The iconic crimson of red velvet bundt cake wrapped in a luscious cream cheese frosting makes this a must-have dessert for a celebration — especially Valentine’s Day!
Instead of serving the usual flat, round red-velvet layered cake, how about transforming it into a show-stopping high-rise bundt cake stuffed with a cheesecake filling and drizzled with a sweet cream cheese glaze?
If your only red-velvet cake-baking experience has come from a boxed mix, take heart: This easy made-from-scratch recipe will have you feeling like a cake pro. The batter is a simple combination of typical cake ingredients, plus buttermilk, vinegar and red coloring. There’s nothing challenging about adding ingredients to a mixer bowl and mixing them up.
Once you’ve made the simple cheesecake filling, pour about one-fourth of the red-velvet cake batter into the prepared bundt pan. Carefully spoon the cheesecake filling onto the batter, keeping the cheesecake filling centered in the batter. Cover with the remaining batter and slide the pan into the oven. An hour later, you’ll have a gorgeous red-hued cake with a cheesecake surprise inside.
When your mouthwatering masterpiece cake has cooled, generously drizzle with the cream cheese glaze and serve. Every heavenly scarlet slice showcases a luscious cheesecake center enrobed in a tender red-velvet cake. Yum!
The secret ingredient that gives this red-velvet cake a taste above all others is a splash of chocolate raspberry balsamic vinegar. It sneaks in an extra hint of chocolatey, fruity tartness. You can find specialty vinegars at gourmet food stores or olive oil and vinegar shops. (Don’t worry if you can’t find this particular vinegar. Simply substitute any vinegar you have on hand — either way, the result is an incredibly wonderful dessert.)
Why vinegar in a cake? Red-velvet cake is made with baking soda, a leavener that needs to be activated by an acid. Vinegar is acidic and reacts with the baking soda to produce rise and a light texture.