Description

This luscious Red Velvet Cheesecake Swirl Cake combines the rich, velvety texture of classic red velvet cake with creamy, tangy cheesecake swirls baked right in for a beautiful marbled effect. The cake features a moist crumb with a subtle cocoa flavor and a smooth cream cheese frosting that enhances the indulgent experience, perfect for celebrations or a decadent treat.

Ingredients

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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
2 teaspoons vanilla extract

Cheesecake Swirl and Frosting

16 ounces cream cheese, room temperature
1 ½ cups powdered sugar
2 teaspoons vanilla extract (divided, 1 tsp for swirl, 1 tsp for frosting)

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Instructions

Prepare the Pans: Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal of the cake layers.
Preheat Oven: Set your oven temperature to 350°F (175°C) so it reaches the correct heat for even baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined to create a uniform dry mixture.
Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until the mixture is smooth and evenly blended.
Blend the Mixtures: Gradually add the wet mixture to the dry ingredients, mixing gently but thoroughly until the batter is smooth without overmixing, which helps maintain cake tenderness.
Prepare Cheesecake Swirl: Beat the cream cheese in a bowl until smooth and creamy. Gradually add powdered sugar and 1 teaspoon of vanilla extract, whipping until fluffy and light in texture.
Layer the Batter: Divide the red velvet cake batter evenly between the two prepared pans. Drop spoonfuls of the cheesecake mixture over the surface of the batter, then use a knife or skewer to gently swirl the cheesecake into the batter, creating a marbled pattern.
Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cooling Time: Allow the cakes to cool in their pans for about 10 minutes. Then, carefully transfer the cakes onto wire racks to cool completely to room temperature before frosting.
Frosting & Decoration: Use the remaining cheesecake mixture as frosting. Spread it evenly over the cooled cake layers, using decorative swirling motions for a beautiful finish. Assemble layers if stacking and serve.

Notes

Ensure cream cheese is at room temperature to achieve a smooth, lump-free swirl and frosting.
Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
If red food coloring is unavailable, use beet juice as a natural alternative for color.
Use parchment paper for easy cake removal and cleaner edges.
Allow cakes to fully cool before frosting to prevent melting and sliding of frosting.