A Decadent Dessert Dream Come True
Looking for a show-stopping dessert that’s rich, creamy, nutty, and irresistibly beautiful? This Butter Pecan Red Velvet Cheesecake recipe has it all—moist red velvet cake layers, a luscious butter pecan cheesecake center, and silky cream cheese frosting to tie it all together. Whether you’re baking for a holiday, birthday, or just because you love good cake, this recipe is a crowd-pleaser from the very first bite.
Ready to impress your family and friends with a dessert that looks bakery-made but tastes homemade? Let’s get baking!
Introduction
If you’ve ever struggled to decide between a slice of red velvet cake and a creamy cheesecake, this recipe offers the best of both worlds. This triple-layered dessert features two classic red velvet cake rounds hugging a dreamy butter pecan cheesecake, all wrapped up in a luxurious cream cheese frosting. It’s topped with toasted pecans and red velvet cake crumbs, creating the perfect mix of crunch, creaminess, and rich chocolatey-vanilla flavor.
This fusion dessert is perfect for holidays like Christmas, Thanksgiving, or Valentine’s Day—but don’t be surprised if it becomes your year-round favorite. Every element is made from scratch for a truly homemade flavor you can’t find in store-bought desserts.
Tools Needed, Servings, and Cook Time
Kitchen Tools:
- Mixing bowls (various sizes)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 2 x 9-inch round cake pans
- 1 x 9-inch springform pan
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
- Cake stand or serving plate
Servings:
Serves 12 to 14 people
Total Time:
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Chill Time: 3 hours (includes cooling and refrigeration)
- Total Time: Approx. 4 hours 30 minutes
Ingredients
For the Red Velvet Cake Layers:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Butter Pecan Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup melted butter
- 1 cup chopped pecans (toasted)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
For the Topping:
- ½ cup chopped pecans (toasted)
- Red velvet crumbs (from trimmed cake layers)
Step-by-Step Instructions
Step 1: Prepare the Red Velvet Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, cocoa powder, and salt. These are the backbone of your red velvet cake.
In a separate bowl, combine the wet ingredients: buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring. Stir until smooth.
Gradually add the dry mixture to the wet, mixing just until fully incorporated and smooth. Avoid overmixing, as that can toughen the cake.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Butter Pecan Cheesecake Layer
Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
In a large mixing bowl, beat the softened cream cheese with the granulated and brown sugars until creamy and lump-free. Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, melted butter, and toasted pecans until well combined.
Pour the cheesecake mixture into the prepared springform pan. Bake for 30–35 minutes, or until the center is just set and doesn’t jiggle excessively.
Allow the cheesecake to cool completely, then refrigerate it for at least 2 hours to firm up.
Step 3: Prepare the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
Gradually add the powdered sugar, one cup at a time, beating on low until combined. Increase the speed to high and beat until smooth and creamy.
Add the vanilla extract and mix until incorporated.
Step 4: Assemble the Cake
Place one red velvet cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.
Gently remove the cheesecake layer from the springform pan and place it on top of the frosted cake layer. If the cheesecake is wider than the cake, trim slightly to match sizes.
Spread another thin layer of frosting on top of the cheesecake.
Add the second red velvet cake layer. Frost the top and sides of the entire cake using an offset spatula, smoothing as you go.
Step 5: Decorate
To finish, press toasted pecans around the base and sprinkle more on the top of the cake.
Use red velvet cake crumbs (you can trim a little from the tops of the cake layers) to add a decorative touch along the edges or over the top for contrast and texture.
Step 6: Chill and Serve
Refrigerate the fully assembled cake for at least 1 hour before slicing. This allows the layers to firm up and makes for cleaner, more defined slices.
Recommendations for Recipe Success
- Use room temperature ingredients. This ensures everything blends smoothly, especially for the cheesecake and frosting.
- Toast the pecans before adding them for enhanced flavor and crunch.
- Don’t overbake any layer—cheesecake should be just set, and red velvet layers should spring back when lightly pressed.
- Level your cake layers for the most stable stacking. Use a serrated knife to trim any domed tops.
- Chill between steps. Giving each layer time to cool and chill before stacking prevents sliding and makes assembly easier.
Serving and Storage Tips
Serving:
- Use a sharp serrated knife dipped in warm water and wiped dry between slices for clean cuts.
- Serve chilled or let it sit at room temperature for 15–20 minutes before slicing for a softer texture.
Storage:
- Store the cake covered in the refrigerator for up to 5 days.
- For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the fridge before serving.
Frequently Asked Questions (FAQ)
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers and cheesecake a day or two ahead. Store them wrapped in the fridge, then assemble and frost the day of serving.
2. What if I don’t have buttermilk?
No problem. Mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes to create a buttermilk substitute.
3. Can I use store-bought red velvet cake mix?
While homemade yields the best flavor and texture, you can use a box mix in a pinch. Follow the mix’s instructions and bake in two 9-inch pans.
4. Is it necessary to toast the pecans?
Toasting isn’t required but highly recommended. It brings out a richer, nuttier flavor and adds a crisp texture that complements the creamy layers.
5. Can I make this gluten-free?
Yes, by substituting a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure all other ingredients (especially powdered sugar and food coloring) are certified gluten-free.
Conclusion
This Butter Pecan Red Velvet Cheesecake is more than just a dessert—it’s an unforgettable experience in every bite. With its rich red velvet cake layers, buttery pecan-studded cheesecake, and luscious cream cheese frosting, it’s the kind of recipe that brings people back for seconds… and maybe thirds.
Perfect for special celebrations or just when you want to bake something beautiful and indulgent, this cake has all the makings of a new family favorite.
So preheat that oven, gather your ingredients, and get ready to wow your taste buds—and your guests—with this indulgent masterpiece. Happy baking!
