Name: Red Velvet Cheesecake Layer Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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

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Introduction

This Red Velvet Cheesecake Layer Cake is a stunning dessert combining the rich, tangy cheesecake and the classic moist red velvet cake. Layered with creamy frosting and a fruity glaze, it’s perfect for special occasions or whenever you want to impress your guests.

A round cake with four clear layers stands on a white ceramic cake stand with ornate designs. The bottom layer is dark chocolate, followed by a thick cream cheese layer in pale yellow. Above that is a thin, glossy dark red jelly layer. The top surface is covered in a shiny dark red glaze that drips slightly down the sides. The sides of the cake are partly coated with crushed red cake crumbs. On top, eight swirls of bright red frosting are evenly spaced around the edge, each swirl decorated with small dark chocolate chips and pieces. A slice is missing, showing the clean cut and layers inside. The background is a simple white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for cheesecake layer)
½ cup (100 g) sugar (for cheesecake layer)
2 large eggs (for cheesecake layer)
1 tsp vanilla extract (for cheesecake layer)
½ cup (120 ml) sour cream or heavy cream (for cheesecake layer)
16 oz (450 g) cream cheese, softened (for frosting)
1 cup (230 g) unsalted butter, softened (for frosting)
4 cups (480 g) powdered sugar (for frosting)
2 tsp vanilla extract (for frosting)
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

Instructions

Step 1: Make the cookie crust by mixing chocolate cookie crumbs with melted butter until the texture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then cool completely before adding the cheesecake.
Step 2: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Step 3: In another bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually mix wet ingredients into dry, combining just until smooth.
Step 4: Divide the batter evenly between the two pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool the cake layers completely.
Step 5: For the cheesecake layer, beat 16 oz cream cheese and ½ cup sugar until creamy. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream or heavy cream.
Step 6: Pour the cheesecake batter over the cooled cookie crust or into a prepared pan. Bake at 325°F (160°C) for 40–45 minutes until set but slightly jiggly. Cool fully, then chill in the fridge.
Step 7: Assemble the cake by placing one red velvet cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top.
Step 8: Add the chilled cheesecake layer over the frosted cake, spreading a light layer of frosting on it. Top with the second red velvet layer and frost the entire cake evenly.
Step 9: For the glaze, warm jam with water and lemon juice over low heat until pourable. Cool slightly, then pour over the cake, letting it drip down the sides.
Step 10: Decorate the cake with piped cream cheese frosting, red velvet crumbs from trimming, and scatter dark chocolate chips on top for texture and visual appeal.

Tips & Variations

Use buttermilk for a tender crumb or substitute regular milk with 1 tbsp vinegar for acidity.
Adjust the amount of red food coloring to achieve your preferred cake color intensity.
Swap the strawberry or raspberry jam glaze for a simple dusting of powdered sugar for a lighter finish.
Chill the cake layers before assembling to make frosting easier and neater to apply.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 20–30 minutes before serving to soften the frosting. Leftover cake can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

A round cake with three visible layers sits on an ornate white cake stand against a white marbled texture. The bottom layer is dark chocolate, dense and rich, topped by a thick cream-colored layer. Above this is a thin dark red jelly-like layer that drips slightly down the creamy middle layer. The outside of the cake is decorated with red cake crumbs clinging to the bottom half. The top is coated with a shiny, dark red glaze that drips partly down the sides, and is decorated with eight swirls of bright red frosting, each topped with small chocolate chips and chunks of chocolate. One slice has been removed, showing the distinct layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the cookie crust?

Yes, the cookie crust is optional. You can bake the cheesecake layer in a regular pan without a crust if you prefer a simpler texture.

How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake at a lower temperature and avoid overbaking; it should still be slightly jiggly in the center when done. Cooling it slowly and chilling thoroughly helps maintain its texture.