Cheese Swirled Devil's Food Cake

This cake looks like it belongs in a bakery window, but it starts with a box of devil’s food mix and comes together in about an hour.

A sweetened Neufchâtel cheese batter gets swirled through rich chocolate cake batter, creating those dramatic marble ribbons that make every slice look different.

The cheese layer bakes into something between cheesecake and cream cheese frosting, tangy and smooth against the deep, dark chocolate.

Cut it into squares and drizzle with raspberry sauce for a dessert that tastes like it took all afternoon.

Kitchen Tips

• Run a butter knife through the batter in long S-curves for the best marble effect. Don’t over-swirl or the layers will blend together
• Soften the Neufchâtel fully at room temperature so it beats smooth without lumps
• Cover the cake loosely with foil for the last 10 minutes if the top is browning too fast
• Let it cool completely in the pan before cutting for the cleanest squares

Variations

• Use full-fat cream cheese instead of Neufchâtel for an even richer cheesecake swirl
• Top with fresh raspberries alongside the sauce for a pop of color and tartness
• Dust the cooled squares with powdered sugar for a simpler, no-sauce presentation