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Red Velvet Cheesecake Swirl Cake Recipe

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★★★★★

4.4 from 113 reviews

This Red Velvet Cheesecake Swirl Cake is a delightful fusion of classic red velvet cake and creamy cheesecake. The cake features a rich red velvet batter swirled with a smooth, fluffy cream cheese mixture, baked to perfection for a moist and flavorful treat. Perfect for celebrations or any special occasion, this cake combines vibrant color, tender crumb, and luscious cheesecake swirls for an irresistible dessert.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring

Cheesecake Swirl

  • 16 ounces cream cheese (room temperature)
  • 1 ½ cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare Pans and Preheat Oven: Grease and line two 9-inch round cake pans with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C) to get it ready for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt to combine all the dry components evenly.
  3. Mix Wet Ingredients: In a separate bowl, combine buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring. Whisk until well blended and smooth, ensuring the color is even.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until the batter is smooth and uniformly red without overmixing.
  5. Prepare Cheesecake Mixture: Using a mixer, beat the cream cheese in a separate bowl until it becomes smooth and creamy. Gradually add powdered sugar and vanilla extract and continue beating until the mixture is fluffy.
  6. Layer the Batter and Cheesecake: Pour the red velvet batter evenly into the prepared cake pans. Then, spoon dollops of the cheesecake mixture on top of the cake batter. Use a knife to gently swirl the cheesecake into the red velvet batter creating a marbled effect.
  7. Bake the Cake: Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked.
  8. Cool the Cakes: Remove the pans from the oven and let the cakes cool for 10 minutes in the pans. Then, transfer the cakes onto wire racks to cool completely before frosting.
  9. Frost and Decorate: Use the remaining cheesecake mixture or cream cheese frosting to frost the cooled cakes. Decorate with additional swirls and crumbs from cake scraps as desired for a beautiful finish.

Notes

  • Ensure cream cheese is at room temperature to achieve a smooth cheesecake swirl.
  • Do not overmix the batter to keep the cake texture tender.
  • Use two cake pans to ensure even baking and proper layering of the swirl effect.
  • Allow the cakes to cool completely before frosting to prevent melting the cream cheese frosting.
  • Red food coloring can be adjusted depending on desired intensity of the red velvet color.

Keywords: Red Velvet Cake, Cheesecake Swirl, Dessert, Layer Cake, Cream Cheese Frosting, Celebration Cake

Find it online: https://victoriablair.com/red-velvet-cheesecake-swirl-cake-recipe/