Small Batch Ultimate Red Velvet Cheesecake Cake

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Small Batch Ultimate Red Vetvet Cheesecake

I first met Red Velvet Cake when I went to Seattle, USA. We went for a weekend trip and we were just killing time walking around and checking stores here and there. We stopped by to eat something and decided to find a place to get our dessert. Our search landed us to Cheesecake Factory. If you are familiar with the place, you probably know that they have variety crazy delicious dessert there.

Small Batch Ultimate Red Vetvet Cheesecake

By crazy, I mean really insanely sinfully delicious dessert, like the Ultimate Red Velvet Cake Cheesecake. Red Velvet Cake + Cheese Cake in one. It was so beautiful and elegantly presented, tall, red with thick cream cheese center and cream cheese frosting sprinkled with shaved white chocolate. It felt like I’ve hit a jackpot by ordering  it. Every layer taste absolutely to die for (just don’t count the calories 😉 )


From then on, I got curious and interested with Red Velvet Cake. I started researching it, and planned to make my own version someday. I decided that a small batch recipe is the way to go for this cake because it is very rich with all the cream cheese layer and cream cheese frosting. This way, I get to enjoy it (and share it) and not worry of too much left over.


This recipe is the perfect size to satisfy my Red Velvet craving. Although I have to admit eating 3/4 of this cake is more than just satisfying my craving, I totally got carried away eating it because it was so good.


The cake is very moist and soft. The Cream Cheese Frosting has the sweet and tangy taste that completely complements the cake. The shaved white chocolate gave a really nice texture to the frosting coating. I enjoyed every single slice of this cake (more than I should), and I hope that you will to. Let’s get started!

Ingredients for the Red Velvet Cake:

  • 1/2 cup canola oil
  • 1/2 cup granulated white sugar
  • 4 tablespoons buttermilk (to make your own buttermilk, mix 1/2 tsp lemon juice or white vinegar to 4 tbsp milk)
  • 2 egg whites
  • 2 teaspoon liquid red food coloring
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon white vinegar
  • 2/3 cup + 2 tablespoon flour
  • 4 teaspoons cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 150 grams white block chocolate – Stored in the refrigerator for easier shaving

Ingredients for the Cream Cheese Cake:  It is advisable to bake this at least 1 day ahead. Store in the refrigerator

  • 4 oz Softened Cream Cheese (The one in a box, not the one in the tub)
  • 4 tbsp granulated white sugar
  • 2 tbsp egg
For the cream cheese frosting:  Click Classic Cream Cheese Frosting to get the recipe.

Instructions for the Red Velvet Cake:

  1. Prepare Cream Cheese Frosting. Store in the fridge while you bake the cake.
  2. Spray 6-inch round pan or two 5.5-inch round pan with olive oil. Line bottom of the pan with parchment paper. Preheat the oven to 350°F.
  3. In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
  4. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  5. Slowly add the dry ingredients to the wet ingredients, while mixing.
  6. Pour batter in cake pan/s bake for 20-22 minutes until toothpick inserted  in the center comes out clean. Let cool completely on a wire rack before frosting.

Instructions for the Cream Cheese Cake:

  1. Beat cream cheese and sugar until smooth, about 1-2 minutes.
  2. Add vanilla extract and egg, and mix for 30 seconds.
  3. Spray 6-inch round pan or two 5.5-inch round pan with olive oil. Line bottom of the pan with parchment paper. Preheat the oven to 350°F.
  4. Bake for 25 – 28 minutes of until the edge is slightly brown and the center is no longer jiggling when you push it back and forth.
  5. Set aside to cool. Cool completely before doing the assembly. It is advisable to make the Cream Cheese Cake at least 1 day in advance so that it will have time to harden before assembling it.

Important Note: Use same size of pan for making Cream Cheese Cake and Red Velvet Cake for easier stacking during assembly.



  1. Using a large cheese grater, shave the white chocolate. Set aside and return to the refrigerator while you assemble the cake. It is important that the chocolate is hard before shaving it and before using it for decoration so that you can easily handle and sprinkle it all over the cake.
  2. Remove the cakes from the pan.
  3. For the Red Velvet Cake: If you baked the cake in 6-inch pan, cut the cake into half. If you baked it in two 5.5-inch pan,  then leave it as is. This is what I did.
  4. Using a serrated knife or cake leveler, level the top of the Red Velvet Cake.
  5. Spread 2 tbsp of Cream Cheese Frosting in the center of both slices. The more even side facing down (bottom cake), and the more even side facing up (top layer cake).
  6. Sandwich the Cream Cheese Cake between the Red Velvet Cake slices.
  7. Crumb coat (light coating) the entire cake. Use a spatula to cover the entire cake with frosting. Store in the fridge for 30 minutes – 1 hour for the frosting to harden.
  8. Do the second and final coating of frosting on top and around the cake.
  9. Coat the entire cake with the shaved white chocolate. You have to work faster in this step as the white chocolate could melt fast. I used  my hands to grab handful of shaved chocolates and pressed it on the side of the cake, and sprinkle on top of the cake. This is why it is very important that the shaved chocolates are really hard.
  10. Decorate the top with remaining Cream Cheese Frosting.
  11. Return in the refrigerator for at least 30 minutes to allow the white chocolate to firmly stick.

Serves 4

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