Cheesecake Stuffed Peppermint Red Velvet Bundt Cake: Your Ultimate Holiday Showstopper
As the festive season approaches, the craving for warm, comforting, and visually stunning desserts becomes undeniable. Forget the ordinary; it’s time to embrace something truly spectacular. This **Cheesecake Stuffed Peppermint Red Velvet Bundt Cake** is not just a dessert; it’s an experience, a centerpiece, and the perfect way to infuse your holiday celebrations with unparalleled joy and flavor.
Why This Peppermint Red Velvet Bundt Cake is the Ultimate Holiday Treat
Red velvet cake has long held a special place in our hearts, renowned for its tender crumb, striking crimson hue, and subtly tangy cocoa flavor. But for the holidays, we believe in going above and beyond. That’s why we’ve taken this classic and transformed it into an opulent **Peppermint Red Velvet Bundt Cake**, intricately stuffed with a creamy cheesecake filling, generously draped in a luxurious white chocolate glaze, and finished with a joyful shower of crushed candy canes. Each element harmonizes to create a dessert that is truly “over-the-top, crazy-delicious big.”
Imagine the delight on your guests’ faces as you slice into this majestic bundt cake, revealing the vibrant red sponge contrasted by a luscious, bright white cheesecake core. Then, there’s the delightful burst of peppermint, perfectly complementing the rich red velvet and decadent white chocolate. It’s a symphony of flavors and textures designed to captivate and satisfy every palate.
A Symphony of Flavors and Textures
Every bite of this extraordinary cake is a revelation. The **red velvet bundt cake** itself is incredibly moist and tender, with that distinctive subtle cocoa flavor enhanced by a hint of tang from the buttermilk. The addition of peppermint extract to the cake batter elevates it to a festive masterpiece, reminiscent of cool winter nights and holiday cheer.
Nestled within this vibrant cake is the unexpected joy of a **cheesecake filling**. Creamy, smooth, and just sweet enough, it adds a delightful richness and a contrasting texture that makes each forkful irresistibly complex. This isn’t just a layer; it’s a hidden treasure that makes the cake truly unique.
Crowning this masterpiece is a silky **white chocolate glaze**, which adds a sophisticated sweetness and a beautiful sheen. The final flourish of **crushed candy canes** provides a playful crunch and an unmistakable peppermint kick, tying all the festive elements together into one spectacular package. This cake has all the makings of a true show-stopper, guaranteed to impress at any holiday gathering, from Christmas dinners to New Year’s Eve parties.
Essential Tips for Baking Your Perfect Bundt Cake
Creating this magnificent **Cheesecake Stuffed Peppermint Red Velvet Bundt Cake** is a rewarding experience, and with a few key baking tips, you’re sure to achieve perfection. A bundt cake can sometimes be intimidating, but careful preparation ensures a flawless release and a beautifully shaped cake.
Bundt Pan Preparation is Key
The most crucial step for any bundt cake is properly preparing your pan. For this recipe, we recommend thoroughly greasing your 9-10 inch bundt pan with nonstick cooking spray specifically designed for baking, or using a generous coating of softened butter followed by a dusting of flour. Ensure every crevice and detail of the pan is covered to prevent sticking. A well-prepared pan means your stunning cake will release easily, preserving its intricate design.
Ingredients at Room Temperature
For both the red velvet batter and the cheesecake filling, ensure your wet ingredients like eggs, buttermilk, and especially cream cheese, are at room temperature. This allows them to emulsify properly, creating a smooth, lump-free batter and a uniformly creamy filling. Cold ingredients can result in a lumpy mixture and a less tender cake texture.
Don’t Overmix the Batter
Red velvet cake is cherished for its tender crumb. To achieve this, be mindful not to overmix the cake batter once the dry ingredients are added. Mix just until everything is combined. Overmixing develops the gluten in the flour, leading to a tough or dense cake. A few small lumps in the batter are perfectly fine.
