This Red Velvet Cheesecake Cake recipe has layers of moist red velvet cake and creamy cheesecake all covered in cream cheese frosting! If you’ve ever had the cheesecake by the same name at The Cheesecake Factory and loved it, this is the perfect recipe to make at home!
You guys know that I love a good cheesecake and when we get out to eat, I always have to try the cheesecake if it’s on the menu. Which is how I first ended up trying this red velvet cheesecake cake, one of the popular options at The Cheesecake Factory. It combines two of my favorite things – red velvet cake and vanilla cheesecake. I actually already have a red velvet cheesecake recipe but I love that this one has the actual cake layers along with the cheesecake too.
This isn’t the first time I’ve recreated a dessert from The Cheesecake Factory. I have several other cheesecakes inspired by theirs, including the Banana Cream Cheesecake (my all-time fave), Oreo Dream Extreme Cheesecake, Mango Key Lime Cheesecake and Kahlua Coffee Brownie Cheesecake. If you love red velvet, though, this red velvet cheesecake cake will be your favorite.
Why You’ll Love Red Velvet Cheesecake Cake
- Cheesecake AND cake. The best of both worlds! The red velvet cake layers are super moist and full of great flavor, and the cheesecake is creamy and delicious.
- Tangy red velvet flavor. I’ve become a lover of red velvet cake since I started making it myself from scratch, so I personally LOVE the flavor of this cake. I pulled from my classic red velvet cupcake recipe to get the perfect balance of tangy, slightly chocolatey flavor.
- Holiday ready. This gorgeous cake makes the perfect centerpiece for Valentine’s Day, Christmas, and any other special occasion. It’s definitely a cake meant to impress!
Is Red Velvet Cake Just Chocolate Cake?
Before we dive into all my best tips for making this red velvet cheesecake cake, let’s address this question. I feel like I see everywhere that red velvet is just chocolate and, as someone who loves red velvet, I have to disagree.
First, red velvet cake has always been made with vinegar and buttermilk. The acidity reacts with the cocoa to reveal the red anthocyanin in the cocoa, which would give it its red-ish color, and adds the lovely tang that simply isn’t present in chocolate cake. (Though note, this doesn’t give it the bright red color we’re familiar with these days – that’s from food coloring!)
Second, and in my opinion, this is the even bigger argument, chocolate cake has considerably more cocoa in it. If you look at my Best Moist Chocolate Cake, you’ll see it has three quarters cup of cocoa in it. This cake has 4 teaspoons of cocoa. So if we break that down, that’s 36 teaspoons in a chocolate cake versus 4 in this one. I’m telling you, if you made a chocolate cake with 4 teaspoons of cocoa and tried to pass it off as chocolate, people would call you on it.
So What Does Red Velvet Cake Taste Like?
There’s quite a bit of variety in red velvet cake recipes, so it can vary. But it should be tangy, sugar moist, have a hint of chocolate and have a unique flavor that you come to know and love as red velvet.
Ingredients and Notes
Here’s a look at the ingredients needed for this cheesecake cake. Don’t be intimidated by the length – many ingredients are repeated in different layers, and most are pantry staples. Scroll down to the recipe card below for the exact measurements.
- Cream cheese – It’s important to use the brick-style full-fat cream cheese, not reduced fat or the kind in the tub. Those would be too soft for cheesecake.
- All purpose flour – For the cake layers, I recommend using a scale or spooning the flour into the measuring cup and leveling it off, so that your cake doesn’t end up dry. You can see all my tips for measuring flour here. For the cheesecake layer, the starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. If you are looking for a gluten free alternative, cornstarch will work too. Use half as much cornstarch as you would flour.
- Sour cream – The sour cream lightens the cream cheese texture and flavor, adding some of that classic tangy flavor.
- Eggs – Be sure to use large eggs, not medium or extra large.
- Buttermilk – It’s part of what gives red velvet its classic tang. You can used powdered buttermilk or regular buttermilk.
- White vinegar – A splash of vinegar adds to the tangy flavor.
