Instructions:
1. Preheat the oven:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan to ensure the cake comes out easily.
2. Make the Red Velvet Cake Batter:
In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
In a large bowl, mix together the vegetable oil, eggs, buttermilk, red food coloring, vanilla extract, and vinegar.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The batter will be thick and vibrant red.
3. Prepare the Cheesecake Swirl:
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
4. Assemble the Bundt Cake:
Pour half of the red velvet cake batter into the prepared Bundt pan, spreading it evenly.
Spoon the cheesecake mixture over the red velvet batter, creating a swirl in the center (you can also just drop spoonfuls of cheesecake batter to create a swirl effect).
Pour the remaining red velvet cake batter on top of the cheesecake layer.
Use a butter knife or skewer to gently swirl the cheesecake into the red velvet batter, creating a marble effect.
5. Bake the Cake:
Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean (or with just a few crumbs). The cheesecake layer may remain a little gooey, but that’s okay—it’ll firm up as it cools.
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
6. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a few drops of red food coloring if you want to create a red glaze to match the cake. Add more milk if the glaze is too thick.
Drizzle the glaze over the cooled Bundt cake.
7. Serve:
Once the glaze has set, slice the cake and enjoy! The cake is moist, with a beautiful swirl of creamy cheesecake in the middle.
Tips:
For a richer flavor: You can add a teaspoon of cocoa powder to the cheesecake mixture for a bit more chocolatey depth.
Make it ahead: This cake can be made a day in advance. Just keep it in an airtight container to keep it fresh.
Freezing: This cake freezes well! You can freeze slices individually and thaw as needed for a quick treat.
This Red Velvet Cheesecake Bundt Cake is a stunning dessert that combines the best of both worlds—moist red velvet cake and creamy cheesecake. It’s perfect for any special occasion or when you just want a little extra indulgence! Enjoy!