Red Velvet-White Chocolate Cheesecake


Take a bow as you reveal the revelry inside this spectacular cake.

Red Velvet-White Chocolate Cheesecake

Hector Sanchez; Prop Stylist: Heather Chadduck Hillegas; Food Stylist: Marian Cooper Cairns

Hands On Time:
45 mins
Total Time:
13 hrs 45 mins
12 slices

Cookbook author Vallery Lomas used this 2013 Southern Living holiday cake as inspiration for the 2022 holiday cake. Get the recipe for Red Velvet Doberge Cake With Cheesecake Custard.

Garnish With Gusto

Step 1: Select nontoxic leaves, such as bay leaves. Thoroughly wash the leaves, and pat dry. Melt approximately 2-oz. vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a 1/8-inch-thick layer of candy coating over backs of leaves, spreading to edges.

White Candy Leaves

Hector Sanchez; Styling: Caroline M. Cunningham; Food Styling: Angela Sellers

Step 2: Transfer leaves gently, by their stems, to a clean sheet of parchment paper, resting them candy coating sides up; let stand until candy coating is firm (about 10 minutes). Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating. Store candy leaves in a cold, dry place, such as an airtight container in the freezer, up to 1 week.

Candy Leaves

Hector Sanchez; Styling: Caroline M. Cunningham; Food Styling: Angela Sellers

Step 3: Handle leaves gently when garnishing or they'll break or melt. Arrange candy leaves around the base of the cake and store-bought coconut candies (such as Confetteria Raffaello Almond Coconut Treats) in the center of the cake. Accent the top of the cake with additional candy leaves. For candy pearls, simply roll any remaining candy coating into balls, and let stand until dry.

White Chocolate Leaves

Hector Sanchez; Styling: Caroline M. Cunningham; Food Styling: Angela Sellers


Cheesecake Layers

  • 2 (8-in.) round disposable aluminum foil cake pans

  • 1 (12-oz.) package white chocolate morsels

  • 5 (8-oz.) packages cream cheese, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 Tbsp. vanilla extract

Red Velvet Layers

  • 1 cup butter, softened

  • 2 1/2 cups granulated sugar

  • 6 large eggs

  • 3 cups all-purpose flour

  • 3 Tbsp. unsweetened cocoa

  • 1/4 tsp. baking soda

  • 1 (8-oz.) container sour cream

  • 2 tsp. vanilla extract

  • 2 (1-oz.) bottles red liquid food coloring

  • 3 (8-in.) round disposable aluminum foil cake pans

White Chocolate Frosting

  • 2 (4-oz.) white chocolate baking bars, chopped

  • 1/2 cup boiling water

  • 1 cup butter, softened

  • 1 (32-oz.) package powdered sugar, sifted

  • 1/8 tsp. table salt


  • Store-bought coconut candies

  • White Candy Leaves (see above)


  1. Prepare Cheesecake Layers: Preheat oven to 300°F. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

  2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

  3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

  4. Bake at 300°F for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1½ hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

  5. Prepare Red Velvet Layers: Preheat oven to 350°F. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2½ cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

  6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

  7. Bake at 350°F for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

  8. Prepare Frosting: Whisk together chocolate and ½ cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

  9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

  10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

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