Description
This stunning and decadent dessert combines the rich flavor of red velvet cake with a luscious cheesecake layer. Baked to perfection in a bundt pan, this cake is as gorgeous as it is delicious—a perfect centerpiece for any celebration!
Ingredients
Scale
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk (adjust for desired consistency)
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Make the Cheesecake Layer: In a bowl, beat together cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
- Prepare the Cake Batter: In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt. In another bowl, whisk together buttermilk, oil, eggs, vanilla extract, vinegar, and red food coloring. Gradually mix the wet ingredients into the dry ingredients until smooth.
- Assemble the Cake: Pour half of the red velvet batter into the prepared bundt pan. Spoon the cheesecake mixture evenly over the batter, avoiding the edges. Top with the remaining red velvet batter, spreading gently to cover the cheesecake layer.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the cake (avoiding the cheesecake layer) comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a medium bowl, beat together cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
- Serve: Slice and serve this show-stopping dessert!
Notes
- For extra flair, garnish with red velvet crumbs or white chocolate shavings.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- If you prefer, you can use gel food coloring for a more vibrant red.
- Prep Time: 20 minutes