Red Velvet Cheesecake Layer Cake

This Red Velvet Cheesecake Layer Cake is a showstopping dessert that combines two favorites: tangy red velvet cake and dense, creamy cheesecake. The towering cake features layers of moist red velvet, rich cheesecake, smooth cream cheese frosting, and a bright berry glaze. It's a rewarding baking project perfect for celebrations or any special occasion.

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Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings: 12 servings

Calories: 550

Ingredients Equipment Method Notes

Ingredients

2 cups (200 g) chocolate cookie crumbs (like Oreos, filling removed)
½ cup (115 g) unsalted butter, melted
2 ½ cups (315 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
2 tbsp cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 ½ cups (360 ml) buttermilk, room temperature
1 cup (240 ml) vegetable oil
2 large eggs, room temperature
2 tsp vanilla extract
1 tsp white vinegar
1–2 tbsp red gel food coloring
16 oz (450 g) cream cheese, softened to room temperature
½ cup (100 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120 ml) sour cream or heavy cream, room temperature
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 leveling the cakes)
Dark chocolate chips

Equipment

9-inch springform pan
Wire rack
two 9-inch round cake pans
Large bowl
serving plate
Small saucepan
serrated knife

Method

Instructions

Prepare the Crust: Start by mixing your chocolate cookie crumbs with the melted butter. The texture should feel like wet sand. Press this firmly and evenly into the bottom of a 9-inch springform pan. Pop it into a 350°F (175°C) oven for about 10 minutes. Let it cool completely on a wire rack.
Bake the Red Velvet Layers: Grease and line two 9-inch round cake pans. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine the wet ingredients: sugar, oil, eggs, buttermilk, vinegar, vanilla, and the red gel food coloring. Pour the wet ingredients into the dry and mix until just combined—be careful not to overmix! Divide the batter between your two pans and bake for 25-30 minutes. A toothpick test will tell you when they’re done. Let them cool completely.
Make the Cheesecake Layer: In a bowl, beat the softened cream cheese and sugar until it’s perfectly smooth. Add the eggs one by one, followed by the vanilla and sour cream. Pour this batter over your cooled cookie crust. Bake at 325°F (160°C) for 40-45 minutes. The center should have a slight jiggle. Let it cool completely, then chill it in the fridge for at least 4 hours, but preferably overnight.
Assemble Your Masterpiece: Once everything is completely cool, it’s time to build your cake. Place one red velvet layer on your serving plate. Spread a thin layer of cream cheese frosting over it. Carefully place the chilled cheesecake layer on top. Add another thin layer of frosting, then top with the second red velvet layer. Frost the entire cake with the remaining cream cheese frosting.
Decorate and Serve: For the glaze, gently warm the jam, water, and lemon juice in a small saucepan until it’s pourable. Let it cool for a few minutes, then drizzle it over the top of the cake, letting it drip down the sides. Get creative with the decorations! Use leftover frosting for piping, sprinkle on some cake crumbs from leveling the layers, and add a handful of dark chocolate chips.

Notes

Do not rush the cooling process; each component must be completely chilled before assembling. For the red velvet layers, mix the batter just until combined to ensure a light, fluffy crumb. For the cheesecake, use softened ingredients and mix on low speed to avoid cracks. A crumb coat (a thin layer of frosting applied before the final coat) will help trap loose crumbs for a pristine finish. Level domed cake tops with a serrated knife for a stable cake.