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Delicious Red Velvet Cheesecake Layer Cake topped with cream cheese frosting.

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.
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Prep Time 1 hour
Cook Time 1 hour 25 minutes
Total Time 2 hours 25 minutes
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