If you’ve been searching for the perfect dessert to steal the spotlight at your next gathering, this Butter Pecan Red Velvet Cheesecake is it. With layers of moist red velvet cake, nutty butter pecan cheesecake, and a rich cream cheese frosting, this cake is a full-on celebration in every slice. Topped with toasted pecans and red velvet crumbs, it’s as stunning as it is delicious.

It’s the kind of dessert that makes jaws drop when it hits the table. It’s bold, rich, elegant—and surprisingly doable at home. Whether you’re baking for the holidays, a birthday, or just treating yourself to something unforgettable, this cake brings classic Southern flavor with gourmet flair.

Why You’ll Love This Layered Cheesecake Cake

Combines three classic desserts in one: red velvet cake, butter pecan, and cheesecake
Visually stunning with dramatic color contrast and beautiful textures
Loaded with buttery pecans for nutty crunch in every bite
Ideal for holidays, anniversaries, or special-occasion baking
Make-ahead friendly—cheesecake layer chills overnight

It’s sweet but not cloying, creamy but not heavy. The textures are layered to perfection: fluffy cake, dense cheesecake, silky frosting, and crunchy pecans on top.

Ingredient Highlights

This recipe has three components: the red velvet cake, the butter pecan cheesecake, and the frosting. Here’s what makes them work so well.

Red Velvet Cake Layers

Classic red velvet is lightly cocoa-flavored, tangy from buttermilk and vinegar, and brightened with red coloring. The oil-based batter keeps the cake incredibly moist, which balances beautifully with the creamy cheesecake.

Butter Pecan Cheesecake Layer

This layer adds a nutty richness to the cake. Toasted pecans and melted butter give it a deep, toffee-like flavor that contrasts beautifully with the sweet, tangy cheesecake base.

Cream Cheese Frosting

A staple for both red velvet and cheesecake lovers. Cream cheese and butter make it creamy and smooth, while powdered sugar gives it that fluffy, pipeable texture. A touch of vanilla rounds it out.

Toppings

Toasted pecans add crunch and roasted flavor, while red velvet crumbs give it that bakery-style look. Together, they make every slice beautiful and textured.

Ingredients List

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

Butter Pecan Cheesecake Layer:

16 oz cream cheese, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped pecans, toasted
½ cup melted butter

Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract

Topping:

½ cup toasted chopped pecans
Red velvet crumbs (from trimmed cake tops)

Step-by-Step Instructions

Make the Cheesecake Layer:
Preheat oven to 325°F (165°C). Line a springform pan with parchment and grease the sides.
In a bowl, beat cream cheese, sugars, eggs, and vanilla until smooth. Stir in melted butter and toasted pecans.
Pour into pan and bake 45–50 minutes, or until just set. Cool completely, then chill for at least 4 hours or overnight.
Bake the Red Velvet Cakes:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In one bowl, whisk flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring.
Combine wet and dry ingredients until smooth.
Divide batter evenly between the pans and bake for 25–30 minutes. Cool completely.
Make the Cream Cheese Frosting:
Beat softened cream cheese and butter until creamy. Gradually mix in powdered sugar and vanilla. Beat until fluffy.
Assemble the Cake:
Trim red velvet layers if needed to flatten. Place one layer on a serving plate.
Add chilled cheesecake layer on top, then the second red velvet layer.
Frost the entire cake with cream cheese frosting.
Decorate:
Press toasted chopped pecans into the sides. Sprinkle the top with red velvet crumbs and more pecans for a bakery finish. Chill 1 hour before slicing.

Pro Tips for Stunning Results

Bake the cheesecake a day ahead to ensure it’s fully chilled and firm
Use a serrated knife or cake leveler to trim cake layers flat for easier stacking
Toast pecans on a dry skillet or in the oven for 5–7 minutes to bring out their flavor
Use a cake turntable for easier frosting and decorating
Chill the finished cake before slicing to get clean, beautiful layers

Creative Variations and Flavor Ideas

This cake is already a masterpiece, but if you’re feeling adventurous or want to adjust for different tastes or occasions, try one of these fun twists:

