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Red Velvet + Cream Cheese Bundt Cake

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Red velvet cake + cream cheese swirl make this bundt cake everything a cake should be! It is topped with a powdered sugar vanilla glaze that will make you swoon! A perfect cake for any special occasion.

red velvet + cream cheese bundt cake

I do not know what has gotten into me this week but I am all about the desserts. I also haven’t posted that many desserts so I thought it was time! It seems fitting with my favorite food holiday coming soon. Er, do you have a favorite food holiday?? A quick rundown ➡ Favorite holiday- Christmas ; Favorite Food Holiday- 4th of July.

Let me explain.

Christmas will always be my favorite holiday. I love the snow, past Christmas memories, decorations, Christmas Eve Mass, Christmas morning and seeing the looks on our kids’ faces! It all just fills me with those wonderful ‘feel good’ feelings inside.

red velvet + cream cheese bundt cake



I love the 4th of July because I have always loved the fireworks, swimming, and ALL of my most favorite foods packed into one extraordinary day! 🍉🍓🌽🍔🍦 I would much rather chow down on BBQ beef, burgers, fresh fruit, tasty green salads, and brownies OR this heavenly red velvet + cream cheese bundt cake!!

red velvet + cream cheese bundt cake

I love the casualness of summer and the kids running around outside laughing and playing. I love the sparklers, the flags, and the family gatherings that do not get cut short because of snow storms. But mostly I love the fireworks…and the food!!

 

red velvet + cream cheese bundt cake

I came across this recipe on Food Network. I was intrigued by the combination of red velvet cake and a cream cheese swirl so I made a few tweaks to the recipe and the end result…HEAVENLY RED VELVET + CREAM CHEESE BUNDT CAKE!! 🙌

I love the vanilla glaze on this cake instead of the cream cheese icing because this cake really didn’t need anything else at all but then I tasted the vanilla glaze on top and OMG! It is here to staaaay! So seriously, you gotta try this one!

I am gonna go out on a limb and tell you a secret..in my index of 80/20 foods (80% healthy/20%not so much) this is in my 5% of my not so much 20%. However, sometimes you just gotta have a slice of cake! 👊

red velvet + cream cheese bundt cake

red velvet + cream cheese bundt cake

Red Velvet + Cream Cheese Bundt Cake

Megan
Red velvet cake + cream cheese swirl make this bundt cake everything a cake should be! It is topped with a powdered sugar vanilla glaze that will make you swoon! A perfect cake for any special occasion.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert

Ingredients
  

Cream Cheese

  • 2-8 ounce pkg cream cheese
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3 tablespoons sour cream
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Red Velvet

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3/4 cup sour cream
  • 2 eggs
  • 1 1/2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/4 cup water

Vanilla glaze

  • 2 cups powdered sugar
  • 3 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk or half n half

Instructions
 

Cream Cheese

  • In bowl of a large food processor, add cream cheese, sugar, sour cream, heavy cream, and vanilla. Pulse until smooth, scrape sides of bowl and pulse 1 to 2 more times. Set aside.

Red Velvet

  • Position rack in lower third of your oven.
  • Preheat oven to 350℉. Grease and flour bundt pan. When flouring pan, add a good spoonful of flour to pan and turn pan so flour sticks to all sides of pan. Shake out excess flour.
  • In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk ingredients together until combined.
  • In a medium bowl, combine vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar, and water. Whisk ingredients until well incorporated
  • Pour wet ingredients into dry ingredients and stir just until ingredients are combined.

Cream Cheese + Red Velvet Together

  • Add 2 1/2 cups of batter into bundt pan and spread evenly.
  • Pour in the cream cheese mixture.
  • Spoon the remaining batter over the cream cheese layer.
  • Bake for 1 hour or until toothpick inserted comes out clean.
  • Transfer cake to a cooling rack and let cool 20-30 minutes.
  • Invert onto a plate or cake stand to let cake cool completely for a minimum of 2 hours.

Vanilla glaze

  • In a small bowl, combine powdered sugar, butter, vanilla, and 3 tablespoons of milk. Stir well. Add an additional tablespoon of milk if necessary for desired consistency.
  • Pour glaze over cake.

