Red Velvet Cake Cheesecake

Red Velvet Cake Cheesecake is made with layers of creamy New York cheesecake and tender red velvet cake covered in cream cheese frosting. It’s perfect for Valentine’s Day or any other special occasion! Check out the step-by-step recipe video below.

For those who love the Cheesecake Factory red velvet cake cheesecake, why not make it at home instead of spending ten times the amount to buy it at the restaurant? This easy recipe can be made with simple ingredients, some planning in advance, and a bit of patience. With two layers of luscious red velvet cake and two layers of rich cream cheesecake topped with my homemade cream cheese frosting, this is a cake that dreams are made of; no wonder it’s their celebration cake. And you can make it yourself at home.

Red Velvet Cake Cheesecake is one of the most beautiful and delicious cakes you can make. The tenderness of the red velvet layers combines so well with the richness and creaminess of the New York Cheesecake. This show-stopper dessert is a copycat of the famous Cheesecake Factory cheesecake. Now, you can make it at home, and while it involves a few steps, it’s nothing complicated and very easy to follow.

If you love an amazing dessert, you need to make this decadent recipe. This is the perfect cake for Valentine’s Day or any special occasion. It may look like a lot of work, but really, it is just like making two cakes and putting them together. The red velvet cake and cheesecake layers will go on top of each other with my homemade cream cheese frosting in between each layer.

Another thing that makes this recipe so perfect is that it can be frozen for up to three months. Just put the pieces in freezer bags and then they can be removed and thawed when the mood strikes. This is extra special considering how much work you spent on making it.

Why you will love this recipe

• Save money: The Cheesecake Factory sells their cake for $10.50 per slice! You can make it for about $20 per cake.
• It is not a lot of work: Just make two cakes and stack them on each other. The recipe involves more steps, but they are not complicated.
• Fancy enough for a celebration: Decorate it with sprinkles, write someone’s name, or write congratulations on it. This is the perfect cake for a special occasion.
• Freeze it for future snacking: Those midnight cravings can be tamed with individual servings that have been frozen to fix them.

What you’ll need to make red velvet cake cheesecake

Special items:

• Cake pans – I use eight-inch cake pans.
• Stand mixer – For mixing the ingredients.
• Bowls
• Cooking utensils

Ingredients:

For the cake:

• Baking spray – I use olive oil baking spray but you can use the type of spray you like.
• All-purpose flour – Cakes made with all-purpose flour are chewier and denser than when made with cake flour because it has lower protein and higher starch.
• Granulated white sugar – With its natural flavor and natural crystals, granulated sugar is the obvious choice for this luscious cake batter.
• Baking soda – This helps to make the cake spongy and soft because it creates carbon dioxide gas buttons.el These bubbles help the batter expand and rise in the oven and hold the structure as it cools.
• Baking powder – Another leavening agent because there is not enough acid in the recipe to balance everything out.
• Cocoa powder – It is important to get unprocessed cocoa to get the intense chocolate flavor that red velvet cake is famous for.
• Large eggs – At room temperature, they whip to a fuller consistency and will hold their shape better and for a longer time.
• Vegetable oil – It has a neutral flavor and provides the best moisture rather than the other oils.
• Buttermilk – Just like any other dairy ingredient, buttermilk incorporates better if it is at room temperature.
• White distilled vinegar – Gives the cake an extra bit of lift when it bakes to provide a fluffy texture.
• Vanilla extract – Enhances the cocoa flavor to give it a more complex taste.
• Red gel food coloring – To add color. The gel works much faster and lasts much longer.
• Salt

For the cheesecake:

• Cream cheese – Softened to room temperature. Must be full-fat and brick-style to get the right consistency and richness. Be sure to get a good quality cream cheese. The generic ones sometimes do not have the right texture.
• Granulated white sugar – Granulated sugar not only sweetens the cheesecake but also provides air pockets from crystals that are small enough to dissolve in the batter but large enough to create texture.
• Large eggs – Cold eggs can make the batter lumpy or curdled so make sure the eggs are at room temperature. They also create a smoother texture.
• Vanilla extract – For extra flavor and moisture. Be sure to use real 100% vanilla rather than vanilla flavoring.
• Sour cream – Added to the cream cheese, room temperature sour cream tempers the mixture and softens the whole thing. It also adds tanginess.
• All-purpose flour – A little bit of flour can help keep the cheesecake from cracking as well as making it lighter and fluffier.
• Salt

