1. Prepare the Oven and Bundt Pan: Essential First Steps
Preheat Oven: Preheat your oven to 350°F (175°C).
Grease and Flour Pan: Grease a 10-inch Bundt pan generously with butter or non-stick cooking spray. Dust the greased pan with flour, tapping out any excess.
Tip: This is crucial to prevent the cake from sticking to the intricate details of the Bundt pan.
2. Prepare the Cheesecake Filling: A Smooth and Tangy Layer
Beat Cream Cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add Sugar: Gradually add ¼ cup of granulated sugar and continue to beat until well combined.
Incorporate Egg and Vanilla: Add the egg and vanilla extract. Beat until just combined. Be careful not to overmix.
Set Aside: Set the cheesecake filling aside while you prepare the red velvet cake batter.
3. Make the Red Velvet Cake Batter: Vibrant Color and Rich Flavor
Sift Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting ensures there are no lumps and that the ingredients are well combined.
Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and 1 ½ cups of granulated sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Add Oil and Vanilla: Stir in the vegetable oil and vanilla extract. Mix until well combined.
Incorporate Food Coloring and Vinegar: Add the red food coloring (or red velvet emulsion) and white vinegar to the wet ingredients. Mix until the color is evenly distributed and the batter is a vibrant red.
4. Combine Wet and Dry Ingredients: Creating the Batter
Alternate Additions: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition.
Example: Add about ⅓ of the dry ingredients, mix, then add about ½ of the buttermilk, mix, and repeat until all ingredients are incorporated.
Tip: Do not overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
5. Layer the Cake and Cheesecake: A Swirl of Flavors
First Layer of Batter: Pour about two-thirds of the red velvet cake batter into the prepared Bundt pan. Spread it evenly with a spatula.
Add Cheesecake Filling: Gently spoon the cheesecake mixture over the red velvet batter, being careful not to let it touch the sides of the pan. This will help create a distinct cheesecake layer in the center of the cake.
Top with Remaining Batter: Pour the remaining red velvet batter over the cheesecake layer, spreading it as evenly as possible. It’s okay if some of the cheesecake filling peeks through.
6. Bake the Cake: Achieving a Moist and Tender Crumb
Bake: Bake in the preheated oven for 50-60 minutes.
Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean (it’s okay if there’s a little bit of cheesecake filling on the toothpick, but there should be no wet red velvet batter). The edges of the cake should be set and slightly firm to the touch.
Cool in Pan: Let the cake cool in the Bundt pan for 15 minutes. This allows the cake to firm up slightly and makes it easier to invert.
7. Cool and Invert: Releasing the Cake from the Pan
Loosen Edges: After 15 minutes, run a thin knife or offset spatula around the edges of the cake to loosen it from the pan.
Invert onto Rack: Carefully invert the Bundt pan onto a wire rack. Gently lift the pan away from the cake.
Cool Completely: Let the cake cool completely on the wire rack before glazing.
8. Prepare the Cream Cheese Glaze: A Tangy and Sweet Finish
Beat Cream Cheese: In a small bowl, beat the softened cream cheese with an electric mixer until smooth.
Add Powdered Sugar: Gradually add the powdered sugar, beating until well combined.
Add Milk and Vanilla: Add 2-3 tablespoons of milk and the vanilla extract. Beat until the glaze is smooth and has reached your desired consistency. Add more milk, 1 teaspoon at a time, if needed to thin the glaze.
9. Glaze the Cake: The Final Touch
Drizzle: Once the cake is completely cool, drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides.
Tip: You can use a spoon, a piping bag, or even a zip-top bag with a corner snipped off to drizzle the glaze.
10. Serve and Enjoy: A Slice of Red Velvet Cheesecake Heaven
Slice: Slice the Layered Red Velvet Cheesecake Bundt Cake into wedges.
Serve: Serve and enjoy the beautiful layers and delicious combination of flavors!
Troubleshooting Common Problems: Tips for Bundt Cake Success
Cake Sticking to the Pan:
Problem: The cake sticks to the Bundt pan, making it difficult to remove in one piece.
Solutions: Grease the pan thoroughly with butter or non-stick spray, and dust with flour or cocoa powder. Make sure the cake has cooled for at least 15 minutes in the pan before inverting.
Cake Too Dry:
Problem: The cake is dry and crumbly.
Solutions: Don’t overbake the cake. Make sure you’re using the correct amount of flour and liquid ingredients.
Cheesecake Layer Runny:
Problem: The cheesecake layer is too soft and runny.
Solutions: Make sure the cream cheese is softened but not too warm. Don’t overmix the cheesecake filling. Ensure the cake is fully baked and then chilled completely to allow it to firm up.
Glaze Too Thick:
Problem: The glaze is too thick to drizzle.
Solutions: Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.