This is a Red Velvet Bundt Cake with a Cheesecake Filling. Here’s the recipe and method in English:
Ingredients:
For the Cheesecake Filling:
8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
For the Red Velvet Cake:
2 1/2 cups (315g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup (240ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Cream Cheese Glaze:
4 oz (113g) cream cheese, softened
1 cup (120g) powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Step 1: Make the Cheesecake Filling
1. In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Step 2: Prepare the Red Velvet Batter
2. Preheat the oven to 350°F (175°C). Grease a bundt pan with butter and flour.
3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
4. In another bowl, mix vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar until combined.
5. Gradually add wet ingredients to the dry ingredients, mixing until smooth.
Step 3: Assemble and Bake
6. Pour half of the red velvet batter into the bundt pan.
7. Carefully spoon the cheesecake filling on top, avoiding the edges.
8. Pour the remaining red velvet batter over the cheesecake layer.
9. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 4: Make the Cream Cheese Glaze
11. Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
12. Drizzle over the cooled cake.
Enjoy your delicious Red Velvet Cheesecake Bundt Cake! Let me know if you need any modifications.