Introduction to Red Velvet Cheesecake Bundt Cake
Welcome to the world of indulgence with my Red Velvet Cheesecake Bundt Cake! If you’re like me, you crave something special that’s both easy to make and utterly delicious. This cake is a delightful fusion of rich red velvet and creamy cheesecake, making it perfect for any occasion. Whether you’re hosting a gathering or simply treating yourself, this recipe is a quick solution for a busy day. Trust me, your taste buds will thank you, and your loved ones will be begging for seconds!
Why You’ll Love This Red Velvet Cheesecake Bundt Cake
This Red Velvet Cheesecake Bundt Cake is a true crowd-pleaser! It combines the classic flavors of red velvet with a luscious cheesecake filling, creating a dessert that’s both rich and satisfying. Plus, it’s surprisingly easy to whip up, making it perfect for busy weeknights or last-minute gatherings. The vibrant color and sweet glaze make it a showstopper, ensuring you’ll impress everyone at the table!
Ingredients for Red Velvet Cheesecake Bundt Cake
Let’s gather our ingredients for this delightful Red Velvet Cheesecake Bundt Cake! Each component plays a vital role in creating that perfect blend of flavors and textures. Here’s what you’ll need:
- For the Cheesecake Filling:
- Cream cheese: This adds a rich, creamy texture to the filling.
- Granulated sugar: Sweetens the cheesecake, balancing the tanginess of the cream cheese.
- Egg: Helps bind the filling together, giving it structure.
- Vanilla extract: Adds a warm, aromatic flavor to the cheesecake.
- For the Red Velvet Cake:
- All-purpose flour: The base of our cake, providing structure.
- Cocoa powder: Just a hint of chocolate flavor to complement the red velvet.
- Baking soda: Helps the cake rise, creating a light texture.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture to the cake.
- Vegetable oil: Keeps the cake moist and tender.
- Granulated sugar: Sweetens the cake, making it irresistible.
- Eggs: Provide moisture and help the cake rise.
- Buttermilk: Adds tanginess and keeps the cake moist.
- Vanilla extract: A classic flavor that enhances the cake.
- White vinegar: Reacts with the baking soda for a lighter texture.
- Red food coloring: Gives the cake its signature vibrant hue.
- For the Glaze:
- Powdered sugar: Creates a sweet, smooth glaze.
- Milk (or cream): Adjusts the consistency of the glaze for drizzling.
- Vanilla extract: Adds a lovely flavor to finish off the cake.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Red Velvet Cheesecake Bundt Cake
Now, let’s dive into the fun part—making this stunning Red Velvet Cheesecake Bundt Cake! Follow these simple steps, and you’ll have a show-stopping dessert that’s sure to impress.
Step 1: Make the Cheesecake Filling
Start by preparing the cheesecake filling. In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. This step is crucial; you want a creamy texture without lumps. Once it’s well combined, add the egg and vanilla extract. Mix until everything is creamy and luscious. Set this aside while you work on the cake batter.
Step 2: Make the Red Velvet Batter
Preheat your oven to 350°F (175°C) and grease your bundt pan with butter and flour. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This dry mix is the foundation of our cake. In a large bowl, cream the softened butter, vegetable oil, and granulated sugar until fluffy. It should look light and airy! Next, beat in the eggs one at a time, ensuring each is fully incorporated. Then, add the buttermilk, vanilla extract, white vinegar, and red food coloring. Mix until everything is well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Your red velvet batter is now ready!
Step 3: Assemble the Cake
Now comes the fun part—layering! Pour half of the red velvet batter into the prepared bundt pan. Then, carefully spoon the cheesecake filling over the batter, making sure it stays in the center and doesn’t touch the edges. This will create that beautiful marbled effect. Finally, pour the remaining red velvet batter on top, smoothing it out with a spatula. It’s like a delicious surprise waiting to be revealed!
Step 4: Bake
Place your bundt pan in the preheated oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the cake part (not the cheesecake layer). If it comes out clean, it’s ready! Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. The aroma will be heavenly!
