Red Velvet Cheesecake Layer Cake Recipe

This Red Velvet Cheesecake Layer Cake Recipe is a rich, soft red velvet cake with a creamy cheesecake middle and smooth cream cheese frosting. The layers make the cake look special, and the mix of cake and cheesecake gives a great taste and texture. For another layered cheesecake idea, see this simple caramel brownie cheesecake recipe for more inspiration.

Why This Recipe Works

The cake uses buttermilk, vinegar, and baking soda to make the red velvet crumb light and tender. A baked cheesecake layer adds a creamy center that holds shape when chilled. The cream cheese frosting is rich and tangy, which balances the sweet jam glaze. The cookie crumb crust gives a firm base and a chocolate note that pairs well with the red velvet.

Why you should try this recipe

• It looks impressive for parties or holidays.
• The cheesecake layer adds a silky texture not found in a regular cake.
• You can make parts ahead (cheesecake and cakes chill well).
• The flavors are classic and crowd-pleasing.

How to make Red Velvet Cheesecake Layer Cake Recipe

Follow the steps below in order. Read all steps before you start.

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 (for cheesecake)
• ½ cup (100 g) sugar (for cheesecake)
• 2 large eggs (for cheesecake)
• 1 tsp vanilla extract (for cheesecake)
• ½ cup (120 ml) sour cream or heavy cream (for cheesecake)
• 16 oz (450 g) cream cheese, softened (for frosting)
• 1 cup (230 g) unsalted butter, softened (for frosting)
• 4 cups (480 g) powdered sugar (for frosting)
• 2 tsp vanilla extract (for frosting)
• 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

• Two 9-inch round cake pans and one 9-inch springform pan
• Mixing bowls and electric mixer or whisk
• Measuring cups and spoons
• Spatula and offset spatula for frosting
• Cooling racks
• Oven and refrigerator/freezer space
• Small saucepan for warming jam glaze

Step-by-Step Instructions :

1. Make the crust: 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. Make the cake layers: 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.
3. Make the cheesecake layer: 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.
4. Assemble the layers: 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.
5. Make the jam glaze and decorate: 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.
   For another creamy cheesecake twist, you might like this churro cheesecake recipe which uses a flavored crust and crunchy topping.

How to serve Red Velvet Cheesecake Layer Cake Recipe

• Chill the cake for at least 2 hours before serving so the cheesecake stays firm.
• Use a hot, dry knife to cut clean slices. Wipe the knife between cuts.
• Serve with extra berries or a small spoon of jam on the side if you like.

How to store Red Velvet Cheesecake Layer Cake Recipe

• Store covered in the refrigerator for up to 4 days.
• You can freeze sliced pieces in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Tips & Tricks

• Use gel food coloring for bright color without thinning the batter.
• Do not overbake the cheesecake; it should jiggle slightly when done. It will set while cooling.
• Chill the cake before slicing to get neat layers.
• If your frosting is too soft, chill it for 15–20 minutes then re-whip to firm it up.

Variations & Substitutions (if any)

• Crust: Use graham cracker crumbs instead of chocolate cookie crumbs for a lighter base.
• Filling: Add a thin layer of fruit (banana or raspberry) between the cheesecake and top cake layer.
• Frosting: Use whipped cream cheese frosting for a lighter top.
• Color: Reduce food coloring for a softer pink red velvet.

FAQs

Q: Can I make parts ahead of time?
A: Yes. Bake the cake layers and cheesecake a day ahead and chill them. Frost the day you serve for best texture.

Q: Can I skip the cookie crust under the cheesecake?
A: Yes. You can bake the cheesecake in a plain pan or on a parchment-lined springform pan if you prefer no crust.

Q: How do I prevent cracks in the cheesecake?
A: Avoid overmixing and do not overbake. Cool slowly and do not open the oven right after baking.

Q: Can I use regular milk instead of buttermilk?
A: You can use regular milk with 1 tbsp vinegar added to mimic buttermilk. Let it sit a few minutes before using.

Q: Is this cake safe to make without eggs?
A: Eggs give structure. To make it egg-free, you will need a tested egg substitute for both cake and cheesecake, which will change the texture.

Conclusion

This Red Velvet Cheesecake Layer Cake Recipe makes a show-stopping dessert with a creamy center and classic flavor. For a tested version and photo guide, see the Red Velvet Cheesecake Cake – Recipe Girl, and for another classic take with full instructions, check the Red Velvet Cheesecake Cake Recipe | Classic Red Velvet Recipe.

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