Red Velvet Cheesecake Swirl Cake
A showstopping dessert with a soft red velvet crumb and a glossy cream cheese swirl for a perfect balance of flavors and textures.
Ingredients
For the cake
- 2 cups all-purpose flour Substitute with a gluten-free 1:1 flour blend for dietary needs.
- 1.5 cups granulated sugar Essential for sweetness and moisture.
- 0.75 cups unsweetened cocoa powder Adds a delicate chocolate flavor.
- 1 teaspoon baking soda Acts as a leavening agent.
- 0.5 teaspoon salt Enhances flavor balance.
- 1 cup buttermilk Can be replaced with yogurt or a milk-vinegar mixture.
- 0.5 cups vegetable oil Can substitute with melted butter.
- 2 large eggs Should be at room temperature.
- 1 tablespoon white vinegar Helps create a fluffy cake texture.
- 1 tablespoon red food coloring Gel food coloring is preferred.
For the cream cheese swirl
- 8 ounces cream cheese Full-fat, room temperature preferred.
- 1 cup powdered sugar Sweetens the cheesecake swirl.
- 1 teaspoon vanilla extract Elevates the flavor profile.
Instructions
Preparation
- Lightly grease a baking pan and line the bottom with parchment paper. Preheat the oven.
- Have all ingredients at room temperature for smooth mixing.
Make the batter
- In a bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly blended.
- In another bowl, combine the buttermilk, vegetable oil, eggs, white vinegar, and red food coloring until homogenous.
- Pour the wet ingredients into the dry and fold gently until smooth, being careful not to overmix.
Prepare the cream cheese swirl
- Beat the cream cheese with powdered sugar and vanilla extract until smooth and lump-free.
Combine and bake
- Pour about two-thirds of the red velvet batter into the prepared pan, dollop half the cheesecake mixture on top, then add the remaining batter and dollops of cheesecake.
- Use a butter knife to create a swirl pattern through the batter.
- Bake until the outer edge springs back and a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan, then transfer to the fridge to firm for neat slicing.
Notes
Let eggs and cream cheese reach room temperature before mixing. Check doneness by feel—the edge should spring back and the center will still be slightly jiggly.