Red Velvet Cheesecake

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
3. In another bowl, mix the egg, oil, buttermilk, vinegar, vanilla, and red food coloring.
4. Combine wet and dry ingredients just until smooth.
5. Pour into a greased 8-inch round cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
6. Cool completely before assembling.

Step 3: Assemble the Red Velvet Cheesecake

1. Carefully remove the cheesecake from the springform pan.
2. Place the red velvet cake as the bottom layer on a serving plate or cake stand.
3. Gently place the cheesecake layer on top of the red velvet cake.
4. Optional: Frost with a light layer of whipped cream or cream cheese frosting for extra flair.

🎉 Serving & Presentation Tips

• Chill the cake for at least 1 hour after assembling so the layers hold together when slicing.
• Garnish with whipped cream swirls, berries, or chocolate curls for a festive finish.
• Use a hot knife (wiped between slices) for clean, sharp cuts.

💡 Variations & Tips

• Mini Version: Use a muffin tin to make individual Red Velvet Cheesecake cupcakes!
• No Buttermilk?: Mix ½ cup milk with 1 teaspoon lemon juice or vinegar as a substitute.
• Make Ahead: This dessert stores beautifully in the fridge and actually tastes even better the next day.

❤️ Final Thoughts

Red Velvet Cheesecake isn’t just a dessert—it’s a statement. It’s rich, romantic, and irresistibly creamy, with the perfect balance of chocolatey red velvet and velvety cheesecake. Whether served at a party, shared with loved ones, or enjoyed quietly with a fork in one hand and coffee in the other, this dessert promises to impress every time.

Have you ever combined cheesecake and cake in one recipe? What’s your favorite dessert mash-up? Let us know below!