Get ready for the dessert mashup of the century with my delectable Red Velvet Cheesecake Cake recipe. Imagine two layers of moist red velvet cake sandwiching a thick layer of creamy-dreamy cheesecake, then coated in cream cheese frosting and white chocolate shavings. I can assure you it’s as heavenly as it sounds.
I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips.
If you love classic cheesecake, red velvet cake with cream cheese frosting, and white chocolate, you’re going to flip for this red velvet cheesecake cake. It’s the best of all worlds!!! So, if you’re on the hunt for a special occasion centerpiece, look no further. This show-stopper is built for celebrating!
Why You’ll Love This Red Velvet Cheesecake Recipe
While it’s certainly not the cheapest dessert you can make, this copycat Cheesecake Factory red velvet cheesecake recipe is way morebudget-friendly than going out. Heck, you can make the whole thing for less than you’d spend on just 2 slices, and you don’t have to tip when you’re done!
With over 1.2 million views and more than 23,000 likes on my YouTube video recipe, I can confidently say that red velvet with cheesecake is a real crowd-pleaser.
The pure decadence of this sweet treat shines through every bite thanks to layer upon layer of moist cocoa-scented cake, lusciously smooth cheesecake, and cream cheese icing, all topped off with delicate shavings of mild white chocolate. It may not be a speedy baking project, but it’s a labor of love worth every minute.
Ingredients & Substitutions
Heavy Cream, Cream Cheese & Sour Cream – Make sure you’re reaching for full-fat dairy and block-style cream cheese for the best results.
Buttermilk – Acidity helps tenderize the red velvet cake crumb and adds its signature tang. If you don’t have buttermilk on hand, you can make a good substitute by mixing a cup of milk (dairy or plant-based) with a tablespoon of vinegar or lemon juice.
Vinegar – White vinegar, apple cider vinegar, or lemon juice will all do the trick.
Granulated Sugar & Powdered Sugar – White sugar for the cake, icing sugar for the frosting. If you don’t have powdered sugar on hand, make your own by blitzing white sugar with cornstarch in a food processor using a 1 cup to 1 tablespoon ratio.
Large Eggs – If you’re using a different size of eggs, note that each large egg is roughly 3 tablespoons or a scant ¼ cup.
All-Purpose Flour – Also known as plain flour. Cake flour works, too!
Unsweetened Cocoa Powder – I recommend using conventional cocoa powder for a bolder chocolate flavor. Dutch-processed cocoa will also work since we have both vinegar and buttermilk as acids to react with the baking soda.
Vegetable Oil & Butter – Oil-based cakes are lighter and fluffier, while butter-based cakes are denser and have a richer flavor. Since we’re already mashing up red velvet cake with cheesecake, I once again opted for the best of all worlds. Note that any neutral oil will work.
Red Food Coloring – Gel-based food coloring will give you the richest pigmentation without throwing off the moisture balance of the cake.
White Chocolate Shavings – Optional, but quite pretty. Grab a high-quality white chocolate bar and use a veggie peeler to make the shavings.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Red Velvet Cheesecake Cake
Watch the full video recipe to learn how to make the ULTIMATE Red Velvet Cake Cheesecake.
Prefer the written recipe? Scroll down to the recipe box 👇
Tips for Assembling a Red Velvet Cake Cheesecake
This cake looks impressive, but the assembly is totally doable if you take it step-by-step (and keep everything nice and cold!). The biggest key to success is working with a firm cheesecake layer and using frosting as the “glue” that holds everything in place. If you have them, a long offset spatula, a lazy susan or cake turner, and a bench scraper will come in handy.
Start by placing your first red velvet cake layer in the center of a cake stand or serving platter. Spread a thin, even layer of cream cheese frosting on top, this helps the cheesecake stick and prevents slipping. Next, remove the cheesecake from the freezer and carefully place it on top of the frosting.
Spread a thin, even layer of cream cheese frosting.
NOTE: If the cheesecake is slightly wider than your cake layers, simply trim the edges with a sharp knife so everything stacks neatly and looks clean from the outside.
