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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.

Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.

Step 3: In a separate bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and uniformly red in color.

Step 5: In another bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, then continue beating until the mixture is light and fluffy.

Step 6: Divide the red velvet batter evenly between the prepared cake pans. Spoon the cheesecake mixture over the batter in dollops, then use a knife to gently swirl the two mixtures together for a marbled effect.

Step 7: Bake the cakes for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Once cooled, frost the cake with any remaining cheesecake mixture or your preferred cream cheese frosting. Decorate as desired and serve.

Tips & Variations

Use full-fat cream cheese for the richest cheesecake swirl and frosting.

To enhance the red velvet flavor, add a teaspoon of vanilla or almond extract into the batter.

For a festive look, sprinkle red velvet crumbs or fresh berries on top after frosting.

If you prefer, make a simple cream cheese frosting instead of using leftover cheesecake mixture for frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it moist, wrap it tightly with plastic wrap or keep it in an airtight container. Before serving, let the cake sit at room temperature for about 30 minutes. Reheat slices gently in the microwave if desired, but be careful not to overheat the cream cheese frosting.

FAQs

Can I make this cake without red food coloring?

Yes, you can omit the red food coloring, but the cake will have a more traditional chocolate color rather than the classic red velvet appearance.

Can I prepare this cake ahead of time?

Absolutely! The cake can be baked a day in advance and refrigerated, but it’s best to frost it just before serving to maintain the freshest texture and flavor.