Red Velvet Cheesecake Swirl Cake
A delightful dessert combining rich red velvet flavors with creamy cheesecake, perfect for celebrations or as a special treat.
Ingredients
For the cake
- 1 box red velvet cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk Can substitute with yogurt or milk + vinegar.
For the cheesecake layer
- 8 oz cream cheese, softened Ensure cream cheese is softened to prevent lumps.
- 1 cup powdered sugar
- 1 tsp vanilla extract
Optional additions
- 1 cup sour cream
- 1/2 cup chocolate chips Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, and buttermilk. Mix until smooth.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy and well combined.
Assembly
- Pour half of the red velvet batter into the prepared bundt pan.
- Spoon the cream cheese mixture over the first layer, followed by the remaining red velvet batter.
- Use a knife to swirl the batters together, creating a beautiful marbled effect.
Baking
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for a few minutes before inverting it onto a plate.
Serving suggestions
- Optionally drizzle with chocolate ganache or sprinkle with powdered sugar before serving.
Notes
To keep leftovers fresh, store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Label freezer bags with the date.