Cream Cheese Stuffed Red Velvet Bundt Cake
- 0 people already cooked this dish.
-
Total: 96minPreparation: 40minCooking: 55min
- Portions: 12
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
-
Cake Preparation:
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.
-
Cake Assembly:
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.
Utensils
- Oven
- Bundt cake pan
- Sieve
- Bowl
- Mixer
- Handmixer
- Handmixer
- Toothpicks
Nutritional information 622kcal = 2,602kj /per portion
- 621.95 Calories 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
Who did you indulge with this delicious recipe? Tell us how it was!