Description
A decadent red velvet cake swirled with creamy cheesecake, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons red food coloring
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan or two 9-inch round pans and line with parchment paper.
- In a medium bowl, use an electric mixer to beat the cream cheese and sugar until creamy and smooth. Add the egg and half a teaspoon of vanilla, mixing until just combined. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In a separate bowl, combine the oil, buttermilk, eggs, and vanilla with the red food coloring, mixing until combined.
- Mix the wet ingredients with the dry ingredients, stirring just until the batter becomes smooth.
- Pour the red velvet batter into your prepared pan. Spoon dollops of the cream cheese mixture over the batter and use a knife to swirl them together.
- Bake for 30 to 40 minutes for a 9×13-inch pan (or 25 to 30 minutes for round pans), until a toothpick comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan before slicing.
Notes
Consider preparing the cheesecake filling a day in advance for better flavor integration.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg