Description
A decadent and moist bundt cake featuring layers of red velvet and creamy cheesecake, perfect for special occasions.
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
- 2 large eggs
- 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
- 1 teaspoon vanilla extract
- For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
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. Add to dry ingredients and mix until smooth.
- For the cheesecake layer: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, and mix well.
- 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 pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake.
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