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Red Velvet Cheesecake Swirl Cake

Decadent Red Velvet Cheesecake Swirl Cake for Any Celebration

Experience the luscious blend of rich red velvet and creamy cheesecake in this Red Velvet Cheesecake Swirl Cake.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use high-quality 1:1 gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Adds sweetness and moisture.
  • 1 tbsp Unsweetened Cocoa Powder Offers a subtle chocolate flavor.
  • 1 tbsp Baking Soda Acts as a leavening agent.
  • 1 tsp Salt Enhances flavor.
  • 1 cup Buttermilk Substitute yogurt or milk mixed with vinegar if needed.
  • 1/2 cup Vegetable Oil Feel free to use melted butter.
  • 2 whole Eggs Essential for binding.
  • 1 tsp White Vinegar Works with baking soda for texture.
  • 2 tbsp Red Food Coloring Using gel food coloring yields better results.
For the Cheesecake Swirl
  • 8 oz Cream Cheese Using full-fat and room temperature is key.
  • 1/2 cup Powdered Sugar Sweetens and stabilizes the cheesecake.
  • 1 tsp Vanilla Extract Enhances overall flavor.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare the Pans. Grease two 9-inch round cake pans and line with parchment paper. Preheat oven to 350°F (175°C).
  2. Mix Dry Ingredients. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Combine Wet Ingredients. Blend buttermilk, oil, eggs, vinegar, vanilla, and food coloring until smooth.
  4. Combine Mixtures. Gradually fold wet ingredients into dry ingredients until just combined.
  5. Make Cheesecake Mixture. Beat cream cheese, then add powdered sugar and vanilla until fluffy.
  6. Assemble the Cake. Divide red velvet batter between pans, dollop cheesecake mixture, and swirl.
  7. Bake the Cake. Bake for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes.
  8. Frost the Cake. Spread cheesecake mixture on top of one layer, stack the second layer, and frost.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for optimal results. Swirl gently to keep a marbled effect.

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