Red Velvet Cheesecake Swirl Cake (Printable View)

Moist red velvet layers swirled with rich, creamy cheesecake filling for an irresistible dessert experience.

# 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 ounces cream cheese, softened
14 - ⅓ cup granulated sugar
15 - 1 large egg
16 - 1 teaspoon vanilla extract

# Cooking Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt in a large bowl.
03 - In a separate bowl, combine buttermilk, oil, eggs, vanilla, vinegar, and red food coloring. Mix well.
04 - Pour wet ingredients into dry ingredients. Mix just until combined. Do not overmix.
05 - Pour red velvet batter into prepared pan, spreading evenly with a spatula.
06 - Beat cream cheese until smooth in a medium bowl. Add sugar, egg, and vanilla. Mix until creamy and well-blended.
07 - Dollop spoonfuls of cheesecake mixture over red velvet batter. Use a knife or skewer to gently swirl for a marbled effect.
08 - Bake for 45-50 minutes 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 Tips:

01 -
  • The combination of tangy cheesecake and tender red velvet creates the most incredible flavor contrast
  • That marbled pattern makes everyone think you spent hours on something far more complicated than it really is
02 -
  • Room temperature ingredients blend together so much better, so set everything out at least an hour before you start baking
  • The swirls look their best when you stop after just 3 or 4 passes with your knife, even though it's tempting to keep swirling
03 -
  • If your cheesecake mixture seems too thick to swirl, let it sit at room temperature for 10 minutes before dolloping it over the batter
  • A light dusting of powdered sugar right before serving hides any imperfections and makes this cake look professionally finished

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