Description
A moist red velvet cake layered with creamy cheesecake, baked in a bundt pan for a stunning dessert.
Ingredients
Scale
- For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- For the red velvet cake: In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- For the cheesecake layer: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, and beat until creamy.
- Pour half of the red velvet batter into the prepared bundt pan. Spoon the cheesecake mixture on top, then cover with the remaining red velvet batter.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Once the cake is cool, drizzle or spread the frosting over the top.
Notes
Ensure all ingredients are at room temperature for best results. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 6g