Red Velvet Cheesecake Layer Cake Recipe

Introduction

A Red Velvet Cheesecake Layer Cake Recipe is the ultimate showstopper dessert — rich, creamy, and stunningly beautiful. Combining the decadence of red velvet cake with the silky smoothness of classic cheesecake, this layered masterpiece captures both elegance and comfort. Whether it’s for Valentine’s Day, birthdays, or holiday celebrations, this dessert delivers the perfect harmony of textures and flavors.

The best part? You can make this luxurious Red Velvet Cheesecake Cake at home with simple ingredients and a few expert tricks. Let’s bake something unforgettable!

Why You’ll Love This Red Velvet Cheesecake Layer Cake

• Perfect Flavor Balance: Sweet, tangy, and chocolatey — a match made in dessert heaven.

• Impressive Presentation: Ideal for special occasions and photo-worthy moments.

• Creamy Cheesecake Center: A luscious layer that melts in your mouth.

• Make-Ahead Friendly: Both cake and cheesecake layers can be prepped in advance.

• Restaurant-Quality Taste: This Red Velvet Cheesecake Dessert rivals any bakery version.

• Romantic Dessert Idea: A stunning choice for Valentine’s or anniversaries.

• Crowd-Pleasing Combo: The fusion of Red Velvet Cake with Cheesecake Layers ensures everyone’s favorite dessert in one bite.

Ingredients 

Chocolate Cookie Crust (Optional but Delicious)

• 2 cups (200 g) chocolate cookie crumbs (Oreo or similar, without filling)

• ½ cup (115 g) unsalted butter, melted

Red Velvet Cake Layers

• 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

Cheesecake Layer

• 16 oz (450 g) cream cheese, softened

• ½ cup (100 g) sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120 ml) sour cream or heavy cream

Cream Cheese Frosting

• 16 oz (450 g) cream cheese, softened

• 1 cup (230 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 2 tsp vanilla extract

Red Berry Glaze & Decoration

• ½ cup (120 ml) strawberry or raspberry jam

• 2 tbsp water

• 1 tsp lemon juice

• Red velvet crumbs, dark chocolate chips, extra frosting for piping

How to Make the Red Velvet Cheesecake Layer Cake Recipe

Step 1: Prepare the Cookie Crust (Optional)

Mix the chocolate cookie crumbs with melted butter until it resembles wet sand. Press evenly into the bottom of a 9-inch springform pan and bake at 350°F (175°C) for 10 minutes. Let it cool completely.

Step 2: Bake the Red Velvet Cake Layers

1. Preheat oven to 350°F (175°C).

2. Grease and line two 9-inch cake pans.

3. In one bowl, combine flour, cocoa, baking soda, baking powder, and salt.

4. In another bowl, whisk sugar, oil, eggs, buttermilk, vanilla, vinegar, and red coloring.

5. Mix wet and dry ingredients until smooth.

6. Divide evenly and bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.

Step 3: Make the Cheesecake Layer

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour into the crust or prepared pan and bake at 325°F (160°C) for 40–45 minutes, until just set. Cool completely and chill for at least 4 hours.

Step 4: Assemble the Layers

1. Place one red velvet layer on a serving plate and spread a thin frosting layer.

2. Carefully place the cheesecake on top.

3. Spread another thin frosting layer, then top with the second red velvet layer.

4. Frost the entire cake smoothly using cream cheese frosting.

Step 5: Add the Glaze and Decorations

Warm jam, water, and lemon juice until smooth. Let cool slightly, then drizzle over the cake. Garnish with red velvet crumbs, dark chocolate chips, or extra frosting swirls.

Pro Tips for the Perfect Red Velvet Cheesecake Cake

 How do I prevent my cheesecake from cracking?

Use room-temperature ingredients and avoid overbaking. Cooling slowly inside the oven with the door slightly open also helps.

 Can I make this cake in advance?

Yes! Bake the cheesecake layer one day ahead and refrigerate. Assemble the full Red Velvet Cheesecake Cake the next day for best texture.

 Why use vinegar in red velvet cake?

Vinegar reacts with cocoa and baking soda to enhance the cake’s signature tang and vibrant red color.

Best Ways to Serve

This Red Velvet Cheesecake Layer Cake Recipe is ideal for:

• Valentine’s Day dinners

• Birthday celebrations

• Holiday gatherings

• Weddings or anniversaries

Nutrition Breakdown (per serving)

Storage & Leftovers

• Refrigerate: Store covered in the fridge for up to 5 days.

• Freeze: Freeze individual slices wrapped tightly for up to 2 months.

• Thaw: Defrost in the fridge overnight before serving.

FAQs 

 Can I use boxed red velvet cake mix?

Yes — substitute your homemade layers with a quality red velvet cake mix to save time.

 How do I make it gluten-free?

Use a certified gluten-free flour blend and gluten-free cookies for the crust.

 What can I use instead of sour cream?

Greek yogurt or heavy cream works perfectly for a smooth cheesecake texture.

Variations

• Coconut Twist: Add coconut flakes between layers.

• Triple Chocolate: Add a layer of chocolate ganache between each tier.

• Berry Bliss: Use mixed berry jam glaze instead of strawberry.

• Holiday Version: Decorate with white chocolate curls and festive sprinkles.

Conclusion

This Red Velvet Cheesecake Layer Cake Recipe is the ultimate dessert for anyone who loves indulgence, beauty, and flavor in one bite. With its creamy cheesecake core, rich red velvet layers, and tangy frosting, it’s a dessert worth celebrating all year long.