Name: Red Velvet Cheesecake Layer Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-490151H43M6S
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 that combines rich red velvet cake with a creamy cheesecake layer and smooth cream cheese frosting. A chocolate cookie crust and a bright red berry glaze add extra flavor and texture. Perfect for special occasions or any time you want to impress your guests.

A layered cake with three visible layers sits on a white cake stand with floral details. The bottom layer is dark brown and looks dense and moist. Above it is a smooth, light cream-colored middle layer. The top layer is a rich dark red jelly or sauce that drips slightly down the sides. The sides of the cake are covered in dark red crumbs. Around the top edge, there are eight dollops of bright dark red cream, each decorated with small dark chocolate chips and chocolate chunks. One slice is removed, showing the clear separation of layers and the creamy texture of the middle layer. The cake sits on a white marbled surface. 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 (optional). Mix the chocolate cookie crumbs with melted butter until it 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.
Step 2: Bake Red Velvet Layers. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans. Whisk flour, cocoa powder, baking soda, baking powder, and salt in one bowl. In another, blend sugar, oil, eggs, buttermilk, vinegar, vanilla, and red food coloring until smooth. Combine wet and dry ingredients gently. Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean. Cool layers completely.
Step 3: Make Cheesecake Layer. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well. Mix in vanilla and sour cream or heavy cream. Pour over cooled cookie crust or in a prepared pan. Bake at 325°F (160°C) for 40–45 minutes until set but slightly jiggly. Cool fully, then chill.
Step 4: Assemble the Cake. Place one red velvet layer on a serving plate and spread a thin layer of cream cheese frosting. Layer with the chilled cheesecake, spreading a light layer of frosting on top. Add the second red velvet cake layer. Frost the entire cake evenly with remaining frosting.
Step 5: Add Glaze & Decorate. Warm jam, water, and lemon juice over low heat until pourable. Cool slightly and pour over cake, allowing drips down the sides. Decorate with piped frosting, red velvet crumbs, and dark chocolate chips.

Tips & Variations

For a dairy-free alternative, use coconut cream in place of sour cream and dairy-free cream cheese for frosting.
Adjust the red food coloring quantity to control the intensity of the cake color.
If you skip the cookie crust, bake the cheesecake layer in a greased pan to prevent sticking.
Use fresh berries on top instead of jam for a natural glaze and extra freshness.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from drying out. Before serving, allow the cake to sit at room temperature for 20–30 minutes for smoother texture. Leftover cake can be frozen for up to 2 months; wrap tightly and thaw overnight in the fridge before serving.

How to Serve

A round cake with four visible layers is shown on a white decorated cake stand against a white marbled surface. The bottom layer is dark brown with a rough texture, the second layer is smooth and cream-colored, the third layer is a thin dark brown layer, and the top layer is a shiny dark red glaze dripping down the sides. Around the edge of the top, there are eight evenly spaced swirls of deep red frosting, each topped with small dark chocolate chips and chunks. The sides of the cake are coated with crumbled red cake pieces. A single slice is missing, showing the inside layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the red velvet layers a day or two in advance. Wrap them tightly in plastic wrap and store in the refrigerator until ready to assemble.

What can I use instead of buttermilk?

If you don’t have buttermilk, combine 1 ½ cups of milk with 1 tablespoon of white vinegar or lemon juice. Let sit for 5 minutes before using as a substitute.