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Red Velvet Cheesecake Layer Cake

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A stunning dessert that combines the rich flavor of red velvet cake with a creamy cheesecake layer, finished with a chocolate cookie crust.

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
  • 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. Make the Crust: Mix chocolate cookie crumbs with melted butter until you get a wet sand texture. Press mixture evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes and 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 wet ingredients with 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 layers cool completely.
  3. Make the Cheesecake Layer: Beat softened cream cheese and sugar in a medium bowl until smooth. Add eggs one by one, mixing well after each. Stir in vanilla extract and sour cream or heavy cream. Pour 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. Place the second red velvet cake layer on top. Frost the entire cake with the remaining cream cheese frosting.
  5. Glaze and Decorate: Warm strawberry or raspberry jam with water and lemon juice over low heat until 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.

Notes

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.

Nutrition

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