Red Velvet Cheesecake Swirl Cake
This Red Velvet Cheesecake Swirl Cake is a delightful blend of soft red velvet layers and rich cheesecake swirls, perfect for impressing guests or treating yourself.
Ingredients
For the Cake Batter
- 2.5 cups all-purpose flour Sifted for a finer texture
- 1.5 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk For moistness
- 1 cup vegetable oil
- 2 large eggs Room temperature
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring For vibrant color
- 2 teaspoons vanilla extract
For the Cheesecake Filling
- 16 ounces cream cheese At room temperature for easy mixing
- 1.5 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until thoroughly combined.
- In a separate bowl, mix together buttermilk, vegetable oil, eggs, vinegar, red food coloring, and vanilla extract.
- Fold the wet ingredients into the dry mixture, stirring until the batter is smooth.
- In another bowl, beat the cream cheese until creamy, then gradually add powdered sugar and vanilla extract until fluffy.
Baking
- Pour the red velvet batter evenly into the prepared pans.
- Dollop spoonfuls of the cheesecake mixture over the red velvet batter. Use a knife to swirl the cheesecake into the batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Once cooled, frost the cakes with remaining cheesecake mixture or a cream cheese frosting of your choice.
Notes
For an even deeper color, add more red food coloring. Ensure that the cream cheese is at room temperature for easy blending.