This copycat Cheesecake Factory Red Velvet Cheesecake Cake recipe is AMAZING! Wow your guests for Valentine’s Day, Christmas, Birthdays, and dinner parties!

Enjoy this Copycat Red Velvet Cheesecake Cake for a fraction of the cost. It costs about $20.47 to make the entire cake, and it serves 16. That’s just $1.28 per serving.

A close up of a piece of red velvet cheesecake on a plate.

You will love this Red Velvet Cheesecake Cheesecake Factory copycat

I have another fabulous copycat recipe for you today; Cheesecake Factory Red Velvet Cheesecake Cake!

The Cheesecake Factory is known for their fabulous, decadent cakes and cheesecakes. This Red Velvet Cheesecake Cake is one of my favorites to order there, but it’s a treat to have only once {or twice} a year.

If you love Cheesecake Factory’s Cheesecake Cakes, then check out my copycat Carrot Cake Cheesecake Cake. I served this cake at a dinner party, and everyone loved it, it was a real show-stopper! 

It’s a labor of love and completely worth it! The cheesecake layer between layers of red velvet cake topped with cream cheese icing is delicious and beautiful to look at. 

Red Velvet Cheesecake Recipe ingredients

Per Serving Cost: $1.28

Recipe Cost: $20.47

  • 32 ounces cream cheese – $7.48
  • ⅔ cup granulated white sugar – $0.16
  • 4 large eggs – $0.40
  • ⅓ cup sour cream – $0.48
  • ⅓ cup heavy whipping cream – $0.39
  • 1 Tbsp & 3 teaspoons vanilla extract – $4.07
  • 2 ½ cups all-purpose flour – $0.48
  • 1 ½ cups granulated white sugar – $0.35
  • 3 Tablespoons unsweetened cocoa powder – $0.30
  • 1 ½ teaspoons baking soda – $0.02
  • 1 teaspoon salt – $0.01
  • 2 teaspoons white vinegar – $0.01
  • 1 ½ cups vegetable oil – $0.72
  • 1 cup buttermilk – $0.58
  • ¼ cup red food coloring – $3.50
  • 2 ½ cups powdered sugar – $0.72
  • ½ cup unsalted butter – $0.80

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How to make Red Velvet Cheesecake

  1. Bake and cool the cakes. Trim them, so they’re level on top.
  2. Place a cake layer on a cake stand, and top with your cheesecake layer (trim the cheesecake layer if needed).
  3. Place the other cake layer on top of the cheesecake.
  4. Cover with a thin layer of frosting, and chill for 30 minutes.
  5. Cover with another layer of frosting.
  6. Make white chocolate shavings.
  7. Decorate the cake with white chocolate shavings. Chill the cake for 1 hour before serving.
  8. Slice and enjoy it!

Storing this Red Velvet Cheesecake Recipe

SERVE: You can keep this cake at room temperature for about two hours before it needs to be refrigerated. 

STORE: Cover and store the cake in the refrigerator for 4-5 days. 

FREEZE: Wrap the cake in two layers of plastic wrap and foil. Freeze for up to one month. Thaw the cake at room temperature for 4-5 hours.

Red Velvet Cheesecake Recipe FAQs

How much is a Red Velvet Cheesecake Cake from Cheesecake Factory?

A piece of this cake at the Cheesecake Factory will run you anywhere from $6.95 to $9.95. With a little bit of time, you can make it on your own and have the whole cake for that price!

What is the difference between a red velvet cake and a regular cake?

Red Velvet cake is made by combining traditional cake ingredients such as flour, eggs, and vanilla. Also, it calls for cocoa powder, vinegar, and buttermilk. The additional ingredients turn the batter a dark red color that is oftentimes enhanced by adding red food coloring. A regular cake uses similar ingredients but does not usually include buttermilk and vinegar. 

Is Red Velvet just red chocolate cake?

No, a red velvet cake is not just a red chocolate cake. While it contains cocoa powder, it has other ingredients that give it a unique flavor and texture. These ingredients include buttermilk, vinegar, and cream cheese frosting. The buttermilk and vinegar give the cake a slightly tangy flavor, while the cream cheese frosting adds richness and creaminess.

What does red velvet cheesecake taste like?

