Cream Cheese Stuffed Red Velvet Cake with White Chocolate Glaze

• Vegetarian

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 2 tbsp Cocoa
  • 42 tbsp Flour
  • 1 tbsp Liquid food coloring, red
  • 1 tsp Salt
  • 2 1/8 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1 cup White chocolate

• Oils & Vinegars

  • 1 cup Oil
  • 1 tsp Vinegar

• Dairy

  • 1 cup Buttermilk
  • 8 oz Cream cheese
  • 1/4 cup Heavy cream

Found on lmld.org

Description

Ingredients

• 8 oz cream cheese, softened
• ⅓ cup sugar
• 1 egg
• ½ tsp vanilla
• 2 TBS flour
• 2½ cups flour
• 1¾ cup sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 TBS cocoa
• 1 cup buttermilk
• 1 cup oil
• 2 eggs
• 1 tsp vinegar
• 1 tsp vanilla
• 1 TBS red liquid food coloring
• 1 cup white chocolate chopped (chips are fine)
• ¼ cup heavy cream

Directions

• Preheat your oven to 350 degrees.
• Beat your cream cheese in a large bowl until soft. Add in the sugar an beat till light and creamy.
• Mix in the egg, vanilla and flour until smooth. Set aside.
• Combine your dry ingredients for your cake in a large bowl; flour sugar, baking soda, salt and cocoa.
• In another bowl whisk together your buttermilk, oil, eggs, vinegar and vanilla.
• Slowly pour your wet ingredients into your dry ingredients until just combined.
• Add in your food coloring, and carefully fold into the batter.
• Pour 3 cups of your cake batter into a greased bundt cake pan.
• Spoon the cream cheese filling over the batter carefully. Try not to touch the edges of the pan anywhere.
• Carefully spoon remaining batter over the top of the cream cheese mixture.
• Bake for about 45-55 minutes until a toothpick inserted comes out clean.
• Cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
• When cake has cooled completely prepare your white chocolate ganache.
• Put your white chocolate chips in a medium sized bowl.
• Microwave your heavy cream in another bowl for 30 seconds.
• Pour cream over white chocolate chips and allow to sit for about 4 or 5 minutes.
• Stir mixture gently until completely smooth. (If there are still lumps you can microwave for another 10 seconds together then stir again)
• Allow ganache to cool in the fridge for 5 to 10 minutes to thicken a little. Stir again till smooth.
• Drizzle ganache carefully over the bundt cake. Allow ganache to set and serve cake immediately.
• Make sure to wrap any leftovers tightly with plastic wrap and keep in the refrigerator.