Red Velvet Cheesecake Bundt Cake
Red Velvet Cheesecake Bundt Cake
Ingredients:
For the Red Velvet Cake:
2 1/2 cups (310g) all-purpose flour
2 cups (400g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons (30ml) red food coloring
1 teaspoon white vinegar
2 teaspoons vanilla extract
For the Cheesecake Layer:
16 ounces (450g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Cream Cheese Glaze:
8 ounces (225g) cream cheese, softened
1/4 cup (60ml) heavy cream
2 cups (250g) powdered sugar
1 teaspoon vanilla extract
For the Red Ganache Drip:
1/2 cup (120ml) heavy cream
1 cup (170g) white chocolate chips
2 tablespoons red food coloring gel
Toppings:
Shredded coconut or white chocolate curls (optional)
Instructions:
Make the Cheesecake Layer:
Preheat the oven to 350°F (175°C) and grease a 12-cup bundt pan.
In a bowl, beat cream cheese and sugar until smooth. Mix in the egg and vanilla extract until creamy. Set aside.
Make the Red Velvet Cake Batter:
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Assemble and Bake:
Pour half of the red velvet batter into the bundt pan. Smooth the surface.
Spoon the cheesecake mixture on top, being careful not to touch the edges of the pan.
Pour the remaining red velvet batter over the cheesecake layer, spreading evenly.
Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Make the Cream Cheese Glaze:
Beat cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla, mixing until the glaze is pourable. Adjust consistency with more cream if needed.
Prepare the Red Ganache Drip:
Heat heavy cream in a small saucepan until steaming (not boiling).
Pour over white chocolate chips and let sit for 1-2 minutes. Stir until smooth, then add red food coloring and mix well.
Decorate:
Pour the cream cheese glaze over the cooled cake.
Drizzle the red ganache on top, letting it drip down the sides.
Garnish with shredded coconut or white chocolate curls, if desired.
