Red Velvet Cheesecake Swirl Cake
This rich, moist cake features a tangy cheesecake swirl, making it a stunning and indulgent dessert that's perfect for celebrations or brunch.
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 For added depth of flavor
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 1 cup 1 cup buttermilk Can substitute with milk and lemon juice
- 1 cup 1 cup vegetable oil
- 2 large 2 large eggs Use room temperature for better emulsification
- 1 teaspoon 1 teaspoon white vinegar
- 1 tablespoon 1 tablespoon red food coloring Gel food coloring recommended
For the Cheesecake Swirl
- 16 ounces 16 ounces cream cheese Use 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, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and evenly red. Do not overmix.
- In a separate bowl, beat the room-temperature cream cheese until smooth. Add the powdered sugar and vanilla; beat until light and fluffy.
Assembling
- Divide the red velvet batter evenly between the prepared pans.
- Drop tablespoon-sized spoonfuls of the cheesecake mixture over the batter in a random pattern.
- Use a knife to swirl the cheesecake through the batter, making gentle circles or figure-eights.
Baking
- Bake in the preheated oven for 30–35 minutes, checking for doneness with a toothpick. It should come out with moist crumbs.
- Let cakes cool in the pans for 10 minutes, then invert onto racks to cool completely.
Finishing
- Frost with the remaining cheesecake mixture or use a cream cheese frosting.
- Decorate with extra swirls, crumbs, or chocolate shavings if desired.
Notes
This cake can be baked the day before and frosted before serving. Best served chilled or at room temperature. Store covered in the refrigerator and consume within 3-4 days. Can be frozen for up to 2 months.