Red velvet cheesecake is a delicious dessert combining red velvet cake and cheesecake flavors. The red velvet cake layer is slightly tangy from the buttermilk and vinegar. The cocoa powder gives it a subtle chocolate flavor.
The cheesecake layer is rich and creamy, with a sweet and tangy flavor from the cream cheese, sugar, and eggs.
The combination of these flavors creates a dessert that is both sweet and tangy. The red velvet cake layer gives the cheesecake a slightly chocolatey flavor, while the cheesecake layer adds richness and creaminess. The cream cheese frosting on top ties everything together and adds a touch of sweetness.

Two more fabulous cheesecake cakes for all-year-round enjoyment are my EPIC Buckeye Brownie Cheesecake Cake and Copycat Carrot Cake Cheesecake Cake recipes.

More Desserts:

A close up picture of a slice of red velvet cheesecake on a white plate.
4.11 from 84 votes

Red Velvet Cheesecake (Cheesecake Factory Copycat)

Recipe Cost $ $20.47
Serving Cost $ $1.28
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 45 minutes
16 people
This Cheesecake Factory Red Velvet Cheesecake Cake Copycat Recipe is simply AMAZING! Wow your guests for Valentine's Day, Christmas, Birthdays, and dinner parties!


  • roasting pan
  • springform pan
  • parchment paper
  • foil
  • mixing bowls
  • wire rack
  • hand mixer or stand mixer
  • cake pans
  • frosting spatula
  • cake plate OR cake stand



  • 16 ounces cream cheese at room temperature
  • cup granulated white sugar
  • pinch of salt
  • 2 large eggs
  • cup sour cream
  • cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated white sugar
  • 3 Tablespoons unsweetened cocoa powder not Dutch process
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk
  • ¼ cup red food coloring two 1-ounce bottles
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar


  • 16 ounces cream cheese at room temperature
  • 2 ½ cups powdered sugar sifted lightly to remove any lumps
  • ½ cup unsalted butter at room temperature
  • 1 Tablespoon vanilla extract


  • white chocolate for garnish, *see recipe notes*



  • Move the oven racks to the middle and lowest positions. Place a large roasting pan on the lowest rack.
  • Preheat the oven to 325 degrees F.
  • Place a kettle of water on the stove to boil.
  • Spray a 9-inch springform pan with cooking spray and line the bottom of the pan with parchment paper. Next, wrap the bottom of the springform pan in two layers of foil that cover the bottom and go up the sides of the pan. The foil will prevent the water from the water bath from seeping into the pan.


  • In the bowl of a stand mixer, or a large bowl using a handheld mixer, add the cream cheese to the bowl. Beat the cream cheese until smooth and creamy.
  • Add the sugar and salt and mix for 2 minutes, scraping down the sides of the bowl as needed.
  • Add the eggs and mix until combined.
  • Next, add the sour cream, whipping cream, and vanilla. Mix until the mixture is smooth and combined.
  • Pour the batter into the prepared springform pan. And smooth the batter into an even layer.
  • Place the springform pan in the roasting pan that's in the preheated oven. Carefully pour the water from the kettle into the roasting pan so that 1 inch of water surrounds the springform pan's sides.
  • Bake for 45 minutes, or until the cheesecake is set to the touch and not jiggly.
  • Remove the cheesecake from the roasting pan and set it on a wire rack to cool for 1-2 hours.
  • Once cooled, move the cheesecake (still in the springform pan) to the freezer to freeze until frozen solid, about 2-3 hours or overnight.


  • Move the oven rack to the middle position and preheat the oven to 350 degrees F.
  • Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). 
  • In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
  • Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar to the dry ingredients.
  • On the lowest setting, use a handheld mixer to beat everything together until blended for about 1 minute.
  • Scrape down the sides of the bowl and beat on medium-high for 2 minutes.
  • Divide the batter evenly between the prepared pans. Smooth the batter into an even layer in each pan.
  • Place both pans on the middle rack and bake for 30-35 minutes or until a toothpick inserted comes out with just a few moist crumbs.
  • Place the cakes on a wire rack to cool for 10 minutes, and then run a knife around the pans' edges and invert the cakes onto the wire rack to cool completely.


  • Use a handheld mixer on medium-high speed in a large bowl, beat cream cheese, powdered sugar, butter, and vanilla until creamy and smooth.


  • Place a red velvet cake layer on your cake plate or platter.
  • Remove the cheesecake from the freezer. Release the springform's sides from the pan.
  • Remove the cheesecake from the bottom pan by sliding a knife under the parchment. Peel the parchment from the bottom of the cheesecake.
  • See how the size of the cheesecake layer compares to the red velvet cake layers. If the cheesecake layer is larger, shave off some of its exterior to get it to the same size as the red velvet layers.
  • Place the cheesecake layer on top of the red velvet cake layer that's on the cake plate.
  • Top with the second red velvet cake layer.


