
This showstopper Butter Pecan Red Velvet Cheesecake is the definition of celebration baking. With plush layers of classic red velvet cake, buttery toasted pecan cheesecake filling, and a not-too-sweet cream cheese frosting, it makes any occasion feel extra special.
The first time I made this, I was nervous about combining two dessert icons, but it came out so decadent and gorgeous that now my cousins request it for every get-together. The combo of textures with creamy cheesecake and fluffy cake is just unbeatable.
Ingredients
- All purpose flour: gives a sturdy but tender crumb; look for unbleached variety for best color and flavor
- Granulated sugar: sweetens and softens both cake and cheesecake layers; go for fine baking sugar if possible
- Baking soda: helps the cake rise and stay fluffy
- Cocoa powder: deepens the color and gives a light chocolate note; natural cocoa works best here
- Salt: heightens all the other flavors; choose fine sea salt for easy mixing
- Buttermilk: ensures the cake stays moist and tangy; real cultured buttermilk is ideal
- Vegetable oil: keeps the crumb light; a neutral oil like canola is best
- Large eggs: bring structure and richness throughout; use fresh for best lift
- Vanilla extract: brings warmth and depth to both cake and filling; pure vanilla has much better aroma
- White vinegar: reacts with baking soda and brightens the red color; clear distilled is what you need
- Red food coloring: creates that signature red hue; gel types give more saturated color
- Cream cheese: forms the creamy base for the cheesecake and frosting; choose blocks not tubs for the right texture
- Brown sugar: adds a caramel undertone to the cheesecake layer; dark or light both work
- Chopped pecans: give buttery crunch; toast them for extra depth
- Melted butter: makes the cheesecake richer and infuses pecan flavor; unsalted is best so you control the salt
- Powdered sugar: builds dreamy frosting; sift before using for a fluffy, lump free finish
Instructions
- Make the cheesecake layer:
- Prepare your springform pan by lining it with parchment and greasing the sides well to prevent sticking. Preheat your oven to 325 degrees Fahrenheit. Using a stand mixer or hand mixer, beat softened cream cheese with granulated and brown sugar until ultra smooth. Add eggs and vanilla then beat again. Gently mix in the melted butter, then fold in the toasted chopped pecans. Pour the filling into your prepared pan and smooth the top. Bake for about 45 to 50 minutes until set but still slightly wobbly in the center. Cool to room temperature then chill in the fridge for at least 4 hours or overnight.
- Bake the red velvet cakes:
- Set your oven to 350 degrees Fahrenheit. Prepare two eight inch round cake pans by greasing well and adding parchment circles. In a medium bowl whisk all purpose flour with granulated sugar, baking soda, cocoa powder, and salt. In a separate bowl whisk together buttermilk, vegetable oil, eggs, vanilla, white vinegar, and red food coloring. Gradually mix the dry ingredients into the wet until smooth. Divide the batter between the pans. Bake for 25 to 30 minutes until a toothpick comes out mostly clean. Let cakes cool in the pans for 10 minutes then turn out onto a cooling rack.
- Make the frosting:
- In a large bowl beat softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar, one cup at a time, beating well. Add vanilla extract and beat until the frosting is airy and smooth. Chill if needed to firm up the frosting.
- Assemble the cake:
- Trim the tops of your cakes if needed. Place one cake on a serving plate, then the chilled cheesecake layer, then the second cake layer. Coat fully with cream cheese frosting using an offset spatula.
- Decorate:
- Press toasted pecans onto the sides of the frosted cake. Sprinkle red velvet crumbs over the top. Chill at least one hour before slicing and serving.

Pecans are my top pick in this dessert because their rich toastiness cuts through the sweetness and gives every creamy bite a little crunch. A few years ago my niece helped me press the pecans onto the cake while sneaking her fair share to nibble and we now make decorating into a sweet family tradition.
Storage Tips
Keep the assembled cake covered in the fridge for up to five days. If you have leftovers slice and wrap individual pieces in plastic and place in an airtight container. Let slices sit at room temperature for about twenty minutes before serving for the best creamy texture.
Ingredient Substitutions
If you do not have buttermilk mix regular milk with a splash of lemon juice and let it sit for five minutes. For a nut free version simply leave out the pecans and you still get a delicious red velvet cheesecake. Make the cake gluten free by swapping in a good one to one gluten free flour blend.
Serving Suggestions
This cake is a showstopper on its own. For a dinner party slice and serve with fresh berries or a drizzle of chocolate sauce. For birthdays add a few tall candles and lots of extra pecans on top for a beautiful finish.
Cultural and Seasonal Context
Red velvet cake is a beloved classic in many American Southern homes with recipes passed down for generations. This cheesecake mashup brings a modern gourmet twist that is perfect for holiday tables fancy dinners or whenever you want to honor a special person. At Christmas I like to add sugared cranberries for a winter touch and for Valentines Day heart shaped chocolate pieces are a great topper.
Seasonal Adaptations
Top with strawberries or raspberries for a summer version Add warm spices like cinnamon for fall holiday flavor Swirl in caramel sauce to the cheesecake filling for a richer winter treat
Success Stories
I have made this cake for everything from anniversaries to office parties and have yet to come home with leftovers. The bright colors and the nutty pecan layer always get rave reviews. Every time someone asks for the recipe I know it is a true keeper.
Freezer Meal Conversion
To freeze the cheesecake bake and chill it then wrap tightly before assembling the rest of the cake. Slice and wrap individual finished cake pieces in plastic and foil for up to three months. Thaw overnight in the fridge and frost or serve as needed for an impressive dessert anytime.

This cake brings together heritage and fun with every vibrant slice. Bake it for loved ones and make decorating a new family memory.
Recipe FAQs
- → How do I keep the cheesecake layer from cracking?
Let the cheesecake layer cool gradually after baking, and chill thoroughly before assembling to minimize cracks.
- → Can I toast the pecans in advance?
Yes, toast pecans ahead for fuller flavor. Cool completely before folding into the cheesecake mix or using as topping.
- → Should the cake be served chilled or at room temperature?
Serve chilled for best texture and clean slices. Allow a few minutes at room temperature if a softer bite is desired.
- → What if I don't have buttermilk?
Replace with a mixture of milk and lemon juice or vinegar for a similar tangy result in the cake layers.
- → Can I use natural food coloring for the cake?
Yes, beet juice or natural red coloring can be used for a deep hue, adjusting quantity for richness as desired.