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Red Velvet Cheesecake Layer Cake Recipe
Flona

Red Velvet Cheesecake Layer Cake

This spectacular Red Velvet Cheesecake Layer Cake combines moist red velvet cake layers with a creamy cheesecake center, all covered in silky cream cheese frosting and topped with glossy red berry glaze. Perfect for celebrations and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs 200 g, Oreo or similar without filling
  • 1/2 cup unsalted butter 115 g, melted
  • 2 1/2 cups all-purpose flour 315 g, spooned and leveled
  • 1 1/2 cups granulated sugar 300 g
  • 2 tablespoons cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk 360 ml, or milk + 1 tbsp vinegar
  • 1 cup vegetable oil 240 ml
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 tablespoons red gel food coloring adjust for color intensity
  • 16 ounces cream cheese 450 g, softened
  • 1/2 cup granulated sugar 100 g
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream 120 ml
  • 16 ounces cream cheese 450 g, softened
  • 1 cup unsalted butter 230 g, softened
  • 4 cups powdered sugar 480 g, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup strawberry or raspberry jam 120 ml, seedless preferred
  • 2 tablespoons water
  • 1 teaspoon lemon juice fresh
  • red velvet crumbs from cake trimming
  • dark chocolate chips
  • extra frosting for piping

Equipment

  • Two 9-inch round cake pans
  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Offset spatula
  • Wire cooling racks
  • Parchment paper
  • Small saucepan
  • Cake stand or serving plate
  • Piping bag with decorating tips

Method
 

  1. Make Cookie Crust (Optional): Mix chocolate cookie crumbs with melted butter until resembling wet sand. Press evenly into bottom of 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Cool completely.
  2. Bake Red Velvet Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. In separate bowl, blend sugar, oil, eggs, buttermilk, vinegar, vanilla, and red food coloring. Combine wet into dry ingredients, mixing just until smooth. Divide between pans and bake 25-30 minutes until toothpick comes out clean. Cool completely.
  3. Make Cheesecake Layer: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream. Pour over cooled crust or into lined pan. Bake at 325°F (160°C) for 40-45 minutes until edges set but center slightly jiggles. Cool completely and refrigerate at least 4 hours.
  4. Make Cream Cheese Frosting: Beat cream cheese and butter until smooth, about 3 minutes. Add powdered sugar one cup at a time, mixing on low. Add vanilla and beat on medium-high for 2 minutes until light and fluffy.
  5. Assemble Cake: Place one red velvet layer on serving plate. Spread 1 cup frosting on top. Add chilled cheesecake layer. Spread another cup frosting on cheesecake. Top with second red velvet layer. Apply thin crumb coat over entire cake. Refrigerate 30 minutes. Apply final thick coat of frosting, smoothing sides and top.
  6. Add Glaze and Decorate: Warm jam, water, and lemon juice over low heat until pourable. Cool slightly, then pour over top center of cake, allowing drips down sides. Pipe decorative frosting borders. Sprinkle with red velvet crumbs and chocolate chips. Refrigerate at least 1 hour before serving.

Notes

  • Chill All Layers: Chill all cake layers before assembling to prevent sliding and ensure stable stacking.
  • Use Gel Coloring: Use gel food coloring instead of liquid for vibrant red color without thinning batter.
  • Make Ahead: Cheesecake layer can be made a day ahead and stored in refrigerator.
  • Storage: Keeps well in fridge for 4-5 days. Best served slightly chilled.
  • Gluten-Free: Substitute all-purpose flour with gluten-free blend containing xanthan gum.
  • Crumb Coat: Don't skip the crumb coat—it seals in crumbs and creates smooth foundation.
  • Room Temperature: Bring all dairy ingredients to room temperature before mixing for smooth batter.