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