• Serves 10
  • 2 hours
  • Difficulty Medium
  • 19 Ingredients


This cake, although fiddly and time-consuming, is a perfect centrepiece for a special occassion, or a High Tea.

Ingredients (serves 10)

  • 185g Butter (room temperature)
  • 3/4 cup Caster Sugar
  • 2 Eggs
  • 3/4 cup Self-Raising Flour (sifted)
  • 1/4 cup Plain Flour (sifted)
  • 2 tbsp Cocoa Powder
  • 1/4 tsp Bicarbonate of Soda
  • 125mL Buttermilk
  • 2 tbsp Red Food Colouring
  • 250g Cream Cheese (room temperature)
  • 1/3 cup Caster Sugar
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Warm Water
  • 1 1/2 tsp Gelatine Powder
  • 300mL Thickened Cream
  • 250g Cream Cheese (room temperature)
  • 60g Butter (room temperature)
  • 1/2 cup Icing Sugar (sifted)
  • 1/4 tsp Vanilla Extract


  1. Preheat oven to 180 degrees. Brush a round 22cm cake pan with melted butter. Line the base with non-stick baking paper.
  2. Use an electric beater to beat butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Combine the self-raising flour, plain flour, cocoa powder and bicarbonate of soda in a bowl. Stir flour mixture and buttermilk, in alternating batches, into butter mixture. Stir in food colouring. Spoon mixture into pan. Bake for 35-40 minutes or until a skewer inserted into centre comes out clean. Cool slightly. Transfer to a wire rack to cool completely.
  3. Cut cake in half horizontally. Trim the top.
  4. To make the filling, use an electric beater to beat cream cheese, sugar and lemon juice in a bowl until smooth. Place the water in a heatproof jug. Add the gelatine. Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until gelatine dissolves. Add to the filling and beat until combined. Use an electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture.
  5. Brush a round 22cm cake pan with oil. Line base and side with plastic wrap, allowing side to overhang. Place cake base, cut-side up, in pan. Spread with filling. Top with cake top. Fold over plastic wrap, and place in refrigerator overnight to chill.
  6. To make the frosting, use an electric beater to beat the cream cheese, butter, sugar and vanilla in a bowl until well combined.
  7. Turn cake onto a serving plate. Spread with frosting. Decorate with chocolate curls.


To save on time, you can always use a packet red velvet cake mix rather than making it from scratch.

  • Any time I read ‘Red Velvet’ I immediately think YUMMMM. And Cheesecake is my favourite too. I’d love this.


  • Thanx for sharing


  • I’ve always wanted to try this so now I can try to make it myself. Hopefully mine turns out as good.


  • This cake looks just beautiful and I bet it tasted that way too. Thanks for sharing your recipe with us all.


  • This looks yummy.


  • Omg…looks amazing. Thank you for sharing


  • Surely there is a birthday coming up soon that will give me an excuse to make this ! :)


  • A gorgeous cake that would be perfect for special occasions,thanks!


  • This looks amazing and sounds yum.


  • Red velvet cake combined with cheesecake! I gotta make this! I love cheesecake


  • This looks amazing and delicious! Thanks for posting!


  • Yum


  • looks nice


  • oooh heaven


  • This looks incredible!! A bit of a process, but worth it I think =)


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