Creating a stunning Red Velvet Cheesecake Layer Cake is such a delightful experience that I can’t wait to share it with you. This decadent dessert combines the luscious tang of cheesecake with the vibrant flavor of red velvet cake, making it a perfect centerpiece for special occasions or a sweet treat on a leisurely weekend. The rich color and impressive layers not only catch the eye but also create a luxurious taste sensation that will have everyone coming back for seconds (or thirds!).

What Makes This Recipe Special

If you’re wondering why this Red Velvet Cheesecake Layer Cake should have a place in your baking repertoire, let me share a few compelling reasons. Firstly, it’s a show-stopper — perfect for birthdays, anniversaries, or even holiday celebrations, impressing friends and family with its layered beauty. Plus, the combination of chocolatey cookie crust, silky cheesecake, and velvety cake is simply unforgettable. Not to mention, it’s a recipe that kids and adults alike will cherish, ensuring that it will be a beloved fixture on your dessert table for years to come.

"This cake left everyone speechless! The brightness of the red velvet paired with the creaminess of the cheesecake is pure magic." — Happy Baker

The Cooking Process Explained

Creating your own Red Velvet Cheesecake Layer Cake is a wonderfully satisfying journey from the first whisk to the last frosting swirl. The process requires a bit of time and effort, but I promise it will be worth every minute. Start by preparing the chocolate cookie crust, followed by baking the red velvet layers. Then comes the cheesecake, which is baked to perfection and left to chill. Finally, assemble your cake with lush cream cheese frosting and a beautiful fruit glaze.

What You’ll Need

Gathering the right ingredients is key to achieving that perfect layered masterpiece. Here’s what you’ll need:

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
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) for decoration
Dark chocolate chips for garnish
Extra frosting for piping

Tip: For a lighter version, swap out the heavy cream with Greek yogurt or for dietary adjustments, consider using vegan cheese or gluten-free flour.

Step-by-Step Instructions

Now let’s break this down into manageable steps:

Preheat your oven to 350°F (175°C). Begin with the chocolate cookie crust: Mix the cookie crumbs with melted butter until it looks like wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow it to cool completely.
Prepare the cake layers: Grease and line two 9-inch round cake pans. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, blend the 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, taking care to avoid overmixing. Divide the batter between the two pans and bake for about 25 to 30 minutes, checking with a toothpick in the center.
Cheesecake layer: While the cake layers cool, beat together softened cream cheese and sugar until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream or heavy cream. Pour this cheesecake mixture over the cooled cookie crust in the springform pan. Bake at 325°F (160°C) for about 40 to 45 minutes, until set but with a slight jiggle in the center. Allow this to cool fully before chilling in the refrigerator.
Assembly time: Once everything has cooled, place one red velvet cake layer on a serving plate and spread a thin layer of cream cheese frosting on top. Gently add the chilled cheesecake layer and frost the top lightly. Add the second red velvet cake layer on top and use the remaining frosting to cover the entire cake, smoothing the sides and top.
Glaze it: Warm the fruit jam with water and lemon juice over low heat until it’s pourable. Allow it to cool slightly before drizzling over the top of the cake, letting it cascade down the sides. Decorate as you like with piped frosting, red velvet cake crumbs, and dark chocolate chips for that extra touch.

Best Ways to Enjoy It

When it comes to serving this beautiful cake, creativity is key. Slice it into generous portions and plate with a drizzle of chocolate sauce or a scoop of vanilla ice cream on the side for that perfect balance of flavors. Pair with fresh berries or even a light, fruity salad for a refreshing touch that complements the rich cake beautifully.

Storage and Reheating Tips

To keep your Red Velvet Cheesecake Layer Cake fresh, store it in an airtight container in the refrigerator for up to 5 days. If you need to store leftovers longer, consider freezing individual slices wrapped well in plastic wrap and then in foil. This way, you can enjoy a slice whenever the craving strikes!

Helpful Cooking Tips

For best results, make sure all your ingredients are at room temperature before you start mixing. This helps in achieving a smoother batter and creamier cheesecake. Be patient while layering; a little extra care in assembly will save you from a messy cake (which we want to avoid!).

Creative Twists

Feel free to experiment! Here are some fun variations: swap in different fruit jellies for the glaze or add a layer of chocolate ganache between the cake and cheesecake for an extra rich experience. You might even try adding spices like cinnamon or nutmeg to the cake batter for a cozy twist.

Your Questions Answered

Q: Can I use other types of food coloring?
A: While gel food coloring gives the best results, you can use liquid food coloring, but it may not yield as vibrant a shade.

Q: How can I make this recipe gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend, ensuring the rest of your ingredients are also gluten-free.

Q: What is the best way to store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 5 days or freeze slices for longer storage.

Embrace the layers of flavors in this Red Velvet Cheesecake Layer Cake and treat yourself and your loved ones to a dessert that truly stands out!

Red Velvet Cheesecake Layer Cake

A stunning dessert that combines the tangy richness of cheesecake with the vibrant flavor of red velvet cake, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 15

Total Time 1 45

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 500 kcal

Ingredients

For the Chocolate Cookie Crust

2 cups chocolate cookie crumbs (Oreo or similar, without filling)
½ cup unsalted butter, melted

For the Red Velvet Cake Layers

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

For the Cheesecake Layer

16 oz cream cheese, softened
½ cup sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream or heavy cream

For the Cream Cheese Frosting & Glaze

1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
½ cup strawberry or raspberry jam
2 tbsp water
1 tsp lemon juice
Red velvet crumbs (from cake trimming) for decoration
Dark chocolate chips for garnish
Extra frosting for piping

Instructions

Preparation

Preheat your oven to 350°F (175°C). Mix the cookie crumbs with melted butter until it resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow it to cool completely.
Grease and line two 9-inch round cake pans. In a 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 the wet ingredients into the dry ingredients, avoiding overmixing.
Divide the batter between the two pans and bake for about 25 to 30 minutes, checking center with a toothpick.

Cheesecake Layer

While the cake layers cool, beat together softened cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or heavy cream.
Pour this cheesecake mixture over the cooled cookie crust in the springform pan and bake at 325°F (160°C) for about 40 to 45 minutes, until set but with a slight jiggle in the center. Allow to cool fully before chilling in the refrigerator.

Assembly

Once everything has cooled, place one red velvet cake layer on a serving plate and spread a thin layer of cream cheese frosting on top.
Gently place the chilled cheesecake layer on top, frost lightly, and then add the second red velvet cake layer. Use the remaining frosting to cover the entire cake, smoothing the sides and top.
For the glaze, warm the fruit jam with water and lemon juice over low heat until pourable. Cool slightly before drizzling over the top of the cake, letting it cascade down the sides.
Decorate with piped frosting, red velvet cake crumbs, and dark chocolate chips as desired.

Notes

For best results, use room temperature ingredients. For creative variations, experiment with different fruit jellies or add spices to the cake batter.

Keyword Cheesecake, Dessert, Layer Cake, Red Velvet Cake, special occasion