Name: Red Velvet Cheesecake Layer Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-490441H21M10S
Cuisine: American
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

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Introduction

This Red Velvet Cheesecake Layer Cake combines moist red velvet cake with a rich, creamy cheesecake layer for a show-stopping dessert. Finished with a luscious cream cheese frosting and a fruity glaze, it’s perfect for special occasions or anytime you want to impress your guests.

A round layered cake sits on an ornate white cake stand over a white marbled surface. The cake has three layers: a dark chocolate bottom layer, a thick creamy white middle layer, and a thin dark red layer on top that looks like a jelly or glaze dripping down the sides. The sides of the cake are decorated with red cake crumbs pressing into the white creamy layer. On top, there are eight swirls of bright red frosting, each topped with small pieces of chocolate and chocolate chips. One slice is removed, showing the clean edges between the layers and some crumbs on the cake stand. Photo taken with an iphone --ar 4:5 --v 7

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 layer)
½ cup (100 g) sugar (for cheesecake layer)
2 large eggs (for cheesecake layer)
1 tsp vanilla extract (for cheesecake layer)
½ cup (120 ml) sour cream or heavy cream (for cheesecake layer)
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

Step 1: Make the cookie crust (optional) by mixing chocolate cookie crumbs with melted butter until it resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool completely before adding the cheesecake layer.
Step 2: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Step 3: In another bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually mix wet ingredients into the dry, stirring just until smooth.
Step 4: Divide batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow layers to cool completely.
Step 5: For the cheesecake layer, beat cream cheese and sugar in a medium bowl until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream or heavy cream until fully incorporated.
Step 6: Pour cheesecake batter over the cooled cookie crust or into a prepared pan if not using crust. Bake at 325°F (160°C) for 40 to 45 minutes, just until set but still slightly jiggly in the center. Cool fully, then chill in the refrigerator.
Step 7: Assemble the cake by placing one red velvet layer on a serving plate. Spread a thin layer of cream cheese frosting on top. Carefully add the chilled cheesecake layer, then spread a light layer of frosting on it. Add the second red velvet layer on top.
Step 8: Frost the entire cake with the remaining cream cheese frosting, smoothing sides and top evenly.
Step 9: Warm jam with water and lemon juice over low heat until pourable. Cool slightly, then gently pour over the cake, allowing it to drip down the sides.
Step 10: Decorate with piped cream cheese frosting, red velvet crumbs from trimming, and scatter dark chocolate chips on top for texture and visual appeal.

Tips & Variations

Use buttermilk for the best cake texture, or add 1 tablespoon vinegar to milk as a substitute.
Adjust the red gel food coloring according to desired intensity of red color.
For a tangier cheesecake, use sour cream instead of heavy cream.
Try using raspberry jam instead of strawberry for a slightly different flavor profile.
Chill the cake well before slicing to achieve cleaner cuts, especially with the cheesecake layer.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cheesecake layer fresh. Before serving, let the cake sit at room temperature for 20 to 30 minutes to soften slightly. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A rich three-layer cake on a white decorative cake stand against a white marbled texture. The bottom layer is dark chocolate cake, the middle is a thick smooth cream cheese layer in pale yellow, and the top layer is a dark red jam or jelly. The outside is coated with small red crumbs around the sides. Glossy dark red glaze drips slightly down the sides from the top, which is decorated with dark red swirls of frosting, each topped with small pieces of chocolate and chocolate chips. A slice is cut out to show the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the cookie crust?

Yes, the cookie crust is optional. You can bake the cheesecake layer directly in a greased pan or on parchment paper if you prefer a simpler texture beneath the cheesecake.

How do I prevent the cheesecake from cracking?

To avoid cracking, bake the cheesecake at a lower temperature and remove it when it is still slightly jiggly in the center. Cooling it gradually and chilling before assembling also helps maintain a smooth, crack-free surface.