Introduction
Indulge in the ultimate dessert experience with this Layered Red Velvet Cheesecake Bundt Cake. Perfect for special occasions or when you want to impress loved ones, this cake combines the rich flavors of red velvet with creamy cheesecake, resulting in a stunning and delicious centerpiece.
Detailed Ingredients with measures
For the Red Velvet Cake:
– 250g all-purpose flour
– 300g granulated sugar
– 120ml sunflower oil
– 120ml buttermilk
– 2 large eggs
– 15g unsweetened cocoa powder
– 5g baking powder
– 2g baking soda
– 2g salt
– 10ml vanilla extract
– 15ml red food coloring
– 5ml white vinegar
For the Cheesecake Filling:
– 200g cream cheese, softened
– 100g granulated sugar
– 1 large egg
– 5ml vanilla extract
For the Cream Cheese Glaze:
– 100g cream cheese, softened
– 50g unsalted butter, softened
– 200g powdered sugar
– 15ml milk
– 5ml vanilla extract
Prep Time
Prep Time: 30 minutes
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 12 servings
To create this delightful treat, start by preheating your oven to 180°C (350°F) and greasing a bundt pan. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix sugar and oil, adding eggs one at a time. Incorporate vanilla, red food coloring, and vinegar before gradually adding the dry ingredients alternating with buttermilk.
For the cheesecake filling, beat cream cheese, sugar, egg, and vanilla until smooth. Pour half of the red velvet batter into your prepared bundt pan, layer the cheesecake filling over it, and then top with the remaining red velvet batter. Bake for 50-60 minutes or until a toothpick comes out clean.
After cooling in the pan for 15 minutes, invert the cake onto a wire rack to cool completely. To prepare the glaze, beat cream cheese and butter until smooth, then gradually add powdered sugar along with milk and vanilla. Drizzle the glaze over the cooled cake, and enjoy this delicious masterpiece!
Detailed Directions and Instructions
Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Take a moment to grease and flour your bundt pan. This will ensure your cake releases easily once baked.
Prepare the Dry Ingredients
In a large mixing bowl, whisk together 250g of all-purpose flour, 15g of unsweetened cocoa powder, 5g of baking powder, 2g of baking soda, and 2g of salt until evenly combined. The rich cocoa powder will lend a deep color and flavor to your cake.
Combine Wet Ingredients
In a separate bowl, beat together 300g of granulated sugar and 120ml of sunflower oil until well blended. Gradually add 2 large eggs, mixing well after each addition. Stir in 10ml of vanilla extract, 15ml of red food coloring, and 5ml of white vinegar. The vibrant red hue will create a striking visual when baked.
Incorporate Dry and Wet Mixtures
Slowly add the dry ingredients to your wet mixture, alternating with 120ml of buttermilk. Start and end with the dry mixture, blending until just combined. The batter should be smooth and luscious, hinting at the delightful cake awaiting you.
Prepare the Cheesecake Filling
In another bowl, combine 200g of softened cream cheese, 100g of granulated sugar, 1 large egg, and 5ml of vanilla extract. Beat until the mixture is smooth and creamy, creating a perfect contrast to the red velvet cake.
Layer the Batter and Filling
Pour half of the red velvet batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the batter, making sure to avoid the edges. Finally, top it with the remaining red velvet batter, ensuring the cheesecake is encased.
Bake the Cake
Place the bundt pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the cake; it should come out clean. As it bakes, your kitchen will be filled with the enticing aroma of chocolate and vanilla.
Cool the Cake
Once baked, allow the cake to cool in the pan for 15 minutes. Then, gently invert it onto a wire rack to cool completely. The red velvet exterior and creamy cheesecake interior will create a stunning visual masterpiece.
Make the Cream Cheese Glaze
In a mixing bowl, beat together 100g of softened cream cheese and 50g of softened unsalted butter until smooth. Gradually add 200g of powdered sugar, followed by 15ml of milk and 5ml of vanilla extract. Mix until the glaze is smooth and velvety, ready to be drizzled over your cake.
Drizzle the Glaze
Once your cake has cooled completely, take the luscious cream cheese glaze and drizzle it generously over the top. The glaze will enhance the cake’s sweetness and add a creamy touch.
Notes
Storage Tips
Store any leftover cake in an airtight container in the refrigerator for up to five days. This will keep it moist and fresh.
Serving Suggestions
Pair this extravagant dessert with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Garnishing with fresh berries or a sprig of mint can also bring a fresh element to your serving.
Ingredient Swaps
For a lighter cake, consider swapping the all-purpose flour for a gluten-free blend. You can also use Greek yogurt in place of buttermilk for a tangy kick.
Cook Techniques
Mixing Dry Ingredients
When preparing the dry ingredients, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures that all leavening agents are evenly distributed throughout the flour, resulting in a uniform texture.
Combining Wet Ingredients
In a separate bowl, beat together sugar and oil until well combined. Adding the eggs one at a time helps emulsify the mixture, creating a smooth batter. Incorporate the vanilla, red food coloring, and vinegar thoroughly to achieve a consistent color and flavor.
Layering the Batter and Filling
Pour half of the red velvet cake batter into the greased bundt pan before adding the cheesecake filling. It is essential to leave some space near the edges of the pan to prevent the filling from spilling over during baking. Finally, top it with the remaining red velvet batter to seal in the cheesecake.
Baking Evenly
Bake at 180°C (350°F) for 50-60 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Cooling Properly
Let the cake cool in the bundt pan for 15 minutes before inverting it onto a wire rack. This cooling period helps set the cake and makes it easier to remove without breaking.
Making the Glaze
For the cream cheese glaze, it is crucial to beat cream cheese and butter until smooth before gradually adding powdered sugar, milk, and vanilla. This approach helps to prevent lumps in the glaze, ensuring a silky finish.
FAQ
Can I use a different type of food coloring?
Yes, while traditional red velvet cake uses red food coloring, you can experiment with other colors to create a unique look.
What can I substitute for buttermilk?
You can make a substitute by mixing 120ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
How do I store the layered red velvet cheesecake bundt cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw in the refrigerator overnight before serving.
What is the best way to serve this cake?
This cake is best served slightly chilled. Drizzle with cream cheese glaze just before serving for an extra touch of sweetness.
Conclusion
Indulging in this Layered Red Velvet Cheesecake Bundt Cake offers a delightful fusion of textures and flavors that can elevate any occasion. The striking appearance, combined with the rich taste of red velvet and creamy cheesecake, creates a dessert that is not only impressive but incredibly satisfying. Whether served at a celebration or as a sweet treat at home, this cake is sure to impress family and friends alike.
More recipes suggestions and combination
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