Description of this recipe:
This Red Velvet Cream Cheese Bundt Cake is a stunning dessert that combines the classic flavors of red velvet cake with a rich cream cheese filling. It boasts a moist and tender crumb with a delightful tang from the cream cheese, making it a show-stopping centerpiece for any celebration.
Why you will love this recipe:
You will adore this recipe for several reasons. First, the striking color of the red velvet cake is visually captivating, making it perfect for special occasions like birthdays, holidays, or even just a cozy weekend treat. Second, the combination of velvety chocolate notes and creamy cheese filling creates a flavor profile that is both indulgent and satisfying. Lastly, this Bundt cake is straightforward to make, with no intricate layering required. It’s a fuss-free treat that delivers on both flavor and presentation!
Introduction:
Red velvet cake has long been a favorite in the baking community, known for its vibrant color and distinctive flavor derived from cocoa and buttermilk. This Red Velvet Cream Cheese Bundt Cake elevates the traditional recipe by incorporating a luscious cream cheese swirl that adds an extra layer of richness and depth. Perfectly moist and adorned with a simple yet elegant glaze, this cake is sure to impress guests at any gathering and satisfy sweet cravings at home. Whether you are preparing for a holiday feast, a birthday, or an afternoon tea, this cake strikes the perfect balance between festive and comforting.
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup whole milk
- 1 tablespoon white vinegar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 2 teaspoons red gel food coloring
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
Preparation:
Step 1
Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan. This will prevent the cake from sticking and ensure a smooth release once baked.
Step 2:
For the cream cheese filling, beat together the softened cream cheese, butter, and granulated sugar in a mixing bowl until the mixture is smooth and creamy. Then, add in the egg, flour, and vanilla extract. Mix until the ingredients are well incorporated and set the mixture aside.
Step 3:
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. This will help distribute the leavening agents evenly throughout the cake batter.
Step 4:
In another mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and red gel food coloring until combined, creating that signature red hue.
Step 5:
Gradually add the dry ingredient mixture alternately with the combined milk and vinegar mixture. Start and end with the dry ingredients, mixing until just combined to avoid overmixing, which can lead to a dense cake.
Step 6:
Pour half of the cake batter into the prepared Bundt pan. Carefully add the cream cheese filling over the batter, spreading it evenly while leaving a 1-inch border around the edges. Pour the remaining cake batter on top and gently swirl the cream cheese filling with a knife to create a marbled effect.
Step 7:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack or cake plate to cool completely.
Step 8:
For the glaze, beat together the powdered sugar, heavy cream, and a splash of vanilla extract until smooth. Once the cake has cooled, drizzle the glaze over the top, allowing it to flow over the sides for a beautiful presentation.
Serving Suggestions:
This Red Velvet Cream Cheese Bundt Cake pairs wonderfully with a cup of coffee or tea. It can be served plain or accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Fresh berries can also complement the cake beautifully, adding a pop of color and flavor.
Tips:
- For a deeper red color, use gel food coloring rather than liquid, as it provides more vibrant results.
- Ensure all your ingredients, especially the cream cheese and butter, are at room temperature for the smoothest batter and filling.
- You can prepare the cake a day in advance. Store it in an airtight container at room temperature, and glaze it just before serving for the best texture.
Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
1 hour 20 minutes
Nutritional Information:
- Calories: ~320 kcal per slice
- Protein: 3g
- Sodium: 180mg
Conclusion:
In conclusion, this Red Velvet Cream Cheese Bundt Cake is the ultimate dessert for both special occasions and everyday enjoyment. Its striking appearance and rich flavor are bound to please guests and family alike, making it a standout recipe to add to your baking repertoire. The moist texture and creamy filling paired with the simple glaze create a well-rounded dessert experience that many will love. Don’t forget to share some slices with friends—or keep it all to yourself!
Questions and Answers about this recipe:
Q1: Can I use a different type of food coloring than gel?
A1: While gel food coloring is recommended for the best color saturation, you can use liquid food coloring. However, you may need to adjust the quantity to achieve the desired color.
Q2: What should I do if my cream cheese filling is too runny?
A2: If your cream cheese filling appears too runny, ensure that your cream cheese is well softened but not melted. You can also add a small amount of flour to thicken it slightly.
Q3: Is it possible to make this cake gluten-free?
A3: Yes, you can substitute all-purpose flour with gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free to maintain the integrity of the recipe.
Q4: How should I store the leftover cake?
A4: Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for a week. If the glaze is applied, keep it refrigerated to maintain freshness.
Q5: Can I freeze this cake?
A5: Absolutely! You can freeze the baked and cooled cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight and glaze before serving.