This Red Velvet Cheesecake Layer Cake has been my celebration centerpiece for years. I first combined a rich red velvet crumb with a silky baked cheesecake during a birthday weekend when I wanted the best of two classic desserts: the tender, cocoa-scented cake and the lush, tangy cream cheese filling. That first attempt filled the house with cocoa and vanilla aromas, and when I cut into it the cheesecake ribbon gleamed between the bright red layers—everyone demanded a second slice. It’s a dessert that feels festive, decadent, and just a little nostalgic.

What makes this version special is the contrast of textures. The red velvet layers are tender and slightly moist from buttermilk and oil; the baked cheesecake layer adds a dense, luscious center that slices cleanly when chilled; the cream cheese frosting ties it together with tang and sweetness. The optional chocolate cookie crust at the base adds an extra chocolate crunch that balances the cake’s sweetness and looks beautiful when visible in a slice. I discovered balance in this cake: chocolate, cream cheese, and cocoa all working together to create a dessert that’s visually dramatic and reliably crowd-pleasing.

Ingredients

• Chocolate Cookie Crust: 2 cups chocolate cookie crumbs (Oreo-style, filling removed) mixed with 1/2 cup melted unsalted butter — this creates a crisp, chocolatey base that contrasts the cheesecake’s creaminess. I prefer a fine crumb for an even press; pulse whole cookies in a food processor until uniform.
• Red Velvet Layers: 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt, 1 1/2 cups buttermilk, 1 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon white vinegar, and 1–2 tablespoons red gel food coloring. Use full-fat buttermilk (or milk + 1 tablespoon vinegar) for tenderness and that classic tang.
• Cheesecake Layer: 16 ounces full-fat cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup sour cream or heavy cream. Full-fat cream cheese yields the smoothest texture; bring to room temperature for a lump-free batter.
• Cream Cheese Frosting: 16 ounces cream cheese (softened), 1 cup unsalted butter (softened), 4 cups powdered sugar, and 2 teaspoons vanilla extract. Beat to a silky spreadable consistency—chill briefly if it becomes too loose.
• Red Berry Glaze & Decoration: 1/2 cup strawberry or raspberry jam, 2 tablespoons water, 1 teaspoon lemon juice; plus red velvet crumbs from trimming, dark chocolate chips, and extra frosting for piping. The glaze adds bright fruit acidity and glossy finish.

Instructions

Make the Cookie Crust (optional): Preheat the oven to 350°F. Combine 2 cups chocolate cookie crumbs with 1/2 cup melted unsalted butter until the texture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan with the base of a measuring cup. Bake 10 minutes to set the crust; cool completely before adding the cheesecake batter. Baking the crust briefly prevents sogginess. Prepare the Red Velvet Batter: Preheat oven to 350°F and grease two 9-inch round pans; line with parchment. In a large bowl whisk together 2 1/2 cups flour, 2 tablespoons cocoa, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. In another bowl whisk 1 1/2 cups sugar, 1 cup vegetable oil, 2 large eggs, 1 1/2 cups buttermilk, 1 teaspoon vinegar, 2 teaspoons vanilla, and 1–2 tablespoons red gel until uniform. Fold wet into dry just until combined—overmixing develops gluten and can toughen the crumb. Divide evenly and bake 25–30 minutes until a toothpick comes out clean. Cool completely on racks. Make the Cheesecake Layer: Reduce oven to 325°F. Beat 16 ounces softened cream cheese with 1/2 cup sugar until creamy and lump-free, scraping the bowl. Add 2 eggs one at a time, beating until each is incorporated. Mix in 1 teaspoon vanilla and 1/2 cup sour cream until smooth. Pour over the cooled cookie crust (or into a greased 9-inch pan if skipping crust). Bake 40–45 minutes until edges are set and center is slightly jiggly. Cool fully at room temperature, then chill at least 4 hours, preferably overnight. Make the Cream Cheese Frosting: Beat 16 ounces cream cheese with 1 cup softened butter until smooth and pale. Gradually add 4 cups powdered sugar, mixing on low until incorporated, then increase speed and beat until fluffy. Stir in 2 teaspoons vanilla. If frosting is too soft, chill 15–20 minutes before use; if too firm, soften briefly at room temperature. Assemble the Layered Cake: Level cake layers if domed. Place one red velvet layer on a serving plate or cake board. Spread a thin crumb coat of frosting, then gently place the chilled cheesecake layer on top—use the bottom of the cheesecake for stability. Add a light layer of frosting to help adhesion, then top with the second red velvet layer. Crumb-coat the entire cake and chill 30 minutes, then finish frosting smoothly. Chill again to set the outer coat before decorating. Make the Berry Glaze & Decorate: Warm 1/2 cup jam with 2 tablespoons water and 1 teaspoon lemon juice over low heat until pourable. Cool slightly so it’s not hot to the touch, then spoon over the cake center and allow gentle drips down the sides. Pipe extra frosting, press red velvet crumbs onto the sides or top, and scatter dark chocolate chips for texture. Chill until serving to help slices hold shape.

