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Red Velvet Cream Cheese Swirl Bundt Cake


Yesterday I woke up with a powerful craving for red velvet cake, but with all the gifts to wrap and tidying to do, I knew I wouldn't have time to create a fancy layer cake. I decided to make a bundt cake because it's quick, and I'd have an hour to do other things while it baked.

Wow, talk about tasty! A thick layer of cream cheese filling runs through the center of the cake, and it tastes like a cross between vanilla custard and cheesecake! It is lovely inside and out - what more can I say?

The batter is layered in the bundt pan with red velvet first, then cream cheese in the middle and the remaining red velvet batter is poured on top.


It takes a little over an hour for the cake to bake, and when it comes out of the oven the top should be cracked and look pretty gnarly in general. This is normal and a good sign your cake is baked through.


I made a simple (and speedy!) milk glaze with confectioners' sugar and cream. It added a nice touch of sweetness to the outside of the cake without overwhelming it.


The inside is so swirly, and slices practically glow red on the plate. I'm not someone who usually brings a cake to a party with slices missing, but this may end up at my mom's Christmas Eve shindig. It's just too good not to share!


Red Velvet Cream Cheese Swirl Bundt Cake
Yields 10 servings

Red velvet batter
2 1/2 cups (330g) All-purpose flour
1 3/4 cups (350g) granulated sugar
1 tablespoon unsweet cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup (113g) unsalted butter, at room temperature
3/4 cup (186g) sour cream
2 large eggs, at room temperature
3 tablespoons liquid red food color
1 teaspoon vanilla extract
2 teaspoons white vinegar

Cream cheese batter
16 ounces cream cheese, at room temperature
2/3 cup (150g) granulated sugar
2 eggs large eggs, at room temperature
3 tablespoons sour cream
3 tablespoons heavy cream
1 teaspoon vanilla extract

Glaze
2 cups (227g) confectioners’ sugar
Pinch of salt
2-4 tablespoons milk or cream

Make the red velvet batter: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda and salt. Whisk to combine. In the bowl of an electric mixer combine the vegetable oil, butter, sour cream and eggs. Mix well. Add the food color, vanilla and vinegar. Mix again. Add the flour mixture to the creamed mixture until just combined. Scrape down the bowl and fold in any streaks of flour or butter by hand using the spatula.

Make the cream cheese batter: Combine all ingredients in the bowl of an electric mixer. Beat until combined and no lumps of cream cheese remain.

Preheat the oven to 350°F.

Generously coat a 10-15 cup bundt pan with flour-based baking spray (such as Baker’s Joy). Spread 3 cups of batter into the prepared pan. Pour the cream cheese mixture on top; spoon the remaining red velvet batter evenly over the top. Bake about 1 hour 10 minutes, or until the top of the cake is cracked and a toothpick tester comes out clean. Transfer the cake to a wire rack to let cool in the pan 15 minutes. Turn the cake onto a serving plate or cake stand and let cool.

Make the glaze: Whisk together the confectioners’ sugar, salt and 2 tablespoons of milk in a medium bowl. If the mixture is thick, whisk in a little more milk or cream. The glaze should be thick but still of pouring consistency.

When the cake is cool, pour the glaze on top of the cake. Let stand until the glaze is set, about 30 minutes.

Store the cake covered in plastic wrap or in an air-tight cake keeper in the refrigerator. Bring the cake to room temperature before serving.


link Red Velvet Cream Cheese Swirl Bundt Cake By Published: Red Velvet Cream Cheese Swirl Bundt Cake Recipe



9 comments :

  1. This cake looks so delicious and moist! Love the idea of red velvet marble cake ♥

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  2. My daughter said the other day that she wants to make red velvet bundt cakes for bday party with her friends. I’ll use mini bundt pans. Is this recipe a good stand alone red velvet bundt or does it rely on the flavors of the filling? Thanks!

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    Replies
    1. Hi Bryn! This recipe needs the filling - not only for flavor but for texture. The cheese filling lends moisture to the red velvet cake portion. The red velvet flavor is nice, but I wouldn't make it as stand-alone.

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  3. Thanks Heather. I love your recipes and your willingness to assist your readers. I know I can always trust the end results. Happy Holidays!

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  4. I made this last night and it looks perfect. Taking it to a dinner tonight so I haven't cut into it yet!

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  5. First thing that comes in my mind is amazing, especially the shape/design, if every internet user is going to read your post then people may start preferring red velvet cake during Christmas & New Year Eve instead of plum cake.
    Heather, its really a good effort 10 on 10 for effort and 1 marks extra for playing with shape!

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  6. We loved this. I used yogurt instead of sour cream for the filling. Worked a treat!

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  7. Made this just to use the center batter.. wow!!
    Pick any cake and that simple batter center will wake it up.. thank you
    Matt

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