Ingredients in Red Velvet Bundt Cake with Cream Cheese Frosting

Common ingredients are needed to make this red velvet bundt cake recipe:

• melted butter
• white sugar
• vegetable oil
• large eggs
• vanilla extract
• all purpose flour
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• buttermilk
• white vinegar
• red gel food coloring (I prefer to use this over liquid food coloring)

How to Make Cream Cheese Filled Red Velvet Bundt Cake with Cream Cheese Frosting

1. Preheat the oven to 350ºF. Spray a 10 cup bundt pan with cooking spray containing flour such as Baker's Joy. Set aside.
2. In a medium-sized bowl, combine the wet ingredients: beat the cream cheese, powdered sugar, egg, vanilla, and sour cream with an electric mixer until the mixture is smooth and creamy. Set aside.
3. In a large bowl, use an electric mixer to combine the melted butter and sugar. Add in the oil and one egg, whisking well. Then, add the remaining egg and the vanilla.
4. In a small bowl, combine the dry ingredients by whisking the flour, cocoa powder, baking powder, baking soda and salt. 
5. Start by adding the flour mixture and buttermilk combined with vinegar to your wet ingredients. Begin and end with flour. Mix until all the cake ingredients are combined. Once the batter is fully mixed, add red food coloring gradually until you reach the color you want. About ½ to ¾ teaspoon should be enough. 
6. Spoon about ½ of the cake batter into the bundt pan. 
7. Carefully spoon the cheesecake layer into the center of the cake batter, keeping it away from the sides of the cake. 
8. Spoon the remaining cake batter over the cheesecake layer. Use a butter knife to gently swirl it in, being careful not to mix it completely. A few swirls are enough.
9. Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a knife or a cake tester comes out clean. Let it rest in the bundt pan for 10 to 15 minutes, then turn it out onto a cooling rack to cool completely.
10. To make the frosting, mix the cream cheese and butter in a large mixing bowl until smooth and creamy, about 1-2 minutes. Add in the powdered sugar and vanilla and continue to beat until you have a smooth frosting. 
11. Place the frosting into 3 piping bags (tips used #2D, 869, 336) and create swirls and dots over the crown of the cake as desired. 
12. Decorate with the sugared cranberries, gold pearl sprinkles, and rosemary sprigs as desired.
13. Store any leftovers in an airtight container in the refrigerator for up to 4 days. 

To make Sugared Cranberries:

1. In a large skillet, mix ½ cup of water with ½ cup of white sugar.
2. Heat over medium-low until the sugar dissolves. 
3. Add the cranberries and stir them in the sugar mixture.
4. Use a slotted spoon to take the cranberries out and put them in the refrigerator for at least 1 hour.
5. In a medium bowl, put 1 cup of granulated sugar and add the cranberries a little at a time.
6. Toss the cranberries in the sugar and let them dry completely before placing them on top of the cake.