- Red food coloring – I used red food coloring, but you can also use red gel icing color.
- Powdered sugar – Adds volume to the frosting and thickens it. You could reduce the amount, but it won’t be as thick and may not pipe well.
How To Make Red Velvet Cheesecake Cake
This cake takes a little time, but each individual layer isn’t hard. Here’s a step-by-step photo overview. The more detailed printable steps can be found in the recipe card below.
Make the cheesecake layer
Preheat oven to 300°F. Line the entire inside of a 9-inch cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
In a large mixer bowl, mix the cream cheese, sugar and flour together until combined.
Add the sour cream and vanilla extract, followed by the eggs, one at a time.
Pour cheesecake batter into the cake pan and bake for 1 hour. Cool for 30 minutes with oven door closed, then 30 minutes with it partially open.
Chill cheesecake until firm, 4-5 hours.
Make the cake layer
Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and grease the sides.
Combine dry ingredients. Set aside. Combine the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring in a large bowl.
Add the dry ingredients to the wet ingredients and whisk to combine. Add the hot water and mix until combined. Batter will be thin.
Divide the batter evenly between the two pans and bake for 23-26 minutes. Remove the cakes from the oven and allow to cool.
Make the frosting and build the cake
Use a large serrated knife to remove the domes from the top of the cake layers and save them for decorating later.
Mix the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla extract and mix until well combined.
Use the aluminum foil to lift the cheesecake out of the cake pan and remove the foil.
Spread 1 cup of frosting on top of the first cake layer, then add the cheesecake on top. Spread another cup of frosting on top and finish with the final cake layer.
Frost the cake with the remaining frosting, pipe shells around the top edge (I used Ateco tip 847) and decorate with cake crumbs.
Tips for Success
Here are a few things I’ve found helpful to keep in mind when making this red velvet cheesecake cake recipe.
- Measure the flour accurately. Using too much or too little flour can ruin the consistency of this cake. So, use a food scale or the spoon and level method to get the proper amount.
- Don’t skip the water bath. I know it’s a step that many go to great lengths to avoid, but it really does make a creamier cheesecake that doesn’t fall in the middle, brown on the edges, or crack. Check out my post on how to bake a cheesecake in a water bath for all of my best tips on how to do it.
- Chill all layers before assembling. While this red velvet cheesecake cake is not hard to assemble, it does require some time. The cheesecake needs 4 hours or so to firm up, and the cake layers also need to cool completely.
- Prep ahead. One way to make this cake more manageable is to bake the cake layers and cheesecake the day before assembling. Both the cake and the cheesecake hold up very well, so prepping ahead is perfect here.
How to Make Sure The Layers are the Same Size
The key to making the cheesecake for a cheesecake cake is to bake the cheesecake in the same pan you’ll use for the cakes. Not all 9-inch pans are the same size, so line your cake pan with aluminum foil and press it tightly against the sides. Bake the cheesecake in that pan, let it cool, and use the foil to lift it out of the cake pan. Use the same size pan for the cake layers.
Proper Storage
- Fridge: Keep this red velvet cheesecake cake in the fridge in an airtight container. It’s best enjoyed within 3-4 days.
- Freezer: The layers can be frozen prior to assembly. Thaw in the fridge before using. You can also freeze individual slices after assembling. Flash freeze them so the frosting is solid, then wrap in plastic wrap and foil. Freeze for a month or two, then thaw in the fridge. While I haven’t tried freezing the fully assembled cake, it should do fine. Follow the same steps as freezing the slices.
Watch How To Make It
More Red Velvet Desserts
Note: This recipe was updated 1/23/2026. The only changes are that there are now 3 eggs instead of 4, the amount of frosting has been reduced by about 1/3, and the decorations have changed. If you’d like to see the original, download this recipe PDF.