Cream cheese frosting:

• Unsalted butter – Softened to room temperature for a denser feel but a smooth and creamy taste.
• Cream cheese – Like any other dairy ingredient, it should be softened to room temperature to help it incorporate into the mixture.
• Vanilla extract – Gives the frosting an extra layer of flavor. Use pure vanilla extract instead of vanilla flavoring for the best taste.
• Powdered sugar – Also known as icing sugar, powdered sugar creates a smoother consistency than granulated sugar can.
• Salt

How to make red velvet cake cheesecake?

1. Preheat the oven: First, preheat the oven to 350 degrees. Then, spray two eight-inch cake pans with baking spray, cover the bottoms with parchment, and spray with baking spray again.
2. Mix the dry ingredients: Now, whisk flour, sugar, baking soda, baking powder, cocoa powder, and salt in a medium bowl.
3. Mix the wet ingredients: Next, whisk oil, buttermilk, eggs, vanilla, vinegar, and food coloring in a stand mixer on medium speed until combined. Turn it on low and add the dry ingredients a little at a time, stopping to scrape the sides of the bowl when needed. Whisk just until combined. Then, divide the batter equally between the two cake pans
4. Bake the cakes: After, bake the cakes for about 30 minutes, rotating them halfway through until a toothpick inserted in the middle comes out clean. Then, remove them and run a knife around the edges to loosen them. Let them cool in the pans for 30 minutes before turning them out onto plates and then flipping them onto a cooling rack round side up to let them cool completely.
5. Preheat the oven again: Then, turn the oven to 325 degrees F and prepare the same two cake pans in the exact same way.
6. Bake the cheesecakes: Next, beat the cream cheese for one minute with a stand mixer. Add the sugar and flour and mix until combined with no lumps, scraping the sides of the bowl. Add the sour cream, vanilla, and salt and beat until mixed. Divide the batter into the two pans and bake for 40 to 45 minutes. They will be wobbly in the center and puffy on the edges.
7. Cool and chill: To cool, turn off the oven and crack the door open. Let them cool completely in the oven for at least one hour before removing them to the counter. Chill for five to six hours and run a knife around the edges of the pan but do not remove.
8. Make the frosting: Now, beat the softened butter and cream cheese until blended. Gradually add the powdered sugar, and then mix in the vanilla and salt. Beat until creamy, stopping to scrape the sides of the bowl. Do not overmix.
9. Frost the cake: Place a cake paper on top of a cake stand. Spread 1/3 cup frosting on top. Level the cake layers using a cake leveler or serrated knife before placing one on the cake stand. Spread another 1/3 cup frosting on top of the cake. Level the cheesecake and place it on top of the cake, frosting it as well.
10. Finish and serve: Continue with the remaining cake layer and cheesecake layer before using the remaining frosting to cover the rest of the cake. Decorate the edges of the cake with cake crumbs and chill for at least four hours for the cheesecake and frosting to set. Serve with a side of whipped cream.

Expert tip

Stacking cake layers

Stacking cake layers should not be too difficult but getting it perfect can sometimes be a chore. The first thing to know is what tools are important to make it easy. Having a cake stand, a serrated knife, and an offset spatula are important. In fact, I would say they are essential. Everything else like piping bags, cake levelers, and cake boards are helpful, but they are not essential.

Now, make sure all the cake layers are fully cooled before beginning, and then use a serrated knife to level them out. This is where you will use the cake leveler if you have one. Next, make sure the frosting is whipped and ready to go. Then, place a dollop of frosting on the cake stand and put the first layer cut-side-down on top of the frosting. Spread a generous layer on top of the first cake using an offset spatula to spread it evenly.

Then, add the next layer and spread more frosting in the same way. Place another layer and continue this way until all layers are done. Then, make sure the top side is down so there is a nice flat surface with no crumbs. Make a thin layer of frosting all the way around as a crumb coat to seal in any crumbs. At this point, you can chill the cake for 15-30 minutes to seal the crumb coat or apply the final coat before decorating.

