Preheat the oven to 180C / 350F / 160C fan forced.
For the cream cheese filling
Beat together the cream cheese and sugar until smooth and creamy. 2-3 minutes should do it. Add the egg and beat well. Add the vanilla and sour cream and mix through until incorporated. Set aside.
For the red velvet bundt cake
In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. Add the sugar and mix it well.
In a separate bowl whisk together the eggs, buttermilk and melted butter until well mixed. Pour the wet ingredients into the dry and mix until just combined. Add the vanilla and food colouring and mix through.
Spray a bundt tin well with spray oil, then tip 2/3 of the cake batter in. Spread evenly around the base. Now spoon in the cheesecake mixture just around the middle of the cake batter but pile it up a bit so it doesn't spread to the edges (leave about 1-2cm of cake batter visible around the outside and middle edges). Top with the remaining cake batter, making sure to cover all of the cheesecake filling. This is best done a spoonful at a time, draping each spoon of batter over the cheesecake centre.
Bake for around 45 minutes, turning the tin half way through, until a toothpick inserted comes out clean.
Let the cake cool in the tin then transfer to a cake plate
For the icing
Mix the ingredients together in a bowl and drizzle over the cooled cake.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use gel food colourings which are much more concentrated than liquid types and generally purchased either online or directly from specialty cake decorating shops. If you prefer to use liquid food colouring, which are more readily available (from grocery stores) you may need to use more than stated in the recipe but just get the batter nice and red.
If you have a good quality non-stick bundt tin, then a simple spray of oil (make sure it's a brand that won't damage the non-stick surface) all around the inside right before you pour in the batter is all you need. If your tin is a little older then the best method is to grease it really well and then flour then inside as well.
Tools used in this recipe
I use a Heritage Nordicware Bundt Tin.
Electric hand beater
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
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