Red Velvet Cheesecake Cake
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Ingredients
Vanilla Cheesecake
- 24 ounces (678g) cream cheese (room temperature)
- 1 cup (207g) sugar
- 3 tablespoons (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 tablespoon vanilla extract
- 3 large eggs (room temperature)
Red Velvet Cake Layers
- 2 ½ cups (325g) all-purpose flour
- 2 cups (414g) sugar
- 1 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 4 teaspoons (9g) natural unsweetened cocoa
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 teaspoons white vinegar
- 4 teaspoons red food coloring
- 1 cup (240ml) hot water
Cream Cheese Frosting
- 16 ounces (452g) cream cheese (room temperature)
- ¾ cup (168g) unsalted butter (room temperature)
- 8 cups (920g) powdered sugar
- 2 teaspoons vanilla extract
Instructions
Make the cheesecake
- Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
- In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake batter into the lined cake pan.
- Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
- Crack open the oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
- Remove cheesecake from oven, remove from water bath and chill until firm, 4-5 hours.
Make the cake layers
- Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
- Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
- Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined. Batter will be thin.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Divide the batter evenly between the two pans and bake for 23-26 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
Make the frosting
- When you’re ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and beat until well combined and smooth. Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and beat until well combined and smooth. You can add a little more or less powdered sugar, to reach the right consistency.
Build and decorate the cake
- Use a large serrated knife to remove the domes from the top of the red velvet cakes. Break the domes up into crumbs for decorating later, if using. If the pieces are really moist and hard to break up, you can spread them out onto a cookie sheet and bake them in a 200 degree oven for about 15-20 minutes to help dry them out. Set aside.
- Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
- Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
- Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
- Frost the outside of the cake. Check out my tutorial for frosting a smooth cake, if you’d like. Pipe shells of frosting around the top edge of the cake. I used Ateco tip 844.
- Press the crumbs from earlier into the sides of the cake. You want to do this immediately after frosting, for they may not stick as well. Use some additional crumbs for decorating the top of the cake.
- Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. Cake is best if eaten within 3-4 days.
Notes
- Cream cheese – It’s important to use the brick-style full-fat cream cheese, not reduced fat or the kind in the tub. Those would be too soft.
- Red food coloring – I used red food coloring, but you can also use red gel icing color.
- Powdered sugar – This adds volume to the frosting and thickens it. You could reduce the amount, but it won’t be as thick and may not pipe well. You could also end up not having enough frosting. The layers may also move around more easily if the frosting between them is too thin.
- Use the same pan – Not all 9-inch pans are the same size, so bake your cheesecake and cake layers in the same pan so they line up when you stack them.
- Before assembling – Be sure the cheesecake is chilled and the cakes are fully cooled before layering together. It’ll make them easier to move around and keep condensation from forming inside the cake.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Cakes and Cupcakes, Cheesecakes, Christmas, Holidays, July 4th, Recipes, Recipes with video, Sweets and Treats, Valentine's Day,
The ingredients aren’t showing 🙁
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Sorry！ I couldn’t find the recipe in the above article? No links and no amount for each ingredients!!! WHERE IS IT?
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hey I am wanting to make this cake for my son’s birthday. that week is going to be super busy so I was hoping to make the cake in advance and freeze it. Unsolved the day before. Would this cake be okay to do that?
I haven’t ever frozen a cake like this whole, so not totally sure. I *think* it’d be ok.
Who doesn’t like Red velvet cheese cake? Thanks for sharing the recipe without being selfish????Just kidding..????
Just wondering the calorie and carb numbers?
I’m not sure, but you could plug the recipe into a nutritional calendar.
A LOT!!!!!
This recipe was amazing. I made it for Valentine’s Day. My only ask is, would you please share your tips for transferring the cheesecake layer from the foil to the cake? I had a really hard time with that step, even after several hours of refrigeration.
Also, the crumb coat didn’t really want to stick to the cheesecake layer, which made icing the cake a bit challenging. Please share your tricks to making this cake so perfectly!
I’m so glad you enjoyed it! As for transferring the cheesecake, I’m not sure I have any brilliant tips. The cheesecake should be pretty firm after refrigerating, making it relatively easy to handle. I just carefully remove the foil and immediately put it on the cake. As for frosting it, I use the large tip shown in this tutorial for fully frosting the outside, which makes it easier to add it to the sides of the cheesecake. I hope that helps!
