Red Velvet Cream Cheese Bundt Cake
Equipment
- Bundt pan
- Baker's release spray
Ingredients
Cake Batter:
- 10 ounces soft unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons red food coloring
Cream Cheese Filling:
- 8 ounces room temperature cream cheese
- 1 tablespoon room temperature butter
- 1/2 cup powdered confectioner's sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces room temperature cream cheese
- 2 cups sifted powdered confectioner's sugar
- 3 drops red food coloring
- 2 teaspoons clear vanilla extract
- 4-6 tablespoons milk
- assorted baking sprinkles to decorate
Instructions
- Preheat oven to 350F.
- Prepare Cake Batter: cream together the softened butter and granulated sugar in an electric mixer fitted with a paddle attachment until smooth.
- Add eggs one at a time, then the vanilla.
- Mix the flour with the cocoa, baking powder and salt.
- Add gradually to the mixer bowl and run until smooth.
- Add the buttermilk and food coloring, mixing into a batter.
- Spray a 10-cup standard Bundt pan with Baker's release spray.
- Place half the batter into the pan.
- Mix the cream cheese filling until smooth and place dollops of filling in the center of the batter, avoiding pan edges.
- Top with remaining batter and smooth the top.
- Bake for 55-65 minutes or until cake tests done with a toothpick.
- Cool cake in the pan for fifteen minutes, then turn out cake and finish cooling on a wire rack.
- When cake is cool, whisk together the frosting with just enough milk to be able to drizzle and pour over the cake.
- Apply sprinkles and allow frosting to set for about 45 minutes.
- Refrigerate cake until needed and chill leftovers.
Notes
From the kitchen of palatablepastime.com