Discover the ultimate indulgence with our Red Velvet Cheesecake Bundt Cake recipe. This dessert combines the classic flavors of red velvet cake and creamy cheesecake into a stunning bundt cake that’s perfect for any occasion. Whether you’re celebrating a special event or simply craving a delicious treat, this recipe is sure to impress.
Ingredients
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (adjust for desired consistency)
Instructions
Preparing the Bundt Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly to ensure easy removal.
- Make the Red Velvet Batter:
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
- Prepare the Cheesecake Filling:
- In a medium bowl, beat the cream cheese until smooth.
- Add the sugar, egg, and vanilla extract, mixing until creamy and well combined.
- Assemble the Cake:
- Pour half of the red velvet batter into the prepared bundt pan.
- Spoon the cheesecake filling over the batter, avoiding the edges of the pan.
- Pour the remaining red velvet batter over the cheesecake layer, spreading it evenly.
- Bake the Cake: Bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Making the Cream Cheese Glaze:
- Mix the Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and enough milk to achieve a pourable consistency.
- Glaze the Cake: Once the cake is completely cooled, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides of the cake.
Serving Suggestions:
- Decoration: Enhance the presentation by garnishing the cake with red velvet crumbs, fresh berries, or a sprinkle of cocoa powder.
- Pairing: Serve slices of the Red Velvet Cheesecake Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Tips for the Perfect Red Velvet Cheesecake Bundt Cake:
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter and even baking.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to prevent a dense and tough cake.
- Check for Doneness: Start checking the cake at the 55-minute mark to avoid overbaking. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Conclusion
Our Red Velvet Cheesecake Bundt Cake is a show-stopping dessert that blends the best of two beloved treats. With its moist red velvet cake, creamy cheesecake center, and luscious cream cheese glaze, this cake is sure to be a hit at any gathering. Follow our recipe and tips for a flawless bake every time. Enjoy this decadent delight with friends and family, and make any occasion memorable with this irresistible cake.
Serving and Storage Tips for Red Velvet Cheesecake Bundt Cake
Serving Tips:
- Temperature: For the best flavor and texture, serve the Red Velvet Cheesecake Bundt Cake at room temperature. Allow it to sit out for about 30 minutes before serving if it has been refrigerated.
- Presentation:
- Slice the cake carefully with a sharp knife, wiping the blade clean between cuts to maintain a neat appearance.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- Garnishing: Enhance the presentation by garnishing each slice with a fresh berry, a mint sprig, or a drizzle of chocolate sauce.
- Accompaniments: Pair the cake with a hot cup of coffee or tea, or a glass of cold milk for a delightful treat.
Storage Tips:
- Refrigeration:
- Store the cake in an airtight container in the refrigerator. The cheesecake filling requires refrigeration to stay fresh.
- The cake can be stored for up to 5 days in the refrigerator.
- Freezing:
- To freeze, wrap the entire cake or individual slices tightly in plastic wrap, then place in a freezer-safe container or a heavy-duty zip-top bag.
- The cake can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
- Preventing Dryness:
- If storing slices, place a piece of parchment or wax paper between slices to prevent them from sticking together and drying out.
- For the best texture, avoid slicing the cake until you are ready to serve.
- Reviving Freshness:
- If the cake seems a bit dry after storage, allow it to come to room temperature and add a fresh drizzle of cream cheese glaze before serving.
By following these serving and storage tips, you can ensure that your Red Velvet Cheesecake Bundt Cake remains fresh, moist, and delicious, ready to be enjoyed whenever the craving strikes.
1. Can I use a different type of flour for the Red Velvet Cheesecake Bundt Cake?
Answer: While all-purpose flour is the best choice for this recipe due to its balanced protein content, you can use cake flour for a lighter texture. Avoid using whole wheat or gluten-free flours as they may significantly alter the texture and flavor of the cake.
2. How can I prevent the cheesecake layer from sinking to the bottom of the cake?
Answer: To ensure the cheesecake layer stays in the middle, be sure to spoon the filling gently over the first layer of red velvet batter without touching the edges of the pan. Also, make sure the batter is thick enough to support the cheesecake layer. If the batter is too thin, it may cause the cheesecake to sink.
3. Can I make the Red Velvet Cheesecake Bundt Cake ahead of time?
Answer: Yes, this cake can be made ahead of time. You can bake the cake a day in advance and store it in the refrigerator. If you want to prepare it further in advance, you can freeze the cake and glaze it after thawing. This makes it a great dessert for parties and special occasions where you want to save time on the day of the event.
4. What can I do if I don’t have buttermilk on hand?
Answer: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity and thickness of buttermilk, providing the same tender crumb to your cake.