Did you pull it out with your fingers, fork, knife? Did you leave a little lip?
Are you referring to the cheesecake layer? I pull it out of the cake pan with the aluminum foil.
This may be a stupid question, but does the frosting recipe really make enough to cover the entire outside of the cake? So often I’ve followed a recipe and ended up with a wonky looking cake since there wasn’t enough frosting. Also, does that include the piping on top? I’ve picked this for my Sweet 16 cake and want it to come out just right. 😉
Yes, it should be. I tend to frost more generously than the average person (I think) and this covered the whole cake, piping included. Happy birthday! I hope you enjoy it!
I made this last week and had PLENTY of frosting…even though I used a lot of frosting on the cake, I had so much left, I can use it on a sheet cake! But this cake was the hit of my garden club meeting.
First, I recently made this for work birthdays this month and OMG, it was a hit! Delicious! Second, I just have a question, and sorry if this has been asked, I didn’t see it, but could this either be cut in half for 6 inch pans or even a full batch to make 2 separate 6 inch cakes? I know cooking time would vary, but just wanted your opinion before I do a trial run. 🙂
So glad you enjoyed the cake! I haven’t tried using 6 inch pans, I’m sorry! I’m guessing it would work if you cut the recipe in half, but I’m not totally sure. You would want to reduce baking times and keep an eye on it. You could try it!
Did you try the 6 inch cakes? How did it work? Thanks!
This is the first recipe of yours that I’ve tried. I loved the organization of the ingredients and baking instructions. I’ve never made any of the things in this recipe and I am quite satisfied with how it turned out! The red velvet is so good. I’ll definitely be checking out some of your other goodies! I also liked the smooth frosting tutorial— I’ll be using that in the future! Thank you!
Wonderful! I’m so glad the recipe was helpful and you enjoyed the cake! 🙂
Hello! I was wondering how can you tell the cheesecake is fully cooked?
You want the edges to be set, but the center few inches to still be jiggly. The center continues to cook during the cooling process.
Can I make the frosting & refrigerate for a few hours till ready to frost?
thank you
You can, just keep in mind that the frosting will firm up in the fridge, so you’ll need to let it soften.
Hi Lindsay, I made the red velvet cake, would like to know how long in advance could I frost it. Can i frost it 24 hrs before?
Thank you
Absolutely. Just be sure to refrigerate the cake after you frost it. 🙂
Do you use salted or unsalted butter for icing?
I use salted butter for the icing.
Thank you! Would you still line the inside with foil as well? Or is the spray enough to keep the cheesecake from sticking without a crust?
Spraying it well should be fine. The foil on the inside of the cake pan is really for lifting it out. If using a springform pan, the sides come off, so no need.
Has anyone made this in a springform pan? im wondering if water would leak into the bottom. i did line mine with aluminum foil and put it in water. you could see the water coming in under the foil but im wondering if it wont happen once the cheesecake is in it because it will have some weight? any thoughts would be appreciated. thank you!
If your springform pan leaks, it’ll leak even with the cheesecake in it. It’s a common problem. Unfortunately, springform pans are really unreliable. Here’s a tutorial I have though for helping with that issue a bit. I hope it helps!
Just a few questions for you. The total time for the recipe says 4 hours 26 minutes but on the cheesecake portion of this recipe, it says to bake for an hour, turn oven off and let sit for 30 minutes, then crack the over door and let sit for another 30 minutes, and the remove from oven and chill for 5 to 6 hours. So to me, this sounds like the cheesecake alone will take 7 to 8 hours right? If that’s the case, should I bake it the day before so it can sit overnight? And when you say chill do you mean in the refrigerator? Sorry for all the questions I’m new to baking ????
You are right – the times estimate “active time”. With the chilling time, I do suggest to make the cheesecake the day ahead, which is what I normally do. And yes – chill in the fridge. I hope you enjoy it!