Storage Tips

Keep the assembled cake refrigerated in an airtight cake keeper or covered with a dome to prevent it from absorbing other fridge odors. For best texture, store at 36–40°F and consume within 4–5 days. To freeze, cut into individual slices, wrap each tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the refrigerator before serving. When reheating a single slice, let it reach room temperature for 30 minutes—do not microwave for long, which can change the frosting texture; instead, a 10–15 second burst if needed will slightly soften the frosting for eating.

Ingredient Substitutions

If you don’t have buttermilk, use 1 1/2 cups milk with 1 tablespoon white vinegar and let sit 5 minutes. For a lighter cheesecake layer, replace half the sour cream with heavy cream. If you avoid dairy, this is not easily adaptable without changing texture; vegan versions require specialty cream cheeses and will behave differently in the oven. Use gluten-free 1:1 flour blend in place of all-purpose and increase baking powder slightly if needed. For the cookie crust, graham cracker crumbs can replace chocolate cookies for a milder base.

Serving Suggestions

Serve slices chilled with a dollop of lightly sweetened whipped cream or a few fresh raspberries to echo the berry glaze. For a party, plate a slice with a smear of extra berry sauce and a sprinkle of chopped toasted pecans for texture. This dessert pairs beautifully with black coffee, espresso, or a glass of late-harvest dessert wine. For a brunch twist, make smaller individual portions in 6-inch pans for elegant single servings.

Cultural Background

Red velvet cake has roots in early 20th-century North American baking; the striking red hue became associated with Southern hospitality and celebratory occasions. The combination with a baked cheesecake layer is a modern innovation marrying two classic American desserts into one impressive centerpiece. This hybrid plays on contrasts—cocoa-marked cake with tangy cream cheese—highlighting how American baking often blends regional favorites to create new traditions.

Seasonal Adaptations

In summer, substitute the berry glaze with a fresh raspberry coulis and top with fresh berries for brightness. In fall or winter, switch the glaze to a dark chocolate ganache and scatter toasted hazelnuts for warmth. For Valentine’s Day, add a raspberry mirror glaze and use heart-shaped piping. Adjust the cinnamon or spice content in the cake batter for a cozy seasonal flavor if desired, but keep cocoa light to maintain the classic red velvet profile.

Meal Prep Tips

Bake cake layers and cheesecake up to two days ahead—wrap layers tightly and refrigerate. Store frosting in the fridge in an airtight container and let it soften at room temperature before using. Level and crumb-coat the cake the day before; the final smooth coat and glaze can be done the day of serving for best appearance. When transporting, use a flat cake carrier and keep cool with ice packs to prevent sliding or frosting damage.

This cake is the kind of project that rewards planning: make the crust and cheesecake one day, cake layers another, and assemble and decorate on the event day for a stress-free celebration. I hope you enjoy making it as much as we enjoy eating it.