Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day. Make it a day in advance, keep it covered in the fridge, and let it come to room temperature before serving.

Can I freeze Red Velvet Cheesecake Swirl Cake?

Absolutely. Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator before serving.

What can I use instead of red velvet cake mix?

You can use any chocolate cake mix if needed, but the signature red color and slight cocoa-buttermilk flavor of red velvet is what makes this dessert special.

Red Velvet Cheesecake Swirl Cake: Perfect for Celebrations

Ingredients

— The Cheesecake Filling —

1 package (8 oz) cream cheese, softened

⅓ cup granulated sugar

1 large egg, room temperature

½ teaspoon vanilla extract

— The Red Velvet Cake —

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

1 ½ cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring (liquid)

1 teaspoon white vinegar

1 teaspoon vanilla extract

— The Cream Cheese Glaze —

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1 ½ cups powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

Instructions

1. **Preheat:** Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan (or use baking spray with flour).

2. **Make the Cheesecake Filling:** In a medium bowl, beat the 8 oz cream cheese and ⅓ cup sugar until smooth. Beat in the egg and ½ teaspoon vanilla until combined. Set aside.

3. **Mix Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

4. **Mix Wet Ingredients:** In a separate medium bowl, whisk together the oil, buttermilk, 2 eggs, red food coloring, vinegar, and vanilla extract until fully blended.

5. **Combine Batter:** Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) just until combined and no flour streaks remain. Do not overmix.

6. **Assemble:** Pour about ⅔ of the red velvet batter into the prepared Bundt pan.

7. Spoon the cheesecake filling carefully over the batter, trying to keep it in the center of the ring so it doesn’t touch the edges of the pan (this prevents sticking).

8. Top with the remaining red velvet batter, covering the cheese layer completely.

9. Use a butter knife to gently swirl through the batter a few times to create a marbled effect.

10. **Bake:** Bake for 55–65 minutes, or until a toothpick inserted into the cake comes out clean (try to miss the cheesecake center when testing).

11. **Cool:** Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely.

12. **Make Glaze:** Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and enough milk to reach your desired pouring consistency. Drizzle over the cooled cake.

Notes

Room Temperature Ingredients: It is crucial that your cream cheese, eggs, and buttermilk are at room temperature. This ensures a smooth cheesecake filling and a fluffy cake texture.

Greasing the Pan: Bundt pans can be tricky. Be very thorough with your greasing (getting into every crevice) to ensure the cake releases perfectly.

Don’t Over-Swirl: When swirling the batters, less is more. If you mix too much, the distinctive white cheesecake layer will disappear into the red cake.

Storage: Because of the cream cheese filling and glaze, this cake should be stored in the refrigerator. Bring slices to room temperature before serving for the best flavor.

Author: Anna Lovae
Prep Time: 25
Cook Time: 60
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian