Red Velvet Cheesecake Swirl Cake (Printable Version)

Moist red velvet layers swirled with rich cream cheese filling create a stunning marbled dessert perfect for celebrations.

# What You'll Need:

→ Red Velvet Cake

01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - 1 tablespoon unsweetened cocoa powder
06 - ½ teaspoon salt
07 - 1 cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 2 tablespoons red food coloring

→ Cheesecake Swirl

13 - 8 oz cream cheese, softened
14 - ⅓ cup granulated sugar
15 - 1 large egg
16 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt until well combined.
03 - In another bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth.
04 - Pour the wet ingredients into the dry ingredients. Mix gently until just combined, being careful not to overmix.
05 - Pour the red velvet batter into the prepared pan and spread evenly with a spatula.
06 - In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy and well-blended.
07 - Dollop spoonfuls of the cheesecake mixture over the red velvet batter. Use a knife or skewer to gently swirl the cheesecake into the batter for a marbled effect.
08 - Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. A little cheesecake on the toothpick is acceptable.
09 - Cool completely in the pan on a wire rack before slicing and serving.

# Expert Advice:

01 -
  • You get two desserts in one bite velvety cheesecake meets tender red velvet
  • The marbled pattern looks stunning but requires zero fancy decorating skills
  • It travels beautifully and stays moist for days
02 -
  • Room temperature ingredients prevent the cheesecake batter from curdling and ensure smooth swirling
  • Overmixing the red velvet batter creates a tough texture so stop as soon as the flour disappears
  • The cake is done when the center is slightly jiggly like a cheesecake not completely firm
03 -
  • Use gel food coloring instead of liquid for the most vibrant red without thinning the batter
  • Chill your cheesecake batter for 10 minutes before swirling if it feels too runny

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