Add another thin layer of frosting over the cheesecake, then gently top with your second red velvet cake layer. Once stacked, frost the top and sides of the cake, working in smooth strokes. If you want a cleaner finish, you can do a quick crumb coat first (a thin layer of frosting to trap crumbs), chill it for 15-20 minutes, then add your final layer of frosting.
For the prettiest finish, sprinkle white chocolate shavings over the top, then crumble any leftover cake scraps and press them around the bottom edge for a pop of color. Finally, refrigerate the finished cake for at least 2 hours before slicing, this helps the layers set so you get perfect, clean slices with gorgeously layered colors.
Place the cheesecake on top of the first cake layer and spread more frosting.
Frost the top and sides of the cake.
Optional Variations & Dietary Adaptations
Dark Chocolate Lover’s Version – Swap the white chocolate shavings for dark chocolate curls or mini chocolate chips. You can also add a thin layer of chocolate ganache over the top before decorating for an extra decadent finish.
Oreo Red Velvet Cheesecake Cake – Mix ½-1 cup crushed Oreos into the cheesecake batter (or sprinkle them between layers). Finish with Oreo crumbs around the bottom and halved Oreos around the top.
Strawberry Crunch Coating – Replace the white chocolate shavings with a mix of crushed golden Oreos and freeze-dried strawberries for a sweet, crunchy, fruity topping.
Valentine’s Day Red Velvet Cheesecake Cake – decorate with heart sprinkles or pink chocolate curls.
Expert Tips & Tricks
Bring everything to room temperature. For the smoothest batter and creamiest frosting, make sure your cream cheese, eggs, butter, sour cream, and buttermilk are all at room temp before you start. This helps everything blend evenly and prevents lumps (especially in the cheesecake and frosting).
Use cake flour for a softer crumb (optional). All-purpose flour works perfectly, but if you want a slightly lighter, more tender red velvet texture, you can swap in cake flour instead.
Freeze the cheesecake layer for easy stacking. A fully frozen cheesecake layer is much easier to transfer, trim, and assemble without cracking or squishing. It also helps the cake stay stable while you frost.
Trim and level for clean layers. Level the tops of your red velvet cakes so they stack evenly, and trim the cheesecake edges if needed so all the layers line up neatly. Don’t toss the scraps, they’re great for decorations, or just for nibbling while you work!
Want a taller red velvet cake? Use 8-inch pans. For a thicker, taller-looking cake, you can bake the same red velvet recipe in two 8-inch (20cm) pans instead of larger pans. Just keep an eye on bake time and check with a toothpick for doneness.
Storage Instructions
Refrigerator: Store leftover red velvet cheesecake cake covered in the fridge for up to 5 days. Since it contains cream cheese frosting and a cheesecake layer, it should not be left at room temperature for more than 1-2 hours.
Freezing: You can freeze the cake for up to 2 months. For best results, slice it first, then wrap each slice tightly in plastic wrap and place in a freezer-safe container or bag.
Thawing: Thaw overnight in the refrigerator for the best texture, or let a slice sit at room temperature for 20-30 minutes before serving.
Preheat oven to 320°F (160°C). Wrap a 9-inch (23cm) springform pan tightly with foil and place it in a deep roasting pan.
Mix cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla, and salt.
Pour batter into the pan. Add boiling water to the roasting pan until it reaches halfway up the sides.
Bake for 40–45 minutes, until edges are set and the center slightly jiggles.
Cool with oven off and door slightly open for 30 minutes. Cool completely, then freeze at least 4 hours or overnight.
Red Velvet Cake
Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) pans.
Mix dry ingredients: flour, cocoa powder, baking soda, and salt.
Cream butter and sugar until smooth. Add eggs one at a time, then oil, vanilla, vinegar, and buttermilk.
Combine dry ingredients into wet mixture. Add food coloring and mix just until blended.
Bake for about 30 minutes, until a toothpick comes out clean. Cool completely and level the cakes.
Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.
Assemble
Layer one red velvet cake on a serving plate. Spread a thin layer of frosting.
