Layered Red Velvet Cheesecake Bundt Cake
Introduction
Are you looking for an impressive dessert that combines the classic flavors of red velvet cake with creamy cheesecake? Look no further! The Layered Red Velvet Cheesecake Bundt Cake brings together a rich red velvet cake with a delightful cheesecake filling, creating a treat that is both beautiful and delicious. This cake is perfect for celebrations, special occasions, or just a sweet indulgence at home.
Why Make This Recipe
This recipe is a wonderful choice for many reasons. First, it looks stunning when served, making it a great centerpiece for any gathering. Second, the combination of red velvet and cheesecake offers a deliciously unique flavor that everyone will love. Lastly, it’s a fun recipe to make, allowing you to try your hand at layering and baking in a bundt pan. Your friends and family will surely be impressed!
How to Make Layered Red Velvet Cheesecake Bundt Cake
Ingredients:
- 21⁄2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1⁄2 tsp salt
- 11⁄2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1⁄4 cup granulated sugar
- 1 egg
- 1⁄2 tsp vanilla extract
- 1⁄2 cup cream cheese frosting or whipped cream
- Crushed red velvet cake crumbs (optional)
- Optional: red glaze or raspberry sauce drizzle
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan thoroughly.
- In a medium bowl, sift together the flour, baking soda, cocoa powder, and salt. Set it aside.
- In a large bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, vanilla extract, red food coloring, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- In a separate bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
- Pour half of the red velvet batter into the prepared bundt pan. Carefully spoon the cheesecake filling over the batter, spreading it evenly. Top with the remaining red velvet batter.
- Bake for 55-65 minutes, or until a toothpick inserted into the cake comes out mostly clean (a few moist crumbs are fine).
- Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Once cooled, spread cream cheese frosting or whipped cream on top. Sprinkle with crushed red velvet crumbs if desired, and drizzle with red glaze or raspberry sauce for a finishing touch.
How to Serve Layered Red Velvet Cheesecake Bundt Cake
Serve your cake by slicing it into generous pieces. It looks lovely on a cake stand or a simple plate. Feel free to add extra cream cheese frosting, a scoop of ice cream, or a drizzle of sauce for added flavor.
How to Store Layered Red Velvet Cheesecake Bundt Cake
To store the cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days. If you plan to keep it longer, you can freeze the cake for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Layered Red Velvet Cheesecake Bundt Cake
- Make sure all your ingredients are at room temperature before mixing.
- Do not overmix the batter; combine just until the ingredients are blended.
- For a fun twist, you can add chocolate chips to the cheesecake layer.
- Be careful when inverting the cake; let it cool sufficiently to avoid breaking.
Variation
For a different flavor, try adding a hint of orange zest to the cheesecake filling. You can also experiment with different colors of food coloring to create other versions, like a green velvet cake for St. Patrick’s Day.
FAQs
Can I use homemade cream cheese frosting?
Yes, homemade cream cheese frosting works beautifully for this recipe!What can I do with leftover cake?
Leftover cake can be stored in the fridge or frozen for later enjoyment. Just remember to wrap it well.Can I make this recipe dairy-free?
Yes, you can substitute dairy ingredients with non-dairy alternatives, like almond milk for buttermilk and dairy-free cream cheese.
Enjoy making and sharing your delicious Layered Red Velvet Cheesecake Bundt Cake!
