Jump to Recipe Print RecipeAs I prepared to celebrate a friend’s milestone birthday, I could almost hear the delightful sighs of sweet indulgence that would fill the room with my Red Velvet Cheesecake Layer Cake. This recipe beautifully marries the luxurious flavors of red velvet with a creamy cheesecake layer, topped off with a silky cream cheese frosting and a vibrant berry glaze. Not only is this stunning cake a showstopper, it’s also surprisingly quick to assemble, making it a perfect solution for both novice and seasoned bakers looking to dazzle their guests. Whether it’s a birthday or a casual gathering, this layered delight offers a rich taste that elevates any occasion into something special. Are you ready to impress with this elegant fusion of flavors? Why is this cake a must-try? Decadent luxury: This Red Velvet Cheesecake Layer Cake combines two beloved desserts into one truly extraordinary creation. Visually stunning: The vibrant red layers draw the eye and boast a beautiful contrast with the creamy frosting. Ease of preparation: Even if you’re not an experienced baker, this recipe guides you step-by-step for success. Versatile delight: Whether served at a birthday party or a simple gathering, it’s a showstopper that will impress any crowd. Rich flavors: The luscious cream cheese frosting and chocolate cookie crust enhance the rich taste, making each bite unforgettable. Plus, if you’re looking for more delightful cakes, check out my favorite cake recipes for inspiration! Red Velvet Cheesecake Layer Cake Ingredients • Here’s everything you need to create this delightful layered treat. For the Cookie Crust • Chocolate Cookie Crumbs – The perfect base texture; graham cracker crumbs can be used for a different flavor. • Butter (melted) – Helps bind the crust together for a solid foundation. For the Red Velvet Cake • All-Purpose Flour – Provides the structure; substitute with gluten-free flour if desired. • Cocoa Powder – Adds rich chocolate flavor and enhances the red color. • Baking Soda & Baking Powder – Essential leavening agents that help the cake rise. • Salt – Balances and enhances the flavors in your cake. • Granulated Sugar – Adds sweetness and moisture; brown sugar can deepen the flavor. • Vegetable Oil – Keeps the cake moist and tender; melted coconut oil can be a substitute. • Eggs – Acts as a binder; ensure they are at room temperature for better mixing. • Buttermilk – Contributes moisture and tanginess; can be replaced with a milk and vinegar mixture. • Vinegar – Reacts with baking soda to aid in rising and enhance the red color. • Vanilla Extract – Introduces delightful flavor to the cake. • Red Gel Food Coloring – It gives that signature red hue; avoid liquid coloring. For the Cheesecake Layer • Cream Cheese – Adds richness; heavy cream can be an alternative if needed. • Sour Cream – Provides creaminess and balances sweetness for the cheesecake. • Granulated Sugar – Sweetens the cheesecake filling beautifully. • Eggs – Essential for binding the cheesecake layer together. For the Frosting and Glaze • Powdered Sugar – Sweetens and thickens the cream cheese frosting. • Strawberry or Raspberry Jam – Serves as a luscious glaze; fresh fruit can be a healthier substitute. With these ingredients at hand, you’re ready to dive into creating your very own Red Velvet Cheesecake Layer Cake! Enjoy every step of the baking process. Step‑by‑Step Instructions for Red Velvet Cheesecake Layer Cake Step 1: Prepare the Cookie Crust Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs with melted butter until well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove and let cool completely, setting a solid base for your Red Velvet Cheesecake Layer Cake. Step 2: Make Red Velvet Cake Batter In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to combine the dry ingredients. In another bowl, whisk together granulated sugar, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and red gel food coloring until smooth. Gently fold the wet mixture into the dry ingredients, stirring until fully incorporated without overmixing. Step 3: Bake the Cake Layers Grease two 9-inch round cake pans with cooking spray and evenly distribute the red velvet batter between them. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the layers to cool in the pans for about 10 minutes before transferring to wire racks to cool completely. Step 4: Prepare Cheesecake Layer Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition, then blend in sour cream and vanilla extract. Pour this cheesecake batter over the cooled cookie crust in the springform pan and bake for 40-45 minutes, until the center is slightly jiggly but set. Allow to cool before refrigerating. Step 5: Assemble the Cake Once your Red Velvet cake layers and the cheesecake layer are completely cool, take one red velvet layer and place it on a serving plate. Spread a generous layer of cream cheese frosting on top, then add the chilled cheesecake layer. Finish by placing the second red velvet layer on top and frost the entire cake with the remaining cream cheese frosting for a beautiful finish. Step 6: Add Glaze and Decorations For the finishing touch, warm the strawberry or raspberry jam in a small saucepan with a splash of water and lemon