Achieving the Perfect Red Hue and Peppermint Flavor
The vibrant red color is iconic for red velvet. Don’t shy away from the suggested amount of red food coloring to achieve that deep, festive shade. For the peppermint, use a good quality extract. The amounts specified in the recipe for both the cake and cheesecake filling, as well as the glaze, are balanced to provide a noticeable yet not overpowering minty freshness.
The Swirl Technique
When spooning the cheesecake filling over the red velvet batter, remember to leave a 1-inch border. This prevents the filling from touching the edges of the pan and potentially leaking or creating a messy separation. A gentle swirl with a knife ensures the filling is beautifully integrated without sinking entirely to the bottom or mixing too much with the cake batter, maintaining that distinct cheesecake layer.
Cooling Patience
Allowing the cake to cool in the bundt pan for the specified 15 minutes is vital. This allows the cake to firm up slightly, making it easier to invert without breaking. Once inverted, let it cool completely on a wire rack. Attempting to glaze a warm cake will result in the glaze melting and running off, rather than setting beautifully.
Serving and Storing Your Holiday Masterpiece
Once cooled and glazed, your **Peppermint Red Velvet Bundt Cake** is ready to be the star of your holiday table. Slice it carefully with a serrated knife to show off the beautiful cheesecake swirl. Serve it as is, or with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra touch of indulgence. This cake is perfect for a festive brunch, a grand Christmas dinner, or a cozy holiday dessert with family and friends.
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. The flavors, especially the peppermint and red velvet, tend to deepen beautifully over time, making leftovers (if there are any!) just as delightful.
Cheesecake Stuffed Peppermint Red Velvet Bundt Cake
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Ingredients
For the cake:
- 1 ¾ cup cake flour (210 grams)
- ¼ cup unsweetened cocoa powder (20 grams)
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup vegetable oil (237 ml)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 egg yolk
- 3 tablespoons red food coloring
- 1 teaspoon peppermint extract
- ⅔ cup buttermilk , well shaken (155 ml)
For the cheesecake filling:
- 8 ounces cream cheese , at room temperature (1 package, 225 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 2 teaspoons all-purpose flour
- ½ teaspoon peppermint extract
For the white chocolate icing:
- 1 cup chopped white chocolate , melted and cooled (5 oz, 140 grams)
- ¼ cup heavy whipping cream (60 ml)
- 1 cup powdered sugar , sifted (227 grams)
- ½ teaspoon peppermint extract
- Approximately 2-3 crushed candy canes
Instructions
To make the cake:
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Preheat oven to 350°F. Grease a 9-10 inch bundt was nonstick spray or butter and flour.
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In a medium bowl, sift cake flour, cocoa, salt, baking powder, and baking soda together.
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In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix the oil and the sugar until well-blended. Add eggs and egg yolk one at a time, mixing after each. With the mixer on low, slowly add all of the red food coloring, being very careful not to splash. Add peppermint extract.
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Add flour mixture in three additions, alternately with the buttermilk and ending with the flour. Mix until just combined, scraping bowl down as needed; don’t overmix.
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To prepare the cheesecake filling, beat the cream cheese, sugar, egg, flour and peppermint extract until smooth.
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Pour half of the red velvet batter into the prepared bundt pan. Spoon cheesecake filling over the batter, leaving a 1 inch border. Use a knife to gently swirl some of the batter into the filling. Top with remaining red velvet batter.
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Bake until a toothpick inserted into the center comes out with a few moist crumbs or the top springs back when pressed gently, about 1 hour. Let cool in the pan 15 minutes, then transfer to a wire rack to cool completely.
To ice the cake:
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Combine the melted white chocolate and heavy cream, then stir in the powdered sugar and peppermint extract. If it’s too thin, let it sit for 5-10 minutes. If it’s too thick, add more cream a teaspoon at a time.
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Gently pour glaze over the cooled cake. Top with crushed candy canes and let it set for at least 15 minutes before serving. Store cake in the fridge for up to 5 days.
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We hope this detailed guide encourages you to bake this magnificent **Cheesecake Stuffed Peppermint Red Velvet Bundt Cake** and share its joy with your loved ones. It’s more than just a recipe; it’s a new holiday tradition in the making. Happy baking and happy holidays!