Description
A stunning dessert that combines red velvet cake and creamy cheesecake, perfect for any celebration.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (310 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp distilled white vinegar
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk
- Red velvet cake crumbs (optional)
- Swirls of cream cheese frosting (optional)
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, granulated sugar, egg, and vanilla together until smooth and creamy. Set this mixture aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or use a non-stick baking spray.
- Make the Red Velvet Cake Batter: In another bowl, whisk the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one by one, then mix in the vanilla, red food coloring, and vinegar. Gradually add the dry ingredient mixture and buttermilk, alternating between the two, starting and ending with dry ingredients. Mix until just combined.
- Assemble the Cake: Pour half of the red velvet batter into the Bundt pan, spreading it evenly. Spoon the cheesecake filling over the batter, keeping it centered and away from the edges. Carefully add the rest of the red velvet batter on top, smoothing the surface.
- Bake the Cake: Bake for 50–60 minutes, or until a toothpick inserted into the cake (not the cheesecake) comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely.
- Prepare the Cream Cheese Glaze: In a small bowl, beat the cream cheese until creamy. Mix in powdered sugar and vanilla extract, then gradually add milk, one tablespoon at a time, until the glaze is pourable.
- Decorate the Cake: After the cake has cooled, drizzle the glaze over the top. Optionally, add red velvet crumbs or pipe some cream cheese frosting on top for extra decoration.
Notes
Ensure cream cheese is softened for a smooth filling and use gel food coloring for vibrant color.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: red velvet, cheesecake, bundt cake, dessert, celebration