This red velvet chocolate chip cheesecake layer cake features two layers of fluffy red velvet cake, one layer of creamy chocolate chip cheesecake, and a whole lot of cream cheese frosting. It’s the best way to celebrate any special occasion!
Hello! And the first cheesecake layer cake of this year has made its appearance! (For more cheesecake layer cakes see here and here and here.)
I’m going to keep it short today because I’m getting over some dread disease that made me sleep away the last 10 or so days. For reals, I haven’t felt like getting out of bed, much less like getting up and baking.
I haven’t even been craving chocolate. That’s how sick I’ve been.
It’s the kind of sick where I’m not even sure what’s real anymore and what’s just a fever dream. When I walked Cookie yesterday evening my neighbors’ kids were dressed in snowsuits sitting on a sled in their driveway. (I still live in Phoenix so the snow gear was more than unnecessary.)
I’d chalk it up to a hallucination but Cookie barked at them so it was probably real.
This gorgeous cheesecake layer cake is one that I made before I fell ill. I sliced it up and popped it in the freezer, excited that I had cake to snack on for the next few weeks.
But then, like I said, I had zero desire to eat anything other than soup. Not even red velvet cake could tempt me. Not even the creamiest cheesecake studded with adorable mini chocolate chips. Not even a cake draped in decadent chocolate ganache. (The ganache is optional but makes the cake that much more special.)
And now that I have my appetite back I’m so glad that this is one cheesecake layer cake that I didn’t give away. Red velvet is a cake that always makes me smile because I love brightly colored anything. And obviously I couldn’t say no to chocolate chip cheesecake even with a gun to my head.
Perfect for Valentine’s Day, Christmas, or just an ordinary Tuesday, this red velvet chocolate chip cheesecake layer cake is festive, fun, and sure to brighten up the darkest of wintry days.
Especially if you’re recuperating from the plague. (Or if you’re just overly dramatic.)
Notes:
As always, nothing about this cake is difficult but it is a time commitment. Be sure you allow yourself time to chill the cheesecake overnight before you assemble your cake, and if you plan to add the ganache drip you’ll have to chill the cake overnight after you frost it.
Two layers of red velvet cake sandwiches one layer of chocolate chip cheesecake--this is a dessert to remember!
- 2 8-ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs at room temperature
- 1 large egg yolk
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 3/4 cup mini chocolate chips
- 1 15.25-ounce box red velvet cake mix
- 4 large eggs at room temperature
- 8 tablespoons unsalted butter melted
- 1 cup whole milk at room temperature
- 2 8-ounce packages cream cheese, at room temperature
- 1 cup unsalted butter at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 7.5 ounces dark chocolate finely chopped
- 3/4 cup + 2 tablespoons heavy cream*
- Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
- Beat the cream cheese, sugar, and flour together with an electric mixer set to medium. Beat in the eggs and egg yolk one at a time, mixing until just incorporated. Scrape down the sides and bottom of the bowl. Turn mixer to low speed and beat in the sour cream, heavy cream, and vanilla until smooth. Fold in the mini chocolate chips.
- Pour batter into the prepared pan and smooth the top. Set in a roasting pan (or any large baking pan) and carry to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 34 to 40 minutes, until the center of the cheesecake barely wobbles.
- Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover loosely with plastic wrap and refrigerate overnight. (Don’t skip this step.)
- After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.
- Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottom of the pans with parchment paper, then spray the paper with cooking spray. Set pans aside.
- Combine all the ingredients for the cake in a large mixing bowl and beat with an electric mixer set to medium speed for 2 minutes. Divide evenly between the prepared baking pans and bake 28 to 34 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 30 minutes, then carefully invert onto a wire rack to cool completely.
- Combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium until very creamy. Turn mixer to low and gradually beat in the powdered sugar, then add the vanilla and salt and mix until incorporated. Turn mixer to high and beat until very fluffy, 2 to 3 minutes. If frosting is too thin, add additional powdered sugar as necessary.
- Place one of the red velvet layers on a cake circle or cake stand and spread a thin layer of frosting over the top. Carefully top with the cheesecake layer. Spread a thin layer of frosting over the cheesecake and top with remaining cake layer. Frost the cake with the remaining frosting.
