those issues with the cake, I referred back and asked the blogger who originally posted the recipe. Here was her advice: “I will say I find the red velvet cake to be more delicate and a bit greasier (in terms of oil seeping into the wrapper) than other cakes, but can’t imagine it being greasy AND crumbly. I wonder how she’s dividing it up. My only recommendations would be to check if she’s using cake flour, to grease or spray the pans, and to make sure she’s letting the cakes cool completely before turning the out.”

      I’m not sure what else to suggest, except perhaps try a different red velvet recipe and see how it turns out. As I said in the post, I referred to the comparison over at The Crumbly Cookie, and chose a recipe based on her opinion. Perhaps one of the other ones will work better for you. Good luck!

  27. 122
    Austin — October 28, 2011 @ 12:17 am

    I can’t wait to try this recipe! I will send in some pics. True genius, Erin!

  28. 123
    Katy — October 31, 2011 @ 8:46 am

    OMG! Red Velvet Cake is my all time favorite only followed by cheesecake. Now you have combined them. WOW!!!!!!!!!

  29. 124
    Sarah B.V. — October 31, 2011 @ 9:54 am

    Oh my god this I genius. Why didnt I think of this, Cheese cake in cake. !!! awesome

  30. 125
    Kay — October 31, 2011 @ 4:41 pm

    Can I use Betty Crocker’s Red Velvet cake mix? It is so delicious and moist. What do you think?

    • Erin replied: — October 31st, 2011 @ 7:23 pm

      I’ve never had Betty Crocker’s Red Velvet cake mix, but I know from experience cake mixes tend to be extra moist. The red velvet recipe I used here is still moist, but also sturdy enough to hold the cheesecake layer. Not gonna lie, I would be a little bit worried about how the cake mix version would hold up, but you never know till you try! I understand the desire for a shortcut to make this a little bit easier, but I promise you this cake isn’t hard! If you do try it out with the cake mix, please let me know how it turns out!

  31. 126
    Kay — November 4, 2011 @ 3:04 pm

    Could you use a boxed Red Velvet cake mix? Betty Crocker has a great one.

  32. 127
    Kay — November 4, 2011 @ 3:11 pm

    Sorry, didn’t see your reply in time before I posted the question again. I forgot about the moisture content. I’ll make yours as it’s for my FIL’s b/day on November 13th and try the box another time. I read the above posts about their cakes not turning out. I’ll re-read the recipe, as you’ve stated you’ve never had a problem with this particular red velvet cake recipe. Thank you for your advice!

  33. 128
    Rebecca Herring — November 22, 2011 @ 4:13 pm

    I made this cake and loved it I will be sending a picture soon. I had cheese cake factorys red velvet cheese cake before and the both taste the same. Awsome so awsome…..oh I saved some red velvet crumbs and after I put the cream cheese icing on I crumbed the sides only with the red velvet crumbs and then topped with a light dusting of cocoa powder. Came out great!!!!!

  34. Pingback: Red Velvet Cheesecake Cake |

  35. 129
    Katie — November 29, 2011 @ 6:13 pm

    I’m not what most people would call a “good cook.” I made this last weekend though, and it ROCKED! It is THE closest thing to the Cheesecake Factory version I’ve found yet. Thanks so much for the detailed instructions and AWESOME recipe! =)

  36. Pingback: Red Velvet Cheesecake… Cake « Technical Chowder

  37. 130
    josie — December 23, 2011 @ 7:21 pm

    i tried the recipe and it came out amazing! quick question, i wanted to use the same batter to make red velvet cupcakes and i was just wondering if the baking time is the same

    • Erin replied: — December 23rd, 2011 @ 9:14 pm

      Glad to hear you enjoyed it! My best guess (after extensive Google-ing) is around 18-22 min baking time for cupcakes. I would probably check them after 16 min though, to be safe!

  38. 131
    Stacy Sanders — December 24, 2011 @ 12:19 pm

    Erin – This is amazing!!! As soon as I started reading all the time and patience that went into this cake I said, “I won’t be making this” … but as I read on and especially after reading the reviews I said this is what I am making. It turned out perfect. Thank you for taking the time to share the recipe and all details. BTW I am from Kentucky also! Thanks Again!

