What is the difference between a red velvet cake and a red velvet cheesecake layer cake recipe?

A red velvet cheesecake layer cake recipe combines the classic red velvet cake with a creamy Philadelphia red velvet cheesecake layer. This creates a dessert that’s richer and more decadent than a traditional red velvet cake while maintaining the soft, moist texture that makes it irresistible.

Can I make a no bake red velvet cheesecake version?

Yes! For an easy no bake red velvet cheesecake, use crushed cookies for the base and a chilled cream cheese filling. This version is quicker and perfect for summer or last-minute desserts.

What ingredients do I need for the best red velvet cheesecake recipe?

Key red velvet cheesecake layer cake ingredients include cream cheese, cocoa powder, buttermilk, eggs, sugar, and red food coloring for the cake, plus cream cheese frosting to finish. Using Philadelphia cream cheese ensures a smooth, creamy cheesecake layer.

How can I replicate the Cheesecake Factory red velvet cheesecake recipe at home?

To mimic the Cheesecake Factory red velvet cheesecake recipe, bake the red velvet cake and cheesecake layers separately, chill thoroughly, and frost with rich cream cheese frosting. Layer carefully for that professional, bakery-style appearance.

Red Velvet Cheesecake Layer Cake Recipe

Description

This stunning dessert layers rich, moist red velvet cake with a silky, creamy cheesecake center, all wrapped in luscious cream cheese frosting. Perfect for holidays, Valentine’s Day, or any celebration that calls for a little extra drama.

Ingredients

Scale

🛒 Ingredients

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract

For the Red Velvet Cake Layers:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Instructions

📝 Instructions

Step 1: Make the Cheesecake Layer

Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Pour into the pan and bake for 45–50 minutes, until set but slightly jiggly in the center.
Cool completely, then freeze for at least 2 hours (for easier layering).

Step 2: Make the Red Velvet Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Combine wet and dry ingredients, mixing until smooth.
Divide batter evenly into pans and bake 30–35 minutes, until a toothpick comes out clean.
Cool cakes completely.

Step 3: Make the Frosting

Beat cream cheese and butter together until creamy.
Gradually add powdered sugar, beating until smooth.
Mix in vanilla extract.

Step 4: Assemble the Cake

Level the red velvet cake layers if needed.
Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting.
Gently place the frozen cheesecake layer on top.
Add the second red velvet cake layer.
Frost the top and sides with cream cheese frosting.

Notes

Sprinkle red velvet cake crumbs or white chocolate curls on top.
Add fresh raspberries or a drizzle of chocolate ganache for extra elegance.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Layer Cake
Method: Baked
Cuisine: American