Red Velvet Cheesecake Layer Cake

A celebration-worthy showstopper, this red velvet cheesecake layer cake brings together the best of two beloved desserts. Moist red velvet cake is paired with a creamy cheesecake layer, all sandwiched under a billowy swirl of tangy cream cheese frosting and a glossy berry glaze. This is the ultimate centerpiece for birthdays, holidays, and any time you want to wow your guests or treat yourself to something really special.

The first time I made this was for a friend's engagement and the look of delight when they cut into the dramatic layers still makes me smile. Now my family requests it for just about every big occasion.

Gather Your Ingredients

• Chocolate cookie crumbs: Use Oreo or another chocolate sandwich cookie without the filling for a deeply chocolaty base
• Unsalted butter: for richness and to bind the crust melt it thoroughly for easy mixing
• All-purpose flour: the backbone of the red velvet cake look for fresh flour with a neutral scent
• Sugar: for sweetness and tenderness make sure it is fresh and free of lumps
• Cocoa powder: a touch provides depth use a high-quality unsweetened variety if possible
• Baking soda and baking powder: essential for lift and fluffiness check their freshness before baking
• Salt: balances sweetness and rounds out flavors use fine sea salt for even distribution
• Buttermilk or milk with vinegar: for that classic red velvet tang if you do not have buttermilk add one tablespoon vinegar to regular milk
• Vegetable oil: keeps the cake extra moist neutral-flavored is best
• Large eggs: for structure and richness use at room temperature for best blending
• Vanilla extract: adds warmth get the real stuff if you can
• White vinegar: heightens the red color and the cake's tangy flavor
• Red gel food coloring: for that signature hue use gel for bold color without excess liquid
• Cream cheese: use block-style full fat for both the cheesecake and frosting allow to soften at room temperature
• Powdered sugar: gives the frosting a light fluffy finish sift for lump-free results
• Sour cream or heavy cream: makes the cheesecake layer extra creamy choose whichever you have on hand
• Unsalted butter: makes the frosting ultra smooth and stable use at room temperature
• Strawberry or raspberry jam: for the glossy finish pick a quality preserves with real fruit for fresh flavor
• Water and lemon juice: loosen the jam just enough for a drip-friendly glaze

How to Make It

Prepare the Cookie Crust:

Mix the chocolate cookie crumbs with melted butter thoroughly until the texture resembles wet sand. Press this firmly and evenly into the base of a lined nine-inch springform pan. Bake the crust at three hundred fifty degrees Fahrenheit for ten minutes then let it cool entirely. This ensures a crisp base that holds together.

Make the Cheesecake Layer:

Beat softened cream cheese with sugar until smooth and creamy scraping the bowl as needed for a lump-free mixture. Blend in eggs one at a time followed by vanilla extract and sour cream or heavy cream making sure not to overmix. Pour this over the cooled crust and tap the pan gently to remove air bubbles. Bake at three hundred twenty five degrees Fahrenheit until just set in the center about thirty to thirty five minutes. Let cool completely and then chill for several hours or overnight for best texture.

Bake the Red Velvet Cake Layers:

In a large bowl whisk flour sugar cocoa baking soda baking powder and salt until blended. In a separate bowl whisk buttermilk oil eggs vanilla vinegar and red food coloring until evenly colored. Combine the wet and dry mixtures stirring gently until just smooth. Divide the batter evenly between two greased and lined nine-inch pans. Bake at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes or until a toothpick emerges clean. Cool completely before assembly.

Make the Cream Cheese Frosting:

Beat softened cream cheese and butter together until ultra smooth. Gradually add powdered sugar then vanilla whipping until fluffy and light. If too soft chill for twenty minutes before spreading.

Assemble the Cake:

Carefully unmold the chilled cheesecake disc. Level the red velvet cakes if needed. Place one cake layer on a platter spread a little frosting to anchor set the cheesecake layer on top then add the second cake layer. Frost the entire cake generously with cream cheese frosting using an offset spatula for smoothness.

Make and Add the Berry Glaze:

Warm the strawberry or raspberry jam in a saucepan with water and lemon juice until fluid. Let cool slightly then slowly pour it over the top of the frosted cake letting it drip down the sides for a dramatic finish.

Decorate and Serve:

Pipe extra frosting on top and scatter with cake crumbs or dark chocolate chips for extra texture and visual flair.

My personal favorite part of this cake is the tangy cream cheese frosting I could literally eat it with a spoon and my kids always fight over licking the beater. This cake reminds me of winter birthdays spent around the kitchen table everyone laughing and sneaking a taste as it chills.

Flavor Boosters

Wrap any leftovers tightly and store them in the refrigerator for up to five days. If you want to keep it longer slice and freeze individual pieces for up to three months. Thaw slices in the fridge overnight and let them come to room temperature before serving for the best texture.

Serving Suggestions

Serve chilled or at cool room temperature for cleanest slices. Top with extra berries shaved white chocolate or edible flowers for a festive touch. This cake pairs beautifully with coffee or a lightly sweetened tea for a perfect afternoon treat.

Creative Twists

In summer swap the berry jam glaze for a fresh berry compote. Around the holidays add orange zest to the frosting or use cranberry preserves for a festive spin. You can also mix in a touch of cinnamon or nutmeg to the cake batter for extra warmth in the colder months.

This cake is always the centerpiece of our celebrations, guaranteed to draw 'wows'. Every slice is a moment of pure delight and tradition.

Common Questions About This Recipe

→ How do I achieve a vibrant red color?

Use quality red gel food coloring and thoroughly mix it into your batter for a vivid, even hue in the cake layers.

→ Can I substitute the jam glaze topping?

Yes, you can use either strawberry or raspberry jam, or try another red fruit preserve to suit your taste.

→ What type of cookies are best for the base?

Chocolate sandwich cookies without filling (such as Oreos) provide a chocolatey foundation with great texture and flavor.

→ How should I store leftovers?

Cover the cake and refrigerate for up to 4 days to maintain freshness and prevent the frosting from drying out.

→ Is it possible to make in advance?

Yes, you can bake the components a day ahead. Assemble and decorate just before serving for best texture and appearance.