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Red Velvet Cheesecake Bundt Cake is the ultimate showstopper dessert, combining the decadent flavors of red velvet cake with a creamy, luscious cheesecake filling. This stunning cake will steal the spotlight at any gathering with its vibrant color and rich, indulgent taste. Here’s a recipe to make this beautiful and delicious treat!
Ingredients:
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 oz (1 small bottle) red food coloring
- 1 cup buttermilk, room temperature
- 1 tsp white vinegar
For the Cheesecake Filling:
- 16 oz (2 cups) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Glaze (optional):
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1-2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions:
1. Prepare the Red Velvet Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan (or spray with non-stick baking spray with flour).
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the white vinegar for a little extra rise and texture.
2. Prepare the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, and mix until smooth. Set aside.
3. Assemble the Bundt Cake:
- Pour half of the red velvet cake batter into the prepared Bundt pan, spreading it evenly.
- Spoon the cheesecake filling in the center, creating a ring in the middle of the batter. Be careful not to let the cheesecake mixture touch the sides of the pan.
- Pour the remaining red velvet cake batter over the cheesecake filling, covering it completely.
- Use a knife or a skewer to gently swirl the cheesecake filling into the red velvet batter to create a marbled effect, if desired.
4. Bake the Bundt Cake:
- Bake the cake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the cake (not the cheesecake filling) comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
5. Make the Cream Cheese Glaze (Optional):
- In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk or cream until smooth and drizzle-able.
- If the glaze is too thick, add a little more milk to reach the desired consistency.
6. Serve:
- Once the cake has cooled, drizzle the cream cheese glaze over the top for a finishing touch.
- Slice and serve! This Red Velvet Cheesecake Bundt Cake will impress everyone with its vibrant color and decadent flavors.
Tips:
- For a more dramatic look, you can garnish the top of the cake with white chocolate shavings, chopped nuts, or fresh berries.
- If you prefer a slightly tangier cheesecake filling, you can add a teaspoon of lemon juice or zest to the cheesecake mixture.
- This cake can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days.
This Red Velvet Cheesecake Bundt Cake is a perfect dessert for any occasion, from holidays to special celebrations or just because! Its rich flavors, stunning appearance, and creamy cheesecake center will make it a favorite.
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