Red Velvet Cheesecake Layer Cake

why make this recipe

Red Velvet Cheesecake Layer Cake is not just a dessert; it’s a celebration of flavors and textures. The combination of rich red velvet cake and creamy cheesecake will delight your taste buds. This cake is perfect for birthdays, holidays, or any special occasion. Its stunning appearance and delicious taste will impress your guests and leave them wanting more.

how to make Red Velvet Cheesecake Layer Cake

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 (for cheesecake)
• 2 large eggs (for cheesecake)
• 1 tsp vanilla extract (for cheesecake)
• 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 (for frosting)
• 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

Directions:

1. Mix the chocolate cookie crumbs with 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, then allow to cool completely before adding the cheesecake layer.

2. 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. 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. 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. 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.

how to serve Red Velvet Cheesecake Layer Cake

Serve slices of this delightful cake on individual plates. You can add extra cream cheese frosting on the side or a scoop of vanilla ice cream for an additional treat. Pair it with a cup of coffee or tea for a lovely dessert experience.

how to store Red Velvet Cheesecake Layer Cake

Store any leftover cake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container to maintain freshness. Enjoy the cake within 3 to 5 days for the best taste.

tips to make Red Velvet Cheesecake Layer Cake

• Make sure all your ingredients are at room temperature before starting. This helps to create a smooth batter.
• For the best texture, avoid overmixing the cake batter, as it can make the cake dense.
• If you want a deeper red color, add a little more red gel food coloring, but do it gradually.
• Use a serrated knife to trim the top of the cake layers if they have domed; this will help them stack better.

variation

You can change the flavor of the cheesecake by adding different extracts like almond or lemon. You can also swap the strawberry or raspberry jam with other fruit jellies such as blueberry or apricot to match your taste preference.

FAQs

Can I make this cake ahead of time?
Yes, you can make the cake and cheesecake layers a day in advance. Just assemble and frost on the day you plan to serve.

Can I freeze Red Velvet Cheesecake Layer Cake?
Yes, you can freeze the cake. Wrap individual slices tightly in plastic wrap and store them in an airtight container in the freezer. They can last up to 3 months.

What can I use instead of buttermilk?
If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar and let it sit for about 5 minutes. This will create a buttermilk substitute.

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