Description
A rich and moist red velvet cake with a creamy cream cheese filling, baked in a bundt pan for a beautiful presentation.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour half of the red velvet batter into the bundt pan, then add dollops of the cream cheese mixture, followed by the remaining batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container in the refrigerator.
- For a decorative touch, dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg