Ingredients
Scale
- For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder, unsweetened
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red gel food coloring (adjust for desired vibrancy)
- For the Cheesecake Swirl:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For Cream Cheese Frosting (Optional, for serving):
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper. Set aside.
- Prepare the Red Velvet Batter: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder. Make sure there are no lumps.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red gel food coloring until well combined and the color is uniform.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or electric mixer on low speed until just combined. Be careful not to overmix; a few small lumps are fine.
- Prepare the Cheesecake Swirl: In a clean bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg yolk and 1 teaspoon vanilla extract to the cream cheese mixture. Beat until just combined and smooth. Do not overmix.
- Assemble the Cake: Pour about two-thirds of the red velvet batter into the prepared baking pan, spreading it evenly.
- Drop spoonfuls of the cheesecake mixture over the red velvet batter. Then, dollop the remaining red velvet batter in between the cheesecake mounds.
- Using a knife or a skewer, gently swirl the batters together to create a marbled effect. Be careful not to overmix the swirl, aiming for distinct ribbons.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake (avoiding a cheesecake swirl section) comes out with moist crumbs, not wet batter. The cheesecake parts will still be slightly jiggly.
- Cool the cake completely in the pan on a wire rack before attempting to slice or frost. This is crucial for the cheesecake to set properly.
- Optional Cream Cheese Frosting: While the cake cools, beat softened cream cheese and butter until fluffy. Gradually add sifted powdered sugar and vanilla, beating until smooth. Add milk or cream if needed for desired consistency. Frost cooled cake and serve.
Notes
For the best red velvet color, use gel food coloring; liquid coloring may dilute the batter. Ensure all dairy ingredients for both the cake and cheesecake are at room temperature for a smooth, lump-free batter. To avoid cracks in your cheesecake swirl, ensure it cools slowly. For extra flair, garnish with red velvet crumbs or chocolate shavings before serving. This cake tastes even better the next day!
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg