Red Velvet Cake with Cheesecake Tunnel

Here’s today’s cake – The Red Velvet Bundt Cake with Cheesecake Tunnel. I’ll report back after I get reviews from Todd and friends.

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The texture is dense and moist – more like a pound cake than a plain cake. As for the tunnel, it tastes really good, but next time I am going to either double the filling or make 1 ½ times the filling. Below is the recipe as I made it. I’ve used this filling (the tunnel part) in other cakes, such as Over The Top Peanut Butter Cake which is on the Southern Living Recipe Finder. You can use it in any Bundt cake, I suppose.

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Red Velvet Cake with Cheesecake Tunnel

Filling:
3/4 cup white morsels
1 (8 oz) brick cream cheese, softened
3 tablespoons sugar
1/4 teaspoon each – lemon juice and vanilla

Cake Base:
Flour-Added “Pam for Baking”
1 package (18.25 oz) white cake mix with pudding (Pillsbury or Betty Crocker)
8 tablespoons melted butter (original recipe used margarine)
3 tablespoons unsweetened natural cocoa powder
3 large eggs
1 cup buttermilk
1 ounce red food coloring (more if needed)
1/2 teaspoon vanilla

Chocolate Ganache
1/2 cup heavy cream
1 cup semi-sweet chocolate morsels or 6 oz good semi-sweet chocolate, cut up
1 tablespoon butter

Garnish: 1 cup white morsels (more or less)

Preheat oven to 325 degrees F.

Prepare filling: In a microwave-safe mixing bowl, melt white chips by microwaving on 70% power for 1 minute, then stirring. Repeat, microwaving at 20 second intervals, until melted. Alternatively, you can melt morsels+ in a double boiler. Beat cream cheese, sugar and lemon and vanilla into melted white chips. Set aside.

Prepare cake: Spray a 10 inch (12 cup) Bundt pan with cooking spray. In a mixing bowl, stir together cake mix, melted butter, cocoa powder, eggs, red food coloring and vanilla. Stir until the cake mix is moistened and powder won’t fly up when you beat it. Beat with an electric mixer for about 3 minutes, stopping to scrape bowl halfway through.

Pour half of the red batter into the sprayed Bundt pan. Spoon the cream cheese mixture in a neat ring around the Bundt pan, being careful not to touch sides of pan. Spoon the remaining batter over the cream cheese, covering it completely.

Bake on middle rack for 45-50 minutes (lighter colored pans might take up to an hour or 70 minutes) or until a wooden skewer inserted in cake comes out fairly clean. Let cool on a rack for 10 minutes; invert the cake onto the rack to cool.

When the cake has cooled, prepare the glaze. Place the cream in a saucepan and heat it over medium just until it starts to bubble around the edges. Turn the heat to low and add chocolate. Remove from heat and stir in butter. Spoon the mixture over the cake.

Prepare garnish. Place white chips in a microwave-safe bowl and melt on 70% power for 1 minute. Stir, then microwave at 70% power for 20 second intervals or until melted. Spoon into a zipper bag. Snip a tiny bit off end of zipper bag (1/16 or less) from edge. Squeeze over cake. Chill until set.

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Comments

  1. Janet says

    That looks beautiful! I’m on my way over for a piece;-) Just kidding…I am making blueberry ice cream and can’t leave the machine. Are you entering this recipe in a contest? It looks like one that would win first prize….thanks for sharing!

  2. says

    Janet, I don’t think I should enter it in a contest since it’s really a Cake Mix Doctor recipe. It is very pretty, though. Hopefully people will like the taste of it. You know how it goes with red velvet — people find it incredibly tacky and hate it (I think Alton Brown hates it) or love it. I’m in the “love it” category, obviously.

  3. says

    Todd liked the cake and the ganache. I liked the cake and the tunnel, but will probably use a glaze rather than a ganache…..or maybe a chocolate cream cheese frosting.

  4. Debbi says

    I love the idea of the filling in the cake and will probably do it. However, I don’t get the red food coloring. It’s not that I necesarily HATE it, I just don’t get it. Before your blog, I had never heard of a red velvet cake. I’ve only used food coloring in cakes to make a rainbow cake for my kids. I guess I am in the minority. :-)

  5. Kerry Spencer says

    I made this one for my husband’s birthday. I served it to 14 people and there were still 2 pieces left! I served small pieces since it looked so rich. And boy was it ever rich! I did double the filling recipe and it turned out to be too much. 1 1/2 the recipe instead or not at all. Overall, the cake was not a flop, it tasted rich and moist and served a lot of people and everyone cleaned their plates. Thank you for the recipe and I plan to try more of them in the future.

  6. says

    Kerry, thanks for trying it. I’ll take “the cake was not a flop” as a compliment. Lol.

    If you like chocolate cakes, check out the section on the left called “Go-To Cakes”. Those are the ones I make most often. Favorite is the Guinness Cake.

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