Layered Red Velvet Cheesecake Bundt Cake
A delightful dessert that combines the classic flavors of red velvet cake with rich cheesecake, perfect for any special occasion or a sweet treat.
Ingredients
For the cake
- 1 cup softened unsalted butter Adds creaminess and richness.
- 1 ¾ cups granulated sugar Helps create a light and fluffy batter.
- 2 teaspoons vanilla extract Aromatic flavor.
- 2 tablespoons red food coloring Gives the cake its iconic hue.
- 2 ½ cups all-purpose flour Main dry ingredient.
- 1 teaspoon baking soda Leavening agent.
- ½ teaspoon salt Enhances flavor.
- 1 cup buttermilk Keeps the cake tender.
- 3 large eggs Provides structure.
For the cheesecake filling
- 8 ounces softened cream cheese Main component of the filling.
- 1 cup powdered sugar Sweetens the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add vanilla extract, red food coloring, buttermilk, and eggs; mix until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Assembly
- Pour half of the red velvet batter into the prepared bundt pan.
- In another bowl, mix softened cream cheese with powdered sugar until smooth.
- Drop spoonfuls of the cream cheese filling over the red velvet batter.
- Pour the remaining red velvet batter gently over the filling.
Baking
- Bake in the preheated oven for 50-60 minutes, checking with a toothpick.
- Allow the cake to cool for about 10 minutes in the pan before inverting onto a serving plate.
- Let it cool completely before slicing.
Notes
Consider serving with whipped cream or chocolate ganache. For healthier alternatives, substitute some all-purpose flour with whole wheat flour, or use sugar substitutes for the filling.