Description
This Irresistible Red Velvet Cheesecake Layer Cake combines the rich, velvety texture of red velvet cake with a creamy, tangy cheesecake layer. Topped with a luscious cream cheese frosting, mixed berry jam drizzle, and garnished with chocolate chips and red velvet crumbs, this show-stopping dessert is perfect for special occasions and guaranteed to wow your guests.
Ingredients
Scale
Crust
- 2 cups Chocolate Cookie Crumbs (Substitute with crushed graham crackers if needed)
- 1/2 cup Unsalted Butter (Opt for dairy-free alternatives for a vegan version)
Red Velvet Cake Layers
- 2 cups All-Purpose Flour (Gluten-free flour blends work well for gluten-free needs)
- 1 cup Cocoa Powder (Dark cocoa enriches taste)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1.5 cups Granulated Sugar (Brown sugar can provide additional moisture)
- 1 cup Vegetable Oil (Melted coconut oil can lighten it up)
- 2 large Eggs (Flax eggs or applesauce can be used as substitutes)
- 1 cup Buttermilk (Regular milk mixed with lemon juice or vinegar can be used)
- 1 tablespoon Vinegar (Omit if using buttermilk)
- 2 teaspoons Vanilla Extract (Pure extract works best)
- 1 ounce Red Gel Food Coloring (Avoid liquid dyes for color intensity)
Cheesecake Layer
- 16 ounces Cream Cheese (Full-fat cream cheese is recommended)
- 1/2 cup Sour Cream (Greek yogurt can serve as a substitute)
- 2 cups Powdered Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
Frosting and Garnish
- 1 cup Heavy Cream (Coconut cream is a great dairy-free option)
- 1/2 cup Mixed Berry Jam (Swap with other jams or fresh berries)
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Red Velvet Crumbs (Use for decoration)
Instructions
- Prepare the crust: Mix chocolate cookie crumbs with melted unsalted butter in a bowl until the mixture becomes crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust at 350°F (175°C) for 10 minutes and then let it cool completely.
- Make the red velvet cake batter: Preheat the oven to 350°F (175°C). In one bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, whisk granulated sugar, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and red gel food coloring until fully combined. Gradually fold the dry ingredients into the wet mixture until just combined. Divide the batter evenly into two greased and lined 9-inch round pans.
- Bake the red velvet layers: Bake the two cake layers for 25-30 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. Remove from oven and allow them to cool completely on wire racks.
- Prepare the cheesecake layer: In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until the mixture is homogenous. Pour the cheesecake batter over the cooled cookie crust in the springform pan.
- Bake the cheesecake: Reduce oven temperature to 325°F (160°C). Bake the cheesecake atop the crust for 40-45 minutes until the edges are set but the center still slightly jiggles. Let it cool at room temperature, then refrigerate the cheesecake until thoroughly chilled, at least 4 hours or preferably overnight.
- Assemble the cake: Place one red velvet cake layer on a serving plate. Spread a generous layer of cream cheese frosting over it (made by whipping heavy cream until stiff peaks form and folding in powdered sugar, if desired). Carefully add the chilled cheesecake layer on top of the frosted cake. Place the second red velvet cake layer on top and frost the entire cake evenly with cream cheese frosting.
- Add toppings and garnish: Warm the mixed berry jam slightly with a splash of water and a squeeze of lemon juice until it becomes pourable. Drizzle the jam over the top of the assembled cake, allowing it to drip down the sides. Sprinkle the dark chocolate chips and red velvet crumbs over the top for a decorative finish.
Notes
- You can substitute the chocolate cookie crumbs with crushed graham crackers for a different flavor.
- For a vegan version, use dairy-free butter alternatives, flax eggs, coconut cream, and vegan cream cheese.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Red gel food coloring provides more vibrant color without added liquid that can affect batter texture.
- Chilling the cheesecake layer overnight improves firmness and flavor.
- Use room temperature ingredients for best mixing and texture results.
- The assembly should be done carefully to avoid cracking the cheesecake layer.
- Keep the cake refrigerated if not serving immediately to maintain structure and freshness.
