why make this recipe
Red Velvet Cheesecake Swirl Cake is a delightful treat that combines the rich, vibrant flavor of red velvet cake with the creamy, smooth texture of cheesecake. It’s a perfect dessert for celebrations, birthdays, or simply when you’re craving something sweet. This cake beautifully contrasts the sweet and tangy flavors, making it a favorite for many.
how to make Red Velvet Cheesecake Swirl Cake
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 ounces cream cheese (room temperature)
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
Directions:
- Grease and line two 9-inch round cake pans with parchment paper. Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring.
- Combine the wet and dry mixtures, stirring until the batter is smooth and red.
- In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla; beat until fluffy.
- Pour the red velvet batter into the prepared pans. Add spoonfuls of the cheesecake mixture and swirl with a knife to create a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- Frost with the remaining cheesecake mixture or cream cheese frosting. Decorate with swirls and cake crumbs if desired.
how to serve Red Velvet Cheesecake Swirl Cake
Serve this cake at room temperature for the best flavor. You can slice it and serve it plain or with a dollop of whipped cream on top. It also pairs well with a scoop of vanilla ice cream for an extra treat.
how to store Red Velvet Cheesecake Swirl Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for about 3-5 days. You can also freeze the cake for up to 2 months. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer.
tips to make Red Velvet Cheesecake Swirl Cake
- Make sure your cream cheese is at room temperature for easy mixing.
- Use quality red food coloring for a vibrant color.
- Don’t overmix the batter; mixing just until combined helps keep the cake light and fluffy.
- Allow the cake to cool completely before frosting for better results.
variation
For a different flavor, you can add chocolate chips to the cheesecake layer or incorporate nuts into the red velvet batter. You could even try using different food coloring to create unique cake colors!
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk. Add a tablespoon of vinegar or lemon juice to a cup of milk to create a buttermilk substitute.
2. Can I make this as a sheet cake instead of round cakes?
Yes, you can bake it in a 9×13-inch pan. Adjust the baking time, as it may need more or less time to bake through.
3. Is this cake suitable for freezing?
Absolutely! You can freeze the cake for up to 2 months. Just be sure to wrap it well to prevent freezer burn.
Red Velvet Cheesecake Swirl Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines rich red velvet cake with smooth cheesecake, perfect for celebrations or a sweet craving.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 16 ounces cream cheese (room temperature)
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Grease and line two 9-inch round cake pans with parchment paper. Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring.
- Combine the wet and dry mixtures, stirring until the batter is smooth and red.
- In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla; beat until fluffy.
- Pour the red velvet batter into the prepared pans. Add spoonfuls of the cheesecake mixture and swirl with a knife to create a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- Frost with the remaining cheesecake mixture or cream cheese frosting. Decorate with swirls and cake crumbs if desired.
Notes
Serve at room temperature for the best flavor. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: red velvet, cheesecake, cake, dessert, celebration