Description
A deliciously rich and visually stunning dessert that combines the classic flavors of red velvet cake with a creamy cheesecake swirl.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake)
- 2 large eggs (for cheesecake)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, beat the cream cheese until smooth, then add powdered sugar, vanilla extract, and eggs, mixing until well combined.
- Pour half of the red velvet batter into the prepared pan, followed by half of the cheesecake batter. Repeat with the remaining batters.
- Use a knife to swirl the batters together gently.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan and serving.
Notes
- For best results, use room temperature ingredients.
- Store leftovers in the refrigerator for up to 3 days.
- Can be topped with whipped cream or chocolate ganache for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg