Time: 4 hours 15 minutes
Complexity: average
Servings: 8 - 10

Festive Red Velvet Bundt Cake with Cream Cheese Frosting - a detailed recipe.

Ingredients:

For the filling curls

• 450 g cream cheese (curd cheese)
• 2/3 cup sugar
• 2 large eggs
• 3 tbsp sour cream
• 3 tablespoons heavy cream
• 1 tsp vanilla extract

For the cake

• 2.5 cups all-purpose flour, plus a little extra for dusting
• 1.75 cups sugar
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon of salt
• 1.5 cups of vegetable oil
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1.5 tsp red gel food coloring
• 1 tsp vanilla extract
• 1 tsp white distilled vinegar (6%)
• Non-stick cooking spray

For the glaze

• 110 g cream cheese
• 1/2 cup powdered sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• A pinch of salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, cream, sour cream, biscuit dough, curd cheese, vanilla extract, powdered sugar, cocoa

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Preparation:

Step 1
• Prepare the fillingIn a food processor, combine cream cheese, sugar, eggs, sour cream, heavy cream, and vanilla until smooth. Set aside.
  
  Prepare the doughPosition a rack in the lower third of the oven. Preheat the oven to 180°C.
  
  Take a round baking pan (22-25 cm) with a hole in the center, generously coat the inside with cooking spray, and dust with flour, removing any excess. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
  
  In a medium bowl, whisk together the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar, and 1/4 cup water. Pour this mixture into the bowl with the dry ingredients and mix well.
Step 2
• Spoon 3 cups of batter into the prepared round pan. Pour in the cream cheese filling, then spread the remaining batter evenly over the top.
  
  Bake for about 1 hour 10 minutes, until cracks appear on the top and a toothpick inserted into the cake comes out clean. Transfer to a wire rack and let cool in the pan for about 20 minutes.
  
  Then carefully invert the pan, placing the cake on a plate. Let cool completely for at least 2 hours.
  
  Prepare the glazeIn a food processor, combine the cream cheese, powdered sugar, sour cream, vanilla, and salt until smooth. Pour and spread over the cooled cake.
  
  Dessert recipes:
  
  
  • Classic Red Velvet Cake
    
  • Cheesecake Red Velvet
    
  • Cherry Roll Red Velvet
    
  • Red Velvet Cupcakes
    
  • Red Velvet Ice Cream Cake
    
  • Red Velvet Cookie Sandwich
    

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