Indulge in Decadence: Red Velvet Cheesecake Layer Cake

Creating a show-stopping dessert doesn’t have to be a daunting task, especially when it comes to a Red Velvet Cheesecake Layer Cake. This luscious treat combines the moist chocolatey goodness of red velvet cake with a rich and creamy cheesecake layer, making it perfect for celebrations or a special weekend treat. I remember the first time I tried making this cake – witnessing the vibrant red layers contrasting with the white cheesecake was nothing short of magical. Whether it’s a birthday party, a family gathering, or just a day when you want to treat yourself, this cake will steal the show on any dessert table.

Why You Should Make This Delightful Cake

Imagine a dessert that not only tastes incredible but also looks impressive enough to be the centerpiece of any celebration. This Red Velvet Cheesecake Layer Cake brings together the classic flavors of red velvet with a creamy cheesecake surprise, making it a crowd-pleaser. It’s surprisingly easy to put together, yet it feels luxurious. Whether you’re celebrating Valentine’s Day with that special someone or hosting a holiday gathering with family and friends, this cake ticks all the boxes.

"This cake was a total hit at my birthday party! The flavors were amazing, and everyone was asking for seconds. I can’t wait to make it again!"

The Cooking Process Explained

Ready to create something magical? Making a Red Velvet Cheesecake Layer Cake consists of several key steps, but don’t worry – it’s straightforward! We’ll start with the cookie crumb crust, then move on to bake the red velvet layers and cheesecake filling. Time to gather your ingredients and get cooking!

What You’ll Need

Here’s a complete list of everything 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
• 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

Feel free to substitute buttermilk with regular milk mixed with vinegar for a quick fix!

Step-by-Step Instructions

1. Prepare the Crust: Start by mixing the chocolate cookie crumbs with melted butter until it resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake this crust for 10 minutes in a preheated oven set to 350°F (175°C), then let it cool completely.

2. Bake the Cake Layers: Preheat your oven to 350°F (175°C), and 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, whisk together sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and the red gel food coloring until smooth. Gradually mix the wet ingredients into the dry ingredients, combining just until smooth to avoid overmixing. Divide the batter between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake layers cool completely.

3. Prepare the Cheesecake Layer: In a medium bowl, beat the softened cream cheese with sugar until creamy. Add the eggs one by one, mixing well after each addition. Then mix in vanilla extract and sour cream or heavy cream until fully incorporated. Pour this cheesecake batter over the cooled cookie crust. Bake at 325°F (160°C) for 40 to 45 minutes, until the cheesecake is set but still slightly jiggly in the center. Once baked, let it cool completely and chill in the refrigerator for a few hours.

4. Assemble the Cake: Place one red velvet layer on your serving plate. Spread a thin layer of cream cheese frosting on top, then carefully add the chilled cheesecake, smoothing a thin layer of frosting over the cheesecake to help the next cake layer stick. Top it with the second red velvet layer and frost the entire cake with the remaining cream cheese frosting, ensuring a smooth finish.

5. Prepare the Glaze: Warm the strawberry or raspberry jam mixed with water and lemon juice over low heat until it’s pourable. Let it cool slightly before gently pouring it over the top of the cake, allowing it to drip down the edges. Decorate with piped cream cheese frosting, red velvet crumbs from trimming, and scatter dark chocolate chips on top for added texture and visual appeal.

Best Ways to Enjoy It

The Red Velvet Cheesecake Layer Cake is fantastic on its own, but here are a few creative ideas to elevate the serving experience. Consider pairing slices with fresh berries or a dollop of whipped cream for added sweetness. Alternatively, a scoop of vanilla or raspberry sorbet makes a refreshing complement. This cake can also be served with a dusting of cocoa powder or chocolate shavings on top for extra elegance.

Keeping Leftovers Fresh

If you find yourself with leftovers – although that’s rare with this delicious cake! – storing it properly is key to keeping it fresh. Cover the cake tightly or place it in an airtight container in the refrigerator. It can stay good for up to five days. If you need to keep it longer, you can freeze slices. Just wrap each piece in plastic wrap and store it in a freezer-safe container. When you’re ready to enjoy, let it thaw in the refrigerator overnight.

Pro Chef Tips

To ensure your cheesecake layer turns out perfectly, here are some pro tips! Make sure that all your ingredients are at room temperature; this helps achieve a smoother batter. Beat the cream cheese well to eliminate any lumps before incorporating it with sugar. Also, resist the urge to open the oven door while baking your cheesecake; the sudden temperature drop can cause cracking.

