Red Velvet Cheesecake Layer Cake Recipe

Introduction

This Red Velvet Cheesecake Layer Cake combines the rich, moist texture of classic red velvet with a creamy cheesecake center for an indulgent treat. Finished with smooth cream cheese frosting and a fruity glaze, it’s perfect for special occasions or whenever you want to impress.

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
• 16 oz (450 g) cream cheese, softened (for frosting)
• 1 cup (230 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 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

1. Step 1: Make the Cookie Crust (optional). Mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let cool completely.
2. Step 2: Bake Red Velvet Layers. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla, and red gel food coloring until smooth. Gradually mix wet ingredients into dry, stirring just until combined. Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean. Cool completely.
3. Step 3: Make Cheesecake Layer. Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream or heavy cream. Pour over 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 and chill in the refrigerator.
4. Step 4: Assemble the Cake. Place one red velvet layer on a serving plate. Spread a thin layer of cream cheese frosting on top. Add the chilled cheesecake layer, then spread a light frosting layer on it. Top with the second red velvet layer. Frost the entire cake evenly with the remaining cream cheese frosting.
5. Step 5: Add Glaze & Decorate. Warm jam with water and lemon juice over low heat until pourable. Let cool slightly, then pour over the cake allowing it to drip down the sides. Decorate with piped frosting, red velvet crumbs from trimming, and scatter dark chocolate chips on top for texture and visual appeal.

Tips & Variations

• Use buttermilk for the red velvet layers to enhance tenderness and flavor, or substitute milk with a tablespoon of vinegar if needed.
• For a more vibrant red color, adjust the amount of red gel food coloring to your preference.
• Chill the cheesecake layer thoroughly before assembling to prevent layers from sliding.
• Swap raspberry jam for apricot or cherry for different flavor notes in the glaze.
• Add a sprinkle of finely chopped toasted pecans between layers for a crunchy surprise.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To maintain moisture, keep it in an airtight cake container or wrap loosely with plastic wrap. Before serving, let the cake sit at room temperature for about 20–30 minutes. Leftover frosting can be stored in an airtight container refrigerated for up to one week. The cake layers can be frozen separately for up to 3 months.

How to Serve

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 alone in a greased pan, and the cake will still be delicious without it.

How do I prevent the cheesecake layer from cracking?

Bake the cheesecake at a lower temperature and avoid overbaking. The center should still be slightly jiggly when done. Cooling the cheesecake gradually and chilling it thoroughly helps prevent cracks.

Red Velvet Cheesecake Layer Cake Recipe

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★★★★★

4.6 from 91 reviews

This luscious Red Velvet Cheesecake Layer Cake combines classic red velvet cake layers with a creamy cheesecake center and rich cream cheese frosting. The optional chocolate cookie crust adds a delightful crunch, while a glossy strawberry glaze and chocolate chips beautifully finish the cake, perfect for special occasions or indulgent dessert lovers.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Crust (Optional)

• 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

Glaze & Decorations

• 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

1. Make the Cookie Crust (Optional): Combine the chocolate cookie crumbs with the 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. Allow the crust 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

• The cookie crust is optional but adds a lovely texture contrast to the creamy cheesecake layer.
• Use gel food coloring for the best vibrant red color without affecting batter consistency.
• Be careful not to overmix the red velvet batter to keep the layers tender.
• Allow the cheesecake to cool and chill thoroughly to ensure clean cake layers when assembling.
• The strawberry or raspberry glaze adds a beautiful shine and fruity flavor that complements the cake perfectly.
• Store leftover cake covered in the refrigerator for up to 4 days.

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