Description
A delicious fusion of luscious red velvet cake and creamy cheesecake swirl, perfect for any occasion.
Ingredients
Scale
- 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
- Prepare the Pans: Grease and line two 9-inch round cake pans with parchment paper.
- Preheat Oven: Set your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until blended.
- Blend the Mixtures: Gradually add wet ingredients to the dry, mixing until smooth.
- Prepare Cheesecake Swirl: Beat cream cheese until smooth, then gradually add powdered sugar and vanilla, whipping until fluffy.
- Layer the Batter: Divide the red velvet batter between pans and drop spoonfuls of cheesecake mixture on top, swirling gently.
- Bake: Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cooling Time: Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frosting & Decoration: Frost with remaining cheesecake mixture, swirling decoratively.
Notes
Make ahead of time for a moister cake, and consider substitutions for dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: red velvet, cheesecake, cake, dessert, baking, special occasion