Description
A decadent layered cake featuring red velvet and cheesecake in a bundt form, perfect for special occasions.
Ingredients
Scale
- For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- For the red velvet cake: In a large bowl, mix flour, sugar, baking soda, salt, and cocoa powder.
- Add oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix until smooth.
- For the cheesecake: In another bowl, beat cream cheese and sugar until creamy. Add eggs and vanilla, mix well.
- Pour half of the red velvet batter into the bundt pan. Add the cheesecake mixture on top, then cover with remaining red velvet batter.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean. Cool completely before removing from pan.
Notes
Ensure all ingredients are at room temperature for best results. Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 28g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 6g