If there is one dessert that screams “celebration,” it is this Red Velvet Cheesecake Cake. Inspired by the famous slice at The Cheesecake Factory, this recipe is a true show-stopper.
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The Ultimate Show-Stopper: Red Velvet Cheesecake Cake
We aren’t just talking about a cake here; we are talking about two indulgent desserts stacked into one. You get layers of moist, cocoa-kissed red velvet cake sandwiching a thick, rich layer of original cheesecake, all covered in a tangy cream cheese frosting.
I won’t lie to you, this is a “labor of love” recipe. It takes time, patience, and a few different steps. But the result? It is absolutely restaurant-quality (maybe even better!) and worth every single minute. Whether it’s for Valentine’s Day, Christmas, or a birthday where you really want to impress, this cake delivers the “wow” factor in spades.
Red Velvet Cheesecake Recipe ingredients
Per Serving Cost: $1.28
Recipe Cost: $20.47
The Cheesecake Layer
- Cream Cheese: Use full-fat cream cheese, and let it come to room temperature to ensure a smooth, lump-free batter.
- Sour Cream: This adds that distinct “tang” and creaminess found in high-end cheesecakes.
- Heavy Whipping Cream: Adds lightness to the texture, keeping the cheesecake layer from being too dense.
The Red Velvet Cake
- Cocoa Powder: Use unsweetened natural cocoa powder, NOT Dutch-process. Natural cocoa is acidic and reacts with the baking soda and vinegar to give the cake its lift and signature velvety texture.
- Buttermilk & Vinegar: The holy grail of red velvet ingredients. They tenderize the gluten and provide the acid needed for the chemical reaction that makes the cake fluffy.
- Red Food Coloring: You will need about ¼ cup (two 1-ounce bottles) to get that vibrant, deep red color.
The Frosting
- Cream Cheese & Butter: Again, make sure these are at room temperature so they whip into a fluffy, spreadable frosting.
- White Chocolate (Optional): Shaved white chocolate curls make a beautiful, professional-looking garnish that masks imperfections in your frosting.
Cook’s Tips for Success
- The “Freezer” Step is Non-Negotiable: You will notice the recipe calls for freezing the baked cheesecake layer. Do not skip this! A room-temperature cheesecake is too soft to handle. Freezing it solid allows you to pick it up, peel off the parchment, and stack it onto the cake without it breaking apart.
- Room Temperature Ingredients: For both the cheesecake and the cake batter, cold ingredients are the enemy. If your cream cheese or eggs are cold, they won’t emulsify properly, leading to a lumpy cheesecake or a dense cake. Set them out at least an hour before you start.
- The Water Bath: Baking the cheesecake in a water bath (placing the pan inside a larger roasting pan filled with water) ensures gentle, even heat. This prevents the cheesecake from cracking or curdling. Wrap your springform pan in two layers of heavy-duty foil to prevent any water from leaking in!
Questions about the steps? This is a big recipe, and I want you to succeed! If you have any questions about the water bath or assembly, drop a comment below, and I’ll help you troubleshoot.
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Red Velvet Cheesecake (Cheesecake Factory Copycat)
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Equipment
- 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
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:
- 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
FOR GARNISH:
- white chocolate for garnish, *see recipe notes*
Instructions
PREP OVEN AND PAN:
- 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.
MAKE THE CHEESECAKE LAYER:
- 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.
MAKE THE RED VELVET CAKE LAYERS:
- 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.
MAKE THE CREAM CHEESE FROSTING:
- Use a handheld mixer on medium-high speed in a large bowl, beat cream cheese, powdered sugar, butter, and vanilla until creamy and smooth.
ASSEMBLE THE CAKE:
- 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.
FROST THE CAKE:
- 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.
Notes
Nutrition
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Red Velvet Cheesecake Recipe FAQs
A piece of this cake at the Cheesecake Factory will run you anywhere from $6.95 to $9.95. With a little time, you can make it yourself and have the whole cake for that price!