  39. 132
    Amy — December 27, 2011 @ 9:00 am

    I just came across your blog and I am so excited to try out this recipe. I do have a couple of questions though… I do not own a springform pan and was going to buy one, but there are so many different ones! Aluminium bottom, glass bottom, etc. Do you recommend a certain one? I was going to buy a Wilton. Also, I noticed that some people did not like the lemon zest in the original recipe so do you think the cheesecake recipe with vanilla extract is better or should I stick with the lemon zest? I have never made a cheesecake and I wanted to make this cake for my husband’s birthday next week. He loves red velvet cake so I thought this would be perfect. Your feedback is greatly appreciated! 🙂

    • Erin replied: — December 27th, 2011 @ 9:59 am

      I’m glad you found my blog! Ok, I hope I can answer your questions, but just a warning, I’m typing this from my phone, as I won’t be near a computer for a while, but I wanted to help you out ASAP! As far as springform pans, I’ve only ever used metal. I’m also not sure what brand mine is, but I would guess Wilton is a totally acceptable brand. Now, for the lemon zest, I honestly found it pretty unnoticeable, I think it just adds some zing & goes along with the cream cheese frosting well. However, if you or the person you are making this for are big citrus/lemon haters perhaps you could sub in the vanilla version I made in my Chocolate Peanut Butter version. Let me know if you have any more questions!! Enjoy!

  40. 133
    lohan — January 10, 2012 @ 8:48 pm

    This cake is out of this world! All of my favorite things in one – red velvet cake, cheesecake and cream cheese frosting. Yum-o! Thank you so much for sharing this recipe. It was such a hit at my holiday party.

  41. Pingback: A cake to match a relationship of epic proportions | The Tummy Train

  42. 134
    Deanna Moyer — January 29, 2012 @ 12:12 pm

    When i found this i knew i had to make it. I just needed a reason, and a few guinea pigs! So when we got invited to dinner with our parents and their friends i knew exactly what i was going to bring. This cake was delicious and i got rave reviews!! The only thing i was bummed about with my cake is that the cream cheese icing seemed a little too thin and therefore i didnt feel like i could get a nice thick coating of icing. Should i have put the icing in the fridge to firm it up some??? What could i do differently next time?? Thank you so much for posting this…i cant wait to try other combinations of layered cheesecake cakes!

    • Erin replied: — January 29th, 2012 @ 4:41 pm

      Well, I’m glad you got great reviews on the cake! Sorry to hear your frosting was a little thin. Perhaps add in a bit more powdered sugar? Definitely putting it in the fridge would firm it up. Maybe your butter & cream cheese were too soft when you started too. I hope that helps!

  43. 135
    Cheri Ann Tipler — February 2, 2012 @ 11:37 am

    OMG I’m so in love with Red Velvet Cake I took 3 years to make the current Cake/cheesecake that I have lovingly named “CAT’s Red Velvet 3 C’s” This is just more love I can add to my little Red Velvet book Thank you!!

  44. 136
    Lori Chauvin — February 9, 2012 @ 10:50 am

    Erin: I made your cake for Christmas for my Dad, siblings and nieces and nephews, and it was such a hit that I didn’t have any leftovers! I will be making it for my husband and daughters for Valentine’s Day.. Thanks for sharing…

  45. 137
    Tarina — February 14, 2012 @ 11:36 am

    love the look of this cake. in NZ we dont see or hear of red velvet cake much but i hear of it all the time on food tv so i have just made a red velvet cake for the first time ever and it is so yum but now im excited for the next big occasion to make lincons cake i can imagine it will be 10x more yum.
    thanks for the recipe.

  46. 138
    jason — February 28, 2012 @ 10:12 am

    made the cake, and tested out on coworkers .. didn’t even last an hour and it was gone! all devoured!

    lessons learned:
    cream cheese should be warmed to room temperature first,
    make the cheesecake first, its messier, and it requires to be refrigerated for 24hrs.

    the red velvet cake is easier to make, but gathering the required materials is a little bit difficult (finding buttermilk)

    decorating is the other time consuming task but the end result is amazing!! and the feedback was all positive!!

  47. 139
    Alexis — March 20, 2012 @ 4:22 pm

    I made this over the weekend for a birthday party and it was amazing! I have already gotten asked to make it again, the problem is I will be away the week it is needed. I was wondering if you think it is possible to freeze the entire cake?

    • Erin replied: — March 20th, 2012 @ 8:24 pm

      I have frozen each component on it’s own, so I would think it would be perfectly fine to freeze the assembled cake. I would just recommend thawing in the refrigerator for at least 12 hours.

      PS. Check back to my blog tomorrow, I’ve got a new variety of cheesecake cake going up!! One hint: Oreo 🙂

  48. 140
    Tara — March 31, 2012 @ 6:30 pm

    Thank you so much for your detailed instructions and recipe. I made this for my brother and Aunt’s birthday tonight. AMAZING, everyone raved about it. Thanks again for the inspiration and recipe!

  49. 141
    Camille — April 13, 2012 @ 6:37 pm

    Just made this for the family easter party IT was AMAZING everyone was extremely impressed and loved it but the secret was it was really easy 😀

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