Cream Cheese Stuffed Red Velvet Bundt Cake
already cooked this dish.
Total: 96minPreparation: 40minCooking: 55minPresentation: 1min
- Portions: 12.00
- Difficulty: Intermediate
- Bundt cake pan
Nutritional information 622kcal = 2,602kj /per portion
- 621.95 Energy
- 175.19 Milligrams Calcium
- 7.43 Grams Protein
- 0.31 Milligrams Vitamin C
- 69.97 Grams Carbohydrates
- 1.43 Grams Fiber
- 408.58 Milligrams Sodium
- 35.89 Grams Fats
- 9.32 Grams Saturated Fats
Recipe ingredients saved
Preheat the oven to 350˚F (180˚C). Grease a large bundt pan and set aside.
In a large bowl, sift 2 ½ cups flour, 1 ¾ cups sugar, baking soda, salt and cocoa powder. Set aside.
Combine 1 cup Evaporated Milk and vinegar.
With a hand or stand mixer combine oil, food colouring and Evaporated Milk mixture for 2 minutes.
Slowly add the dry mixture to the wet mixture until just combined. Set aside
Cream Cheese Filling:
Using a hand or stand mixer mix 8 oz cream cheese and ½ cup granulated sugar until well combined.
Add egg, vanilla extract/essence and 2 tablespoons flour until it becomes a smooth mixture and set aside.
Cream Cheese Drizzle:
Using a hand mixer, combine 4oz cream cheese, icing sugar and Evaporated Milk until it becomes a smooth glaze.
Pour 1/3 of the cake batter into the bottom of the prepared pan.
Gently spoon the cream cheese filling in the center of the cake batter ensuring that it does not touch the edges of the pan.
Pour the remainder of the cake batter on top ensuring that none of the cream cheese filling is visible and bake for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and allow to cool
Once cake is completely cooled drizzle with cream cheese glaze. Serve immediately.