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Cream Cheese Stuffed Red Velvet Bundt Cake

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  • Total: 96min
    Preparation: 40min
    Cooking: 55min
    Presentation: 1min
  • Portions: 12.00
  • Difficulty: Intermediate

Utensils

  • Oven
  • Bundt cake pan
  • Sieve
  • Bowl
  • Mixer
  • Handmixer
  • Handmixer
  • Toothpicks

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

Ingredients

  • 2 1/2 Cups All-Purpose Flour
  • 1 3/4 Cup Granulated Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 1/2 Tablespoon Cocoa Powder
  • 1 cup CARNATION® Full Cream Evaporated Milk
  • 2 Tablespoons Vinegar
  • 1 1/4 Cup Vegetable Oil
  • 2 Tablespoons Red Food Colouring
  • 8 Ounces Cream cheese (softened)
  • 1/2 Cup Granulated Sugar
  • 1 large Egg
  • 1/2 Tablespoon Vanilla Extract (or vanilla essence)
  • 2 Tablespoons All-Purpose Flour
  • 4 Ounces Cream cheese
  • 2/3 Cup Powdered Sugar
  • 1/2 cup CARNATION® Full Cream Evaporated Milk

Instructions

    1. Cake Preparation:

      Preheat the oven to 350˚F (180˚C). Grease a large bundt pan and set aside.

    2. In a large bowl, sift 2 ½ cups flour, 1 ¾ cups sugar, baking soda, salt and cocoa powder. Set aside.

    3. Combine 1 cup Evaporated Milk and vinegar.

    4. With a hand or stand mixer combine oil, food colouring and Evaporated Milk mixture for 2 minutes.

    5. Slowly add the dry mixture to the wet mixture until just combined. Set aside

    6. Cream Cheese Filling:

      Using a hand or stand mixer mix 8 oz cream cheese and ½ cup granulated sugar until well combined.

    7. Add egg, vanilla extract/essence and 2 tablespoons flour until it becomes a smooth mixture and set aside.

    8. Cream Cheese Drizzle:

      Using a hand mixer, combine 4oz cream cheese, icing sugar and Evaporated Milk until it becomes a smooth glaze.

    9. Cake Assembly:

      Pour 1/3 of the cake batter into the bottom of the prepared pan.

    10. Gently spoon the cream cheese filling in the center of the cake batter ensuring that it does not touch the edges of the pan.

    11. 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.

    12. Remove from the oven and allow to cool

    13. Once cake is completely cooled drizzle with cream cheese glaze. Serve immediately.

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