Layered Red Velvet Cheesecake Bundt Cake Recipe: A Showstopper Dessert
Introduction Looking for a dessert that combines elegance, flavor, and a touch of indulgence? The Layered Red Velvet Cheesecake Bundt Cake is your perfect match. With its striking red velvet cake, creamy cheesecake layer, and luscious cream cheese glaze, this cake is a treat for the eyes and the taste buds. Perfect for holidays, birthdays, or special occasions, this cake will make your dessert table unforgettable!
Ingredients
For the Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Red Velvet Cake:
- 2 1/2 cups (310 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring (gel works best)
- 1 tsp distilled white vinegar
For the Cream Cheese Glaze:
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (adjust for consistency)
For Decoration (Optional):
- Red velvet cake crumbs
- Swirls of cream cheese frosting
Instructions
1. Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray with non-stick baking spray.
3. Make the Red Velvet Cake Batter:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time. Add the vanilla extract, red food coloring, and vinegar.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
4. Assemble the Cake:
- Pour half of the red velvet cake batter into the prepared Bundt pan, spreading it evenly.
- Spoon the cheesecake filling over the batter, keeping it centered and away from the edges.
- Spread the remaining red velvet batter over the cheesecake layer, smoothing the top.
5. Bake the Cake:
- 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 10-15 minutes before inverting it onto a wire rack to cool completely.
6. Prepare the Cream Cheese Glaze:
- Beat the cream cheese in a small bowl until smooth. Add powdered sugar and vanilla, then mix well.
- Gradually add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
7. Decorate the Cake:
- Once the cake is completely cool, drizzle the glaze over the top.
- Optionally, garnish with red velvet crumbs or pipe swirls of cream cheese frosting for a decorative touch.
Tips for Success:
- Cheesecake Layer Placement: Keep the cheesecake filling centered in the Bundt pan to prevent it from touching the edges and potentially burning.
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smoother batter and filling.
- Storage: Store the cake in the refrigerator, covered, for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
Q: Why did my cheesecake layer sink to the bottom? A: Ensure the first layer of red velvet batter is thick and evenly spread before adding the cheesecake layer. This helps the filling stay in place.
Q: How can I prevent my Bundt cake from sticking to the pan? A: Grease the pan thoroughly with butter or non-stick spray, then coat with flour. Be sure to get into all the nooks and crannies.
Q: Can I make this cake without red food coloring? A: Yes, you can omit the food coloring for a “chocolate velvet” version. The taste remains delicious!
Q: My glaze is too runny. What should I do? A: Add powdered sugar, one tablespoon at a time, until the desired consistency is achieved.
Common Mistakes and Solutions:
- Mistake: Overmixing the batter. Solution: Mix only until ingredients are combined to avoid a dense cake.
- Mistake: Cutting the cake before it cools completely. Solution: Let the cake cool fully to maintain its structure and layers.
- Mistake: Uneven baking. Solution: Rotate the cake halfway through baking to ensure even heat distribution.
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