This Red Velvet Cheesecake Cake is my family’s favorite cake recipe ever.
Watch the video showing you how to assemble this Red Velvet Cheesecake cake. Then scroll to the very end of the post to print out the recipe so you can bake it at home.
If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan… you’ve probably ordered up the Red Velvet Cheesecake Cake.
It’s kind of the most amazing thing ever… a red velvet layer-cake with a layer of cheesecake mixed in… topped with cream cheese icing.
It really is the most beautiful cake to bake for special occasions. It’s impressive looking, and it’s always well received by your guests. It’s delicious too!
- Butter, for the cake pan
- Flour, for the cake pan
- 1 box red velvet cake mix, plus ingredients called for on the box
- 2 8-oz. packages cream cheese, softened
- 2/3 c. sugar
- 2 large eggs
- 1/3 c. sour cream
- 1 tbsp. flour
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 2 cups heavy cream
- 4 tbsps powdered sugar
- 2 tsp vanilla
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
Be careful not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then spread the whipped cream over the top of the cheesecake.
Use a decorator’s pastry tip to create whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.