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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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