Introduction

This Red Velvet Cheesecake Swirl Cake combines the classic flavors of red velvet cake with a rich, creamy cheesecake swirl. It’s a stunning dessert perfect for celebrations or any time you want to impress friends and family with something delicious and beautiful.

A round cake with two thick layers of deep red sponge separated by a thin white cream layer, covered in smooth white and red swirled cream on top and sides. The top has a swirl pattern of red and white cream, with eight evenly spaced white cream rosettes, each topped with small red crumbs. The sides show both the red sponge and the cream with red crumbs pressed against the base. The cake sits on a white plate, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup vegetable oil
2 large eggs
1 teaspoon white vinegar
1 tablespoon red food coloring
16 ounces cream cheese (room temperature)
1 ½ cups powdered sugar
2 teaspoons vanilla extract

Instructions

Step 1: Grease and line two 9-inch round cake pans with parchment paper. Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Step 3: In another bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring thoroughly.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and evenly red in color.
Step 5: In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until the mixture is fluffy.
Step 6: Divide the red velvet batter evenly between the prepared pans. Spoon dollops of the cheesecake mixture on top and use a knife to swirl the cheesecake into the batter for a marbled effect.
Step 7: Bake the cakes for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: Frost the cooled cakes with any remaining cheesecake mixture or your favorite cream cheese frosting. Decorate with extra swirls or cake crumbs as desired.

Tips & Variations

For a more intense red color, add an extra half tablespoon of red food coloring.
Use full-fat cream cheese for the richest texture in the swirl and frosting.
Try adding a teaspoon of instant coffee granules to the batter to deepen the chocolate flavor without making it taste like coffee.
To speed up cooling, place the cakes on wire racks and avoid stacking pans while warm.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it moist, wrap it tightly with plastic wrap or place it in an airtight container. When ready to serve, allow it to come to room temperature for about 30 minutes, or warm slices briefly in the microwave for a softer texture.

How to Serve

The image shows a round cake on a white plate with two thick layers of dark red sponge separated by a thin layer of creamy white filling. The outer sides and top of the cake have a smooth, creamy surface with red and white swirls creating a marble effect. On top, there are swirls of white cream evenly spaced around the edge, each topped with small pieces of red crumbs. One slice is cut and slightly pulled out, revealing the layers clearly. The cake sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tang and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

How do I prevent the cheesecake swirl from overbaking?

Using room temperature cream cheese and gently swirling the mixture into the batter helps prevent it from overbaking or cracking. Avoid overmixing to keep the swirl distinct, and bake just until a toothpick comes out mostly clean to maintain a creamy texture.