Hello, dessert lovers! If you’re in search of an amazing cake that combines the distinctive, rich taste of red velvet cake with the smooth indulgence that is cheesecake You’ve found the ideal recipe. This Red Velvet Cheesecake Bundt Cake is a fun and delicious treat that’s ideal for any event. If you’re baking for the occasion of a Birthday celebration or for a dessert to celebrate the holidays or just want something sweet This cake is sure to please.
Introduction:
In terms of unforgettable sweets the red velvet cake has earned itself a name as a shopper. But what happens when we make this classic more appealing with an added cheesecake flavor? It’s The red velvet cheesecake bundt cake–a exquisite dessert that’s an ideal blend of smooth cakes and delicious filled with cheesecake. It’s a delightful combination of tastes and textures that makes it a must-try for anyone who enjoys delicious desserts. It’s also incredibly simple to prepare, making it a perfect dessert for any occasion that includes Christmas celebrations up to Valentine’s Day.
Ingredients for Red Velvet Cheesecake Bundt Cake:
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 Cup sugar
- 1 egg
- 1 tsp vanilla extract
Cake:
- 3 Cups flour
- 1 1/4 cups sugar
- 1 tbsp + 1 TSP chocolate powder
- 1 teaspoon baking soda
- 1 Cup of vegetable oil
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 eggs
- 1 Oz food coloring
- 2 tsp vinegar
Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Optional: Sprinkles for decoration
How to Make Red Velvet Cheesecake Bundt Cake – Step by Step:
Step 1: Make the Cheesecake Filling
Begin by mixing 8 oz softened cream cheese along with 1 cup of sugar 1 egg and 1 teaspoon vanilla extract until it is smooth. Keep this mixture aside while you make for the batter.
Step 2: Prepare the Cake Batter
In an enormous mixing bowl, make the following ingredients: 3 cups flour 1 1/4 cup sugar 1 tbsp, 1 teaspoon cacao powder and 1 tsp baking soda. Separately in a bowl mix in 1 cup of vegetable oil and 3/4 cup buttermilk. Add 1 teaspoon vanilla extract 2 eggs 1 oz dye for food, along with 2 teaspoons vinegar. Once the ingredients are thoroughly combined, mix the wet ingredients with the dry ingredients until they are smooth.
Step 3: Assemble the Cake Layers
Prepare your oven for 350 degrees F (175degC) as well as grease your 10-inch Bundt dish. Place 1/3 of your Red Velvet Cake batter in the pan. Spread one-third of the cheesecake filling over the batter, making sure that it does not get in the way of the sides. Incorporate another 1/3 of cake batter, then the remaining cheesecake filling. Finish with the rest of the cake batter.
Step 4: Bake and Cool
Bake at 38-43 mins or till a toothpick inserted in the center of the cake comes out clean. The cake should rest in its pan to cool for approximately 10 minutes before transferring it onto a wire rack so that it can cool completely.
Step 5: Prepare the Glaze
In small bowl, mix with 1 1/2 cups powdered sugar and 3 tablespoons of milk and 1/2 teaspoon vanilla extract. Sprinkle the glaze on the cake that has been cooled and sprinkle with sprinkles for decoration, if desired.
Helpful Tips for Red Velvet Cheesecake Bundt Cake:
- Table Temperature ingredients Be sure that you cream cheese has been softened to make an even cheesecake-like filling.
- Avoid overmixing Do not overmix the batter of your cake to assure the cake is soft and moist cake.
- Gluten-Free Alternative for an vegan red velvet cake bundt substitute the flour with an ingredient that is gluten-free.
Cooking Tips for the Best Red Velvet Cheesecake Bundt Cake:
- Bundt Pan preparation to prevent it from getting stuck to the pan, grease it well, then dust it with a bit of dusting of flour or a non-stick spray containing flour.
- substitute for buttermilk If there isn’t buttermilk you can substitute regular milk diluted with 1 tablespoon the juice from a lemon or white vinegar..
- Congruous Texture Make sure the cakes batter and cheesecake filling are of the same texture for a smooth layering.
Serving Suggestions for Red Velvet Cheesecake Bundt Cake:
To create a memorable dessert experience serve the cake with smooth vanilla Ice Cream or a spoonful of cream whipped. Serve with an ice cold glass or two of sparkling red wine or hot chocolate to get a cozy vibe particularly in the colder seasons. To add a touch of flair, garnish with fresh fruits as well as mint leaves to increase the flavour and presentation.
