Description
A visually stunning Red Velvet Cheesecake Swirl Cake that blends rich cocoa and creamy cheesecake in a delightful masterpiece.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons red food coloring
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar (for cheesecake)
- 1 large egg (for cheesecake)
- 1/2 teaspoon vanilla extract (for cheesecake)
Instructions
- Preheat your oven to 350°F and grease your chosen pan.
- Beat the softened cream cheese with the sugar until smooth.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- Whisk together vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring in another bowl.
- Gradually combine the wet and dry ingredients, mixing just until smooth.
- Pour the red velvet batter into the prepared pan.
- Dollop spoonfuls of the cheesecake mixture over the batter and gently swirl together.
- Bake for 30 to 40 minutes for a sheet cake, or 25 to 30 minutes for round cakes, until a toothpick comes out with a few moist crumbs.
- Cool completely before slicing or frosting.
Notes
For best results, bring ingredients to room temperature before mixing. Optionally, bake a day in advance to enhance flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg