Red Velvet Cheesecake Layer Cake Recipe

This Red Velvet Cheesecake Layer Cake combines the best of both worlds: the rich, velvety texture of red velvet cake and the creamy, indulgent flavor of cheesecake. The chocolate cookie crust adds a delightful crunch, while the vibrant red color makes this dessert visually stunning. This recipe balances flavors and textures perfectly, making it a showstopper for any occasion.

Why you should try this recipe

If you love desserts, this Red Velvet Cheesecake Layer Cake is a must-try. It’s perfect for celebrations, special events, or just to satisfy your sweet tooth. This cake impresses guests with its layered look and indulgent taste. Plus, it’s a fun way to combine two beloved desserts into one delicious treat. Make it for birthdays, holidays, or any day you want to elevate your dessert game!

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

Equipments Needed

• 9-inch springform pan
• 2 9-inch round cake pans
• Mixing bowls
• Whisk
• Electric mixer or stand mixer
• Measuring cups and spoons
• Spatula
• Toothpick
• Heatproof bowl or saucepan for warming jam

Step-by-Step Instructions

1. 
   

   Make the Crust: Mix the chocolate cookie crumbs with melted butter until you get a wet sand texture. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let it cool completely.

2. 
   

   Prepare Cake Layers: Preheat your 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, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually mix the wet ingredients with the dry ingredients until just combined. Divide the batter between the two pans and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the layers cool completely.

3. 
   

   Make the Cheesecake Layer: Beat softened cream cheese and sugar in a medium bowl until smooth. Add the eggs one by one, mixing well after each. Stir in vanilla extract and sour cream or heavy cream. Pour the cheesecake batter over the cooled cookie crust. Bake at 325°F (160°C) for 40 to 45 minutes, until set but slightly jiggly in the center. Cool completely, then chill in the fridge.

4. 
   

   Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top. Add the chilled cheesecake layer and put a light layer of frosting on the cheesecake to help the next layer stick. Place the second red velvet cake layer on top. Frost the entire cake with the remaining cream cheese frosting.

5. 
   

   Glaze and Decorate: Warm the strawberry or raspberry jam with water and lemon juice over low heat until it becomes pourable. Cool slightly, then pour it over the top of the cake, letting it drip down the sides. Decorate with piped cream cheese frosting, red velvet crumbs, and dark chocolate chips.

How to serve Red Velvet Cheesecake Layer Cake

Slice the cake with a sharp knife and serve on individual plates. This dessert is rich, so small slices are perfect. You can enjoy it with a cup of coffee, tea, or milk.

How to store Red Velvet Cheesecake Layer Cake

Store leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. You can also freeze slices of the cake for longer storage. Wrap them tightly in plastic wrap and then in foil before placing them in the freezer.

Tips & Tricks

• Use gel food coloring for a brighter red hue; it mixes in better than liquid color.
• Make sure the cream cheese is fully softened for a smooth frosting.
• Chill the cheesecake layer before stacking it to avoid melting the frosting.

Variations & Substitutions

• You can swap the cocoa powder for unsweetened carob powder for a different flavor.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to 1 ½ cups of milk.
• For a lower calorie option, try using a sugar substitute in the cake and frosting.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make each layer ahead of time and assemble it the day you plan to serve it.

2. Is it possible to use a different type of cookie for the crust?
Absolutely! You can use graham crackers or digestive biscuits if you prefer.

3. What can I do if I can’t find red gel food coloring?
You can use red liquid food coloring, but the color may not be as vibrant, and you might need to use more of it.

Print