Description
This Red Velvet Cheesecake Layer Cake combines the rich flavors of a classic red velvet cake with a creamy, luscious cheesecake center. Featuring a crunchy chocolate cookie crumb crust, moist red velvet cake layers, and a smooth cream cheese frosting topped with a glossy berry glaze and chocolate chips, this dessert is a show-stopper perfect for special occasions and celebrations.
Ingredients
Scale
Crust
- 2 cups (200 g) chocolate cookie crumbs (Oreo or similar, without filling)
- ½ cup (115 g) unsalted butter, melted
Red Velvet Cake
- 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
Cheesecake Layer
- 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
Cream Cheese Frosting
- 16 oz (450 g) cream cheese, softened
- 1 cup (230 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 2 tsp vanilla extract
Glaze and Decoration
- 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 cream cheese frosting for piping
Instructions
- Prepare the crust: Mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool completely before adding the cheesecake layer.
- Make the red velvet 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 another bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually mix the wet ingredients into the dry ingredients just until smooth to avoid overmixing. Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick inserted in the centers comes out clean. Let cool completely.
- Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each. 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 until the cheesecake is set but still slightly jiggly in the center. Cool fully, then chill in the refrigerator.
- Assemble the cake: 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 atop, spreading a light layer of frosting on it to help the next cake layer stick. Add the second red velvet cake layer on top. Finish frosting the entire cake, smoothing sides and top evenly.
- Prepare the glaze and decorate: Warm the strawberry or raspberry jam with water and lemon juice over low heat until pourable. Let it cool slightly, then gently pour over the top of the cake, allowing it to drip down the sides. Decorate with piped cream cheese frosting, red velvet crumbs from trimming, and scatter dark chocolate chips over the top for extra texture and visual appeal.
Notes
- Use room temperature ingredients for smoother batter and frosting.
- Be careful not to overmix the cake batter to keep the texture tender.
- Ensure the cheesecake is slightly jiggly when done to prevent cracking and overbaking.
- Chilling the cheesecake layer before assembly helps maintain its structure.
- The berry glaze adds a beautiful shine and subtle fruity flavor that complements the rich cake.
- Store leftovers covered in the refrigerator for up to 4 days.
