Servings: 12 people
Calories: 320kcal
Cost: $15.00
Equipment
- 10-inch bundt pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cooling rack
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 3 cups flour
- 1 1/4 cups sugar
- 1 tbsp + 1 tsp cocoa powder
- 1 tsp baking soda
- 1 cup oil
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 1 oz red food coloring
- 2 tsp vinegar
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
- q.s. sprinkles for decoration optional
Instructions
- In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth for the cheesecake filling.
- Sift together the flour, sugar, cocoa, and baking soda in a large bowl for the dry ingredients.
- In another bowl, whisk the oil, buttermilk, vanilla, eggs, red food coloring, and vinegar for the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Preheat your oven to 350°F (176°C) and grease a 10-inch bundt pan. Pour one-third of the cake batter into the pan.
- Spoon half of the cheesecake filling over the batter and layer another third of the batter over this.
- Add the remaining cheesecake filling and finish with the final third of the batter.
- Bake for 38-43 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk the powdered sugar, milk, and vanilla for the glaze, then drizzle over the cooled cake and decorate with sprinkles if desired.
Notes
This cake is a real crowd-pleaser. The red velvet layers are moist and tender, while the cheesecake filling adds a creamy, tangy element that perfectly balances the sweetness.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 300IU | Calcium: 40mg | Iron: 1mg
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