  • Use a long, thin icing spatula to apply a thin crumb coat of frosting around the cake.
  • Chill the cake in the refrigerator for 30 minutes, so the crumb coat sets.
  • Frost the cake by adding a large dollop of frosting to the top of the cake. Use the same long, thin icing spatula to spread the frosting over the top of the cake. Try to make it as even as you can and let the excess spread down the sides.
  • Frost down the sides of the cake.
  • Garnish the cake with chopped chocolate chips or shaved white chocolate.
  • Cover and chill the cake until ready to serve.



Serving: 1slice | Calories: 730kcal | Carbohydrates: 65g | Protein: 8g | Fat: 50g | Saturated Fat: 34g | Cholesterol: 135mg | Sodium: 471mg | Potassium: 161mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1134IU | Calcium: 94mg | Iron: 1mg

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Recipe Rating


  1. how far ahead can I make this cake? I would like to serve it for thanksgiving.

  2. I plan to use your recipe for Christmas and have purchased Droste Cocoa Powder, a highly-rated, expensive Dutch process cocoa powder, that specifically states it is for baking, so I am wondering why your recipe states not to use “Dutch process,” which Droste is. Could your please share the reason? Thank you.

    1. Dutch process cocoa powder has different chemical properties from natural cocoa powder, and part of the red velvet cake is that the vinegar reacts with the cocoa powder and the egg.

    2. Amanda Walker says:

      My guess would be that dutch cocoa powder has been processed which naturalizes the acid levels in it and the recipe needs the acid in the regular cocoa powder to help with the rising of the cakes.

  3. Cathy Hurless says:

    has anyone tried a sour cream icing?

  4. I want to make this for a party this weekend. Is it possible to put a layer of fondant on this? Or do you think it will be to heavy for the cheesecake to handle?

  5. I made this cake for my daughter’s birthday and she loved it. It was “WOW!” I’m now going for a repeat performance, but don’t want to add the red dye. I know. It will lose some of the wow factor, but for health reasons, I think it best. I think that means I need to come up with a 1/4 cup liquid to replace it. Any suggestions?

    1. Hi Sandy, You don’t need to come up with any liquid to replace the dye.

  6. For the roasting pan, do I set the cheesecake mixture directly into the water, or on the rack in the roasting pan?

    1. You set the springform pan that has the cheesecake mixture in it directly in the water. The sides of the pan are wrapped in foil so water won’t seep in.

  7. So if I want to make it in friday, I can make the cheesecake layer the night before and have it freeze until i am ready to make the cake, then once I assemble it on friday and put it in the fridge to chill, when will it be ready to eat? I mean, would the cheesecake layer still be frozen?

    1. The cheesecake layer defrosts pretty quickly, you’ll be fine. 🙂

  8. If I wanted to forego the food coloring (I don’t care if it’s red, I just love the flavor and texture of red velvet), which liquid would be best to use to replace an entire 1/4 cup of coloring? Thanks!

    1. How about beet juice? Could chop up a beet and boil till the beet is soft. Then strain off the red juice to use in your cake. I would think this would work because whenever I work with the beets with my hands, it is difficult to get the stain out of my fingers… it’s so red.

  9. The recipe was so easy to follow! First time using a water bath for the cheesecake and I was pleasantly surprised. Thank you!

  10. I used this recipe to bake the very best cake of my life! My family thought so, too! I did make 1 1/2 recipes for the cream cheese frosting to frost between the layers. It did help keep the cake together while serving. I also added 6 oz of semi-sweet chocolate chips to the cake batter, and it was delicious!

    Highly recommend! I will definitely make this cake again! This recipe goes down on birthday cake history!

  11. Hi, I’m excited to try this recipe! When I put the cheesecake in the water bath in the roasting pan, do I bake it on the bottom rack where the roasting pan was when it was preheating? Or do I put it back in on the middle rack?

  12. Do you know if you can freeze the cake ahead of time once it’s all assembled?

    1. You bet. I have freezing instructions in the post under the heading “Storage Tips”.

  13. Excellent recipe, I’ve made it twice more and it’s my husbands request for his birthday now. The only thing that’s significant to note is that the cheesecake takes an extra 30 minutes to cook too a point that it’s transferrable to the rest of the cake. I wrapped and froze the segments of the cake as well as the frosting for a week before taking them out to assemble and it worked perfect.