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Red Velvet Cream Cheese Bundt Cake

Home cook, iPhone 15 Pro. Close-up slight angle of delicious Red Velvet Cream Cheese Bundt Cake on white plate. Fresh vibrant --ar 4:3 --style raw --s 245
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This Red Velvet Cream Cheese Bundt Cake combines moist red velvet sponge with a rich cream cheese swirl, creating an elegant and delicious dessert perfect for any occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 egg

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until combined.
  4. Slowly add the wet ingredients to the dry ingredients, mixing until smooth.
  5. In a separate bowl, beat cream cheese, powdered sugar, and egg until creamy and smooth.
  6. Pour half of the red velvet batter into the Bundt pan. Spoon the cream cheese mixture over the batter, then top with the remaining red velvet batter.
  7. Use a knife to gently swirl the cream cheese into the red velvet batter.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.

Notes

For extra indulgence, drizzle with a simple cream cheese glaze or dust with powdered sugar before serving.

Find it online: https://foodiedishes.com/red-velvet-cream-cheese-bundt-cake/