Mini Cheesecake Cupcakes
Make the same recipe in a muffin tin with cupcake liners—layer a bit of red velvet, then cheesecake, then more red velvet. Bake for 20–25 minutes and chill before frosting.
Chocolate Chip Pecan Cheesecake
Add mini chocolate chips to the cheesecake layer for a fudgy bonus. It makes the cake extra decadent and adds texture contrast.
Caramel Drizzle Finish
Drizzle the frosted cake with warm salted caramel for added luxury. The buttery sweetness pairs perfectly with the toasted pecans.
Pumpkin Spice Red Velvet
Add 1 teaspoon pumpkin pie spice to the cheesecake filling and a bit of cinnamon to the red velvet layers for a seasonal twist.
Gluten-Free Version
Use a 1:1 gluten-free flour blend in the red velvet cake recipe. The cheesecake and frosting are already gluten-free—just double-check your ingredients.

Serving Suggestions

This cake is rich, so it’s perfect for serving in modest slices—especially after a big holiday meal or celebration. Here are a few ways to serve and enjoy it:

Serve chilled or slightly room temp with hot coffee or tea
Add a scoop of vanilla bean or butter pecan ice cream for an over-the-top dessert plate
Use the extra crumbs or pecans to rim dessert plates before serving
Pipe frosting rosettes or swirls on top for a bakery-style finish
Present on a cake stand with seasonal decorations like fresh cranberries, cinnamon sticks, or greenery for a holiday centerpiece

It’s also perfect for gifting—slice, wrap, and box for birthdays or Christmas baskets.

Storage and Make-Ahead Tips

Refrigerator
Store the assembled cake in the fridge, loosely covered, for up to 5 days. The flavor deepens with time, and it slices best when chilled.

Freezer
You can freeze individual slices: wrap tightly in plastic and foil, then freeze up to 2 months. Thaw in the fridge overnight or at room temp for 1–2 hours.

Make Ahead

Bake the red velvet cakes and cheesecake layers 1–2 days ahead
Frost and assemble the day of serving
Cheesecake layer can be made up to 3 days in advance and stored tightly wrapped

Frequently Asked Questions

Can I use boxed red velvet cake mix?
Yes! Use a boxed mix to save time—just bake two 8-inch layers and continue with the cheesecake and frosting as written.

How do I keep the layers from sliding?
Make sure all layers are completely chilled before stacking. You can also insert a few wooden skewers into the cake to help stabilize it if transporting.

What’s the best way to toast pecans?
Spread chopped pecans on a baking sheet and bake at 350°F for 7–8 minutes or until fragrant. Let them cool before using.

Do I need a springform pan for the cheesecake?
It helps, but you can use any 8-inch round cake pan lined with parchment. Just ensure the cheesecake is fully cooled before removing.

Can I make this as a sheet cake?
You can! Use a 9×13-inch pan to bake the red velvet base, spread with cheesecake batter, and bake all in one. Top with frosting and pecans.

Final Thoughts

Butter Pecan Red Velvet Cheesecake is the kind of dessert that becomes a tradition. It’s rich, stunning, and every bit as decadent as it looks. With layers of flavor and texture—from nutty crunch to tangy frosting to moist red velvet—it delivers that “wow” factor every time.

Whether you’re baking for the holidays, surprising a loved one, or celebrating yourself (yes, please!), this cake is a guaranteed hit. It slices beautifully, holds up well in the fridge, and makes every occasion a little more special.

Butter Pecan Red Velvet Cheesecake

Author: Freya Allen
Total Time: 6 hours
Yield: 12–14 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Butter Pecan Red Velvet Cheesecake is a showstopping layered dessert with rich red velvet cake, nutty butter pecan cheesecake, and silky cream cheese frosting. Topped with toasted pecans and red velvet crumbs, it’s perfect for holidays, birthdays, or any celebration where you want to impress.

Instructions

Make the cheesecake layer:

Preheat oven to 325°F (165°C). Line a springform pan with parchment and grease sides.
Beat cream cheese, sugars, eggs, and vanilla until smooth. Stir in melted butter and toasted pecans.
Pour into pan and bake for 45–50 minutes or until set. Cool completely, then chill 4+ hours or overnight.

Bake the red velvet cakes:

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Whisk flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and food coloring.
Combine wet and dry ingredients until smooth.
Divide between pans and bake 25–30 minutes. Cool completely.

Make the frosting: