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–+ servings

Velvet Cheesecake Delight

Discover the magic of Velvet Cheesecake Delight, a rich and creamy fusion of red velvet cake and smooth cheesecake, perfect for any special occasion.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10 people
Calories: 380kcal
Cost: $15

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Whisk
  • Rubber spatula

Ingredients

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp milk

Instructions

  • Preheat your oven to 350F (175C). Grease and flour a Bundt pan.
  • In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, and blend well. Set aside.
  • Sift together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl. In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and white vinegar.
  • Gradually combine the dry ingredients with the wet mixture, stirring until smooth.
  • Pour half of the red velvet batter into the prepared Bundt pan. Spoon the cheesecake filling over the batter, then top with the remaining red velvet batter.
  • Bake for 55-65 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes, then unmold onto a wire rack to cool completely.
  • While cooling, beat cream cheese until smooth. Add powdered sugar and vanilla, then gradually add milk to reach desired consistency. Drizzle over the cooled cake.

Notes

For best results, ensure all ingredients are at room temperature before mixing. You can substitute buttermilk with milk mixed with vinegar or lemon juice. Use beetroot powder for a natural alternative to red food coloring. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months by wrapping slices individually.

Nutrition

Calories: 380kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 380mg | Potassium: 150mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 4mg
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