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 for just $1.28 per serving. It costs $20.47 to make the entire cake, and it serves 16.
Two more fabulous cheesecake cakes for all-year-round enjoyment are my EPIC Buckeye Brownie Cheesecake Cake and Copycat Carrot Cake Cheesecake Cake recipes.
Red Velvet Cheesecake Cake
Red Velvet Cheesecake
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.
How much is a red velvet cheesecake 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.
How to Make Red Velvet Cheesecake Recipe:
- Bake and cool the cakes. Trim them, so they’re level on top.
- Place a cake layer on a cake stand, and top with your cheesecake layer (trim the cheesecake layer if needed).
- Place the other cake layer on top of the cheesecake.
- Cover with a thin layer of frosting, and chill for 30 minutes.
- Cover with another layer of frosting.
- Make white chocolate shavings.
- Decorate the cake with white chocolate shavings. Chill the cake for 1 hour before serving.
- Slice and enjoy it!
*This cake will serve 12-16 people, so invite some friends over!
Cook’s Tools:
- 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 (This is the one that I have.)
How much will this Red Velvet Cheesecake Cake recipe cost to make:
RECIPE COST: $20.47
PER SERVING COST: $1.28
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.
- 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
More Desserts:
- Buckeye Brownie Cheesecake Cake
- Cannoli Cream
- Cannoli Cupcakes
- Chocolate Chip Cake
- Coconut Cupcakes with Coconut Swiss Meringue Buttercream
- Copycat Carrot Cake Cheesecake Cake
- Coconut Cream Cake
- Copycat Olive Garden Lemon Cream Cake
- Copycat Red Velvet Cheesecake Cake
- Lemon Lush
- Red Velvet Cupcakes
- Strawberry Shortcake Roll up Cake
- Pumpkin Whoopie Pies
- Red Velvet Whoopie Pies
- Pink Macarons
Cheesecake Factory Red Velvet Cheesecake Cake Recipe
Ingredients
CHEESECAKE:
- 16 ounces cream cheese at room temperature
- ⅔ cup granulated white sugar
- pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
RED VELVET CAKE:
- 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
CREAM CHEESE FROSTING:
- 2 ½ cups powdered sugar sifted lightly to remove any lumps
- 16 ounces cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 1 Tablespoon vanilla extract
FOR GARNISH:
- white chocolate for garnish, *see recipe notes*
Instructions
MAKE THE CHEESECAKE LAYER:
- Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it, so the water from the water bath doesn't seep into the pan).
- Use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy in a large bowl. Mix in sugar and salt and blend for 2 minutes, scraping down the sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream, and vanilla. Mix until smooth.
- Pour the batter into the prepared pan. Set the pan into the roasting pan in the preheated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the cheesecake pan's sides.
- Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in a couple of hours- or overnight.
MAKE THE RED VELVET CAKE LAYERS:
- Preheat 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 flour, sugar, cocoa powder, baking soda, and salt. Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute until blended. Scrape the sides and bottom of the bowl with a rubber spatula. Beat on high speed for 2 minutes.
- Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the pans' edge, then invert cakes onto a rack to cool completely.
MAKE THE CREAM CHEESE FROSTING:
- In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter, and vanilla until it is smooth and creamy (do not overheat).
ASSEMBLE TO CAKE:
- Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the pan's sides, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment.
- Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the cheesecake's exteriors to get it to the same size as your cake layers.
- Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
FROST THE CAKE:
- Apply a crumb coat layer to the cake- use a long, thin spatula to completely cover the cake with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting.
- When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting.
- Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too.
- Decorate with white chocolate shavings (see recipe notes below). Once the cake is finished, keep it refrigerated until ready to serve.
Video
Notes
- Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then use the plate to slide the chocolate onto the top of the cake.
- If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, please keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then placed it in the freezer and pulled it out the next day. It thaws quickly.
Nutrition
Another fabulous cheesecake cake for all-year-round enjoyment is my EPIC Buckeye Brownie Cheesecake Cake recipe!