juice until smooth. Drizzle this luscious glaze over the top of your assembled cake, allowing it to cascade down the sides. Garnish with additional frosting, cookie crumbs, or chocolate chips for a delightful presentation that will impress everyone! What to Serve with Red Velvet Cheesecake Layer Cake Pair your cake with delightful accompaniments to create a truly memorable meal experience. Fresh Mixed Berries: The bright acidity of berries complements the richness of the cake, adding a refreshing burst of flavor. Vanilla Bean Ice Cream: Creamy and slight vanilla sweetness creates a luscious contrast, perfect for balancing the cake’s tanginess. Chocolate-Covered Strawberries: Luxurious and indulgent, these bite-sized treats elevate the dessert experience with extra sweetness. Whipped Cream: Light and fluffy, this addition enhances the decadent layers and provides a lovely airy texture. Espresso or Coffee: A bold cup perfectly contrasts the cake’s sweetness, allowing the flavors to shine even brighter. Sparkling Water with Lemon: Refreshing and light, this beverage offers a zesty cleanser between bites, making every taste delightful. Chocolate Ganache Drizzle: Intensifying that chocolate flavor, a ganache adds a silky gloss that invites even more indulgence. Coconut Macaroons: These chewy delights can provide a tropical twist, bringing interesting textures and a hint of sweetness to the plate. Creamy Fruit Salad: Made with seasonal fruits, this vibrant mix can brighten up your dessert table while enhancing the cake’s flavors. How to Store and Freeze Red Velvet Cheesecake Layer Cake Fridge: Store your Red Velvet Cheesecake Layer Cake in an airtight container for up to 4-5 days to keep it fresh and moist. Freezer: For longer storage, wrap the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving. Reheating: If you prefer it at room temperature, remove from the fridge about 30 minutes before serving to let the flavors shine. Slice Storage: You can also slice the cake and store individual pieces in plastic wrap or a container, ensuring easy access for future indulgence! Red Velvet Cheesecake Layer Cake Variations Feel free to unleash your creativity and make this recipe your own! Each twist will add a personal touch to your cake, bringing in new flavors and textures. Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. You’ll still achieve a soft, delectable cake without sacrificing taste. Many gluten-free baking mixes work wonders, so feel free to experiment! Vegan: Swap eggs with flax eggs and use a dairy-free cream cheese alternative. Coconut cream can replace sour cream too. This keeps the cake delicious while accommodating different dietary preferences. Chocolate Chip Surprise: Fold in mini chocolate chips into the red velvet batter for a delightful pockets of chocolatey goodness. This little addition brings an extra layer of indulgence! Tropical Twist: Incorporate crushed pineapple into the cheesecake layer for a hint of fruity freshness. Your guests will love the surprising burst of flavor with every bite. Spiced Up: Add cinnamon or nutmeg to the cheesecake layer for a warming spice twist. This subtle addition enhances the overall flavor profile beautifully. Miniatures: Create individual mini cakes using cupcake liners. This makes them perfect for sharing so everyone can have their own little treat. It’s fun and charming! Frosting Variations: Experiment with lemon or vanilla bean frosting instead of cream cheese for a different flavor profile. Both complements the sweetness of the cake well. If you’re looking for more inspired ideas, check out these delightful cake recipes that will surely spark your culinary adventure! Make Ahead Options These Red Velvet Cheesecake Layer Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the cheesecake layer and the cookie crust up to 3 days in advance. Simply bake and cool the cheesecake layer, then refrigerate it in an airtight container to keep it fresh. The cookie crust can be prepared ahead and stored at room temperature in a sealed bag. When you’re ready to assemble, place the cooled red velvet cake layers on a serving plate, add the chilled cheesecake layer, and frost with cream cheese frosting before serving. By prepping these components ahead of time, you’ll have a stunning dessert ready to impress with minimal last-minute effort! Expert Tips for Red Velvet Cheesecake Layer Cake Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature for better mixing and a smoother batter. Gentle Mixing: Avoid overmixing your red velvet cake batter to prevent a tough texture; mix just until combined. Cooling Time: Allow the cheesecake layer to cool completely before refrigerating, ensuring the texture firms up perfectly. Use Gel Coloring: Opt for red gel food coloring instead of liquid to achieve the vibrant red hue without altering the cake’s consistency. Check for Doneness: For both the cake and cheesecake layers, check doneness with a toothpick; it should come out clean for cake and slightly jiggly for cheesecake. Storage Tips: Keep the entire cake in an airtight container in the fridge for up to 5 days to maintain its fresh flavors and moist texture. Red Velvet Cheesecake Layer Cake Recipe FAQs How do I select the right ripeness for