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.
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
Method
- 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.
- 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. - 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.
- For the icing, mix together all the ingredients until smooth, then drizzle over the cooled cake. Serve in slices.
Nutrition
- 355kcals Calories
- 15.7g (3.9g saturated) Fat
- 5.4g Protein
- 47.3g (28.9g sugars) Carbs
- 1.1g Fibre
- 0.7g Salt
Leave a comment, question or tip