Red Velvet Cheesecake Swirl Cake
A delightful dessert that blends rich red velvet cake with creamy cheesecake, perfect for celebrations or as a sweet treat at home.
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.
Notes
This cake can be served chilled or at room temperature. For serving, slice into wedges and add a scoop of vanilla ice cream or whipped cream. Store in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 3 months.