Recipe variations and add-ins:

• Other frosting: Use chocolate instead of vanilla cream cheese frosting for a whole different taste.
• Add fruit: This cake would taste incredible with a few scoops of strawberry sauce on top.
• Make it crunchy: Another way to top this yummy cake is to sprinkle some chopped nuts on it.
• Tropical style: Make it tropical by covering it with toasted coconut and chopped pineapples.
• Candy top: The kids love it when I decorate the top with candy like M&M’s, Reese’s Pieces, or Skittles.

Serving suggestions:

Here are some fun ways to serve this scrumptious red velvet cake cheesecake that I love.

• I love this decadent cheesecake with a scoop of my five-ingredient strawberry ice cream.
• The perfect wine pairing for red velvet cake cheesecake is late-harvest Zinfandel.
• It is also great with a cup of hot cocoa. It would be perfect with this red velvet hot chocolate. 
• Red velvet cake cheesecake is a nice dessert after a special occasion dinner like red wine pot roast to pineapple pork loin.
• This would be a special cake for a celebration like a birthday party or anniversary with other snacks and dessert items.

Frequently asked questions

Is red velvet cake a chocolate cake?

It is technically a cocoa cake, but it is made from unprocessed cocoa rather than Dutch-processed cocoa. That gives it a deeper intense chocolate flavor. Also, it is made with vinegar and buttermilk, so it has a tighter crumb and tangy flavor. The reason it is red has nothing to do with the flavor. It is supposed to be from the beet sugar that was used when it first started being made. However, now, red food dye is used to make it red to keep up the tradition.

Why is vinegar used in red velvet cake?

It works with baking soda to make carbon dioxide bubbles to make the cake rise to make it airy and light. The vinegar also helps buttermilk create a silky crumb texture. It makes the cake soft and pillowy as well without adding any kind of strange flavor. Just a bit of tanginess. White vinegar is usually used but white wine vinegar or apple cider vinegar will work too. If vinegar is not available, use lemon or lime juice.

Can I freeze a cake with cream cheese frosting?

Yes, it actually freezes quite well. The best way to do this is to flash freeze it first. It works best to freeze them individually in my house so I can just get one piece when I want one. So, slice the leftovers and place them on a large sheet pan. Then, place the pan in the freezer for one hour or until it is set. After, wrap each piece in plastic and then in aluminum foil before putting it in a freezer bag. They will stay fresh for up to three months.

Why is my red velvet cake falling apart?

The usual reason for this is over-whisking the batter after adding the flour. In fact, stop using the whisk and use a wooden spoon instead after the eggs have been mixed in. It is also important to make sure to measure the flour correctly. Use the spoon and level method rather than the scooping method. Spoon the flour into the measuring cup and level it with the back of a knife. Using too much leavening can also be a problem. Too much gas will cause it to expand and then deflate.

How to slice the cake:

• Run along, sharp thin-bladed slicing knife under hot tap water.
• Then, starting with the tip of the knife, position it well and run it clean through the cake.
• Before making another cut, wash and clean the knife.
• Another way is to use a cheese wire or unflavored dental floss.

How to store:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to four days.   
• Freezing: Flash-freeze leftover cheesecake into individual pieces. Then, store them in freezer bags after wrapping them in plastic and foil and they will stay fresh for three months.    
• Defrost: Thaw overnight in the fridge for the best texture and taste.

Other Cheesecake Factory copycats:

Recipe tips:

• To save time, use a boxed red velvet cake mix and store-bought cream cheese. That way, all you need is to make the cheesecake and assemble it all.
• Adding vinegar to red velvet cake helps make it airy and light as well as giving it a silky, soft, and pillowy texture.
• Flash-freeze leftover cake in single-serve pieces and then wrap them before placing them in freezer bags for long-term storage.
• Stop whisking after the eggs. Use a wooden spoon or spatula to mix the flour in gently.
• Also, measure the flour using the spoon and level method so it does not end up with too much flour.
• Too much leavening can also cause crumbling. Measure carefully.