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Red Velvet Cheesecake Layer Cake Recipe

Red Velvet Cheesecake Layer Cake Recipe
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★★★★★

4.8 from 21 reviews

This decadent Red Velvet Cheesecake Layer Cake combines the rich, creamy texture of cheesecake with the vibrant flavor and classic color of red velvet cake. Featuring a chocolate cookie crust, moist red velvet layers, a luscious cheesecake center, and a smooth cream cheese frosting topped with a glossy red berry glaze and decorative crumbs and chocolate chips, this cake is perfect for celebrations or indulging your sweet tooth with a show-stopping dessert.

Ingredients

Scale

Chocolate Cookie Crust (optional but delicious)

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

Red Velvet Cake Layers

  • 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

Cheesecake Layer

  • 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

Cream Cheese Frosting

  • 16 oz (450 g) cream cheese, softened
  • 1 cup (230 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar
  • 2 tsp vanilla extract

Red Berry Glaze

  • ½ cup (120 ml) strawberry or raspberry jam
  • 2 tbsp water
  • 1 tsp lemon juice

Decoration

  • Red velvet crumbs (from cake trimming)
  • Dark chocolate chips
  • Extra frosting for piping

Instructions

  1. Make the Cookie Crust (optional): Mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then allow to cool completely before adding the cheesecake layer.
  2. Bake Red Velvet Layers: Preheat the oven to 350°F (175°C). 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 a separate bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually combine the wet ingredients with the dry ingredients, mixing just until smooth to avoid overmixing. Divide the batter evenly between the two pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely.
  3. Make Cheesecake Layer: In a medium bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream or heavy cream until fully incorporated. Pour the cheesecake batter over the cooled cookie crust (or into a prepared pan if not using the crust). Bake at 325°F (160°C) for 40 to 45 minutes, just until the cheesecake is set but still slightly jiggly in the center. Allow to cool fully and then chill in the refrigerator.
  4. Assemble the Cake: Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting on top. Carefully add the chilled cheesecake layer on top of this, spreading a light layer of frosting on the cheesecake to help the next cake layer stick. Add the second red velvet cake layer on top. Finish by frosting the entire cake with the remaining cream cheese frosting, smoothing the sides and top evenly.
  5. Add Glaze & Decorate: Warm the strawberry or raspberry jam with water and lemon juice over low heat until it becomes pourable. Let the glaze cool slightly before gently pouring it over the top of the cake, allowing it to drip down the sides. Decorate the cake using piped cream cheese frosting, red velvet cake crumbs from trimming, and scatter dark chocolate chips over the top for extra texture and visual appeal.

Notes

  • Chill all the cake layers before assembling to prevent sliding and ensure stable stacking.
  • Use gel food coloring instead of liquid to achieve a vibrant, deep red color without thinning the batter.
  • The cheesecake layer can be made a day ahead and stored in the refrigerator to simplify assembly the next day.
  • This cake keeps well in the fridge for 4 to 5 days and is best served slightly chilled.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend and confirm other ingredients are gluten-free.

Nutrition

Keywords: Red velvet cake, cheesecake layer cake, cream cheese frosting, layered cake, dessert recipe, chocolate cookie crust, berry glaze

Find it online: https://maicook.com/red-velvet-cheesecake-layer-cake-recipe/