Looking for a show-stopping dessert that will leave your guests in awe? Look no further than our indulgent Layered Red Velvet Cheesecake Bundt Cake. This masterpiece combines the velvety richness of red velvet with the creamy decadence of cheesecake, creating a symphony of flavors and textures that will delight your taste buds. Whether it’s a special occasion or just a craving for something extraordinary, this recipe is sure to impress.
Ingredients:
Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 tsp vanilla extract
Cake:
3 cups flour
1 1/4 cups sugar
1 tbsp + 1 tsp cocoa
3/4 cup buttermilk
1 tsp baking soda
1 cup oil
2 eggs
1 tsp vanilla extract
1 oz red food coloring
2 tsp vinegar
Glaze:
1 1/2 cups powdered sugar (adjust for thickness)
3 tbsp milk
1/2 tsp vanilla extract
Optional: sprinkles for decoration
Directions:
- Prepare Cheesecake Filling:
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Mix Dry Ingredients:
- In a large mixing bowl, combine flour, sugar, cocoa, and baking soda.
- Combine Wet Ingredients:
- In another bowl, whisk together oil, buttermilk, vanilla, eggs, red food coloring, and vinegar.
- Make Cake Batter:
- Add wet ingredients to dry ingredients and mix until just combined.
- Assemble Cake:
- Preheat oven to 350°F (176°C) and grease a 10-inch bundt pan.
- Pour 1/3 of the cake batter into the bundt pan.
- Spoon half of the cheesecake filling over the batter, avoiding the edges.
- Layer another 1/3 of the batter over the filling, covering it carefully.
- Add the remaining cheesecake filling, again avoiding the edges.
- Top with the final third of the cake batter, ensuring the cheesecake filling is completely covered.
- Bake:
- Bake for 38-43 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Glaze and Decorate:
- Whisk together powdered sugar, milk, and vanilla to create the glaze. Adjust the consistency with more powdered sugar if needed.
- Drizzle the glaze over the cooled cake and add sprinkles if desired.
Tips:
- Ensure all ingredients are at room temperature for even mixing.
- Add a bit of lemon zest to the cheesecake filling for an extra pop of color and flavor.
- This cake can be made a day ahead and refrigerated. Bring to room temperature before serving for the best flavor and texture.
Serving and Storage Tips:
- Serving Suggestions:
- For an elegant presentation, dust the top of the cake with powdered sugar just before serving.
- Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
- Garnish with fresh berries or mint leaves to add a pop of color and freshness to your dessert platter.
- Storage Instructions:
- Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
- To maintain its freshness, wrap the cake tightly in plastic wrap before placing it in the container.
- If you’ve added the glaze and decorations, store the cake uncovered in the refrigerator to prevent the glaze from becoming too moist or sticky.
- When ready to enjoy again, bring the cake to room temperature for about 30 minutes before serving to allow the flavors to fully develop and the texture to soften.
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FAQs:
Can I use low-fat cream cheese for the cheesecake filling?
While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the cheesecake filling. The result may be slightly less creamy compared to using regular cream cheese. If you prefer a lighter option, feel free to experiment, but keep your expectations in check regarding the final texture and flavor.
Can I substitute the buttermilk in the cake batter?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for about 5 minutes before using it in the recipe. This will create a similar acidity and tanginess that buttermilk provides, helping to achieve the desired texture and flavor in the cake.
Can I freeze the layered red velvet cheesecake bundt cake?
Yes, you can freeze the cake for longer storage. Once the cake has cooled completely, wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. When ready to enjoy, thaw the cake overnight in the refrigerator before serving. Keep in mind that the texture may be slightly affected after freezing, but the flavor should remain intact.
Can I omit the food coloring from the cake batter?
Yes, you can omit the red food coloring if you prefer. The food coloring is primarily added for the classic vibrant red color associated with red velvet cakes. Without it, your cake will have a more natural cocoa color, but the flavor will remain unchanged. If you choose to skip the food coloring, you may want to adjust the name of the cake accordingly, such as “Layered Red Velvet-inspired Cheesecake Bundt Cake.”
Conclusion:
With its stunning layers and irresistible flavors, our Layered Red Velvet Cheesecake Bundt Cake is guaranteed to steal the show at any gathering. Treat yourself and your loved ones to this indulgent dessert and savor every delicious bite.
📖 Recipe:
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Layered Red Velvet Cheesecake Bundt Cake
- Total Time: 1 hour
- Yield: 12-15 slices
- Diet: Vegetarian
Description
Indulge in the perfect balance of decadence and delight with our exquisite Layered Red Velvet Cheesecake Bundt Cake recipe. This culinary masterpiece combines the rich flavors of red velvet cake with the creamy indulgence of cheesecake, creating a dessert that’s as visually stunning as it is delicious. Perfect for special occasions or simply satisfying your sweet tooth cravings, this recipe is sure to become a favorite in your repertoire.
Ingredients
Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 tsp vanilla extract
Cake:
3 cups flour
1 1/4 cups sugar
1 tbsp + 1 tsp cocoa
1 tsp baking soda
1 cup oil
3/4 cup buttermilk
1 tsp vanilla extract
2 eggs
1 oz red food coloring
2 tsp vinegar
Glaze:
1 1/2 cups powdered sugar (adjust for thickness)
3 tbsp milk
1/2 tsp vanilla extract
Optional: sprinkles for decoration
Instructions
- Prepare the cheesecake filling by beating together cream cheese, sugar, egg, and vanilla until smooth.
- Mix dry ingredients for the cake batter, then combine with wet ingredients until just combined.
- Layer the batter and cheesecake filling in a greased bundt pan, and bake until a toothpick comes out clean.
- Allow the cake to cool before drizzling with glaze and adding optional sprinkles.
Notes
Ensure all ingredients are at room temperature for even mixing.
Consider adding lemon zest to the cheesecake filling for extra flavor.
The cake can be made ahead and refrigerated, but bring to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12-15 slices
- Calories: 413 per slice
Keywords: Red Velvet Cheesecake Bundt Cake, Layered Cake Recipe, Dessert Recipe, Cheesecake Recipe, Red Velvet Recipe
