If you have a sweet spot for decadent desserts that blend creamy richness with vibrant color and flavor, then you’re going to fall head over heels for this Copycat Cheesecake Factory Red Velvet Cheesecake Cake Recipe. This luxurious treat perfectly marries the moist, subtly chocolaty goodness of red velvet cake with a smooth, dreamy cheesecake layer, all wrapped up in a luscious cream cheese frosting. It’s a showstopper for celebrations or any time you want to impress with a dessert that tastes just like the famous Cheesecake Factory version—without leaving your kitchen.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are straightforward essentials that each bring something special to your cake’s flavor, texture, and that iconic red velvet allure.
- Cream cheese (16 ounces, softened): This is the heart of both the cheesecake layer and frosting, delivering smooth tanginess and richness.
- Granulated sugar: Sweetens the layers beautifully while keeping them light.
- Eggs (large, room temperature): They bind ingredients and ensure a tender crumb and silky cheesecake texture.
- Vanilla extract: A splash of vanilla amplifies all the other flavors with warmth.
- All-purpose flour: Creates the structure for the red velvet cake layers.
- Baking soda: A leavening agent that helps the cake rise perfectly.
- Cocoa powder: Just a teaspoon adds that subtle chocolate undertone essential for red velvet.
- Salt: A pinch balances sweetness and deepens flavor.
- Vegetable oil: Keeps the cake moist and tender without weighing it down.
- Buttermilk: Adds acidity and helps create that signature red velvet tang.
- Red food coloring: The star for that stunning, vibrant red hue.
- White vinegar: Reacts with baking soda for a perfect rise and brightens flavor.
- Unsalted butter: Combined with cream cheese in the frosting, it makes for a rich, creamy finish.
- Powdered sugar: Sweetens the frosting while giving it smooth, spreadable texture.
How to Make Copycat Cheesecake Factory Red Velvet Cheesecake Cake Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F and greasing a 9-inch springform pan, then line the bottom with parchment paper. Beat together the softened cream cheese and granulated sugar until the mixture is silky smooth and free of lumps. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that extra depth. Pour your cheesecake batter into the pan and bake for 35 to 40 minutes until it’s set but still slightly jiggly in the center. Let it cool completely on a wire rack, then freeze for at least an hour. This freezing step is a game changer—it makes assembling your cake so much easier.
Step 2: Bake the Red Velvet Cake Layers
Increase your oven temperature to 350°F. Prepare two 9-inch round cake pans by greasing and lining them with parchment paper. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until evenly combined. In a separate bowl, mix the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth. Gradually add the wet ingredients to the dry, stirring just until the batter is smooth and evenly colored. Divide the batter evenly between the two pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely before assembling.
Step 3: Make the Cream Cheese Frosting
In a bowl, beat together the softened cream cheese and unsalted butter until fluffy and creamy, making sure there are no lumps. Slowly add the powdered sugar and vanilla extract, mixing after each addition, until the frosting is smooth, thick, and spreadable. This frosting complements the tangy cheesecake and moist red velvet layers perfectly.
Step 4: Assemble the Copycat Cheesecake Factory Red Velvet Cheesecake Cake Recipe
On your serving plate, place one red velvet cake layer as the base. Gently top it with the frozen cheesecake layer—this helps keep the layers clean and neat. Finish by placing the second red velvet cake layer on top. Use your cream cheese frosting to coat the entire cake evenly, smoothing the edges for a professional look. Pop the assembled cake into the refrigerator for at least two hours to let everything set beautifully before slicing.
How to Serve Copycat Cheesecake Factory Red Velvet Cheesecake Cake Recipe
Garnishes
Nothing elevates this cake like a thoughtful garnish. Try sprinkling the top with a few white chocolate shavings, fresh berries, or a light dusting of cocoa powder. You could also add a drizzle of chocolate ganache around the sides for an extra special touch. These little extras make your dessert look like it’s straight out of a bakery window.
Side Dishes
This rich dessert pairs wonderfully with something light and refreshing. Think vanilla bean ice cream, fresh strawberries, or a simple mixed green salad with a citrus vinaigrette if you want a palate-cleansing contrast. A cup of good coffee or a rich black tea also complements the layers perfectly.
Creative Ways to Present
Serve this cake on a beautiful cake stand with a wide, sharp knife for clean slices. You can offer individual slices topped with a dollop of whipped cream sprinkled with red velvet crumbs. For parties, cut into small squares and plate with mini spoons for a bite-sized treat. Presentation is all about making your guests feel special—and this cake naturally steals the show.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers fresh by storing the cake covered tightly with plastic wrap or in an airtight container in the refrigerator. This method preserves the creamy texture and moist cake layers and keeps it fresh for up to five days.
Freezing
You can freeze the whole cake for up to one month. Wrap it securely with plastic wrap and then aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator before serving to maintain that perfect texture and fresh taste.
Reheating
This cheesecake cake is best enjoyed cold or at room temperature; reheating isn’t recommended, as it might affect the texture of the cheesecake layer. Just take it out of the fridge about 20 minutes before serving to take the chill off and bring out the flavors beautifully.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! In fact, freezing the cheesecake layer after baking makes assembly much easier. Prepare it up to a day in advance and keep it frozen until you’re ready to assemble the cake.
What kind of food coloring works best for an intense red color?
Gel food coloring is your best bet as it provides a deeper, more vibrant red without making the batter too thin or gummy, unlike liquid food coloring.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute works just as well in the recipe.
Is it possible to make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a good quality gluten-free flour blend, you can make a gluten-free version. Just ensure your blend includes xanthan gum for structure.
How do I get clean slices when serving?
Chill the cake thoroughly before slicing, and use a sharp knife dipped in hot water and wiped dry between cuts. This helps you slice through the layers smoothly without dragging.
Final Thoughts
This Copycat Cheesecake Factory Red Velvet Cheesecake Cake Recipe is truly one of my favorites to share because it combines the best of both worlds—velvety red velvet cake and rich cheesecake—in a way that’s surprisingly approachable at home. Whether you’re baking for a special occasion or just treating yourself, this cake offers that wow factor everyone loves. Give it a try and watch your friends and family fall in love with every luscious bite!
Print
Copycat Cheesecake Factory Red Velvet Cheesecake Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours plus chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Copycat Cheesecake Factory Red Velvet Cheesecake Cake combines the rich, velvety texture of traditional red velvet cake with a creamy cheesecake layer, all topped with luscious cream cheese frosting. Perfect for dessert lovers seeking an indulgent, layered treat reminiscent of the iconic Cheesecake Factory dessert.
Ingredients
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Red Velvet Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cheesecake Layer: Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour the mixture into the prepared pan and bake for 35 to 40 minutes until set. Allow to cool completely, then freeze for at least 1 hour to make assembly easier.
- Bake Red Velvet Cake Layers: Increase the oven temperature to 350°F. Grease and line two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix wet ingredients into dry ingredients until smooth. Divide the batter evenly between the two pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and well combined.
- Assemble the Cake: Place one red velvet cake layer on a serving plate. Top with the frozen cheesecake layer, then add the second red velvet cake layer on top. Spread the cream cheese frosting evenly over the entire cake. Refrigerate the assembled cake for at least 2 hours before slicing to ensure clean, distinct layers.
Notes
- Freezing the cheesecake layer prior to assembly makes it easier to handle and prevents it from breaking.
- For best flavor and texture, prepare the cake a day ahead and store it refrigerated.
- Use gel food coloring to achieve a deeper, more vibrant red color in the cake layers.
