Description
This Red Velvet Cheesecake Swirl Bundt Cake is tender, moist and layered with a cheesecake filling! It’s paired with a creamy and delicious cream cheese frosting that you’ll love. Such a simple, yet impressive dessert that’s perfect for any occasion!
Ingredients
Cheesecake Filling
- 12 oz (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 tsp vanilla extract
- 1 large egg
Red Velvet Cake
- 3 cups (390g) all-purpose flour (measured properly)
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 1/2 cups (518g) sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp vinegar
- 1 oz red food coloring (or 1/2 tsp red gel icing color)
- 1 cup (240ml) buttermilk
Cream Cheese Icing
- 4 oz (113g) cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
Instructions
Make the cake
- Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.
- To prepare the cheesecake filling, add the cream cheese, sugar and flour to a large mixer bowl and beat until well combined and smooth, scraping down the sides as needed to be sure everything is combined.
- Add the vanilla extract and mix until well combined, then add the egg and mix until well combined and smooth. Set aside.
- Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Set aside.
- In a large mixer bowl, cream butter, oil and sugar together on medium speed until light and fluffy, for about 3-4 minutes.
- Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- Add the vanilla extract, vinegar and food color and mix until well combined.
- Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.
- Add about 1/2 of the cake batter (no more) to the bottom of the prepared cake pan. Spread evenly, then use a spoon or something similar to create a well through the center of the cake batter all the way around.
- Spoon the cheesecake filling into the well you created, keeping the cheesecake filling in the center of the cake batter (not touching the sides of the pan). Once I added a little more than half of the cheesecake filling, then I added a little more cake batter around the inner ring and around the outside, to further build up the “wall” that keeps the cheesecake in place. Add the remaining cheesecake batter.
- Spoon the remaining cake batter around and over the cheesecake filling, then gently spread it until it fully covers the cheesecake filling.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If it starts to look a little too brown, you can loosely cover it with some foil.
- Allow the cake to cool in the pan for 1-2 hours, then invert cake onto cooling rack to cool to room temperature. Place in the fridge to cool completely.
Make the icing
- Beat the cream cheese and butter together until well combined and smooth.
- Add the powdered sugar and mix until well combined.
- Add the vanilla extract and one tablespoon of cream and mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency.
- Drizzle the icing over the cake and serve. Keep leftovers covered with plastic or in an airtight container, such as a cake carrier. It’s best enjoyed within 3-4 days.
Notes
- Freezing: You can freeze this cake, if you’d like. Wrap it well in plastic wrap, or store in an air-tight container, and freeze for up to 3 months. Thaw it in the fridge before using. If you’d like to keep the icing looking nice, it’s best to add it after thawing.
- Cream cheese: Use brick-style, full fat cream cheese, as the kind in the container and reduced fat can be too soft. Let it come to room temperature before using it to ensure a smooth filing and frosting.
- Powdered sugar: This adds volume and thickens the frosting. You can use more or less to adjust the consistency, if you’d like.
- Heavy cream: If you chose to swap it out for milk, you’ll need to use less, since milk is much thinner and will thin the icing out more quickly.
Nutrition
- Serving Size: 1 Slice
- Calories: 635
- Sugar: 60.6 g
- Sodium: 363.7 mg
- Fat: 30.3 g
- Carbohydrates: 85.1 g
- Protein: 8.2 g
- Cholesterol: 124.1 mg