Go Back

Red Velvet Cheesecake Layer Cake

An impressive and delicious layered cake that combines the traditional flavors of red velvet cake with a creamy cheesecake layer, adorned with luscious cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs (Oreo or similar, without filling)
  • ½ cup unsalted butter, melted
Red Velvet Cake
  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 ½ cups buttermilk (or milk + 1 tbsp vinegar)
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 1–2 tbsp red gel food coloring
Cheesecake Layer
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream or heavy cream
Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
Glaze and Decoration
  • ½ cup strawberry or raspberry jam
  • 2 tbsp water
  • 1 tsp lemon juice
  • Red velvet crumbs (from cake trimming)
  • Dark chocolate chips
  • Extra frosting for piping

Method
 

Prepare the Crust
  1. Mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand.
  2. Press this mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then allow to cool completely.
Bake the Red Velvet Cakes
  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth.
  4. Gradually combine the wet ingredients with the dry ingredients, mixing just until smooth to avoid overmixing.
  5. 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.
  6. Let the cake layers cool completely.
Prepare the Cheesecake Layer
  1. In a medium bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, beating well after each addition.
  3. Mix in vanilla extract and sour cream or heavy cream until fully incorporated.
  4. Pour the cheesecake batter over the cooled cookie crust.
  5. Bake at 325°F (160°C) for 40 to 45 minutes, just until the cheesecake is set but still slightly jiggly in the center.
  6. Allow to cool fully and then chill in the refrigerator.
Assemble the Cake
  1. Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting on top.
  2. Carefully add the chilled cheesecake layer, spreading a light layer of frosting on the cheesecake to ensure the next cake layer sticks.
  3. Add the second red velvet cake layer on top.
  4. Finish by frosting the entire cake with the remaining cream cheese frosting, smoothing the sides and top evenly.
Add the Glaze
  1. Warm the strawberry or raspberry jam with water and lemon juice over low heat until it becomes pourable.
  2. Let the glaze cool slightly before gently pouring it over the top of the cake, allowing it to drip down the sides.
  3. Decorate the cake using piped cream cheese frosting, red velvet crumbs from trimming, and scatter dark chocolate chips over the top for added texture and visual appeal.

Notes

For enhanced flavor, consider adding chocolate chips or nuts into the cake batter. You can also prepare the cake layers and freeze them individually. For dairy-free versions, consider using coconut cream instead of cream cheese.