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, which is often enhanced by adding red food coloring. A regular cake uses similar ingredients but typically does not include buttermilk or vinegar.
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.
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, tangy flavor from 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.
How To Make Red Velvet Cheesecake
- 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!
More Desserts:
- Cannoli Cream
- Copycat Olive Garden Lemon Cream Cake
- Pumpkin Whoopie Pies
- Red Velvet Whoopie Pies
- Pink Macarons
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This cake recipe looked fabulous but very ambitious. I wasn’t sure if I could pull it off but since it combines two of my husband’s favorites I decided to give it a try for his birthday. It was an absolute hit! So much so that I am starting a second one today by request for a family gathering. All I can say is that I wish all recipes were explained like this. You really set people up for success! I followed your instructions to the letter and divided the components over a couple of days for time. Thank you for sharing your wonderful recipe!
This has got to be the best cake I have ever made! Thank you so much for the clear instructions! I made this cake for my daughter’s boyfriend’s 21st birthday dinner tonight and it was a huge hit. I wish I could post a picture of the most beautiful slice of cake I have ever seen! Cheesecake Factory- eat your heart out lol!
I have used the cheesecake recipe and added many flavors even oreo cookie crumbs. I would like to incorporate strawberry preserves. Do you have any suggestions of how much or would it work. I cannot find strawberry flavoring local.
Thank you
Love, love this recipe. The cheesecake is so rich and smooth tasting. I did cheat and used a boxed Red Velvet cake mix and added a box of vanilla pudding to the cake mix, added milk in place of the water. I also use your cheesecake recipe to make a Hersey Chocolate Cheesecake. I have used your recipe on several occasions. Perfection every time…. Thank you….
Martha, you made my day! So glad you enjoy this recipe!
I’ve made red velvet cake for years with a similar recipe but it makes 3 layers so I decided to give this one a try. It is awesome!! I made it for a friend’s birthday brunch this morning and it was a huge hit with the girls and the wait staff at the restaurant. I melted some white chocolate and dipped strawberries to put on top with the chocolate curls. Very impressive. It was so good I’m making another one this afternoon to take to work tomorrow.
Jayne,
I am so glad that this cake was a hit! Thanks for stopping by and letting me know! 🙂
Made this cake for my future daughter in law’s bday! My son said it was the best cake he had ever tasted! So it will now be my signature cake! Thank you!.
Carol,
I am thrilled that the cake was a hit! Thanks for stopping by to let me know! 🙂
And today I made it again! It’s that good. Thank you
Hi Jillian, what can i replace sour cream with please as its unavailable in my country
Hi Muna, instead of sour cream you can use Greek yogurt or regular yogurt.
So the roasting pan will be in the oven while the oven is preheating? In other words, will the roasting pan be in the oven before so put everything else
Yes, this is right.
I only have one cake pan. Do I halve the recipe and make it two separate times or can I let my second have of the batter sit while I bake my first layer?
Hi Betty,
If you only have one pan, then yes, bake one pan at a time. Don’t halve the recipe though just keep the extra batter in the refrigerator while the first layer bakes.
This was THE BEST! Thanks for adding the PERFECT dessert for Christmas this year. Everyone loved it! I think it’s our new tradition.
So glad you loved the recipe. Thanks for stopping by! 🙂
What happens if you don’t put water on the 3rd rack? G
Your cheesecake will have cracks on the top.
I haven’t made cheesecake before but can you skip the roasting pan water bath for this recipe and just cook the cheesecake without doing that?
I wouldn’t recommend it. The purpose of the water bath is the make sure that the cheesecake doesn’t split. the cheesecake layer isn’t as thick as a regular cheesecake so we definitely don’t want it to split for stability reasons. I hope this answers your question!
This is fabulous! I made one last month as a ‘trial run’ and will make it again for Christmas dinner. Thank you:)
You’re so welcome, Merry Christmas!
