Go Back
–+ servings
Red Velvet Cheesecake Swirl Cake

Red Velvet Cheesecake Swirl Cake That Steals the Show

A stunning and delicious Red Velvet Cheesecake Swirl Cake that combines the rich flavors of red velvet and creamy cheesecake in one delightful dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 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 Cheesecake 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.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons
  • Electric mixer
  • toothpick
  • wire rack

Method
 

Preparation
  1. Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 0.5 teaspoon salt.
  3. In a separate bowl, mix 1 cup buttermilk, 0.5 cup vegetable oil, 2 large eggs, 1 tablespoon white vinegar, 1 teaspoon vanilla extract, and 1 tablespoon red food coloring until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and stir gently until smooth.
  5. For the cheesecake swirl, beat 8 ounces of room-temperature cream cheese until creamy, gradually adding 1 cup powdered sugar and 1 teaspoon vanilla extract.
  6. Divide the red velvet batter between the prepared pans. Dollop the cheesecake mixture on top and gently swirl with a knife.
  7. Bake for 30-35 minutes, checking with a toothpick for doneness.
  8. Cool for about 10 minutes in the pans before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 270mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for better mixing. Avoid overmixing to maintain an airy texture. Check baking soda expiry date for proper rising.

Tried this recipe?

Let us know how it was!