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Red velvet bundt cheesecake

Published: 8 May 19
Updated: 18 Mar 24

A gorgeous red velvet cake batter is swirled with vanilla cream cheese, then baked. It’s topped with even more cream cheese, but this time as a frosting.

We’ve got lots more bundt cake recipes including a lemon drizzle and peanut butter and raspberry cake, take a look.

Easy
April 2019

Test kitchen approved

Serves 16
Hands-on time 30 min, oven time 45-55 min, plus cooling

A gorgeous red velvet cake batter is swirled with vanilla cream cheese, then baked. It’s topped with even more cream cheese, but this time as a frosting.

We’ve got lots more bundt cake recipes including a lemon drizzle and peanut butter and raspberry cake, take a look.

Nutrition: per serving

Calories: 355kcals
Fat: 15.7g (3.9g saturated)
Protein: 5.4g
Carbohydrates: 47.3g (28.9g sugars)
Fibre: 1.1g
Salt: 0.7g

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Ingredients

For the cheesecake filling

230g full-fat cream cheese (we used Philadelphia)
100g icing sugar
1 medium free-range egg
½ tsp vanilla bean paste
Squeeze lemon juice
4 tbsp plain flour

For the red velvet cake

310g plain flour
310g caster sugar
1 tsp bicarbonate of soda
1 tsp fine sea salt
2 tbsp cocoa powder
240ml buttermilk
220ml vegetable oil
2 large free-range eggs
1 tsp white wine vinegar
1 tsp vanilla bean paste
1 tsp red food colouring (we used ProGel)

For the icing

50g full-fat cream cheese
2 tbsp icing sugar
Squeeze lemon juice

You’ll also need…

2.4 litre bundt tin, well greased with butter and 2 tbsp plain flour shaken in the tin to line (we used the Nordicware vintage star bundt tin, available at Amazon); see tips

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Method

Heat the oven to 180°C/160°C fan/gas 4. For the cheesecake filling, combine all the ingredients in a large mixing bowl and stir until smooth – be careful not to over-mix. Set aside.
In a separate large bowl, mix the plain flour, caster sugar, bicarb, salt
and cocoa powder. In a jug, whisk together the buttermilk, oil, eggs, vinegar, vanilla bean paste and food colouring. Pour the wet ingredients over the dry ingredients and mix together quickly. Add a little extra food colouring, if needed.
Pour a third of the cake mixture into the tin, then spoon the cheesecake mixture over the top, being careful to leave some cake batter at the edges of the tin. Pour the remaining cake batter carefully over the top and transfer to the oven to bake for 45-55 minutes until a skewer pushed into centre of the cake comes out clean or with dry crumbs. Cool in the tin for 10 minutes, then turn out onto a cooling rack and cool.

For the icing, mix together all the ingredients until smooth, then drizzle over the cooled cake. Serve in slices.

Recipe from April 2019 Issue

Nutrition

Nutrition: per serving

Calories: 355kcals
Fat: 15.7g (3.9g saturated)
Protein: 5.4g
Carbohydrates: 47.3g (28.9g sugars)
Fibre: 1.1g
Salt: 0.7g

delicious. tips

Make sure every bit of tin is covered with butter and flour when you’re lining it or the cake will stick and won’t turn out properly. Melted butter and a pastry brush are useful.
The decorated bundt will keep in an airtight container in the fridge for up to 3 days.