Red Velvet Cream Cheese Bundt Cake

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Y’all will be relieved to know that I’m over my funk and have a super positive attitude – especially now that we are rolling into the weekend   Woot!  And it’s almost Valentine’s Day, so we’re getting a little crazy and rolling out the red velvet.


 


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I have to admit that I’ve never really been a fan of the red velvet, but I just couldn’t help myself. Cheesy as it may be to jump on the red velvet bandwagon just days before Valentine’s Day, it happened.  Don’t judge me.

 

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I also have to admit that we’re not huge celebrators of the cupid holiday.  Sometimes we go out for dinner, sometimes not.  This year we decided to avoid the crowds and expensive restaurants and go to our favorite hole in the wall one man show Ethiopian restaurant.  It works for us and the food is AMAZING!

 

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There was one year that we had a pretty special Valentine’s Day.  There was a romantic and fancy dinner that I’ll never forget.

 

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That was the year I got a diamond ring.

 

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And Chris got a cordless drill.

 

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Don’t judge me.  Happy Valentine’s Day, y’all!

P.S. Scroll down and don’t forget to enter the $1000 Amazon Giveaway!

 

Red Velvet Cream Cheese Bundt Cake

Red Velvet Cream Cheese Bundt Cake

Ingredients

    For the Cream Cheese Center
  • 2 8 ounce packages cream cheese
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons sour cream
  • 3 tablespoons heavy cream
  • 1 tablespoon vanilla bean paste
    For the Cake
  • Cooking spray
  • 2 1/2 cups all-purpose flour, plus a few tablespoons more for coating the pan
  • 1 3/4 cups granulated sugar
  • 2 tablespoons unsweetened dark cocoa powder (I used Hershey's Special Dark)
  • 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 vanilla bean paste
  • 1 teaspoon distilled white vinegar
  • 1/4 cup water
    For the Frosting
  • 4 ounces cream cheese
  • 1/2 cup confectioner's sugar
  • 1/2 cup sour cream
  • 1 tablespoon vanilla bean paste
  • pinch of salt
  • splash of heavy cream

Instructions

    For the Cream Cheese Center
  1. Combine cream cheese, sugar, eggs, sour cream and vanilla in a food processor and combine until smooth and no lumps.
  2. Set aside
    For the Cake:
  1. Move a rack to the lower third of the over
  2. Preheat to 350
  3. Generously coat a 10-15 cup Bundt pan with the cooking spray, dust with flour, shake it around until all surface areas are coated, discard excess
  4. Whisk together flour, sugar, cocoa powder, baking soda and salt in a large bowl
  5. In another bowl, whisk together the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar, and 1/4 cup water
  6. Pour the wet ingredients into the dry and whisk until combined
  7. Spread 3 cups of the cake batter into the prepared Bundt pan
  8. Spoon the cream cheese filling mixture on top as evenly as possible
  9. Spoon remaining cake mixture over the top - don't worry if it doesn't completely cover the cream cheese - it will be fine an remember that this is actually the bottom of the cake
  10. Bake until top is cracked and a toothpick comes out clean
  11. Move to a wire rack an let cool for about 20 minutes in the pan
  12. Carefully cover with a plate and gently flip it over so it inverts the cake on the plate
  13. Let cool completely - a minimum of 2 hours
    For the Frosting
  1. Combine cream cheese, confectioner's sugar, sour cream, vanilla, salt, and splash of heavy cream in a food processor and puree until smooth
  2. Spoon on top of the cake
Recipe Management Powered by Zip Recipes Plugin
http://beergirlcooks.com/red-velvet-cream-cheese-bundt-cake/


Recipe very slightly adapted from Food Network

 

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Red Velvet Cream Cheese Bundt Cake

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36 Responses to Red Velvet Cream Cheese Bundt Cake

  1. Red velvet all the things was my favorite before I developed an allergy to cocoa.. so between this and the brownies I am starting to feel like you are on a personal mission to torture me!! Cream cheese frosting is still my favorite though,so I am going to whip of a vat of that and go to town! Love this cake, Rachelle! Perfectly festive! Cheers, sweets!
    P.s a diamond ring in exchange for a cordless drill sounds fair. 😉 Xoxo

    • Dude. No personal tortures here, but next time I think about making anything with cocoa, I’m going to try white chocolate. You can’t be the only one with the cocoa allergy! We could always just shovel cream cheese frosting into our faces and call it a day!

  2. Thanks for making me chuckle, Rachelle. I’m sure the cordless drill will be out to good use…and your ring… WOW! LOVE the cake!! I’m glad you jumped on the red velvet wagon because it’s making me drool. Not in the mood to eat breakfast but I’ll have a slice if this right now!

  3. I love that story! And I would never judge…let’s just say, we had a year where some fancy gifts were received (by me) and some caramel corn was given (by me)… Hey! he loves caramel corn! This cake looks toooo delish! Don’t you just love vanilla bean paste?! Have a lovely weekend, my dear!

    • I knew you would understand, Annie! It’s never a bad gift if it comes from the heart! I totally love vanilla bean paste! You have a fantastic weekend and Valentine’s Day too, Annie! Xo

  4. LOL! A cordless drill. You crack me up.My husband is getting a Nespresso machine to take to his office. He has enough power tools. 😉

    I think Ethiopian food sounds like the perfect way to spend V-Day. And that cake. Oh my goodness.

  5. I like big bundts and I cannot lie…and your bundt looks big and delicious! hahaha!! That inside money shot with the cream cheese swirl is outta control gurlllll! Love that you added that surprise and cream cheese means it’s perfectly acceptable to eat for breakfast. Yeah buddy! I love Ethiopian restaurants and diamond rings but cordless drills, not so much 😉

    • Girl, you are hilarious! Who says you can’t eat big bunts with swirly cream cheese for breakfast? I’m with you on Ethiopian restaurants and diamonds and not so much on the drills either!

  6. I used to really hate red velvet cake when I was a kid, but then over the last few years I came to love it. I love this bundt cake version!! Your Valentine’s Day plans sound perfect to me! No judgement here on the diamond ring/cordless drill exchange. Most holidays consist of fancy gifts given to me and something not so fancy given by me – it’s difficult buying for a man that already has everything haha!

  7. I love red velvet and paired with cream cheese – heaven! I wish I could reach through the monitor – it just looks so incredibly moist!
    Hope you have a wonderful Valentine’s Day! I think I could eat Ethiopian food everyday. Bring on the Wat! 😉

    • I could totally eat Ethiopian food everyday too! It’s the dang lentils and injera that I stuff my face with! 🙂

  8. Haha so cute! I think he got a fair bargain for getting you as the ultimate gift though 🙂 And this cake is just gorgeous! Red velvet and cream cheese is perfect for Valentine’s Day! Have a great weekend 🙂

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