This bake is a twist on a traditional red velvet cake, in that there is a cheesecake element baked into the cake. The whole thing is then topped with a cheesecake icing drizzle. This is a lot easier than it looks to make and would be really impressive for an afternoon tea or if you have people coming over. 

Delicious Magazine

Servings 16

Equipment

• 2.4 litre bundt tin, well greased with butter and 2 tbsp plain flour shaken in the tin to line

Ingredients

For the cheesecake filling:

• 230 g full-fat cream cheese
• 100 g icing sugar
• 1 medium egg
• ½ tsp vanilla bean paste
• Squeeze lemon juice
• 4 tbsp plain flour

For the cake

• 310 g plain flour
• 310 g caster sugar
• 1 tsp bicarbonate of soda
• 1 tsp fine sea salt
• 2 tbsp cocoa powder
• 240 ml buttermilk
• 220 ml vegetable oil
• 2 large eggs
• 1 tsp white wine vinegar
• 1 tsp vanilla bean paste
• 1 tsp red food colouring

For the icing:

• 50 g full-fat cream cheese
• 2 tbsp icing sugar
• Squeeze lemon juice

Instructions

• Heat the oven to 180°C/160°C fan/gas 4. For the cheesecake filling, combine all the ingredients in a large mixing bowl and stir until smooth – be careful not to over-mix. Set aside.
• In a separate large bowl, mix the plain flour, caster sugar, bicarb, salt and cocoa powder. In a jug, whisk together the buttermilk, oil, eggs, vinegar, vanilla bean paste and food colouring. Pour the wet ingredients over the dry ingredients and mix together quickly. Add a little extra food colouring, if needed.
• Pour a third of the cake mixture into the tin, then spoon the cheesecake mixture over the top, being careful to leave some cake batter at the edges of the tin. Pour the remaining cake batter carefully over the top and transfer to the oven to bake for 45-55 minutes until a skewer pushed into centre of the cake comes out clean or with dry crumbs. Cool in the tin for 10 minutes, then turn out onto a cooling rack and cool.
• For the icing, mix together all the ingredients until smooth, then drizzle over the cooled cake. Serve in slices.

Notes

Make sure every bit of tin is covered with butter and flour when you’re lining it or the cake will stick and won’t turn out properly. Melted butter and a pastry brush are useful.

The decorated bundt will keep in an airtight container in the fridge for up to 3 days.

Calories: 355kcals
Fat: 15.7g (3.9g saturated)
Protein: 5.4g
Carbohydrates: 47.3g (28.9g sugars)
Fibre: 1.1g
Salt: 0.7g