1. Preheat and prepare: Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Cheesecake filling: Beat cream cheese and sugar until smooth. Add egg and vanilla, beat until combined. Set aside.
3. Red velvet cake: Sift together flour, sugar, baking soda, salt, and cocoa powder. Mix in oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Gradually add dry ingredients to wet ingredients.
4. Assembly: Pour half of the red velvet batter into the pan. Add cheesecake filling and top with remaining batter.
5. Bake: Bake for 55-65 minutes. Cool in pan for 10 minutes, then unmold and cool completely.
6. Frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla. Add milk until desired consistency. Drizzle over cooled cake.
Pages: 1 2