I made red velvet cheesecake cake for Christmas last year. I sliced the tops of the red velvet cake to make it flat and crumbled some of the cake on top of the frosting along with white chocolate shavings. It looked festive with rosemary around the whole cake with a cranberry in between each sprig to make it look like a wreath. It was such a hit that my nephew requested it for Thanksgiving this year (minus the Christmas decoration on top). I’ve also made the carrot cake version. Both are incredible!
Eleanor, I am thrilled that you love both cakes. You’re comment made my day, thanks for stopping by and Merry Christmas! 🙂
Is cake flour an ok sub for the all purpose?
Joy, I haven’t tried this recipe with cake flour, but it should work.
This was a very tasty cheesecake! I inspired a first time cheesecake baker to try the recipe. She showed me a picture, which was beautiful. It also tasted fantastic!
I’m thrilled the cake was a hit!
I made this for our end of 2020 year end office party. This was a very tasty cheesecake! I inspired a first time cheesecake baker to try the recipe. She showed me a picture, which was beautiful. It also tasted fantastic she commented. If she could bake it anyone could.
Any suggestions for putting the cheesecake layer on top of the cake layer? I’ve never made a cheesecake before but it seems like it wouldn’t be as easy to pick up as a cake layer is.
The cheesecake layer will be frozen so it’s very easy to pick up and place on the cake.
I made this recipe for my grandmothers 100th birthday party. A relative also made a red velvet cake. I was amused when everyone including grandma was eating my cake, including the relative that brought her red velvet cake. I sort of wandered around, and everyone was talking about how great my cake was, without knowing it was mine. Grandma knew, and that was all that mattered.
Awww, Helen such a compliment and SO glad everyone loved this cake. You totally made my day! And great job on making the cake! 🙂
If I need to make a 6inch cake should I half recipe?
I’ve never made a 6-inch cake with this batter, but with that said it sounds about right.
If I do not have 2 pans can I use 1 normal pan and just separate after baking?
As long as the pan is at least 4 inches tall.
This cake is a task but well worth it. I made this cake for the third time and everybody loves it. 5 thumbs up.
So glad you love this recipe. Thanks for stopping by! 🙂
Are the ingredients for the red velvet for one or two pans ? Also do you have to use a spring pan ? When you spray the pan with non stick spray , you also put some flour on the pan before placing the batter in it ? Just clarifying everything because I make the cake on Friday 🙂
Hi Jesenia,
Here are the answers to your questions:
*You bake the red velvet cake layers in 2 different pans.
*I use the springform pan to make the cheesecake layer. You could use a regular baking pan, it’s just going to be harder to get out of the pan.
*Yes, dust the pan with flour after spraying it with nonstick cooking spray and before pouring in the batter.
I hope this helps, happy baking! 🙂
Yes it did ty ! I guess what I meant about the red velvet cake was are the amount of ingidients called for , for two cakes or do I repeat that about to make the 2nd pan ? Hope that makes sense 🙂
The ingredients in the recipe are enough for 2 of the red velvet layers.
Hey there! I want to bake this for a dinner party im hosting next week, and I need to make it ahead of time probably 2-3 days ahead. What is the proper way to store this cake? Do I need to wrap it, or just do the crumb coat and store it and then frost the day of? Will it survive better in the fridge or freezer. I worry it will get dried out.
I would make the cake layers, let them cool completely, and then wrap them in plastic wrap followed by foil and keep them at room-temperature. The refrigerator tends to dry cakes out, so keep it at room temperature if it’s just 2-3 days or freeze the cake and then defrost it.
You can make the frosting a few days in advance, just store it in an airtight container in the refrigerator and then let it sit at room temperature for about an hour or so to loosen up. Then, give it a good stir and then finally ice the cake.
Hi,
Stupid question here: when you say Two (8-ounce) packages cream cheese, it is 8-ounce total or 8 ounce each? I ask because I’m from Brazil and we have many package sizes. Thank you!
8 ounces each so a total of 16 ounces.