Red Velvet Cheesecake Layer Cake Recipe

Why Make This Recipe

Red Velvet Cheesecake Layer Cake is a delightful dessert that combines the classic flavors of red velvet cake with the creamy richness of cheesecake. This beautiful cake is perfect for birthdays, holidays, or any special occasion. The layers of moist red velvet cake and creamy cheesecake create a deliciously indulgent treat that will impress your family and friends. Plus, the stunning appearance of this cake makes it a showstopper at any gathering!

How to Make Red Velvet Cheesecake Layer Cake

Ingredients

• 2 cups (200 g) chocolate cookie crumbs (Oreo or similar, without filling)
• ½ cup (115 g) unsalted butter, melted
• 2 ½ cups (315 g) all-purpose flour
• 1 ½ cups (300 g) sugar
• 2 tbsp cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 ½ cups (360 ml) buttermilk (or milk + 1 tbsp vinegar)
• 1 cup (240 ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 1–2 tbsp red gel food coloring
• 16 oz (450 g) cream cheese, softened
• ½ cup (100 g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 ml) sour cream or heavy cream
• 16 oz (450 g) cream cheese, softened
• 1 cup (230 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 2 tsp vanilla extract
• ½ cup (120 ml) strawberry or raspberry jam
• 2 tbsp water
• 1 tsp lemon juice
• Red velvet crumbs (from cake trimming)
• Dark chocolate chips
• Extra frosting for piping

Directions

1. Mix the chocolate cookie crumbs with melted butter until it looks like wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes and let cool completely.

2. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually mix the wet ingredients into the dry ingredients to avoid overmixing. Divide the batter between the two pans and bake for 25 to 30 minutes. Let cool completely.

3. In a medium bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or heavy cream. Pour the cheesecake batter over the cooled cookie crust (or into a prepared pan). Bake at 325°F (160°C) for 40 to 45 minutes, until set but still slightly jiggly in the center. Cool fully and chill in the fridge.

4. Place one red velvet cake layer on a serving plate and spread a thin layer of cream cheese frosting on top. Add the chilled cheesecake layer, spreading a light layer of frosting on it to help the next cake layer stick. Place the second red velvet cake layer on top. Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.

5. Warm the strawberry or raspberry jam with water and lemon juice over low heat until pourable. Let it cool slightly, then gently pour it over the cake, allowing it to drip down the sides. Decorate the cake with piped cream cheese frosting, red velvet cake crumbs, and dark chocolate chips for a touch of elegance.

How to Serve Red Velvet Cheesecake Layer Cake

Serve this cake chilled or at room temperature. It looks stunning on a cake stand and can be sliced easily for serving. Add fresh berries on the side or a scoop of vanilla ice cream for an extra treat.

How to Store Red Velvet Cheesecake Layer Cake

To store the cake, cover it with plastic wrap or keep it in an airtight container in the refrigerator. This cake can be kept for up to 4 days. If you want to save it for longer, consider freezing it. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container.

Tips to Make Red Velvet Cheesecake Layer Cake

• Use gel food coloring for the best red color; liquid coloring may not give you the desired hue.
• Be gentle when mixing the red velvet batter to avoid overmixing.
• Allow the cheesecake to cool completely before assembling the cake for better texture.
• If the frosting is too thick, add a little milk to reach the desired consistency.

Variation

You can add different flavors such as almond or coconut extract to the red velvet batter or experiment with different fruit jams for the glaze on top.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake both the cake layers and cheesecake a day in advance. Assemble the cake just before serving.

2. Can I use a store-bought frosting?
Absolutely! If you’re short on time, a store-bought cream cheese frosting works just as well.

3. How do I know when the cheesecake is done?
It should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.

Red Velvet Cheesecake Layer Cake

A delightful dessert that combines the classic flavors of red velvet cake with the creamy richness of cheesecake, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 560 kcal

Ingredients

  

For the crust

• 2 cups 2 cups (200 g) chocolate cookie crumbs (Oreo or similar, without filling)
• ½ cup ½ cup (115 g) unsalted butter, melted

For the red velvet cake

• 2 ½ cups 2 ½ cups (315 g) all-purpose flour
• 1 ½ cups 1 ½ cups (300 g) sugar
• 2 tbsp 2 tbsp cocoa powder
• 1 tsp 1 tsp baking soda
• 1 tsp 1 tsp baking powder
• 1 tsp 1 tsp salt
• 1 ½ cups 1 ½ cups (360 ml) buttermilk (or milk + 1 tbsp vinegar) Buttermilk enhances flavor and moisture.
• 1 cup 1 cup (240 ml) vegetable oil
• 2 large 2 large eggs
• 2 tsp 2 tsp vanilla extract
• 1 tsp 1 tsp white vinegar
• 1–2 tbsp 1–2 tbsp red gel food coloring Use gel food coloring for the best red color.

For the cheesecake layer

• 16 oz 16 oz (450 g) cream cheese, softened
• ½ cup ½ cup (100 g) sugar
• 2 large 2 large eggs
• 1 tsp 1 tsp vanilla extract
• ½ cup ½ cup (120 ml) sour cream or heavy cream

For the frosting and decoration

• 16 oz 16 oz (450 g) cream cheese, softened
• 1 cup 1 cup (230 g) unsalted butter, softened
• 4 cups 4 cups (480 g) powdered sugar
• 2 tsp 2 tsp vanilla extract
• ½ cup ½ cup (120 ml) strawberry or raspberry jam
• 2 tbsp 2 tbsp water
• 1 tsp 1 tsp lemon juice
• Red velvet crumbs (from cake trimming)
• Dark chocolate chips
• Extra frosting for piping

Instructions

 

Prepare the crust

• Mix the chocolate cookie crumbs with melted butter until it looks like wet sand.
• Press this mixture evenly into the bottom of a 9-inch springform pan.
• Bake in a preheated oven at 350°F (175°C) for 10 minutes and let cool completely.

Bake the red velvet cake

• Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• In another bowl, combine sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth.
• Gradually mix the wet ingredients into the dry ingredients to avoid overmixing.
• Divide the batter between the two pans and bake for 25 to 30 minutes.
• Let cool completely.

Make the cheesecake layer

• In a medium bowl, beat the softened cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract and sour cream or heavy cream.
• Pour the cheesecake batter over the cooled cookie crust (or into a prepared pan).
• Bake at 325°F (160°C) for 40 to 45 minutes, until set but still slightly jiggly in the center.
• Cool fully and chill in the fridge.

Assemble the cake

• Place one red velvet cake layer on a serving plate and spread a thin layer of cream cheese frosting on top.
• Add the chilled cheesecake layer, spreading a light layer of frosting on it to help the next cake layer stick.
• Place the second red velvet cake layer on top.
• Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.

Finish the cake

• Warm the strawberry or raspberry jam with water and lemon juice over low heat until pourable.
• Let it cool slightly, then gently pour it over the cake, allowing it to drip down the sides.
• Decorate the cake with piped cream cheese frosting, red velvet cake crumbs, and dark chocolate chips for a touch of elegance.

Notes

Serve chilled or at room temperature. Store in the refrigerator for up to 4 days, or freeze individual slices for longer storage.

Keyword Cheesecake, Dessert, Layer Cake, Red Velvet Cake, Special Occasion