Red Velvet Cheesecake Swirl Cake
A delightful dessert combining rich red velvet and creamy cheesecake, perfect for celebrations.
Ingredients
Cake Ingredients
- 2 cups All-purpose flour Sifted to avoid clumps.
- 1.5 cups Granulated sugar Can substitute with coconut sugar.
- 1 cup Vegetable oil Can substitute with melted coconut oil.
- 1 cup Buttermilk Use room temperature for even mixing.
- 2 tbsp Cocoa powder Mix with flour before combining.
- 3 large Eggs Add to wet ingredients.
- 2 tsp Vanilla extract
- 1 cup Food coloring Red, for color.
- 1 tsp Baking soda
- 0.5 tsp Salt
Cheesecake Swirl Ingredients
- 8 oz Cream cheese Softened and at room temperature.
- 0.5 cup Powdered sugar For sweetening the cream cheese.
- 1 large Egg Added one at a time.
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, combine flour, cocoa powder, baking soda, and salt; whisk together.
Mixing
- In a large mixing bowl, mix vegetable oil, granulated sugar, and eggs until combined.
- Add in buttermilk, food coloring, and vanilla extract, and mix until combined.
- Gradually add dry ingredients to the wet mixture, mixing gently until just combined.
- In another bowl, beat cream cheese with powdered sugar and vanilla until smooth, then mix in eggs one at a time.
Baking
- Pour half of the red velvet batter into the cake pan.
- Dollop cheesecake mixture over the batter.
- Pour the remaining red velvet batter on top and swirl with a knife.
- Bake in the preheated oven for 50-60 minutes, checking with a toothpick.
Serving
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
- Consider pairing with coffee or sweet tea.
Notes
Keep covered in the refrigerator for up to 5 days. Freeze for up to 3 months by wrapping slices.