Red Velvet Cheesecake Bundt Cake

A moist and delicious red velvet cake, baked in a bundt tin with a hidden cheesecake filling and cream cheese icing. Absolutely divine!

Course Dessert

Cuisine American

Keyword Bundt, Cake

Prep Time 30

Cook Time 55

Total Time 1 25

Servings

Calories 577kcal

Author thebakingexplorer

Equipment

1 10 cup Bundt tin I used a Nordic Ware Swirl Bundt Pan

Ingredients

For the cheesecake filling

250 g Full fat cream cheese
75 g Caster sugar
2 tsp Cornflour also known as cornstarch
1 tsp Vanilla extract or paste

For the cake

300 g Baking spread or butter unsalted, softened
300 g Caster sugar
4 Eggs large
2 tsp Vanilla extract or paste
175 ml Buttermilk
325 g Self raising flour
3 tbsp Cocoa powder
1 tsp Bicarbonate of soda
2 tsp Red food colouring I used Sugarflair Red Extra

For the icing

100 g Full fat cream cheese
125 g Icing sugar

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4. Prepare your bundt tin by melting 5g butter and brushing it all over the inside of the tin, into every crevice and nook, this is best done with a pastry brush. Then use a sieve to dust the inside of the tin with plain flour. Tap the tin over your sink to remove any excess
Make the cheesecake filling by adding the cream cheese, caster sugar, cornflour and vanilla extract into a mixing bowl and combine until smooth. Set aside
Make the cake by mixing the baking spread (or butter) and caster sugar together in a mixing bowl until fluffy (around 3 minutes), ideally using an electric mixer
Add the eggs and vanilla extract, and mix until fully incorporated
Add the buttermilk, self raising flour cocoa powder, bicarbonate of soda and red food colouring, and mix until fully combined
Add about half of the cake batter into the cake tin, then add the cheesecake filling on the top. Try not to let the cheesecake filling touch the sides. Add the remaining cake batter over the top and smooth out into an even layer
Bake for 50-55 minutes, or until a thin skewer inserted comes out clean
Let the cake cool for 10-15 minutes in the tin. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely
To decorate the cake, mix the cream cheese and icing sugar together. Pipe, drizzle or spoon it over the bundt cake. Decorate with cake crumbs or sprinkles, or leave plain
Leftovers should be kept in the fridge for up to 3 days

Notes

Make sure all your ingredients (particularly the butter, buttermilk and eggs) are at room temperature before you start baking.
I prefer to use a baking spread, my preferred brand is Stork, to make this cake. You can also used unsalted butter.
You will need to use a professional grade gel food colouring to get the same shade of red that you can see in my photos. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
I used a 10 cup Nordic Ware Swirl Bundt Pan for this recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition