Red Velvet Cheesecake Swirl Cake
Bakery style red velvet cake with a rich cheesecake swirl and creamy frosting.
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk at room temperature
- 1 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla bean paste
- 1 tablespoon red food coloring
- 16 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla bean paste
- Cream cheese frosting for finishing (optional)
- Red velvet cake crumbs for garnish (optional)
Instructions
- Preheat the oven to 350°F. Grease and line two 9 inch round cake pans with parchment paper.
- In a large bowl whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla bean paste, and red food coloring until smooth and evenly colored.
- Pour the wet ingredients into the dry ingredients and whisk or stir just until the batter is smooth and no dry streaks of flour remain, scraping the bottom of the bowl.
- In another bowl beat the softened cream cheese with an electric mixer until completely smooth. Add the powdered sugar and vanilla bean paste and beat until fluffy and glossy.
- Divide the red velvet batter evenly between the prepared pans and smooth the tops.
- Drop spoonfuls of the cream cheese mixture over the surface of each pan, reserving about 1/2 to 3/4 cup of the mixture if you plan to use it for a light frosting.
- Use a thin knife or skewer to gently swirl the cheesecake mixture into the red velvet batter in loose figure eights, creating distinct ribbons without fully mixing the batters together.
- Bake the cakes for 30 to 35 minutes, or until the edges are set and pulling slightly from the sides, the tops spring back lightly when touched, and a toothpick inserted in the cake portion comes out with just a few moist crumbs.
- Cool the cakes in the pans on a wire rack for 10 minutes, then run a knife around the edges, turn them out onto the rack, peel off the parchment, and let cool completely.
- Once cool, stack the layers on a serving plate. Spread the reserved cheesecake mixture or cream cheese frosting over the top and sides of the cake as desired.
- Decorate with swirls of frosting and red velvet cake crumbs if using, then chill for at least 20 minutes before slicing for cleaner cuts.
Notes
- Make sure the cream cheese is fully softened so the cheesecake swirl turns out smooth without lumps.
- Do not over mix the batters when swirling or the colors will blend into a pale pink instead of distinct ribbons.
- Store the cake covered in the refrigerator for up to 5 days and let slices sit at room temperature for 15 to 20 minutes before serving.
- You can bake the layers a day ahead, wrap them well once cool, and frost them just before serving.
- Do not over mix the batters when swirling or the colors will blend into a pale pink instead of distinct ribbons.
- Store the cake covered in the refrigerator for up to 5 days and let slices sit at room temperature for 15 to 20 minutes before serving.
- You can bake the layers a day ahead, wrap them well once cool, and frost them just before serving.