Description
Red velvet meets creamy cheesecake in this gorgeous swirl cake. Every slice delivers a soft, chocolatey crumb and a rich cheesecake center that makes any occasion feel extra special.
Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour
- 1 tablespoon (7 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1 tablespoon (15 ml) red food coloring
- 1 teaspoon white vinegar
- 8 ounces (226 g) full-fat cream cheese, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) sour cream
Instructions
- Preheat the oven to 350°F (175°C), grease an 8-inch or 9-inch cake pan, and line the bottom with parchment paper.
- Beat softened cream cheese with sugar until smooth, then mix in the egg yolk, vanilla, and sour cream.
- Whisk flour, cocoa powder, baking soda, and salt together in a separate bowl.
- Beat softened butter and sugar until light and fluffy, then add the eggs one at a time and mix in vanilla.
- Combine the buttermilk, red food coloring, and vinegar.
- Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, mixing gently until just combined.
- Spread two-thirds of the red velvet batter into the prepared pan.
- Spoon the cheesecake mixture over the batter, then add the remaining red velvet batter in small spoonfuls.
- Gently swirl the layers with a knife or skewer to create a marbled pattern.
- Bake for 35 to 45 minutes, until the edges are set and the center has a slight jiggle.
- Cool the cake in the pan for 20 minutes, then transfer it to a rack and cool completely.
- Refrigerate for at least 1 hour before slicing and serving
- Prep Time: 10
- Category: Baking