Add frozen cheesecake layer (trim edges if needed). Frost lightly. Top with second cake layer. Frost top and sides.
Decorate with white chocolate shavings and cake crumbs if desired.
Chill at least 2 hours before slicing.
Video
Notes
Why Different Pan Sizes? The cheesecake is baked in a larger pan so it can be trimmed cleanly.
Buttermilk: Essential for classic red velvet flavor and tender crumb. No buttermilk? Mix 1 cup milk + 1 tablespoon lemon juice or vinegar and rest 5 minutes.
Storage: Store covered in the refrigerator for up to 4 days.
Make Ahead: Cheesecake layer can be baked and frozen up to 3 days in advance. Cake layers can be baked 1 day ahead and refrigerated.
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Keyword cheesecake, layered cake, red velvet
FAQs
Is red velvet cake cheesecake?
No, red velvet cake and cheesecake are two different desserts. Red velvet is a soft cocoa-tinged cake (usually with cream cheese frosting), while cheesecake is a rich, creamy custard-style dessert made with cream cheese. This recipe is a mashup of both, layering red velvet cake with a classic cheesecake center for the best of both worlds.
Red velvet cake is a fluffy, cocoa-tinged cake with a mild chocolate flavor and a tangy sweetness (often paired with cream cheese frosting), while chocolate cheesecake is dense, creamy, and much richer, with a deeper chocolate taste. You can also make a no-bake chocolate cheesecake, while red velvet cake requires an oven.
What gives red velvet cake its signature flavor?
Red velvet cake gets its signature flavor from a combination of a small amount of cocoa powder, vanilla, tangy buttermilk and vinegar, which gives it that subtle chocolatey taste with a slight “bright” edge. The cream cheese frosting is also a big part of the classic red velvet flavor experience.
Hi Cindy,
In the video, I actually used red wine vinegar because I ran out of regular white vinegar. That said, you can use almost any kind of vinegar for this recipe. White vinegar, apple cider vinegar, or red wine vinegar will all work. The amount is small, and its main role is to react with the baking soda, so it won’t affect the flavor of the cake.
I forgot to freeze the cheese mix- instead i put it on the fridge overnight and it was really soft like foam… i did not have the time to fix it. Will this give a bad taste?
Hey! is the butter for the red velvet cheesecake recipe salted or unsalted? Wanting to make one for my husband’s birthday this weekend. Thank you in advance!
Making this weekend. What kind of vinegar did you use? It looked dark on your video. Was it red wine vinegar?
Hi Cindy,
In the video, I actually used red wine vinegar because I ran out of regular white vinegar. That said, you can use almost any kind of vinegar for this recipe. White vinegar, apple cider vinegar, or red wine vinegar will all work. The amount is small, and its main role is to react with the baking soda, so it won’t affect the flavor of the cake.
is it 3/4 (cup)? plus 1 tablespoon of oil? It just says 3/4+1 tablespoon of oil.
Hi Deborah,
Yes, it’s 3/4 cup + 1 tablespoon, which is 200 ml.
I just fixed the recipe.
Thank you for pointing this.
it’s so delicious 😋, I loved.
I forgot to freeze the cheese mix- instead i put it on the fridge overnight and it was really soft like foam… i did not have the time to fix it. Will this give a bad taste?
Why do you bake the cheese cake in a 9 inch pan and the cakes in 8 inch pans?
Hi I am interested in the position and would like to know
Hi, can I use one springform pan for the red velvet cake? I only have one, and the cake seems quite thin.
Is there an alternative for the Vegetable Oil.. Thanks in Advance.
Came out beautifully, wish I could post a picture.
Thank you.
Hi for the red velvet cheesecake can I use melted butter instead of vegetable oil ?
Hey! is the butter for the red velvet cheesecake recipe salted or unsalted? Wanting to make one for my husband’s birthday this weekend. Thank you in advance!
Unsalted.
Happy birthday!
Does it realy matter if the butter is salted or not? My wife is affraid of unsalted butter.