Name: Red Velvet Cheesecake Layer Cake Recipe
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
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 the rich, velvety texture of classic red velvet cake with a creamy cheesecake center, all topped with luscious cream cheese frosting and a fruity glaze. It’s a stunning dessert perfect for special occasions or whenever you want to impress your guests.

A slice of red velvet cake with two thick, moist, deep red layers is shown on a white plate. Between the two layers is a thick white cream cheese frosting, and the outside is also evenly covered with the same smooth white frosting. The cake slice stands upright, showing the rich texture of the red velvet and the creamy white middle and outer layer. In the background, there is a whole cake with more red layers and white frosting on a wooden board, and another slice of cake on a white plate is slightly visible. The setting is on a white marbled texture. 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
16 oz (450 g) cream cheese, softened (for frosting)
1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar
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, for decoration)
Dark chocolate chips (for decoration)
Extra frosting for piping

Instructions

Step 1: Make the cookie crust by mixing the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let cool completely.
Step 2: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a separate bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually combine wet and dry ingredients, mixing just until smooth.
Step 4: Divide batter evenly between the two pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Step 5: For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream or heavy cream until combined.
Step 6: Pour cheesecake batter over the cooled cookie crust (or into a prepared pan if skipping the crust). Bake at 325°F (160°C) for 40 to 45 minutes, until set but slightly jiggly. 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.
Step 8: Add the chilled cheesecake layer, spreading a light frosting layer on top to help the next cake stick. Place the second red velvet layer on top.
Step 9: Frost the entire cake evenly with the remaining cream cheese frosting, smoothing the sides and top.
Step 10: Warm the jam with water and lemon juice over low heat until pourable. Let cool slightly, then gently pour over the cake, allowing it to drip down the sides.
Step 11: Decorate with piped cream cheese frosting, red velvet crumbs from trimming, and dark chocolate chips for texture and appeal.

Tips & Variations

Use buttermilk for a tangier, tender crumb; if unavailable, combine milk with vinegar and let it sit for 5 minutes before using.
Adjust the amount of red gel food coloring to achieve your preferred shade of red.
For a nutty twist, add finely chopped pecans to the cookie crust mixture.
To make the cheesecake layer dairy-free, substitute cream cheese and sour cream with coconut-based alternatives.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Keep it airtight to maintain moisture. Before serving, allow the cake to come to room temperature for about 30 minutes for best texture. Leftover cake can be frozen for up to 1 month; thaw overnight in the refrigerator and then bring to room temperature before serving.

How to Serve

A round cake with two thick red sponge layers separated by a thick white cream layer in the middle, all covered in smooth white frosting with visible swirls on top and sides. A large slice is cut out, showing the red and white layers clearly, with crumbs around the cake on a white marble board. In the background, a white plate holds the cut slice, showing the same red and white layers. The cake is on a light blue cloth with a red-bordered edge, placed on a white marbled textured surface. A silver cake server lies next to the cake. 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. The crust adds texture and flavor but skipping it won’t affect the overall taste significantly.

How do I prevent the cheesecake from cracking?

To prevent cracks, bake the cheesecake gently at a lower temperature and avoid overbaking—it should still be slightly jiggly in the center when done. Cooling the cheesecake gradually and chilling it in the refrigerator also helps maintain a smooth surface.