Recipes..Cream Cheese Cake with Red Velvet Fudge Frosting cake
This Cream Cheese Cake with Red Velvet Fudge Frosting is almost like an inside-out red velvet cake and is amazingly delicious and even better, a ton of fun! Time to turn the tables and experience this cake in a new way!
Ingredients
For the Cream Cheese Pound Cake:
8 ounces butter at room temperature
8 ounce cream cheese at room temperature
1 3/4 cups sugar
4 eggs at room temperature
1 tbsp vanilla extract
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
10-12 cup Bundt pan
For the Optional Cream Cheese Swirl:
8 ounces cream cheese at room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
1 egg at room temperature
For the Red Velvet Fudge Frosting:
1 1/2 cups granulated sugar
3/4 cup water
1 tbsp light corn syrup
9 oz butter divided use
1/2 tsp salt
1 tsp vanilla extract
1 - 1 1/4 powdered sugar
2 tbsp cocoa powder choose a light-colored variety for best frosting color
1/4 cup powdered buttermilk
Red gel food coloring
Candy thermometer
US Customary - Metric
Instructions
To Make the Cream Cheese Pound Cake:
Preheat the oven to 350 degrees Fahrenheit (176 C). Spray the bundt pan with nonstick cooking spray, and dust the inside lightly with flour. Knock excess flour out.
If you�re going to be adding a cream cheese swirl, make that first. Combine the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium until creamy. Add the vanilla and egg�it might separate at first, but beat gently until incorporated. Transfer the mixture to a small bowl nearby, and make the cake batter�no need to clean the mixing bowl first!
Combine the room temperature butter, cream cheese, and sugar in the large bowl of a stand mixer. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point�that�s okay.
In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredient and mix just until they�re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl.
Scrape about half of the batter into the prepared bundt pan. Spread it into an even layer, and spread a little of the batter up the sides of the pan to form a little indent in the middle. Pour the cream cheese swirl into the indent, trying to keep it from touching the edges of the pan. Pour the remaining cake batter on top, and spread it into an even layer.
Bake the bundt cake at 350 F (176 C) for 60-70 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean. If the top of the cake seems to be getting too dark before it�s done baking, cover it loosely with foil.
Let the cake cool on a wire rack for 15-20 minutes, then carefully invert it, remove the cake pan, and let it cool completely before frosting.
Ingredients
For the Cream Cheese Pound Cake:
8 ounces butter at room temperature
8 ounce cream cheese at room temperature
1 3/4 cups sugar
4 eggs at room temperature
1 tbsp vanilla extract
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
10-12 cup Bundt pan
For the Optional Cream Cheese Swirl:
8 ounces cream cheese at room temperature
1/2 cup granulated sugar
1 tsp vanilla extract
1 egg at room temperature
For the Red Velvet Fudge Frosting:
1 1/2 cups granulated sugar
3/4 cup water
1 tbsp light corn syrup
9 oz butter divided use
1/2 tsp salt
1 tsp vanilla extract
1 - 1 1/4 powdered sugar
2 tbsp cocoa powder choose a light-colored variety for best frosting color
1/4 cup powdered buttermilk
Red gel food coloring
Candy thermometer
US Customary - Metric
Instructions
To Make the Cream Cheese Pound Cake:
Preheat the oven to 350 degrees Fahrenheit (176 C). Spray the bundt pan with nonstick cooking spray, and dust the inside lightly with flour. Knock excess flour out.
If you�re going to be adding a cream cheese swirl, make that first. Combine the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium until creamy. Add the vanilla and egg�it might separate at first, but beat gently until incorporated. Transfer the mixture to a small bowl nearby, and make the cake batter�no need to clean the mixing bowl first!
Combine the room temperature butter, cream cheese, and sugar in the large bowl of a stand mixer. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point�that�s okay.
In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredient and mix just until they�re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl.
Scrape about half of the batter into the prepared bundt pan. Spread it into an even layer, and spread a little of the batter up the sides of the pan to form a little indent in the middle. Pour the cream cheese swirl into the indent, trying to keep it from touching the edges of the pan. Pour the remaining cake batter on top, and spread it into an even layer.
Bake the bundt cake at 350 F (176 C) for 60-70 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean. If the top of the cake seems to be getting too dark before it�s done baking, cover it loosely with foil.
Let the cake cool on a wire rack for 15-20 minutes, then carefully invert it, remove the cake pan, and let it cool completely before frosting.
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