Pam Gurganus says
Hi! Thank you for this awesome giveaway opportunity! I wanted to let you know that the Lipgloss and Lace link isn’t working! Thanks! 🙂
beckymollenkamp says
Holy smokes, this looks awesome! I love their cheesecake, so Ii’m pretty excited to have this recipe. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky from CookingWithVinyl.com
Jodi says
I’m going to make this recipe for our Valentines Dinner. Thank you so much for the recipe.
anna4t2014 says
Oh my lanta…I can’t believe I can make this in my own kitchen–a little (or a lot!) dangerous!! Just amazing!! 🙂
Heather says
This is my husband’s favorite cheesecake!! Thanks for the recipe!
Culinary Ginger says
What a stunning cake.
krysprincess says
this cake looks so delicious i had a red velvet cheese cake before and it was the bomb.com
Mai Tran says
This looks so great. I should attempt it for Labor day party. thanks!
Sally says
This looks amazing I will definitely be trying this recipe! I love red velvet cake and to have cheesecake with it it just awesome!!
Whitney gause says
Hello is the cheesecake a no bake cheesecake or a homemade cheesecake?
Jillian says
It’s a homemade cheesecake.
Rayna says
do you have a recipe for just the cheesecake its self??? with the crust and all?! PLEASE SAY YES haha i loved making this recipe specifically for the cheesecake layer
Jillian says
I don’t have a copycat recipe for their cheesecake yet. I’ve been testing a recipe, and it isn’t quite right yet. I plan on tinkering with it a few more times later this month, so hopefully I’ll have a finalized recipe soon!
Denise Sensenig says
I am making this for the second time. My kids have asked for it for their birthday cake. I have never been to the cheesecake factory but from what I’ve heard it’s delicious. Everyone has raved over this cake. Thanks for going to the work to put this together.
Jillian says
Hooray! I’m so glad your family loves this recipe! Thanks for stopping by! 🙂
Sara says
I’m making it for my niece birthday but I am wondering if I can use fondant to decorate the cake.
Jillian says
You bet!
Ashley says
Hella GOOD!! cooked my cakes a little to long but it was still good .
Jillian says
So glad you liked this recipe! Thanks for stopping by! 🙂
Lori Dwyer says
I made this as one of my Christmas Dinner Desserts. I substituted a Red Velvet box cake mix since I had one on hand. Everyone of the 20+ guests that tried it, loved it. This will become my go to recipe for future entertaining. Will be making again this weekend for my brother-inlaw’s Birthday. Considering whether to swap the red velvet for a carrot cake using the same Cheesecake and Icing.
Jillian says
Lori, you absolutely made my day! 🙂 I’m so glad you enjoyed the recipe! I have a cheesecake version of this cake here: https://foodfolksandfun.net/carrot-cake-cheesecake-cake/
Malaeka R says
Hi Lori.
Did u use a box cake mix per red velvet cake or did the one box do both red velvet cakes?
Huab says
My sister in law made this cake using your recipe. It’s so perfect! I’m not much of a baker but I think I’ll try 😉
Jillian says
Yes, I’m so glad you liked the recipe. Thanks for stopping by! 🙂
Dorothy smith says
Should this be stored in the refrigerator.?
Jillian says
Yes, it should.
Mary says
Is it okay to use gel food coloring?
Jillian says
You bet!
Anna says
i am never a cook or a baker, but made this for my husbands birthday. certainly made his day. tried making one for him to make his day special. thank you soo much
Jillian says
I’m so glad you and your husband enjoyed this recipe! 🙂
Deb says
Could I make red velvet cupcakes with this recipe? The link to your cupcakes isn’t working.
Jillian says
Hi Deb. I just updated all of the links in the post. Here’s the link to the cupcake recipe: https://foodfolksandfun.net/red-velvet-cupcakes/
Maggie M. says
This is a wonderful recipe that ended up being versatile! I made the cake first, cut it into cubes, and made red velvet cheesecakes for a bake sale! Do you think your batters could be swirled together as well? Thank you for a great recipe!
Jillian says
You know, I bet that would work. If you try it let me know how it turns out!