If you love red velvet, then this cake should be right up your alley! It has a cream cheese filling and a cream cheese glaze to top it off. The perfect treat for anyone you care about, including yourself, to enjoy.
Red Velvet Heart Bundt Cake
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
1 hour 10 minutes
Red velvet cake with cream cheese filling and cream cheese glaze.
Ingredients
Cream Cheese Filling
- 80 grams of Cream Cheese*
- 80 grams of Cream Cheese*
- 25 grams of Butter*
- 25 grams of Butter*
- 40 grams of Sugar
- 40 grams of Sugar
- 1 Egg*
- 1 Egg*
- 1 teaspoon of Vanilla
- 1 teaspoon of Vanilla
- 15 grams of Flour
- 15 grams of Flour
Cream Cheese Glaze
- 100 grams of Cream Cheese*
- 100 grams of Cream Cheese*
- 50 grams of Powdered Sugar
- 50 grams of Powdered Sugar
- 1 teaspoon of Vanilla
- 1 teaspoon of Vanilla
- 30 - 50 grams of Milk**
- 30 - 50 grams of Milk**
Instructions
- Preheat your oven to 180 degrees Celsius.
- Spray Heart Bundt Cake Pan (20,3cm by 7,62cm) with baking spray.
- Prepare Cream Cheese filling by mixing together the cream cheese, butter and sugar.
- Mix in the egg and vanilla extract.
- Add in the flour and mix until well combined.
- Pour red velvet batter into pan, filling it about halfway.
- Add the cream cheese filling.
- Swirl the cream cheese filling with a skewer or knife.
- Add red velvet batter on top, making sure to leave 2 centimetres between the batter and the top edge of the pan.
- Bake for 30 - 40 minutes.
- Divide leftover batter over cupcake wrappers and bake the cupcakes as well.
- Let them cool completely.
- Mix together cream cheese and powdered sugar.
- Add in vanilla extract and mix again.
- Mix in milk.
- Remove the heart bundt cake from its cake pan and level the bottom.
- Drip over the cream cheese glaze.
- Crumble up the cupcakes and place crumbs on top of the cake.
Notes
*Make sure this ingredient is at room temperature.
**Add milk until you've reached the desired consistency.