Notes

Recipe adapted from Food Network.

 

 Related Posts

Homemade Peach Ice Cream

slow churn homemade peach ice cream

 

 

 

Slow-Churn Homemade Peach Ice Cream

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 Slow-churn homemade fresh peach ice cream with chunks of waffle cone to make for the perfect summer dessert.

slow churn homemade peach ice cream



Homemade Ice Cream. It’s that season you guys! I honestly don’t even ice cream much. 🙊 We usually don’t keep ice cream in the freezer and for some reason when the kids are wanting ice cream and we out out to get it, I usually pass. BUT, dare someone say homemade ice cream and I am on that like bugs on a windshield. Throw in a little brownie and you might as well forget supper cuz I don’t need it. Haha! 😉 Actually, I am thinking peach ice cream would be a great way to complete this Salmon With Lemon and Thyme.

slow churn homemade peach ice cream



 

Pretty sure, if I just ate this for supper I wouldn’t quit and I would end up needing about 50 laps+ around the track!

This ice cream is a reeeeeaal treat! I am not going to say it’s quick because it’s not. If I wanted quick ice cream, then I would probably go to the store and buy it. Homemade ice cream needs to be treated with a little extra TLC, in my opinion. Plus, I only make it maybe once a summer and if I’m lucky twice so I actually find the process really fun! Except when I am trying to take photos of the fastest melting ice cream EVER!! 😏

Soo, that is why I am OK with putting some time in to make this incredible tasting slow-churn homemade peach ice cream! Believe me, it is so worth it. There is a shortcut to cut down prep time for this recipe, though. Using pasteurized eggs saves almost 30 minutes by not having to cook the cream and egg mixture —Bonus!!

slow-churn homemade peach ice cream

I also can not get away from the churning process for homemade ice cream. I just think it gives ice cream that OMG factor! I absolutely love using the ice cream maker (affiliate link) bowl with my KitchenAid mixer. So convenient!

And like I said before I don’t eat ice cream that often so when I do I want it to be the BEST!!

slow churn homemade peach ice cream

I just love eating this peach ice cream on those little sugar cones you can get at the store. They are so not fancy but so tasty!!

slow churn homemade peach ice cream

Or this way too! Either way this Slow Churn Homemade Peach Ice Cream hits the spot, especially on a steaming hot summer day!! ☀️

slow churn homemade peach ice cream

slow churn homemade peach ice cream

Slow-Churn Homemade Peach Ice Cream

Megan
Slow-churn homemade fresh peach ice cream with chunks of waffle cone to make for the perfect summer dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert

Ingredients
  

  • 2 1/2 cups half n half
  • 2 1/2 cups heavy whipping cream
  • 8 egg yolks
  • 1 cup sugar + 2 teaspoons
  • 4 teaspoons vanilla
  • 1/8 teaspoon coarse salt
  • 2 cups fresh ripe peaches, peeled and sliced or coarsely chopped
  • 2 sugar cones crushed

Instructions
 

  • In a medium saucepan, heat half n half until steamy but not boiling, stirring frequently.
  • Remove from heat and set aside.
  • Place egg yolks and sugar in stand-up mixer bowl. Using wire whip and low speed, mix for about 30 seconds.
  • Add half and half gradually-about 1/2 cup every 15 seconds or so.
  • Return mixture to saucepan and cook over medium heat. Let mixture get hot enough for little bubbles to form around the edge and then remove. Do not boil. Stir constantly through this process.
  • Transfer mixture to a large bowl and add in whipping cream, vanilla, and salt.
  • Cover and chill for 2 hours.
  • Assemble ice cream maker according to manufacturer's instructions. On lowest speed, pour mixture into bowl-use a bowl with a spout to make this step easier. Churn for recommended amount according to manufacturer's instructions and add peaches during last 5 minutes of churn time. Slice peaches after starting to churn ice cream and if desired add 2 teaspoons sugar to a bowl with peaches and stir.
  • Mix in crushed sugar cones.
  • Serve immediately or store in airtight container in the freezer.

