Red Velvet Cheesecake Cake

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.

• 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)

• 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

• 16 ounces (452g) cream cheese (room temperature)
• ¾ cup (168g) unsalted butter (room temperature)
• 8 cups (920g) powdered sugar
• 2 teaspoons vanilla extract