Red velvet bundt cheesecake

Red velvet bundt cheesecake

A gorgeous red velvet cake batter is swirled with vanilla cream cheese, then baked. It’s topped with even more cream cheese, but this time as a frosting.

Red velvet bundt cheesecake

We’ve got lots more bundt cake recipes including a lemon drizzle and peanut butter and raspberry cake, take a look.

  • Serves icon Serves 16
  • Time icon Hands-on time 30 min, oven time 45-55 min, plus cooling

A gorgeous red velvet cake batter is swirled with vanilla cream cheese, then baked. It’s topped with even more cream cheese, but this time as a frosting.

We’ve got lots more bundt cake recipes including a lemon drizzle and peanut butter and raspberry cake, take a look.

Nutrition: per serving

Calories
355kcals
Fat
15.7g (3.9g saturated)
Protein
5.4g
Carbohydrates
47.3g (28.9g sugars)
Fibre
1.1g
Salt
0.7g

Ingredients

For the cheesecake filling

  • 230g full-fat cream cheese (we used Philadelphia)
  • 100g icing sugar
  • 1 medium free-range egg
  • ½ tsp vanilla bean paste
  • Squeeze lemon juice
  • 4 tbsp plain flour

For the red velvet cake

  • 310g plain flour
  • 310g caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp fine sea salt
  • 2 tbsp cocoa powder
  • 240ml buttermilk
  • 220ml vegetable oil
  • 2 large free-range eggs
  • 1 tsp white wine vinegar
  • 1 tsp vanilla bean paste
  • 1 tsp red food colouring (we used ProGel)

For the icing

  • 50g full-fat cream cheese
  • 2 tbsp icing sugar
  • Squeeze lemon juice

You’ll also need…

  • 2.4 litre bundt tin, well greased with butter and 2 tbsp plain flour shaken in the tin to line (we used the Nordicware vintage star bundt tin, available at Amazon); see tips
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Method

  1. Heat the oven to 180°C/160°C fan/gas 4. For the cheesecake filling, combine all the ingredients in a large mixing bowl and stir until smooth – be careful not to over-mix. Set aside.
  2. In a separate large bowl, mix the plain flour, caster sugar, bicarb, salt
    and cocoa powder. In a jug, whisk together the buttermilk, oil, eggs, vinegar, vanilla bean paste and food colouring. Pour the wet ingredients over the dry ingredients and mix together quickly. Add a little extra food colouring, if needed.
  3. Pour a third of the cake mixture into the tin, then spoon the cheesecake mixture over the top, being careful to leave some cake batter at the edges of the tin. Pour the remaining cake batter carefully over the top and transfer to the oven to bake for 45-55 minutes until a skewer pushed into centre of the cake comes out clean or with dry crumbs. Cool in the tin for 10 minutes, then turn out onto a cooling rack and cool.
  4. For the icing, mix together all the ingredients until smooth, then drizzle over the cooled cake. Serve in slices.

Nutrition

Calories
355kcals
Fat
15.7g (3.9g saturated)
Protein
5.4g
Carbohydrates
47.3g (28.9g sugars)
Fibre
1.1g
Salt
0.7g

delicious. tips

  1. Make sure every bit of tin is covered with butter and flour when you’re lining it or the cake will stick and won’t turn out properly. Melted butter and a pastry brush are useful.

  2. The decorated bundt will keep in an airtight container in the fridge for up to 3 days.

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