Red Velvet Cheesecake Swirl Cake

This red velvet cheesecake swirl cake is a rich, bakery-style bake with a soft cocoa sponge and a creamy vanilla cheesecake ripple running through every slice. The texture is moist and tender, with just enough tang from the cream cheese to balance the sweetness. It is a medium-difficulty cake that looks impressive but is very manageable for home bakers. From start to finish, it takes about 1 hour and 40 minutes, including cooling time.

Ingredients

For the red velvet cake batter

• 200 g plain flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 0.5 tsp bicarbonate of soda
• 0.5 tsp fine salt
• 120 ml vegetable oil
• 200 g caster sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 120 ml buttermilk
• 1 to 1.5 tbsp red food colouring gel

For the cheesecake swirl

• 225 g full-fat cream cheese, softened
• 75 g caster sugar
• 1 large egg
• 0.5 tsp vanilla extract

For the tin

• Butter, for greasing
• Baking parchment

Method

Oven preparation

Preheat the oven to 170°C fan or 180°C conventional. Grease a 9-inch round cake tin and line the base with baking parchment. Set aside.

Mixing the cheesecake swirl

In a bowl, beat the cream cheese until smooth. Add the sugar and mix until fully combined. Beat in the egg and vanilla extract until creamy and lump-free. Set aside.

Mixing the red velvet batter

In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
In a large mixing bowl, whisk the oil and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, vinegar, buttermilk, and red food colouring until the batter is evenly coloured.
Gradually fold in the dry ingredients until just combined. Do not overmix.

Assembling the swirl

Pour about two-thirds of the red velvet batter into the prepared tin and smooth the surface. Spoon the cheesecake mixture over the top in dollops. Add the remaining red velvet batter, then gently swirl with a skewer or knife to create a marbled effect.

Baking

Bake for 45 to 50 minutes, until the cake is set around the edges and has a slight wobble in the centre. A skewer inserted into the cake should come out with a few moist crumbs, not wet batter.

Cooling

Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips

How do I stop the cheesecake layer from sinking?

Make sure the cream cheese mixture is thick and not overmixed. Also, avoid swirling too deeply into the base layer.

Why is my red velvet cake dry?

Overbaking is the most common cause. Check the cake at 45 minutes and remove it as soon as it is just set.

Can I use liquid food colouring?

Yes, but gel gives a stronger colour without thinning the batter. If using liquid, you may need slightly more.

How do I get clean slices?

Chill the cake for 30 minutes before slicing and wipe the knife clean between cuts.

Serving Suggestions

• Serve lightly chilled with fresh berries
• Add a dusting of icing sugar before serving
• Pair with a cup of coffee or black tea

Storage

Room temperature

Store in an airtight container for up to 1 day if the room is cool.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature for 20 minutes before serving for the best texture.

Freezing

Freeze individual slices wrapped tightly for up to 2 months. Defrost overnight in the fridge.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38 g
• Protein: 6 g
• Fat: 27 g
• Saturated fat: 9 g
• Sodium: 210 mg

Nutritional values are estimates and can vary based on ingredients used.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making a day ahead. The flavour improves after resting in the fridge overnight.

Can I bake this in a loaf tin?

Yes, but the baking time will increase to about 60 minutes. Check regularly after 50 minutes.

Do I need buttermilk?

Buttermilk gives the classic red velvet texture, but you can substitute milk mixed with 1 tsp lemon juice or vinegar.

Can I frost this cake?

You can, but it is designed to be served plain. A light cream cheese frosting works well if you want extra richness.