Name: Red Velvet Cheesecake Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 8 oz cream cheese, softened; 1/4 cup sugar; 1 egg egg; 1 tsp vanilla extract; 3 cups flour; 1 1/4 cup sugar; 1 tbsp cocoa powder; 1 tsp baking soda; 1 cup vegetable oil; 3/4 cup buttermilk; 1 tsp vanilla extract; 2 eggs eggs; 1 oz red food coloring; 2 tsp vinegar; 1 1/2 cups powdered sugar; 3 tbsp milk; 1/2 tsp vanilla extract

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INTRODUCTION

Red Velvet Cheesecake Bundt Cake is a unique dessert that brings together two delicious favorites: red velvet cake and cheesecake. This cake is perfect for any occasion, from birthdays to holidays. It offers a rich and moist texture, combined with a creamy cheesecake center that will make anyone’s mouth water. If you love desserts that look as good as they taste, then this cake is for you.

WHY YOU WILL LOVE THIS RECIPE

This Red Velvet Cheesecake Bundt Cake is easy to make and requires no advanced baking skills. The deep red color of the cake is attractive, making it an excellent centerpiece for any gathering. The tangy flavor of the cheesecake balanced with the chocolatey notes of the red velvet is a match made in dessert heaven. Plus, the bundt shape makes it simple to serve and share. Each slice reveals the beautiful layers, making it a treat for the eyes as well as the taste buds.

HOW TO MAKE Red Velvet Cheesecake Bundt Cake

EQUIPMENT NEEDED

Bundt cake pan
Mixing bowls
Electric mixer or whisk
Spatula
Measuring cups and spoons
Cooling rack

Ingredients You’ll Need

8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 tsp vanilla extract
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
1 1/2 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

STEP-BY-STEP INSTRUCTIONS

Step 1: Make the Cheesecake Filling

In a mixing bowl, combine the softened cream cheese, 1/4 cup sugar, 1 egg, and 1 tsp vanilla extract. Use an electric mixer to beat the mixture until it is smooth and creamy. This is your delicious cheesecake filling. Set it aside.

Step 2: Prepare the Cake Batter

In a large bowl, mix together the flour, 1 1/4 cups sugar, cocoa powder, and baking soda. In another bowl, whisk together the vegetable oil, buttermilk, 1 tsp vanilla extract, 2 eggs, red food coloring, and vinegar. Combine the wet ingredients with the dry ingredients and mix until smooth. Be careful not to over-mix.

Step 3: Assemble the Cake Layers

Preheat your oven to 350°F (175°C). Grease your bundt cake pan with cooking spray or butter. Pour half of the red velvet batter into the pan. Next, add the cheesecake filling on top of the batter. Use a spoon to create a well in the cheesecake filling, making sure it does not touch the sides of the pan. Finally, pour the remaining red velvet batter over the cheesecake filling.

Step 4: Bake and Cool

Place the bundt cake pan in the preheated oven. Bake for about 50-60 minutes, or until a toothpick inserted in the cake comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer the cake to a cooling rack to cool completely.

Step 5: Prepare the Glaze

In a small bowl, mix the powdered sugar, milk, and 1/2 tsp vanilla extract until smooth. This glaze will add the perfect sweet touch to the cake.

HOW TO SERVE Red Velvet Cheesecake Bundt Cake

Once your cake has cooled, drizzle the glaze over the top. You can serve the cake on a beautiful plate, garnished with fresh berries or whipped cream for added flair. Each slice reveals the delightful layers of red velvet and cheesecake, making it a fantastic dessert for any gathering.

STORAGE & FREEZING: Red Velvet Cheesecake Bundt Cake

If you have any leftovers, you can store them in an airtight container at room temperature for up to three days. If you want to keep the cake longer, you can freeze it. Wrap each slice tightly in plastic wrap and foil to prevent freezer burn. The cake can be stored in the freezer for up to three months. Thaw in the refrigerator before serving.

SERVING SUGGESTIONS

This dessert pairs wonderfully with a glass of milk or a cup of coffee. You can also serve it with vanilla ice cream or a dollop of whipped cream to add richness. For an extra festive touch, sprinkle some chocolate shavings or red sprinkles on top.

VARIATIONS

You can easily personalize this recipe by adding ingredients like mini chocolate chips, nuts, or even raspberries to the cake batter. For a twist on the glaze, consider melting white chocolate and drizzling it over the top for a sweeter flavor. You can also substitute the red food coloring with other colors for different occasions.

FAQs

1. Can I use a different pan instead of a bundt pan?

Yes, you can use a regular cake pan or a muffin tin. Just make sure to adjust the baking time accordingly.

2. What can I substitute for buttermilk?

You can make a quick substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes, and it will work like buttermilk.

3. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the thickest part comes out clean. If it has batter on it, give it more time in the oven.

4. Can I make the cheesecake filling in advance?

Yes, you can prepare the cheesecake filling a day ahead and keep it in the fridge until you are ready to assemble the cake.

MAKE-AHEAD TIPS FOR Red Velvet Cheesecake Bundt Cake

If you are preparing this cake for a special event, you can bake it a day ahead. Just make sure to store it properly so it stays fresh. You can also make the glaze and cheesecake filling in advance. Store them in the refrigerator, and assemble everything before serving for the best results. Enjoy your baking!