For the Cheesecake Filling:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, beat the cream cheese and granulated sugar until smooth.
Add the egg and vanilla extract, and beat until well combined. Set aside.
For the Red Velvet Cake:
In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour half of the red velvet batter into the prepared Bundt pan.
Spoon the cheesecake filling evenly over the batter.
Pour the remaining red velvet batter over the cheesecake filling.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the Cream Cheese Glaze:
In a medium bowl, beat the cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Add milk, one tablespoon at a time, until the glaze reaches your desired consistency.
Drizzle the cream cheese glaze over the cooled Bundt cake.
Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 35 minutes
Servings: 12
Nutrition (Per Serving):
Calories: 500 kcal
Carbohydrates: 70g
Protein: 6g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 350mg
Potassium: 90mg
Fiber: 1g
Sugar: 55g
Vitamin A: 300 IU
Vitamin C: 1mg
Calcium: 50mg
Iron: 2mg
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