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!
evellyn says
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!
Jillian says
8 ounces each so a total of 16 ounces.
chanel scott says
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.
Jillian says
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.
Jesenia McGill says
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 🙂
Jillian says
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! 🙂
Jesenia says
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 🙂
Jillian says
The ingredients in the recipe are enough for 2 of the red velvet layers.
Patrice B says
This cake is a task but well worth it. I made this cake for the third time and everybody loves it. 5 thumbs up.
Jillian says
So glad you love this recipe. Thanks for stopping by! 🙂
Helen says
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.
Jillian says
Awww, Helen such a compliment and SO glad everyone loved this cake. You totally made my day! And great job on making the cake! 🙂
Ginny A says
If I need to make a 6inch cake should I half recipe?
Jillian says
I’ve never made a 6-inch cake with this batter, but with that said it sounds about right.
Diana says
If I do not have 2 pans can I use 1 normal pan and just separate after baking?
Jillian says
As long as the pan is at least 4 inches tall.
Trudy says
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.
Jillian says
The cheesecake layer will be frozen so it’s very easy to pick up and place on the cake.
Eleanor Zmuda says
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!
Jillian says
Eleanor, I am thrilled that you love both cakes. You’re comment made my day, thanks for stopping by and Merry Christmas! 🙂
Joy says
Is cake flour an ok sub for the all purpose?
Jillian says
Joy, I haven’t tried this recipe with cake flour, but it should work.
Cynthia says
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!
Jillian says
I’m thrilled the cake was a hit!
Cynthia says
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.
Susanna says
This is fabulous! I made one last month as a ‘trial run’ and will make it again for Christmas dinner. Thank you:)
Jillian says
You’re so welcome, Merry Christmas!
Angela Saunders says
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?
Jillian says
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!
Nikky says
What happens if you don’t put water on the 3rd rack? G
Jillian says
Your cheesecake will have cracks on the top.
Melissa says
This was THE BEST! Thanks for adding the PERFECT dessert for Christmas this year. Everyone loved it! I think it’s our new tradition.
Jillian says
So glad you loved the recipe. Thanks for stopping by! 🙂
Betty says
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?
Jillian says
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.
Emily says
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
Jillian says
Yes, this is right.
Muna says
Hi Jillian, what can i replace sour cream with please as its unavailable in my country
Jillian says
Hi Muna, instead of sour cream you can use Greek yogurt or regular yogurt.
Carol Monteleone says
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!.
Jillian says
Carol,
I am thrilled that the cake was a hit! Thanks for stopping by to let me know! 🙂
Carol says
And today I made it again! It’s that good. Thank you
Jayne says
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.
Jillian says
Jayne,
I am so glad that this cake was a hit! Thanks for stopping by and letting me know! 🙂
Martha says
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….
Jillian says
Martha, you made my day! So glad you enjoy this recipe!