Red Velvet Cheesecake Swirl Cake in Your Pressure Cooker
This red velvet cheesecake swirl cake made in your pressure cooker is rich, creamy, and moist with swirled layers of sweet tangy cream cheese and fluffy red velvet.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 9 x 13 inch
- 1 Spatula
- 1 Chef knife for swirling cream cheese
Ingredients
Main ingredients
- 15.25 oz red velvet cake mix like Betty Crocker
- 1 ¼ cups water to follow the cake box instructions
- ½ cup vegetable oil as directed on cake box
- 3 eggs fresh
- 8 oz cream cheese smooth and tangy
- ½ cup sugar
- 1 egg white
- 8 oz cream cheese softened for frosting
- ½ cup butter softened for frosting
- 4 cups powdered sugar for frosting
- 1 teaspoon vanilla for frosting
Instructions
Instructions
- Preheat oven to 350°F and grease a 9x13-inch pan. This pan size fits well inside the pressure cooker.
- Mix the red velvet cake batter by combining cake mix, water, oil, and eggs according to box directions until smooth.
- Pour the batter into the 9x13-inch pan and spread evenly.
- In a separate bowl, beat 8 oz cream cheese with ½ cup sugar and 1 egg white until smooth. Drop spoonfuls over the batter and swirl gently with a knife.
- Place pan in pressure cooker on a rack with 1 cup of water below. Seal the cooker.
- Cook under high pressure for 28 minutes. Let naturally release for 10 minutes before opening.
- Let cake cool completely on wire rack.
- Beat softened cream cheese, butter, powdered sugar, and vanilla in a bowl until fluffy to make frosting.
- Frost the cooled cake, slice, and serve.
Notes
Store leftover cake covered in foil at room temperature for up to 2 days, or refrigerate for longer freshness. Cake slices also freeze well with layers of parchment paper.