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Red Velvet Cheesecake Layer Cake

A stunning combination of moist red velvet cake and creamy cheesecake that brings joy and comfort to any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups chocolate cookie crumbs I prefer Oreos without the filling for a rich base
  • ½ cup unsalted butter, melted
For the Red Velvet Cake
  • 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 1 ½ cups milk with 1 tbsp vinegar added)
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 1–2 tbsp red gel food coloring Adjust to get desired shade of red.
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
  • 1 cup unsalted butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
For the Glaze
  • ½ cup strawberry or raspberry jam
  • 2 tbsp water
  • 1 tsp lemon juice
For Garnish
  • Red velvet crumbs from trimming
  • Dark chocolate chips
  • Extra frosting for piping

Method
 

Preparing the Crust
  1. Preheat your oven to 350°F (175°C).
  2. Mix the chocolate cookie crumbs with the melted butter until it resembles wet sand.
  3. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow it to cool completely.
Baking the Cake Layers
  1. Increase the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, blend sugar, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and red gel food coloring until smooth.
  4. Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.
  5. Divide the batter evenly between the two pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the layers cool completely.
Preparing the Cheesecake Layer
  1. In a medium bowl, beat together the softened cream cheese and sugar until smooth.
  2. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated.
  3. Pour the cheesecake batter over the cooled cookie crust. Bake at 325°F (160°C) for 40-45 minutes, just until set but still slightly jiggly in the center. Cool completely before chilling in the refrigerator.
Assembling the Cake
  1. Place one red velvet cake layer on your serving plate. Spread a thin layer of cream cheese frosting on top.
  2. Carefully place the chilled cheesecake layer on top, adding a light layer of frosting to help it stick.
  3. Top with the second red velvet cake layer. Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.
Glazing
  1. Warm the strawberry or raspberry jam with water and lemon juice over low heat until pourable. Let it cool slightly before pouring it over the top of the cake, letting it drizzle down the sides.
  2. Decorate with piped frosting, red velvet cake crumbs, and dark chocolate chips for an added touch of elegance!

Notes

Ensure your butter, cream cheese, and eggs are at room temperature for the best mixing results. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to the milk and letting it sit for about 5-10 minutes. Adjust the amount of red gel food coloring to get your desired shade of red. For the frosting, I recommend using full-fat cream cheese for a creamier texture.