Red Velvet Cheesecake Bundt Cake

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

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