Red Velvet Cheesecake Bundt Cake

Table of Contents

Ingredients:

For the Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
2 tbsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Glaze:
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
2-4 tbsp milk (as needed for desired consistency)

Directions:

For the Cheesecake Filling:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, beat the cream cheese and granulated sugar until smooth.
Add the egg and vanilla extract, and beat until well combined. Set aside.

For the Red Velvet Cake:
In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour half of the red velvet batter into the prepared Bundt pan.
Spoon the cheesecake filling evenly over the batter.
Pour the remaining red velvet batter over the cheesecake filling.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the Cream Cheese Glaze:
In a medium bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Add milk, one tablespoon at a time, until the glaze reaches your desired consistency.
Drizzle the cream cheese glaze over the cooled Bundt cake.
Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 35 minutes

Servings: 12

Nutrition (Per Serving):

Calories: 500 kcal
Carbohydrates: 70g
Protein: 6g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 350mg
Potassium: 90mg
Fiber: 1g
Sugar: 55g
Vitamin A: 300 IU
Vitamin C: 1mg
Calcium: 50mg
Iron: 2mg

Red Velvet Cheesecake Bundt Cake

Ingredients:

For the Cheesecake Filling:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Red Velvet Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp salt

2 tbsp cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cream Cheese Glaze:

4 oz cream cheese, softened

2 cups powdered sugar

1 tsp vanilla extract

2-4 tbsp milk (as needed for desired consistency)

Directions:

For the Cheesecake Filling:

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.

In a medium bowl, beat the cream cheese and granulated sugar until smooth.

Add the egg and vanilla extract, and beat until well combined. Set aside.

For the Red Velvet Cake:

In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour half of the red velvet batter into the prepared Bundt pan.

Spoon the cheesecake filling evenly over the batter.

Pour the remaining red velvet batter over the cheesecake filling.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

For the Cream Cheese Glaze:

In a medium bowl, beat the cream cheese until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Add milk, one tablespoon at a time, until the glaze reaches your desired consistency.

Drizzle the cream cheese glaze over the cooled Bundt cake.

Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 35 minutes

Servings: 12

Nutrition (Per Serving):

Calories: 500 kcal

Carbohydrates: 70g

Protein: 6g

Fat: 22g

Saturated Fat: 7g

Cholesterol: 50mg

Sodium: 350mg

Potassium: 90mg

Fiber: 1g

Sugar: 55g

Vitamin A: 300 IU

Vitamin C: 1mg

Calcium: 50mg

Iron: 2mg