Description
An indulgent dessert combining the richness of cream cheese with delightful red velvet cake layers, perfect for special occasions or family treats.
Ingredients
Scale
- 2 cups chocolate cookie crumbs (like Oreos, without the filling)
- ½ cup unsalted butter, melted
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups buttermilk (or milk + 1 tablespoon vinegar)
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1–2 tablespoons red gel food coloring (Adjust amount to preference)
- 16 oz cream cheese, softened
- ½ cup sugar (for cheesecake layer)
- 2 large eggs (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
- ½ cup sour cream or heavy cream
- 16 oz cream cheese, softened (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract (for frosting)
- ½ cup strawberry or raspberry jam
- 2 tablespoons water
- 1 teaspoon lemon juice
- red velvet crumbs from cake trimmings (for decoration)
- extra frosting for piping
Instructions
- Mix the chocolate cookie crumbs with the melted butter until the mixture looks like wet sand.
- Firmly press this mixture into the bottom of a 9-inch springform pan.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes and let it cool completely.
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the sugar, vegetable oil, eggs, buttermilk (or milk with vinegar), white vinegar, vanilla extract, and red gel food coloring. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
- Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. Let the cake layers cool completely.
- Beat the softened cream cheese and sugar in a medium bowl until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully combined.
- Pour the cheesecake mixture over the cooled cookie crust and bake at 325°F (160°C) for 40 to 45 minutes until set with a slight jiggle in the center.
- Let it cool completely, then chill in the refrigerator.
- Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting on top.
- Add the chilled cheesecake layer and spread a light frosting layer on top to help secure the next cake layer.
- Add the second red velvet cake layer on top and frost the entire cake with the leftover cream cheese frosting.
- Warm the strawberry or raspberry jam with water and lemon juice over low heat until pourable.
- Allow it to cool slightly before gently pouring it over the top of the cake, drizzling down the sides.
- Decorate with piped cream cheese frosting, red velvet crumbs from trim, and dark chocolate chips.
Notes
- This cake is best served chilled.
- You can adjust the food coloring based on your desired shade of red.
- Store leftovers in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 570 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg
Keywords: Red Velvet Cheesecake Layer Cake, dessert, cheesecake, red velvet