Cheesecake Layer Swirl Red Velvet Cake
Equipment
- 2 9-inch round cake pan
- 1 9-inch springform pan optional if using parchment sling
- 1 Stand mixer or hand mixer
- 3 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 toothpick or skewer
- 1 Wire rack
- 1 parchment paper sheet
- 1 cooking spray bottle
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoon unsweetened cocoa powder natural
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large egg room temperature
- 2 teaspoon vanilla extract divided
- 1 tablespoon distilled white vinegar
- 2 tablespoon red liquid food coloring or as needed
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar for cheesecake
- 1 large egg for cheesecake, room temperature
- 1/4 cup sour cream room temperature
- 1 tablespoon all-purpose flour for cheesecake
- 1/4 teaspoon fine salt for cheesecake
- 8 ounce cream cheese for frosting, softened
- 1/2 cup unsalted butter for frosting, softened
- 3 cup powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
- 1 to 2 tablespoon heavy cream for frosting, as needed
Instructions
- Preheat the oven to 350°F and line two 9-inch round cake pans with parchment circles then grease the sides.
- In a large bowl whisk flour, 2 cups sugar, baking soda, salt, and cocoa powder until combined.
- In another bowl whisk oil, buttermilk, 2 eggs, 1 teaspoon vanilla, vinegar, and red food coloring until smooth.
- Pour wet ingredients into dry and mix just until a smooth red velvet batter forms without overmixing.
- In a medium bowl beat 16 ounces cream cheese with 1/2 cup sugar until creamy.
- Beat in 1 egg, sour cream, 1 tablespoon flour, 1/4 teaspoon salt, and 1 teaspoon vanilla until silky and lump-free.
- Divide half of the red velvet batter between the two pans and spread evenly.
- Dollop spoonfuls of the cheesecake mixture over the batter in both pans, reserving about 1/3 cup for swirling on top.
- Cover the cheesecake dollops with the remaining red velvet batter, smoothing the tops.
- Dot the reserved cheesecake mixture over the tops and use a skewer to gently swirl without digging deep.
- Bake the cakes for 28 to 33 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool pans on a wire rack for 15 minutes, then turn out cakes, peel parchment, and let cool completely.
- For the frosting beat 8 ounces cream cheese and 1/2 cup butter until fluffy.
- Gradually add powdered sugar, 1 teaspoon vanilla, and enough heavy cream to reach a smooth spreadable consistency.
- Level cake layers if needed, place the first layer on a stand, and spread a thin coat of frosting.
- Set the second layer on top and frost the top and sides, smoothing or creating swirls as desired.
- Chill the assembled cake for at least 1 hour to set the cheesecake swirls before slicing.
Notes
Use room-temperature dairy and eggs to prevent lumps in both the cheesecake and frosting; if your batter looks pale, add a few extra drops of red coloring to offset cocoa darkening. Avoid overmixing once the flour is added to keep the crumb tender, and bake just until the centers spring back to maintain moisture. If your kitchen runs warm, freeze the cake layers for 15 minutes before frosting to reduce crumbs. For cleaner swirls, keep the cheesecake mixture slightly thicker and avoid dragging the skewer too deep, which can cause sinking. Store the cake covered in the refrigerator for up to 4 days and bring slices to room temperature for the best texture and flavor.
Tried this recipe?Let us know how it was!