Red Velvet Cheesecake Swirl Cake (Printer-Friendly)

Stunning red velvet marbled with creamy cheesecake swirls, perfect for celebrations and sweet cravings.

# What You'll Need:

→ Red Velvet Cake

01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking powder
04 - ½ tsp baking soda
05 - 1 tbsp unsweetened cocoa powder
06 - ½ tsp salt
07 - 1 cup buttermilk, room temperature
08 - ½ cup vegetable oil
09 - 2 large eggs, room temperature
10 - 2 tsp vanilla extract
11 - 1 tsp white vinegar
12 - 2 tbsp red food coloring

→ Cheesecake Swirl

13 - 8 oz cream cheese, softened
14 - ⅓ cup granulated sugar
15 - 1 large egg
16 - 1 tsp vanilla extract

# How to Make It:

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 thoroughly.
04 - Pour wet ingredients into dry ingredients. Mix just until combined—avoid overmixing.
05 - Spread red velvet batter evenly in the prepared pan using a spatula.
06 - Beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy and well-blended.
07 - Drop spoonfuls of cheesecake mixture over the batter. Use a knife to swirl gently for a marbled pattern.
08 - Bake for 45–50 minutes until a toothpick inserted into the center comes out clean.
09 - Cool completely in the pan on a wire rack before slicing.

# Expert Advice:

01 -
  • The contrast between tangy cheesecake and tender red velvet is absolute magic
  • It looks like you spent hours on it, but the swirl technique is surprisingly forgiving
  • This cake keeps beautifully for days, meaning you can make it ahead for parties
02 -
  • Room temperature ingredients blend together smoothly, preventing lumps in both batters
  • Do not swirl too aggressively or you will end up with a muddy looking cake instead of distinct marbling
  • The cake continues to cook as it cools, so do not worry if the center seems slightly jiggly when you pull it out
03 -
  • Gel food coloring creates a much more vibrant red than liquid, which can sometimes make the batter too thin
  • If your cheesecake batter is too thick to dollop easily, warm it slightly in the microwave for 10 seconds

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