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Red Velvet Cheesecake Layer Cake

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A rich red velvet cake with a creamy cheesecake middle and smooth cream cheese frosting, perfect for any celebration.

Ingredients

Scale
  • 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

Instructions

  1. Make the crust: Mix the chocolate cookie crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then allow to cool completely.
  2. Make the cake layers: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. 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. Combine wet and dry ingredients, mix until smooth. Divide the batter between the pans and bake for 25-30 minutes. Cool completely.
  3. Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Mix in vanilla extract and sour cream until fully incorporated. Pour over cooled crust and bake at 325°F (160°C) for 40-45 minutes until set but slightly jiggly. Cool and chill.
  4. Assemble layers: Place one cake layer on a serving plate, spread frosting on top, add cheesecake layer, then top with second cake layer. Frost entire cake with remaining cream cheese frosting.
  5. Make the jam glaze: Warm jam with water and lemon juice until pourable. Cool slightly, then pour over cake, allowing it to drip down the sides. Decorate with piped frosting, crumbs, and chocolate chips.

Notes

Chill the cake for at least 2 hours before serving for best texture. Use a hot, dry knife for clean slices.

Nutrition

Find it online: https://voxrecipes.com/red-velvet-cheesecake-layer-cake-recipe-2/