Introduction
Red Velvet Cheesecake Swirl Cake is a striking dessert that blends the deep cocoa flavor of classic red velvet cake with a smooth, tangy cheesecake swirl. This cake is the perfect balance of richness and elegance, making it ideal for celebrations, holidays, or anytime you want a dessert that truly stands out. I love making this cake when I want something that looks impressive but is still approachable for home baking. The contrast between the moist red velvet crumb and the creamy cheesecake ribbon running through the center creates a beautiful texture and flavor combination. Each slice reveals a dramatic swirl that feels bakery-worthy, yet the process is surprisingly straightforward. The subtle cocoa notes, gentle sweetness, and creamy tang all work together in harmony. Red Velvet Cheesecake Swirl Cake is indulgent without being overwhelming and always leaves a lasting impression.
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Red Velvet Cheesecake Swirl Cake: A Rich, Show-Stopping Dessert
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A decadent red velvet cake swirled with creamy cheesecake, combining rich cocoa flavor and smooth cheesecake in a stunning, indulgent dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake swirl)
- 1 large egg (for cheesecake swirl)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt or 9-inch round cake pan.
- In a bowl, whisk flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Combine wet and dry ingredients until smooth.
- In a separate bowl, beat cream cheese, sugar, and egg until creamy.
- Pour half of the red velvet batter into the prepared pan.
- Spoon cheesecake mixture evenly over the batter.
- Top with remaining red velvet batter.
- Swirl gently with a knife to create a marbled effect.
- Bake for 45–50 minutes until a toothpick inserted comes out mostly clean.
- Cool completely before slicing.
Notes
- Do not over-swirl to keep distinct layers.
- Use gel food coloring for a deeper red color.
- Refrigerate leftovers for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This cake is visually stunning, rich yet balanced, and perfect for special occasions. The cheesecake swirl adds moisture and flavor, while the red velvet cake stays soft and tender. It slices beautifully and tastes even better the next day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour provides structure while keeping the cake soft and tender.
Cocoa powder adds the subtle chocolate note that defines classic red velvet flavor.
Butter contributes richness and a moist crumb.
Sugar sweetens the cake and helps create a fine, even texture.
Eggs bind the batter and give the cake stability.
Buttermilk adds moisture and a gentle tang that enhances the red velvet flavor.
Red food coloring gives the cake its signature vibrant color.
Vanilla extract adds warmth and depth to both cake and cheesecake layers.
Baking powder and baking soda work together to provide lift and ensure an even rise.
Salt balances sweetness and enhances flavor.
Cream cheese forms the base of the cheesecake swirl, adding tangy richness.
Sour cream smooths the cheesecake layer and keeps it creamy.
Directions
Begin by preheating the oven and preparing a cake pan by greasing and lining it. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, and red food coloring until evenly combined. Gradually mix in the dry ingredients until just combined.
In another bowl, beat the cream cheese until smooth. Add sugar, sour cream, egg, and vanilla extract, mixing until creamy and lump-free.
Pour most of the red velvet batter into the prepared pan. Spoon the cheesecake mixture over the batter, then top with the remaining cake batter. Gently swirl using a knife. Bake until set and a skewer inserted comes out clean. Allow to cool completely before removing from the pan.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This cake serves 10 to 12 people. Preparation time is about 25 minutes, with a baking time of 55 to 65 minutes. Total time is approximately 1 hour and 30 minutes, including cooling.
Storage/reheating
Store the cake covered in the refrigerator for up to five days due to the cheesecake layer. Allow slices to come to room temperature before serving. Reheating is not recommended.
Variations and Customizations
Red Velvet Cheesecake Swirl Cake can be customized easily. A chocolate ganache drizzle adds extra indulgence, while a light dusting of powdered sugar keeps it elegant and simple. You can also add mini chocolate chips to the batter for extra texture.
For a holiday version, bake the cake in a bundt pan for dramatic presentation. If you prefer a milder cheesecake flavor, reduce the swirl slightly and increase the cake batter.
Each variation keeps the cake rich and visually striking while allowing personal touches.
Nutrition and Dietary Info
This dessert is rich and indulgent, containing dairy, eggs, and gluten. It is best enjoyed in moderation as a special-occasion treat.
Expert Tips & Customizations
Clean swirl
Use a knife gently to avoid overmixing the layers.
Smooth cheesecake
Ensure cream cheese is fully softened before mixing.
Even baking
Bake on the center rack for uniform heat distribution.
FAQs
Can I make this cake ahead of time?
Yes, it tastes even better the next day.
Why did my cheesecake sink?
Over-swirling or underbaking can cause sinking.
Can I freeze this cake?
Yes, wrap tightly and freeze for up to two months.
Do I need buttermilk?
Buttermilk is recommended for authentic flavor.
Can I use a bundt pan?
Yes, grease it very well before baking.
Is red food coloring necessary?
It is traditional, but optional for flavor.
Can I add frosting?
Cream cheese frosting pairs beautifully.
How do I know the cake is done?
A skewer should come out mostly clean.
Can I use low-fat cream cheese?
Full-fat provides the best texture.
Does this cake need refrigeration?
Yes, due to the cheesecake layer.
Conclusion
Red Velvet Cheesecake Swirl Cake is a decadent, visually stunning dessert that combines two beloved classics into one unforgettable bake. With its moist crumb, creamy swirl, and bold presentation, it is a reliable centerpiece cake that delivers both flavor and elegance for any special occasion.
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