Ingredients
3 cups all-purpose flour
1.5 cups granulated sugar
1/4 cup unsweetened cocoa powder, Dutch-process recommended
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1.5 cups buttermilk
4 large eggs
2 tbsp red food coloring
1 tbsp white vinegar
1 tbsp vanilla extract
24 oz cream cheese, softened
1.5 cups granulated sugar
3 large eggs
1/4 cup all-purpose flour
1 tsp vanilla extract
1/2 tsp salt
Instructions
Preheat oven to 350°F. Grease and flour the bundt pan thoroughly.
In a large bowl, whisk together 3 cups flour, 1.5 cups sugar, cocoa powder, baking soda, and salt.
Add softened butter, buttermilk, eggs, red food coloring, vinegar, and vanilla to the dry ingredients. Mix until just combined.
In another bowl, beat cream cheese and 1.5 cups sugar until smooth. Blend in eggs one at a time, then mix in flour, vanilla, and salt until fully incorporated.
Pour half the red velvet batter into the prepared bundt pan. Use a spoon to evenly add ladles of the cheesecake mixture over it.
Top with the remaining red velvet batter to form distinct layers. Bake for 60 minutes until a toothpick inserted into the cake and cheesecake sections comes out clean.
Let the cake cool completely before inverting onto a serving platter. Serve at room temperature.
Notes
Use room-temperature cream cheese for a smooth, lump-free mixture.
Ensure the bundt pan is well-greased and floured to prevent sticking. A crumb coat can be brushed on for a neater layer if desired.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 60
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 55g
- Sodium: 380mg
- Fat: 33g
- Saturated Fat: 20g
- Carbohydrates: 70g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 90mg