Description
A delightful Red Velvet Cheesecake Bundt Cake that combines the rich flavors of red velvet and creamy cheesecake.
Ingredients
Scale
- Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- Cake:
- 3 cups flour
- 1 1/4 cup sugar
- 1 tbsp + 1 tsp cocoa powder
- 1 tsp baking soda
- 1 cup vegetable oil
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 eggs
- 1 oz red food coloring
- 2 tsp vinegar
- Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
- Optional: Sprinkles for decoration
Instructions
- Whip Up the Cheesecake Filling: In a mixing bowl, combine 8 oz of softened cream cheese with 1/4 cup sugar, 1 egg, and 1 tsp of vanilla extract. Beat until smooth and creamy.
- Create the Cake Batter: Sift together 3 cups of flour, 1 1/4 cups sugar, 1 tbsp + 1 tsp cocoa powder, and 1 tsp baking soda. In a separate bowl, whisk together 1 cup vegetable oil, 3/4 cup buttermilk, 1 tsp vanilla extract, 2 eggs, 1 oz red food coloring, and 2 tsp vinegar. Combine wet and dry ingredients to form a smooth batter.
- Layer the Cake: Grease your bundt pan thoroughly. Pour 1/3 of the red velvet batter into the pan, add half of the cheesecake filling, then another 1/3 of batter, the remaining cheesecake filling, and finally the last of the cake batter.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 38 to 43 minutes. Cool in the pan for 10 minutes before inverting onto a wire rack.
- Prepare the Glaze: Whisk together 1 1/2 cups of powdered sugar, 3 tbsp of milk, and 1/2 tsp of vanilla extract. Drizzle over cooled cake and add sprinkles if desired.
Notes
Ensure all ingredients are at room temperature. Use gel food coloring for a deeper red.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 250 mg
- Protein: 4 g