Description
A decadent fusion of rich red velvet cake and creamy cheesecake, swirled together for a visually stunning and delicious dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (for red velvet cake layer)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar (for cheesecake layer)
- 1/2 cup sour cream
Instructions
- Combine dry ingredients for the red velvet cake: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk until evenly distributed.
- In a separate bowl, whisk together wet ingredients: 1 cup vegetable oil, 1/2 cup buttermilk, 1 large egg, 1 teaspoon vanilla extract, 2 tablespoons red food coloring, and 1 teaspoon white vinegar. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The batter should be a smooth, deep red.
- Prepare the cheesecake layer: Beat 16 ounces of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Beat in 1/2 cup sour cream until fully incorporated and airy.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Pour half of the red velvet batter into the pan, followed by the cheesecake mixture, and then the remaining red velvet batter. Swirl gently if desired for a marbled effect.
- Bake for 45-55 minutes, or until a toothpick inserted into the cake layer comes out clean. Turn off the oven, slightly crack the door, and leave the cheesecake inside for 1 hour to cool gradually. Then, cool completely on a wire rack before refrigerating for at least 4 hours, or overnight.
Notes
- For best results, use room temperature ingredients.
- Do not skip the refrigeration step for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Red Velvet Strawberry Cheesecake