Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Heavily grease a 10-cup bundt pan with butter or cooking spray. Dust the inside of the pan thoroughly with all-purpose flour or cocoa powder, tapping out any excess. This crucial step ensures your beautifully crafted cake releases cleanly.butter or cooking spray, all-purpose flour or cocoa powder for dusting
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder until well combined.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon unsweetened cocoa powder
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth and uniformly red.1 cup buttermilk, 0.5 cup vegetable oil, 2 large eggs, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 2 ounces red food coloring
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Carefully add the hot water or hot brewed coffee to the batter and mix on low speed until thoroughly incorporated. The batter will be thin – this is normal and contributes to the cake's moisture.0.5 cup hot water or hot brewed coffee
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until well combined and no lumps remain.2 (8-ounce) packages cream cheese, 0.75 cup granulated sugar
- Beat in the egg and vanilla extract until just combined. Again, avoid overmixing at this stage once the egg is added.1 large egg, 1 teaspoon vanilla extract
- Pour about half of the red velvet cake batter into the prepared bundt pan.
- Spoon dollops of the cheesecake filling evenly over the red velvet batter. Use a knife or skewer to gently swirl the cheesecake into the cake batter, creating marbled patterns. Be careful not to over-swirl, as you want distinct layers.
- Carefully pour the remaining red velvet cake batter over the cheesecake layer, ensuring it covers the cheesecake filling.
- Place the bundt pan on a baking sheet (to catch any potential drips) and bake for 60-70 minutes, or until a wooden skewer inserted into the cake portion (avoiding the cheesecake swirls) comes out clean. The cheesecake layer should be set but may have a slight jiggle.
- Let the cake cool in the bundt pan on a wire rack for 15-20 minutes.
- Carefully invert the bundt pan onto the wire rack and lift the pan off. Allow the cake to cool completely on the wire rack before frosting or dusting with powdered sugar.
Notes
Refrigerate leftovers (3-4 days) or freeze for longer storage (2-3 months). Best enjoyed at room temperature or chilled.