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.
