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