my ingredients? Absolutely! To ensure the best flavor and texture in your Red Velvet Cheesecake Layer Cake, use ripe eggs; they should feel slightly warm to the touch if they are at room temperature. Also, check that your cream cheese is fresh, without any yellowing or sour smell. Ingredients such as buttermilk should be checked for expiration as well. How should I store leftover cake? Very! Store your Red Velvet Cheesecake Layer Cake in an airtight container in the refrigerator for up to 4-5 days. This will help maintain its moisture and flavor. For the best results, slice the cake into portions if you anticipate leftovers, which also makes it easier for serving later. Can I freeze this cake? Absolutely! To freeze your Red Velvet Cheesecake Layer Cake, first, wrap the entire cake tightly in plastic wrap, and then in aluminum foil to ensure no air gets in. It can be frozen for up to 2 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight before serving. What should I do if my cheesecake layer cracks? Absolutely! Cracking can occur if the cheesecake is baked at too high a temperature or not allowed to cool slowly. To avoid this, ensure your oven is calibrated correctly, and consider placing a shallow pan of water on the rack below the cheesecake while baking to create humidity. Additionally, allow the cheesecake to cool gradually in the oven with the door slightly ajar before transferring it to the refrigerator. Are there any dietary considerations for this recipe? Very! If you have dietary restrictions, you can easily modify the recipe. For a gluten-free option, use gluten-free flour instead of all-purpose flour. Those with lactose intolerance can substitute cream cheese with a dairy-free alternative and use almond or coconut milk for buttermilk. Always check ingredient labels to ensure they’re suitable for your specific needs to keep your loved ones safe. What should I do if my cake comes out too dry? Absolutely! If your Red Velvet Cheesecake Layer Cake turns out dry, it may be due to overmixing the batter or baking too long. To prevent this, mix just until combined and check the cake doneness at the lower end of the baking time. You can also brush the baked layers with simple syrup (a mix of equal parts water and sugar heated until dissolved) before frosting to add moisture back into the cake. Irresistible Red Velvet Cheesecake Layer Cake for Any Celebration This Red Velvet Cheesecake Layer Cake combines rich flavors and stunning visuals, making it perfect for any celebration. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 25 minutes minsCooling Time 1 hour hrTotal Time 2 hours hrs 55 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Crust2 cups Chocolate Cookie Crumbs Graham cracker crumbs can be used for a different flavor.1/2 cup Butter Melted.For the Red Velvet Cake2 cups All-Purpose Flour Substitute with gluten-free flour if desired.1 cup Cocoa Powder Adds rich chocolate flavor.1 teaspoon Baking Soda1 teaspoon Baking Powder1 teaspoon Salt1.5 cups Granulated Sugar Can use brown sugar for deeper flavor.1 cup Vegetable Oil Can use melted coconut oil as substitute.2 large Eggs Ensure they are at room temperature.1 cup Buttermilk Can be replaced with milk and vinegar mixture.1 tablespoon Vinegar Enhances color.1 teaspoon Vanilla Extract1 tablespoon Red Gel Food Coloring Avoid liquid coloring.For the Cheesecake Layer16 ounces Cream Cheese Can use heavy cream as alternative.1/2 cup Sour Cream1/2 cup Granulated Sugar2 large EggsFor the Frosting and Glaze2 cups Powdered Sugar1/2 cup Strawberry or Raspberry Jam Fresh fruit can be used as a substitute. Equipment 9-inch springform panMixing BowlswhiskOvenCooking Spray Method Step‑by‑Step InstructionsPreheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs with melted butter until well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely.In a large bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. In another bowl, whisk together granulated sugar, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and red gel food coloring. Gently fold the wet mixture into the dry ingredients.Grease two 9-inch round cake pans with cooking spray and evenly distribute the red velvet batter. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow the layers to cool in the pans for about 10 minutes before transferring to wire racks.Reduce the oven temperature to 325°F (160°C). Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract. Pour cheesecake batter over cooled cookie crust and bake for 40-45 minutes.Once the cake and cheesecake layers are completely cool, place one red velvet layer on a serving plate. Spread cream cheese frosting on top, then add the cheesecake layer. Place the second red velvet layer on top and frost the whole cake with remaining frosting.Warm the strawberry or raspberry jam with a splash of water and lemon juice until smooth. Drizzle over the cake, allowing it to cascade down the sides. Garnish with additional frosting, cookie crumbs, or chocolate chips. Nutrition Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 80mgIron: 1.5mg NotesEnsure that all ingredients are at room temperature for better mixing. Avoid overmixing the batter to prevent a tough texture. Tried this recipe?Let us know how it was!
