Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
- In another bowl, mix buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until thoroughly combined.
- Gently fold wet ingredients into dry ingredients, stirring just until smooth and no flour streaks remain. Avoid overmixing.
- In a separate bowl, beat cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes. Add powdered sugar and beat until well combined.
- Divide red velvet batter evenly between the two prepared cake pans. Drop spoonfuls of cheesecake mixture across the top of each pan.
- Using a butter knife, gently swirl the cheesecake mixture through the batter in figure-eight motions to create a marbled effect. Don't over-swirl.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
- Once completely cool, frost with remaining cheesecake mixture or cream cheese frosting. Decorate with swirls and red velvet crumbs if desired.
Notes
Always bring cream cheese to room temperature before beating to avoid lumps. Don't over-swirl the cheesecake layer; you want a marble effect, not a blend. For extra decadence, top with white chocolate shavings or red velvet crumbs. Use gel food coloring for more vibrant color. Store in refrigerator in airtight container for up to 5 days.