Step 5: Glaze & Serve
While the cake cools, let’s prepare the glaze. In a bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. The consistency should be pourable but not too runny. Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides. Slice, serve, and watch everyone’s eyes light up with joy as they take their first bite of this Red Velvet Cheesecake Bundt Cake!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t overmix the cheesecake filling; it should be creamy, not fluffy.
- Use gel food coloring for a vibrant red hue.
- Check the cake for doneness with a toothpick, avoiding the cheesecake layer.
- Let the cake cool completely before glazing for the best results.
Equipment Needed
- Bundt pan: Essential for that beautiful shape; a regular cake pan works in a pinch.
- Mixing bowls: Use a large bowl for the batter and a smaller one for the filling.
- Electric mixer: Makes mixing easier; a whisk can work too, but it’ll take longer.
- Spatula: Perfect for smoothing the batter and filling.
- Toothpick: For checking doneness; a cake tester or knife can substitute.
Variations
- Chocolate Chip Red Velvet: Add semi-sweet chocolate chips to the red velvet batter for an extra layer of flavor.
- Nutty Delight: Incorporate chopped walnuts or pecans into the batter for a delightful crunch.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free.
- Lower Sugar: Use a sugar substitute or reduce the sugar in the cake and glaze for a lighter version.
- Fruit Infusion: Add a layer of fresh raspberries or strawberries between the cheesecake and red velvet layers for a fruity twist.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside fresh berries for a pop of color and freshness.
- Drizzle with chocolate sauce for an extra indulgent touch.
- Enjoy with a cup of coffee or tea to balance the sweetness.
- Garnish with whipped cream and mint leaves for an elegant presentation.
FAQs about Red Velvet Cheesecake Bundt Cake
Can I make this Red Velvet Cheesecake Bundt Cake ahead of time?
Absolutely! This cake actually tastes even better the next day. Just store it in an airtight container in the refrigerator. The flavors will meld beautifully, making each slice even more delicious!
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, don’t worry! You can make a quick substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
Can I freeze the Red Velvet Cheesecake Bundt Cake?
Yes, you can freeze this cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving.
How do I store leftovers?
Store any leftover slices in an airtight container in the refrigerator. They’ll stay fresh for about 3-4 days. Just remember to let it come to room temperature before enjoying for the best flavor!
Can I use a different type of food coloring?
While gel food coloring is preferred for its vibrant hue, you can use liquid food coloring if that’s what you have. Just be aware that you may need to adjust the amount to achieve the desired color.
Final Thoughts
Making this Red Velvet Cheesecake Bundt Cake is more than just baking; it’s an experience filled with joy and creativity. The moment you slice into it, revealing that stunning marbled interior, you’ll feel a sense of accomplishment. Each bite is a delightful dance of flavors, combining the rich, velvety cake with the creamy cheesecake filling. Whether it’s a special occasion or a simple family dinner, this cake brings smiles and happy memories. So, roll up your sleeves, gather your loved ones, and enjoy the sweet moments that come with sharing this delicious creation!
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Red Velvet Cheesecake Bundt Cake: Delight Your Tastebuds!
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A deliciously rich and moist Red Velvet Cheesecake Bundt Cake that combines the classic flavors of red velvet cake with a creamy cheesecake filling, topped with a sweet glaze.
Ingredients
- For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring (gel preferred)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk (or cream)
- ½ tsp vanilla extract
Instructions
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until creamy. Set aside.
- Make the Red Velvet Batter: Preheat oven to 350°F (175°C). Grease and flour a bundt pan. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream butter, oil, and sugar until fluffy. Beat in eggs one at a time, then add buttermilk, vanilla, vinegar, and red food coloring. Mix well. Gradually add dry ingredients, mixing until smooth.
- Assemble the Cake: Pour half the red velvet batter into the bundt pan. Carefully spoon cheesecake filling over the batter, keeping it in the center without touching the edges. Pour remaining red velvet batter on top. Smooth the top with a spatula.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the cake (not the cheesecake layer) comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Glaze & Serve: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. Slice and enjoy!
Notes
- Ensure all ingredients are at room temperature for best results.
- Use gel food coloring for a more vibrant red color.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
