Description
A stunning Red Velvet Cheesecake Swirl Cake that combines the rich flavors of red velvet cake and creamy cheesecake in every bite.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons red food coloring
- 8 ounces cream cheese (softened)
- 1/3 cup granulated sugar (for the cheesecake)
- 1 large egg (for the cheesecake)
- 1/2 teaspoon vanilla extract (for the cheesecake)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan (or two 9-inch round pans) and line with parchment paper.
- Beat the softened cream cheese and sugar in a bowl using an electric mixer until smooth. Add the egg and vanilla, mixing just until combined.
- Whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder in another bowl.
- Mix the vegetable oil, buttermilk, eggs, vanilla, and red food coloring in a separate bowl until blended.
- Gradually combine the wet ingredients into the dry mixture, mixing until smooth.
- Pour the red velvet batter into your prepared pan. Dollop cheesecake mixture over the top and swirl gently with a knife.
- Bake for 30 to 40 minutes or until a toothpick comes out with moist crumbs.
- Allow to cool completely in the pan before slicing.
Notes
For best results, use room temperature ingredients and allow the cake to cool completely before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg