Description
A rich and indulgent dessert featuring layers of red velvet cake and creamy cheesecake baked in a bundt pan.
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 your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder for the red velvet cake.
- Add the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar to the dry ingredients. Mix until smooth.
- In a separate bowl, beat the cream cheese and sugar until creamy. Add the eggs and vanilla extract, and mix until combined.
- Pour half of the red velvet batter into the prepared bundt pan. Spread the cheesecake mixture evenly over the batter.
- Top with the remaining red velvet batter. Smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, frost or dust with powdered sugar if desired.
Notes
Ensure all ingredients are at room temperature for the best results. Store in the refrigerator for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 6g