Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis Per Serving Serving Size 1 of 10 servings Calories 959 Total Fat 66 g Saturated Fat 19 g Carbohydrates 85 g Dietary Fiber 1 g Sugar 58 g Protein 10 g Cholesterol 156 mg Sodium 558 mg
Total: 4 hr 15 min
Active: 45 min
Indulge your red velvet obsession with this stunning, moist Bundt cake, swirling with rich cream cheese and topped with a silky glaze. It's the ultimate crowd-pleasing dessert that begs to be baked and shared!
For the swirl:
- 2 8-ounce packages cream cheese
- 2/3 cup granulated sugar
- 2 large eggs
- 3 tablespoons sour cream
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
For the cake:
- Nonstick cooking spray
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 3/4 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 3/4 cup sour cream
- 2 large eggs, at room temperature
- 1 1/2 teaspoons red gel food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon distilled white vinegar
For the glaze:
- 4 ounces cream cheese
- 1/2 cup confectioners' sugar
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
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Special equipment:
a 10- to 15-cup Bundt pan
- Prepare the swirl: Place cream cheese, granulated sugar, eggs, sour cream, heavy cream, and vanilla in a food processor. Blend until smooth; set aside.
- Prepare the cake: Place oven rack in the lower third. Preheat oven to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with nonstick spray and dust with flour, tapping out any excess. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. In a medium bowl, whisk together vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar, and 1/4 cup water. Pour wet ingredients into dry ingredients and whisk until just blended.
- Spread 3 cups of the cake batter into the prepared Bundt pan. Carefully pour in the cream cheese swirl mixture. Spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a cooling rack and let cool in the pan for 20 minutes, then carefully invert onto a plate and allow to cool completely, at least 2 hours.
- Prepare the glaze: Combine cream cheese, confectioners' sugar, sour cream, vanilla, and salt in a food processor. Blend until smooth. Pour and spread over the cooled cake.
Courtesy of Recipe Iseasy Magazine
