Introduction

Indulge in the decadent fusion of classic red velvet cake and creamy cheesecake with this Red Velvet Cheesecake Layer. This dessert combines moist layers of vibrant red cake with a rich, smooth cheesecake filling, perfect for special occasions or treating yourself anytime.

A slice of cheesecake with three layers sits on a white plate with brown speckles over a white marbled surface. The bottom layer is a dark brown cookie crust. The middle layer is a creamy, light beige cheesecake with visible chunks of green and dark brown cookies inside. The top layer is bright red and smooth. On top, there are three swirls of white whipped cream decorated with green and red sprinkles, and two pieces of black and white sandwich cookies placed on the cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda

Pinch of salt
1 cup buttermilk

2 large eggs, room temperature
1 tablespoon distilled white vinegar

1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring

12 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons unflavored gelatin

1 1/2 cups heavy cream
6 ounces white chocolate, chopped
1 pound full-fat cream cheese, softened

1/2 cup granulated sugar
1 tablespoon lemon juice
8 tablespoons unsalted butter, softened

2 cups powdered sugar
8 ounces full-fat cream cheese, softened and cut into 4 pieces
3/4 teaspoon vanilla extract

Pinch of salt

Instructions

Step 1: Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and grease and flour them or use a nonstick cooking spray containing flour.
Step 2: In a bowl, whisk together the flour, baking soda, and salt until combined.

Step 3: In a separate liquid measuring cup, whisk together the buttermilk, eggs, white vinegar, and vanilla extract.
Step 4: In a small bowl, mix together the cocoa powder and red food coloring until it forms a smooth paste.
Step 5: Using a stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.

Step 6: Lower the mixer speed to low and add the flour mixture in thirds, alternating with the buttermilk mixture. Scrape the bowl as needed. Add the cocoa paste and beat on medium for about 30 seconds, then gently fold by hand to avoid overmixing.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops with a rubber spatula. Bake for 25 minutes, rotating pans halfway through. A toothpick inserted in the center should come out clean.
Step 8: Cool cakes in pans on a wire rack for 10 minutes, then remove from pans and cool completely, about 2 hours.

Step 9: Level the tops of the cakes with a serrated knife. Crumble the leveled cake tops into small crumbs and reserve for decoration.
Step 10: Sprinkle gelatin over ½ cup heavy cream in a small saucepan and let sit for 5 minutes. Heat over low until edges bubble. Add white chocolate and stir until melted and smooth. Cool for 15 minutes.
Step 11: Whip the remaining 1 cup heavy cream on medium-high speed until stiff peaks form. Set aside.

Step 12: In a clean bowl with the paddle attachment, beat 1 pound cream cheese and ½ cup granulated sugar on medium-high speed for 3 minutes until light and fluffy, scraping sides occasionally.
Step 13: Reduce mixer speed to medium-low. Add lemon juice and the cooled white chocolate-gelatin mixture, mixing until combined.
Step 14: Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until smooth and fully incorporated.

Step 15: Place one cake round (cut side up) in a parchment-lined 9-inch springform pan. Spread the cheesecake filling evenly over it and smooth the top. Top with the second cake round, cut side down. Cover with plastic wrap and refrigerate until firm, about 6 hours.
Step 16: For the frosting, beat 8 tablespoons softened butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. Add the 8 ounces softened cream cheese one piece at a time, beating until smooth. Beat in vanilla extract and a pinch of salt.
Step 17: Run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Remove the pan and place the cake on a serving plate.

Step 18: Reserve about ½ cup of the frosting. Use the rest to apply a thin crumb coat over the cake’s sides and top. Freeze for 30 minutes to set the crumb coat.
Step 19: Apply the remaining frosting evenly over the cake. Press the reserved cake crumbs gently onto the sides for decoration.

Tips & Variations

Use full-fat cream cheese and heavy cream for the richest texture and flavor.

For a more intense red color, add an extra tablespoon of red food coloring.
Chill the cake thoroughly before frosting to make spreading easier and cleaner.
Substitute white chocolate with cream cheese for a more traditional cheesecake flavor in the filling.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it in an airtight container or wrapped with plastic wrap to prevent drying. When ready to serve, let sit at room temperature for 20–30 minutes to soften slightly. Leftover cake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of cheesecake with three visible layers sits on a white plate atop a red and green plaid cloth. The bottom layer is a dark, crumbly chocolate cookie crust. The middle layer is thick, creamy white cheesecake mixed with chunks of chocolate cookies. The top layer is a smooth, bright red gelatin-like layer that slightly drips down into the cheesecake layer. Three swirls of white whipped cream topped with red and green sprinkles rest on top of the red layer. Next to the cheesecake slice are a whole chocolate sandwich cookie and two broken cookie pieces. In the background, a full cheesecake with the same layers sits on a wooden base against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Allow them to come to room temperature before assembling.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.