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Red Velvet Cheesecake Layer Cake Recipe

Delicious Red Velvet Cheesecake Layer Cake Recipe to Indulge

Experience a stunning Red Velvet Cheesecake Layer Cake that combines velvety cake with a luscious cheesecake core, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Cooling Time 4 hours
Total Time 6 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Chocolate Cookie Crumbs Use graham cracker crumbs as a substitute if necessary.
  • 1/2 cup Unsalted Butter Margarine can be used if preferred.
For the Red Velvet Cake
  • 2 cups All-Purpose Flour A gluten-free flour blend is perfect for a gluten-free version.
  • 1 tablespoon Unsweetened Cocoa Powder Omit for a non-chocolate version.
  • 1 teaspoon Baking Soda No substitutes necessary.
  • 1 teaspoon Baking Powder No substitutes necessary.
  • 1/2 teaspoon Salt Sea salt can give a different taste.
  • 1.5 cups Granulated Sugar Brown sugar can add more depth.
  • 1 cup Vegetable Oil Melted coconut oil is a great alternative.
  • 2 large Eggs Flax eggs are a vegan substitute.
  • 1 cup Buttermilk A milk-vinegar mixture works as a substitute.
  • 1 teaspoon White Vinegar Can be omitted if using buttermilk.
  • 1 teaspoon Vanilla Extract No substitutes necessary.
  • 1 tablespoon Red Gel Food Coloring Avoid replacing with liquid food coloring.
For the Cheesecake Layer
  • 16 oz Cream Cheese Neufchâtel can be used for a lighter option.
  • 1/2 cup Granulated Sugar (for cheesecake) Brown sugar can alternatively be used.
  • 1/2 cup Sour Cream Greek yogurt makes a good substitute.
For the Frosting
  • 1 cup Heavy Cream Whipped topping can work instead.
  • 8 oz Cream Cheese (for frosting) Substitute with vegan cream cheese if desired.
  • 2 cups Powdered Sugar Consider using a sugar-free option.
For the Glaze
  • 1/4 cup Water No substitutes necessary.
  • 2 tablespoons Lemon Juice Lime juice also works well.
  • 1 cup Fresh Berries For garnish.

Equipment

  • springform pan
  • mixing bowls
  • Oven
  • Whisk
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare the cookie crust by mixing chocolate cookie crumbs with melted butter. Press into a greased springform pan and bake at 350°F (175°C) for 10 minutes. Let it cool.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix sugar, oil, eggs, buttermilk, vinegar, vanilla, and food coloring until smooth. Fold wet into dry ingredients.
  3. Divide batter into greased 9-inch round pans and bake at 350°F (175°C) for 25-30 minutes. Allow cakes to cool completely.
  4. Beat cream cheese with granulated sugar until smooth. Add eggs, vanilla, and sour cream, mixing thoroughly. Pour over cookie crust and bake at 325°F (160°C) for 40-45 minutes until slightly jiggly.
  5. Cool the cheesecake at room temperature for an hour and then refrigerate for at least 4 hours or overnight.
  6. Assemble the cake by placing one cake layer on a serving plate. Spread cream cheese frosting on top and add the cheesecake layer, then top with the second cake layer.
  7. Frost the assembled cake with remaining cream cheese frosting for a smooth finish.
  8. Warm berry jam with water and lemon juice. Drizzle over the cake and garnish with fresh berries and optional chocolate chips.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 320mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 555IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Avoid overmixing to keep the cake fluffy.

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