Why Make This Recipe
Red Velvet Cheesecake Layer Cake combines the classic flavors of red velvet cake with the creamy goodness of cheesecake, creating an indulgent dessert that is perfect for any celebration. The vibrant color and rich texture make it not only delicious but also visually stunning, sure to impress your guests. This cake is great for birthdays, anniversaries, or just because you want to treat yourself to something special!
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:
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Mix the chocolate cookie crumbs with melted butter until the mixture resembles 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, then allow to cool completely before adding the cheesecake layer.
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Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
-
In a separate bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually combine the wet ingredients with the dry ingredients, mixing just until smooth to avoid overmixing. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely.
-
In a medium bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream or heavy cream until fully incorporated. Pour the cheesecake batter over the cooled cookie crust (or into a prepared pan if not using the crust). Bake at 325°F (160°C) for 40 to 45 minutes, just until the cheesecake is set but still slightly jiggly in the center. Allow to cool fully and then chill in the refrigerator.
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Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting on top. Carefully add the chilled cheesecake layer on top of this, spreading a light layer of frosting on the cheesecake to help the next cake layer stick. Add the second red velvet cake layer on top. Finish by frosting the entire cake with the remaining cream cheese frosting, smoothing the sides and top evenly.
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Warm the strawberry or raspberry jam with water and lemon juice over low heat until it becomes pourable. Let the glaze cool slightly before gently pouring it over the top of the cake, allowing it to drip down the sides. Decorate the cake using piped cream cheese frosting, red velvet cake crumbs from trimming, and scatter dark chocolate chips over the top for extra texture and visual appeal.
How to Serve Red Velvet Cheesecake Layer Cake
Serve this decadent cake chilled or at room temperature. It’s perfect for slicing and serving with a dollop of whipped cream or fresh berries on the side. Pair it with a cup of coffee or tea for a delightful treat any time of day.
How to Store Red Velvet Cheesecake Layer Cake
Store any leftover cake in the refrigerator in an airtight container. It can be kept for up to 5 days. If you would like to freeze it, wrap the cake tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to three months. Just thaw in the fridge overnight before serving.
Tips to Make Red Velvet Cheesecake Layer Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- To achieve a vibrant red color, use high-quality gel food coloring.
- When mixing the cake batter, be careful not to overmix to keep your cake light and fluffy.
- Allow the cheesecake to cool completely before adding it to the cake layers for the best texture.
Variation
You can add chocolate chips or nuts to the red velvet cake batter for added texture and flavor. Alternatively, consider using different flavored fruit jams for the glaze, such as blueberry or blackberry, to change the cake’s appearance and taste.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk mixed with a tablespoon of vinegar to create a buttermilk substitute.
2. How can I make this cake gluten-free?
Substituting a gluten-free all-purpose flour blend can make this cake gluten-free. Ensure all other ingredients are gluten-free as well.
3. Can I make this cake ahead of time?
Yes! You can make the cake layers and cheesecake ahead of time. Store each layer separately in the refrigerator and assemble the cake the day you plan to serve it.
Red Velvet Cheesecake Layer Cake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This indulgent Red Velvet Cheesecake Layer Cake combines the classic flavors of red velvet with creamy cheesecake, perfect for any celebration.
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
Instructions
- Mix the chocolate cookie crumbs with melted butter until the mixture resembles 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, then allow to cool completely.
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually combine the wet ingredients with the dry ingredients, mixing just until smooth.
- Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely.
- In a medium bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream or heavy cream until fully incorporated.
- Pour the cheesecake batter over the cooled cookie crust (or into a prepared pan if not using the crust). Bake at 325°F (160°C) for 40 to 45 minutes, just until the cheesecake is set but still slightly jiggly in the center. Allow to cool fully and then chill in the refrigerator.
- Assemble the cake: Place one red velvet cake layer on serving plate, spread a thin layer of cream cheese frosting on top, and carefully add the chilled cheesecake layer. Spread a light layer of frosting on the cheesecake and add the second red velvet cake layer on top.
- Frost the entire cake with the remaining cream cheese frosting. Warm the strawberry or raspberry jam with water and lemon juice until pourable. Let the glaze cool slightly and pour over the top of the cake, allowing it to drip down the sides. Decorate with piped cream cheese frosting, red velvet crumbs, and dark chocolate chips.
Notes
Ensure all ingredients are at room temperature for best results. Use high-quality gel food coloring for vivid color.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
