Description

This Red Velvet Cheesecake Swirl Cake combines the rich, velvety texture of classic red velvet cake with a creamy, tangy cheesecake swirl. Perfect for celebrations or any indulgent dessert craving, this moist cake features a vibrant red color contrasted by luscious cheesecake ribbons, all baked to perfection for a visually stunning and delicious treat.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup buttermilk
1 cup vegetable oil
2 large eggs
1 teaspoon white vinegar
1 tablespoon red food coloring
2 teaspoons vanilla extract

Cheesecake Swirl

16 ounces cream cheese (room temperature)
1 ½ cups powdered sugar
2 teaspoons vanilla extract

Instructions

Prepare pans and preheat oven: Grease and line two 9-inch round cake pans with parchment paper. Preheat the oven to 350°F (175°C) to ensure even baking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
Combine wet ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth and evenly blended.
Make cake batter: Slowly add the wet ingredients to the dry ingredients, stirring until the mixture is smooth and a vibrant red color is achieved.
Prepare cheesecake swirl: In a separate bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and beat again until fluffy and light.
Assemble the cakes: Pour the red velvet batter evenly into the prepared pans. Spoon dollops of the cheesecake mixture over the batter and use a knife to swirl the cheesecake into the cake batter, creating a marbled effect.
Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
Cool: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
Frost and decorate: Frost the cake with the remaining cheesecake mixture or your favorite cream cheese frosting. Decorate as desired before serving.

Notes

Use room temperature cream cheese for a smooth, lump-free cheesecake swirl.
Swirling the cheesecake batter lightly will give more defined marble effects; overmixing will blend the two batters too much.
Ensure the cakes are fully cooled before frosting to prevent the frosting from melting.
You can substitute buttermilk with milk mixed with 1 tablespoon vinegar or lemon juice if unavailable.
For a more intense red color, add extra red food coloring, but be mindful of the flavor balance.
The cake can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cake, cheesecake swirl, layered cake, dessert recipe, cream cheese frosting