Description
This Irresistible Red Velvet Cheesecake Layer Cake combines rich, moist red velvet cake layers with a creamy, tangy cheesecake center. Topped with luscious cream cheese frosting and a mixed berry glaze, it is perfect for impressing guests at any celebration.
Ingredients
Scale
Crust
- 2 cups Chocolate Cookie Crumbs (can substitute with crushed graham crackers)
- 1/2 cup Unsalted Butter (melted; dairy-free alternatives for vegan option)
Red Velvet Cake Layers
- 2 cups All-Purpose Flour (gluten-free flour blend for gluten-free option)
- 1 cup Cocoa Powder (dark cocoa recommended)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1.5 cups Granulated Sugar (brown sugar can be used for moisture)
- 1 cup Vegetable Oil (melted coconut oil for lighter texture)
- 2 large Eggs (flax eggs or applesauce as substitutes)
- 1 cup Buttermilk (regular milk with lemon juice or vinegar substitute)
- 1 tablespoon Vinegar (omit if using buttermilk)
- 2 teaspoons Vanilla Extract (pure extract recommended)
- 1 ounce Red Gel Food Coloring (avoid liquid dyes for color intensity)
Cheesecake Layer
- 16 ounces Cream Cheese (full-fat preferred)
- 2/3 cup Granulated Sugar (part of powdered sugar usage in frosting)
- 2 large Eggs (included in original frosting step)
- 1 teaspoon Vanilla Extract (for cheesecake batter)
- 1/2 cup Sour Cream (Greek yogurt substitute possible)
Cream Cheese Frosting
- 16 ounces Cream Cheese (full-fat, softened)
- 1 cup Heavy Cream (coconut cream for dairy-free)
- 2 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
Decoration
- 1/2 cup Mixed Berry Jam (or other jams/fresh berries)
- 1/4 cup Water (to thin jam glaze)
- 1 teaspoon Lemon Juice (to brighten jam)
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Red Velvet Crumbs (for garnish)
Instructions
- Prepare Crust: In a medium bowl, combine the chocolate cookie crumbs with melted butter until the mixture is crumbly. Press the crumbs evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes to set the crust. Remove from oven and allow to cool completely.
- Make Red Velvet Cake Layers: Preheat oven to 350°F (175°C). Whisk together flour, cocoa powder, baking soda, baking powder, and salt in one bowl. In a separate large bowl, mix the sugar, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and red gel food coloring until fully combined. Gradually fold the dry ingredients into the wet ingredients until smooth. Divide batter evenly between two greased and lined round cake pans. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Remove and cool completely on racks.
- Make Cheesecake Layer: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Pour cheesecake mixture over the cooled cookie crust in the springform pan. Bake at 325°F (160°C) for 40 to 45 minutes, or until the edges are set but the center slightly jiggles. Allow to cool at room temperature, then refrigerate until chilled and firm, at least 4 hours or overnight.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Slowly add heavy cream while beating until the frosting reaches a spreadable consistency and holds soft peaks.
- Assemble Cake: Place one cooled red velvet cake layer on a serving plate. Evenly spread a layer of cream cheese frosting on top. Carefully place the chilled cheesecake layer onto the frosted red velvet layer. Top with the second red velvet cake layer. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
- Decorate Cake: In a small saucepan, warm mixed berry jam with water and lemon juice over low heat until it becomes pourable but not too thin. Drizzle the jam glaze over the top of the frosted cake, letting it gently drip down the sides. Sprinkle dark chocolate chips and red velvet crumbs evenly over the top for a decorative finish.
Notes
- Use dark cocoa powder for a richer red velvet flavor and deeper color.
- For a vegan version, substitute eggs with flax eggs or applesauce and use dairy-free cream cheese and coconut cream.
- Chilling the cheesecake layer thoroughly before assembly helps prevent the frosting from melting.
- If gluten-free, opt for a trusted gluten-free flour blend and check all ingredients for gluten content.
- Allow the cake to come to room temperature before serving for best texture and flavor.