- Refrigerate cake for at least 8 hours, or overnight.
- Place the chopped chocolate in a large bowl. Place the heavy cream in a small saucepan set over medium heat and warm until the cream just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes. Whisk until the chocolate is melted and mixture is smooth. Let mixture sit on the counter for a bit if it’s too thin to drip properly.
- Transfer the ganache to a reusable plastic piping bag and snip off the tip (or transfer to a large zip-top plastic bag and snip off one of the corners, or use a plastic squeeze bottle).
- Take the chilled cake out of the fridge and gently squeeze a circle of ganache around the top edge of the cake, applying a little extra pressure at certain points to create drips. Carefully spread the remaining ganache over the top of the cake. Refrigerate to set the ganache, then slice the cake and serve.
*This was exactly the right amount of heavy cream for my ganache drip—I used Trader Joe’s dark chocolate. Depending on the brand of chocolate you use, you made need a little more or less heavy cream; you want the ganache to be thin enough to drip nicely down the cake but not so thin that it runs. If you use milk chocolate, you’ll most likely need a lot less heavy cream.
Cheesecake layer adapted from The Baker’s Manual
Thao @ In Good Flavor says
I’m sorry you were ill but am glad that you’re better. There are some nasty stuff going around right now. I hope you’ll help yourself to extra servings of this beauteous cake when your appetite fully returns. Good times right there 😁!! 💕😋
Kelsie says
Thank you, Thao!
Christina says
On no, you KNOW you’re really sick when you stop craving chocolate. Sorry to hear you’ve been ill! I hope you’re on the mend. This cheesecake recipe looks absolutely outstanding. I love red velvet cake but I’ve never made it! Your recipe has given me the inspiration to give it a try!
Kelsie says
Right? That’s how I knew there was something really wrong with me haha! Thank you, Christina!
puja says
Oh goodness, this is heavenly mouthwatering! Thanks for sharing!!!
Kelsie says
Thank you, Puja!
David @ Spiced says
Yikes! I’m sorry to hear about the creeping crud that you’ve got, Kelsie. Cookie barking is a totally valid way to determine whether events were real or just cold-medicine-induced dreams. (Speaking of that, I’ve had some really wacky dreams on cold medicine. Sure, it makes you sleep…but man, talk about weird.) Anyhoo, this cake. It’s amazing. I welcome the first cheesecake cake of the year! All of these creations are making me want to break down and finally make a cheesecake cake. It’ll happen. Sometime. But the red velvet + chocolate chip cheesecake? Brilliant! Perfect for V-Day. Pinned! Hope you’re feeling better, my (much warmer than me) southwestern friend!
Kelsie says
Thank you, David! I’m definitely almost back to normal at this point. Get on the cheesecake cake thing! Just watch out because they’re very addictive 🙂
Maria Doss says
All those layers of cheesecake, I can’t even handle it. This is an absolutely perfect Valentines cake!!! The red color gets me every time. Glad you are feeling better dear 🙂
Kelsie says
Thank you, Maria!
Katherine | Love In My Oven says
Aaah my poor friend. I went through a similar fate this past November and it’s really the worst. Feels like death. Thank goodness you’re feeling better!! You’ve definitely struck a craving with this cake – it’s in my near future! Oh, and tell those crazy kids to get out of their snowsuits. They live in Phoenix. Haha!
Kelsie says
Thank you, Katherine! It was AWFUL. I don’t know how you did it when you had yourself and your little guys to take care of!
Kelly @ Kelly Lynns Sweets and Treats says
I’m ready to make a time commitment to this cake! Cheesecake heaven girl! Why can’t we be neighbors?! 😉 xoco
Kelsie says
I feel the same way. I think the house next door to me is empty right now so if you’re thinking of moving now would be a great time 🙂
Ben|Havocinthekitchen says
I’ve been getting worried thinking “It’s mid of January, and Kelsie has posted ZERO cheesecakes!” Now everything makes sence. You’ve been working on something stunning. Perfect Thanksgiving idea!
Kelsie says
Hahaha! Thank you, Ben!
