Description
This Red Velvet Cheesecake Swirl Cake is a decadent dessert that combines the rich, velvety texture of red velvet cake with a creamy, tangy cheesecake swirl. Each bite offers a delightful contrast of flavors, with the sweetness of the cake perfectly balanced by the smooth, luscious cheesecake.
Ingredients
Scale
- For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- For the Cheesecake Swirl:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder for the cake.
- In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese until smooth, then add sugar, vanilla, eggs, and flour, mixing until creamy.
- Pour half of the red velvet batter into the prepared pan, followed by half of the cheesecake mixture. Repeat with the remaining batters, swirling them together with a knife for a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The top should be set and slightly puffed.
- Allow the cake to cool in the pan for 15 minutes before removing the sides of the springform pan. Let it cool completely before serving.
Notes
- This cake can be made a day in advance; store it in the refrigerator to enhance the flavors.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 450
- Sugar: 35 grams
- Sodium: 300 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 90 milligrams
Keywords: Red Velvet Cheesecake Swirl Cake, red velvet cake, cheesecake, dessert, baking, creamy cake, indulgent dessert, American cuisine, holiday dessert, special occasion cake, easy cake recipe, layered cake, festive dessert