Nutritional Information:
A slice of Red Velvet Cheesecake Bundt Cake isn’t just a way to satisfy your sweet tooth. It offers a few nutritional advantages. Although it’s sweet however, the addition in cream cheese, eggs as well as flour can provide vital nutrients, including calcium and protein. It’s best to take this cake with moderate amounts as a delicious dessert!
Nutrient Details (per portion):
- Calories: 413
- Fat: 20g
- Carbohydrates: 57g
- Protein: 4g
- Fiber: 1g
- Sugar: 41g
- Vitamins: Vitamin A (2%), Vitamin C (0%)
Storage and Leftovers for Red Velvet Cheesecake Bundt Cake:
To keep the remaining Chocolate Red Velvet Bundt Cake fresh, wrap the cake tightly using wrapped in plastic or keep it inside the sealed airtight container in the refrigerator for up to four days. If you’d like to keep it for a longer time you can keep individual slices in the freezer. Wrap each slice by the plastic and then place it in a freezer bag to keep it for up to three months.
Frequently Asked Questions (FAQs) for Red Velvet Cheesecake Bundt Cake:
Q1 Can I prepare this cake in advance? A1: Absolutely! It is possible to make this cake the day prior to your event and keep the cake in the fridge. Serve the glaze right before serving.
Q2 Can I use a different cream cheese?
A2 If you’re in search of an non-dairy cheesecake recipe you should consider an alternative cream cheese made from plants.
3. What could I substitute for buttermilk?
A3: Mix regular milk in 1 tablespoon the juice of a lemon or vinegar for a fantastic buttermilk substitute.
Q4 Is it possible to bake these as cupcakes, instead of bundt cakes?
A4: Yes! Bake cupcakes as cupcakes for 18-22 minutes. The baking time can be adjusted based on the oven you use.
Related Recipes for Red Velvet Lovers:
Explore more delicious red velvet recipes:
Conclusion:
The Red Velvet Cheesecake Bundt Cake is the ideal dessert for any occasion. With its moist, delicious layers of red velvet and delicious Cheesecake filling it’s guaranteed to be the center of the dinner table. Why not try this recipe at your next gathering and tell us what you think of it? We’d be interested to hear what you think and any changes you’ve made to personalize it!
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Red Velvet Cheesecake Bundt Cake – Easy Dessert Recipe
Description
Hello, dessert lovers! If you’re looking for a showstopping cake that combines the rich, iconic flavor of red velvet cake with the creamy indulgence of cheesecake, you’ve found the perfect recipe. Our Red Velvet Cheesecake Bundt Cake is a festive and delicious treat that’s perfect for any occasion. Whether you’re baking for a birthday celebration, a holiday dessert, or simply craving something sweet, this cake is guaranteed to impress.
Ingredients
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
Cake:
- 3 cups flour
- 1 1/4 cup sugar
- 1 tbsp + 1 tsp cocoa powder
- 1 tsp baking soda
- 1 cup vegetable oil
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 eggs
- 1 oz red food coloring
- 2 tsp vinegar
Glaze:
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Optional: Sprinkles for decoration
Instructions
Step 1: Make the Cheesecake Filling
To start, beat together 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth. Set this mixture aside as you prepare the cake batter.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine 3 cups flour, 1 1/4 cups sugar, 1 tbsp + 1 tsp cocoa powder, and 1 tsp baking soda. In a separate bowl, whisk together 1 cup vegetable oil, 3/4 cup buttermilk, 1 tsp vanilla extract, 2 eggs, 1 oz red food coloring, and 2 tsp vinegar. Once fully combined, mix the wet ingredients into the dry ingredients until smooth.
Step 3: Assemble the Cake Layers
Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan. Layer 1/3 of the red velvet cake batter into the pan. Spoon half of the cheesecake filling over the batter, making sure it doesn’t touch the sides. Add another 1/3 of the cake batter, followed by the rest of the cheesecake filling, and finish with the remaining cake batter.
Step 4: Bake and Cool
Bake for 38-43 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Prepare the Glaze
In a small bowl, whisk together 1 1/2 cups powdered sugar, 3 tbsp milk, and 1/2 tsp vanilla extract. Drizzle the glaze over the cooled cake and add sprinkles for decoration if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Room Temperature Ingredients: Make sure your cream cheese is softened for a smooth cheesecake filling.
- Avoid Overmixing: Don’t overmix the cake batter to ensure a moist and fluffy cake.
- Gluten-Free Option: For a gluten-free red velvet cheesecake bundt cake, swap the flour for a gluten-free flour blend.
