Red Velvet Cheesecake Swirl Cake
Why Make This Recipe
Red Velvet Cheesecake Swirl Cake is a delightful dessert that combines the rich flavors of classic red velvet cake with the creamy texture of cheesecake. It is perfect for celebrations, special occasions, or just a sweet treat at home. This cake not only looks beautiful with its striking red and white swirls but also offers a scrumptious bite that everyone will love. Whether you’re a fan of red velvet or cheesecake, this recipe is a must-try.
How to Make Red Velvet Cheesecake Swirl Cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 ounces cream cheese (room temperature)
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
Directions
- Grease and line two 9-inch round cake pans with parchment paper. Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring.
- Combine the wet and dry mixtures, stirring until the batter is smooth and red.
- In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract; beat until fluffy.
- Pour the red velvet batter into the prepared pans. Add spoonfuls of the cheesecake mixture and swirl with a knife.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool the cakes for 10 minutes in the pans, then transfer them to a wire rack to cool completely.
- Frost with the remaining cheesecake mix or cream cheese frosting. Decorate with swirls and crumbs to add a beautiful touch.
How to Serve Red Velvet Cheesecake Swirl Cake
Serve the Red Velvet Cheesecake Swirl Cake chilled or at room temperature. You can slice it into wedges and place them on dessert plates. Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake is perfect for celebrations, parties, or an afternoon snack.
How to Store Red Velvet Cheesecake Swirl Cake
Store the cake in an airtight container in the refrigerator for up to 5 days. If you wish to keep it longer, you can freeze the cake slices. Wrap each slice in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Tips to Make Red Velvet Cheesecake Swirl Cake
- Make sure the cream cheese is at room temperature for easy mixing.
- Use gel food coloring for brighter and more vivid color.
- Swirl the cheesecake mixture gently into the red velvet batter to create beautiful patterns.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Variation
You can try adding chocolate chips to the red velvet batter for a fun twist. Alternatively, you could use a chocolate cheesecake swirl instead of classic cheesecake for a rich chocolate flavor.
FAQs
1. Can I use buttermilk substitute?
Yes, you can use milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk. Let it sit for a few minutes before using.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
3. Can I make this cake ahead of time?
Yes, you can prepare the cake layers a day in advance. Store them in the refrigerator, and frost them just before serving for the best flavor and texture.
Red Velvet Cheesecake Swirl Cake
Ingredients
For the cake
- 2.5 cups 2 ½ cups all-purpose flour
- 1.5 cups 1 ½ cups granulated sugar
- 2 tablespoons 2 tablespoons unsweetened cocoa powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 1 cup 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
- 1 cup 1 cup vegetable oil
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon white vinegar
- 1 tablespoon 1 tablespoon red food coloring Use gel food coloring for brighter color.
For the cheesecake layer
- 16 ounces 16 ounces cream cheese (room temperature) Ensure it is at room temperature for easy mixing.
- 1.5 cups 1 ½ cups powdered sugar
- 2 teaspoons 2 teaspoons vanilla extract
Instructions
Preparation
- Grease and line two 9-inch round cake pans with parchment paper. Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring.
- Combine the wet and dry mixtures, stirring until the batter is smooth and red.
- In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract; beat until fluffy.
Baking
- Pour the red velvet batter into the prepared pans. Add spoonfuls of the cheesecake mixture and swirl with a knife.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cakes for 10 minutes in the pans, then transfer them to a wire rack to cool completely.
- Frost with the remaining cheesecake mix or cream cheese frosting. Decorate with swirls and crumbs to add a beautiful touch.
