Red Velvet Cheesecake Layer Cake with cream cheese frosting and decorative layers

Red Velvet Cheesecake Layer Cake

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why make this recipe

Red Velvet Cheesecake Layer Cake is a delightful dessert that combines the rich flavor of red velvet cake with creamy cheesecake. It’s perfect for special occasions like birthdays, anniversaries, or holiday gatherings. The striking appearance of red layers and the delicious taste make it a show-stopper that will impress your family and friends.

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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Red Velvet Cheesecake Layer Cake Recipe

how to serve Red Velvet Cheesecake Layer Cake

Slice the cake into pieces and serve it on dessert plates. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. This cake is perfect for celebrating special moments or enjoying with family and friends.

how to store Red Velvet Cheesecake Layer Cake

Store any leftover cake in an airtight container in the refrigerator for up to five days. To maintain freshness, it’s best to cover the cake with plastic wrap or foil if you don’t have a container large enough.

tips to make Red Velvet Cheesecake Layer Cake

  1. Use room temperature ingredients for the cake and cheesecake for a smoother batter.
  2. Don’t overmix! Gently stir the batter until combined to keep the cake light and fluffy.
  3. Chill the cheesecake layer completely before assembling to prevent the cake from becoming soggy.
  4. For easier slicing, use a hot knife dipped in warm water.

variation

You can try using different flavors of jam, such as blueberry or even chocolate ganache, to vary the topping. You can also substitute the cream cheese frosting with whipped cream for a lighter option.

FAQs

Q1: Can I make this cake ahead of time?
Yes, you can prepare the cake layers and cheesecake a day in advance. Just assemble and frost the cake when you’re ready to serve.

Q2: Can I use a different type of food coloring?
Yes, while gel food coloring is recommended for vibrant color, liquid food coloring can also work. Just adjust the amount since liquid coloring is less concentrated.

Q3: What can I substitute for buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of vinegar to milk and letting it sit for about 10 minutes before using it in the recipe.

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Red Velvet Cheesecake Layer Cake

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  • Total Time: 110 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
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Description

A delightful dessert combining rich red velvet cake with creamy cheesecake, perfect for special occasions.

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

  1. 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.
  2. 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.
  3. Blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring in a separate bowl until smooth. Gradually combine the wet ingredients with the dry ingredients, mixing just until smooth to avoid overmixing.
  4. 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.
  5. Beat softened cream cheese and sugar in a medium bowl 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.
  6. 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.
  7. 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.
  8. 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.

Notes

Use room temperature ingredients for a smoother batter. Don’t overmix! Chill the cheesecake layer completely before assembling to prevent sogginess.

  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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