WEEKDAYS 1e|12c|p

Red Velvet Swirl Cake

Mario Batali
Servings: 16
1 to 2 hr
Part 1 of 2

Cheesecake or red velvet, why choose one when you can combine them into an intense decadent dessert!

  • Ingredients
  • step-by-step directions
Red Velvet Swirl Cake
  • Cream Cheese Swirl
  • 12 ounces Cream Cheese (softened)
  • 1/3 cup Granulated Sugar
  • 1 Egg (room temperature)
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Salt
  • Cake
  • 3 cups All-Purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Olive Oil
  • 3/4 cups Buttermilk
  • 2 Eggs (room temperature)
  • 1 ounce Red Food Coloring
  • 2 teaspoons White Vinegar
  • 2 teaspoons Vanilla Extract
  • Black Pepper Glaze
  • 1 1/2 cups Powdered Sugar
  • 1/4 cup Milk
  • 1/2 teaspoon Finely Ground Black Pepper
  • Pinch of Salt
  • Preheat oven to 375°F. Prepare a fluted tube pan with Butter and dust the inside with Flour. Tap out excess Flour.
  • Beat together the swirl ingredients until fluffy.
  • In a large bowl, whisk together the dry ingredients until evenly combined.
  • In another bowl, stir together the wet ingredients. Pour the wet into the large bowl of dry ingredients. Stir together trying to eliminate lumps. Be sure not to over work the batter.
  • Pour the batter into the prepared pan. Place large dollops of the swirl mixture around the pan. Using a Butter knife, gently swirl the Cream Cheese mixture into the batter creating a dramatic or subtle look depending on the amount of swirling.
  • Bake the cake for 40-50 minutes, until a cake tested or skewer is inserted into the center and comes out clean or with a few crumbs.
  • Remove from oven and allow to cool on a wire rack to cool completely. Turn out onto a plate.
  • Pour the Black Pepper Icing over the cake, slice and serve.
  • For Icing:
  • Stir together the Powdered Sugar and Milk to create a silky icing. Stir in the Salt and Pepper until well distributed.
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