Red Velvet Cheesecake Cake (Cheesecake Factory–Inspired)

A slice of red velvet cheesecake cake with creamy white frosting and white chocolate shavings on top, served on a white plate. Another slice and a cake stand are visible in the background.

5 from 2 votes

Red Velvet Cheesecake Cake (Cheesecake Factory–Inspired)

Red velvet cheesecake cake with moist red velvet layers, creamy cheesecake center, and cream cheese frosting. Perfect for birthdays & Valentine’s Day.

Prep Time40

Cook Time1 15

Chilling Time6

Total Time7 55

Course: Dessert

Cuisine: American

Keyword: cheesecake, layered cake, red velvet

Servings:

Calories: 657kcal

Equipment

Ingredients

For the cheesecake:

2 cups Cream cheese room temperature
½ cup Sour cream
⅓ cup Heavy cream
⅔ cup Sugar
2 Eggs Large
1 teaspoon Vanilla extract
Pinch Salt

For the red velvet cake:

2½ cups All-purpose flour
2 tablespoons Cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1½ cups Sugar
1 cup buttermilk room temperature
¾ cup + 1 tablespoon Vegetable oil
1 teaspoon Vinegar
2 Eggs large
½ cup Butter softened
1-2 tablespoons Red food coloring gel
2 teaspoons Vanilla extract

For the frosting:

½ cups Heavy cream cold
½ cup Butter softened
2 cups Cream cheese room temperature
1¼ cups Powdered sugar
1 teaspoon Vanilla extract

For decoration:

White chocolate shavings

US Customary - Metric

Instructions

Cheesecake Layer

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