Creative Twists

This recipe can easily be tailored for different tastes. Try adding a layer of chocolate ganache on top for a rich, indulgent finish. For a fruity twist, incorporate fresh raspberries into the cheesecake batter or use another flavor of jam, like blueberry, for the glaze. If you’re feeling adventurous, consider creating mini cakes with multiple layers for individual servings.

FAQs

How long does it take to prepare this cake?
Preparation time for this cake is about 30 minutes, with an additional baking time of around 1 hour total for the layers and cheesecake.

Can I substitute the buttermilk?
Yes! You can use regular milk, adding one tablespoon of vinegar to mimic the acidity of buttermilk.

What’s the best way to prevent the cheesecake from cracking?
Using room temperature ingredients and avoiding opening the oven door during baking are essential. You can also bake the cheesecake in a water bath for a gentler baking process.

Red Velvet Cheesecake Layer Cake

A show-stopping dessert that combines moist red velvet cake with a rich cheesecake layer, perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 500 kcal

Ingredients

  

For the crust

• 2 cups 2 cups (200 g) chocolate cookie crumbs Oreo or similar, without filling
• ½ cup ½ cup (115 g) unsalted butter, melted

For the cake layers

• 2 ½ cups 2 ½ cups (315 g) all-purpose flour
• 1 ½ cups 1 ½ cups (300 g) sugar
• 2 tbsp 2 tbsp cocoa powder
• 1 tsp 1 tsp baking soda
• 1 tsp 1 tsp baking powder
• 1 tsp 1 tsp salt
• 1 ½ cups 1 ½ cups (360 ml) buttermilk (or milk + 1 tbsp vinegar)
• 1 cup 1 cup (240 ml) vegetable oil
• 2 large 2 large eggs
• 2 tsp 2 tsp vanilla extract
• 1 tsp 1 tsp white vinegar
• 1–2 tbsp 1–2 tbsp red gel food coloring

For the cheesecake layer

• 16 oz 16 oz (450 g) cream cheese, softened
• ½ cup ½ cup (100 g) sugar
• 2 large 2 large eggs
• 1 tsp 1 tsp vanilla extract
• ½ cup ½ cup (120 ml) sour cream or heavy cream

For the frosting and decoration

• 16 oz 16 oz (450 g) cream cheese, softened
• 1 cup 1 cup (230 g) unsalted butter, softened
• 4 cups 4 cups (480 g) powdered sugar
• 2 tsp 2 tsp vanilla extract
• ½ cup ½ cup (120 ml) strawberry or raspberry jam
• 2 tbsp 2 tbsp water
• 1 tsp 1 tsp lemon juice
• Red velvet crumbs (from cake trimming)
• Dark chocolate chips
• Extra frosting for piping

Instructions

 

Preparation

• Mix the chocolate cookie crumbs with melted butter until it resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan.
• Bake the crust for 10 minutes in a preheated oven set to 350°F (175°C), then let it cool completely.

Baking the Cake Layers

• Preheat your oven to 350°F (175°C) and 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, whisk together 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, combining just until smooth to avoid overmixing.
• Divide the batter between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Once baked, let the cake layers cool completely.

Preparing the Cheesecake Layer

• In a medium bowl, beat the softened cream cheese with sugar until creamy.
• Add the eggs one by one, mixing well after each addition.
• Then mix in vanilla extract and sour cream until fully incorporated.
• Pour this cheesecake batter over the cooled cookie crust.
• Bake at 325°F (160°C) for 40 to 45 minutes, until the cheesecake is set but still slightly jiggly in the center.
• Once baked, let it cool completely and chill in the refrigerator for a few hours.

Assembling the Cake

• Place one red velvet layer on your serving plate.
• Spread a thin layer of cream cheese frosting on top, then carefully add the chilled cheesecake.
• Smooth a thin layer of frosting over the cheesecake to help the next cake layer stick.
• Top it with the second red velvet layer and frost the entire cake with the remaining cream cheese frosting, ensuring a smooth finish.

Preparing the Glaze

• Warm the strawberry or raspberry jam mixed with water and lemon juice over low heat until it’s pourable.
• Let it cool slightly before gently pouring it over the top of the cake, allowing it to drip down the edges.
• Decorate with piped cream cheese frosting, red velvet crumbs from trimming, and scatter dark chocolate chips on top.

Notes

For a richer experience, consider adding a layer of chocolate ganache or incorporating fresh raspberries into the cheesecake batter. Store leftovers in the refrigerator for up to five days.

Keyword Celebration Cake, Cheesecake, Dessert, Layer Cake, Red Velvet Cake