Red Velvet Cheesecake Swirl Bundt Cake
This is a delectable Red Velvet Cheesecake Swirl Bundt Cake made uniquely in a pressure cooker, sweet, moist, and ready to make your taste buds dance.
Ingredients
Ingredients
- 12 oz Cream cheese at room temperature
- 0.5 cup Sugar
- 3 tablespoon All-purpose flour
- 3 cups All-purpose flour
- 0.25 cup Natural unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 cup Unsalted butter at room temperature
- 0.5 cup Vegetable oil
- 2.5 cups Sugar
- 4 Eggs large
- 2 teaspoon Vanilla extract
- 2 teaspoon Vinegar
- 1 oz Red food coloring
- 1 cup Buttermilk
- 4 oz Cream cheese
- 2 tablespoon Unsalted butter at room temperature
- 1.75 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 to 3 tablespoon Heavy cream
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a bundt cake pan.
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar and flour to the cream cheese and mix until combined.
- Stir in vanilla extract and egg into the cream cheese mixture until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Melt butter and combine with buttermilk, red food coloring, vanilla, and vinegar.
- Slowly add dry ingredients to the wet mix, stirring just until combined.
- Pour half the red velvet batter into the bundt pan, and scoop half the cream cheese mixture on top.
- Swirl gently with a knife or skewer to create a pattern, then repeat with remaining batters.
- Bake in preheated oven for about 30 minutes.
- Check doneness with a toothpick. Cool in the pan for 10 minutes before flipping onto a wire rack.
- Let cake cool completely before slicing and serving.
Notes
Serve with a dollop of freshly whipped cream if desired. Cover any leftovers tightly and store in the fridge.