Laura says
Kelsie, so sorry to hear of your illness- it is a complete bummer being sick, especially for so long a time. But this cake sounds so scrumptious! Totally worth the time it takes – and I will eat any kind of cheesecake, any day of the week – so yumm! I heard it was a bit cool in Phoenix, but snowsuits? Ha!
Kelsie says
Thank you, Laura! I feel so much better! Hahaha–maybe they were practicing for a trip to the mountains 🙂
Milena Perrine says
This cake is so surreal, I was expecting to read you dreamed it up, too! So glad to hear you are feeling better, Kelsie. I was wondering about you. Luckily you have your olfactory sense intact and can enjoy red velvet/cheesecake again! Just watched a documentary about smell and taste and the stories of people who had lost their sense of smell in result of a sickness or an accident were so sad. They could notr enjoy their favorite foods once they were not able to smell them, couldn’t taste anything. I think that in the grand scheme of things you are lucky and cannot wait to see more cakes coming up. Totally pinning your recipe – Chris loves red velvet and his birthday is next week, hope to be able to bake a cake for him.
Kelsie says
Awww thank you, Milena! I feel very lucky to be back to normal; I can’t imagine permanently losing your sense of taste or smell. That’s tragic!
stacey @ The Sugar Coated Cottage says
Wow! You got hit hard, I hope you get back to 100% soon, I know it takes a while. This red velvet choco chip cheesecake is a great start. This is a stunner and I can just imagine all those flavors melting together. Yum! Take care.
Kelsie says
Thank you, Stacey! Have a great week!
The Home Cook's Kitchen says
nooo sorry you’ve been sick, and even sorrier than you’ve gone off chocolate that’s awful! hope you’re feeling better soon! this cake looks amazing, i stil haven’t made a cheesecake layer cake, maybe i’ll make one for my ibirthday this week!
Kelsie says
DO IT! Happy birthday week, Georgie!
annie@ciaochowbambina says
Oh no! Feel better, my friend! If anything can help – I’d say this gorgeous cake will do the job!!
Kelsie says
Thank you, Annie! I think you’re right!
Kim | The Baking ChocolaTess says
It really puts a damper on life when you can’t enjoy cake because you’re sick! Glad you’re feeling better dear!! You make the best cakes, I would definitely not want to miss out! 🙂
Kelsie says
Right? It’s terrible! Thank you, Kim!
Mary Ann @ thebeachhousekitchen says
OMG! It’s just breakfast time, and I want, NEED a piece of that! It looks delicious Kelsie!
Kelsie says
I’ll send you some, Mary Ann! Thank you!
Deepika|TheLoveOfCakes says
You really do the best cheesecake layer cakes! I can’t even think of all the effort that goes in making these pretty layer cakes! The pop of red is gorgeous!! I hope you feel your best soon 🙂
Kelsie says
Awwww thank you Deepika!
Dawn @ Girl Heart Food says
You always make the BEST desserts, Kelsie! Red velvet and cheesecake? Holy moly delish, my friend! Hope you’re feeling better! Hugs 🙂
Kelsie says
Thank you so much, Dawn!
cakespy says
Oh I see you’re doing Whole 30? LOLOLOLOL It’s a beauty–and the perfect way to make any given tuesday sparkle a bit 🙂 Hope you’re feeling better!
Kelsie says
Hahaha! Yes, diets and I get along so well :). Thank you, Jessie!
crumbtopbaking says
Love your cheesecake layer cakes Kelsie! They always look so delicious and creative. And that middle cheesecake layer draws me in every time! Glad you’re starting to feel better. After a few slices of cake, I’m sure you will be back to your old self! 😉 Have a great week!
Kelsie says
Thank you, Leanne! I think cake is just what I need 🙂
gardeningfoodie says
OH sorry to hear that you were ill Kelsie, but I am so glad that you are feeling better now. This cheesecake looks absolutely heavenly, I can see why you were happy that you did not give this away, perfect to cheer you up and make you feel better.
Get lots of rest, eat lots of cake and have a great week 🙂
Kelsie says
Thank you Ashika! You have a great week, too!