Notes

Alternate Quick Method:
Start with adding pasteurized eggs and sugar to stand-up mixer bowl and proceed with instructions eliminating cooking half n half and egg mixture on the stove since using pasteurized eggs.
Will mix above ingredients for 30 seconds on low and then gradually add half n half that has not been heated on the stove.
Transfer mixture to a large bowl and add in whipping cream, vanilla, and salt. Stir until combined.
At this point you can start churning ice cream with ice cream maker since mixture is cold.
This method takes 30 Min to Make Ice Cream

 

Swiss Mushroom Inside Out Burgers

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Burger Time! Swiss Mushroom Inside Out Burger Time! Two patties layered together with melted Swiss cheese and sautéed mushrooms in between. Make these simple and quick burgers made with only 6 main ingredients!

swiss mushroom inside out burgers


Father’s Day is just around the corner, so I decided to change some things up and post something for all of the dads out there. They certainly make life more fun so this one’s for them! I couldn’t imagine not having my dad around. From the time I could pick up a tennis racquet, we were out on the court working on my serve. Then it was my free-throw shot, my softball swing, golf swing, heck if there was a sport I wanted to play my dad was out there helping me. Tennis is the one game that stuck with me. When my family gets together still, we head out to the courts and pretend like we still got this. Because WE GOT THIS! 🙂

Swiss Mushroom Inside Out Burgers




Nowadays, my fitness goal goes something like this…stay in shape enough so that I can go for a nice 15-30 minute run and not get winded. Good enough, eh? So far, so good then. Besides, my 3 Scoops of Sugar aka Collin, Parker, and Reese always have me running.

Swiss Mushroom Inside Out Burgers

The other father in my life-my husband, Pat- is totally the cool dad for our kids. I am pretty sure during a span of one hour the other day, the kids came up SIX times asking if daddy was home yet. Geesh, I must not be much fun. 😉 Around that sixth time, I was all “Okay, everyone get your shoes because we are going to the park for some frisbee golf.” There were Yays all around. Yes, I still got it! 😎 Oh, and then daddy came home, so everyone wins and we all loaded up and headed out for some frisbee golf.

This was my first time playing with our kids, but my husband took them out the day before. So, I quickly learned that no one cares whose frisbee goes the farthest. No, no what these kids care about is that they get to carry the gatorade bottle and most importantly GET THE LAST DRINK! That is the most important thing to these little kiddos! 😂

Swiss Mushroom Inside Out Burgers

Swiss Mushroom Inside Out Burgers

So to work up an appetite, go play frisbee golf with a 3, 4, and 5 year-old! You will be ready for these Swiss Mushroom Inside Out Burgers!

They don’t disappoint! For all of you dads out there!

Swiss Mushroom Inside Out Burgers

 

Why Go For These Swiss Mushroom Inside Out Burgers?

  1. Cheesy Middles are always a Good Thing!
  2. No mushrooms running off your hamburger. They all stay right in the middle. Less Messy Eating Situation Goin On Here!
  3. Dads Smile when Beef is Served!!

swiss mushroom inside out burgers

swiss mushroom inside out burgers

Swiss Mushroom Inside Out Burgers

Megan
Two patties layered together with melted Swiss cheese and sautéed mushrooms in between. Make these simple and quick burgers made with only 6 main ingredients!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Course Main Dish
Cuisine American

Ingredients
  

  • 2 pounds ground beef
  • 1 package hamburger buns
  • 8 oz mushrooms sliced ( I used a combination of button and baby bella)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 teaspoons soy sauce low-sodium
  • 1 tablespoon teriyaki sauce
  • 1/4-1/2 cup Swiss cheese depending on preference
  • Kosher Salt/ Black Pepper
  • Optional-crispy onions for topping burgers

Instructions
 

Mushrooms

  • In a large pan, melt butter and olive oil over medium heat.
  • Add mushrooms and sauté for 8-10 minutes or until liquid has been removed and the mushrooms are nice and soft.
  • Add soy sauce and teriyaki sauce and stir to combine. Remove from heat.

Burgers

  • Preheat grill to 400℉.
  • Shape ground beef into equal 4 inch patties about 1/4 inch thick.
  • Add about 2 tablespoons cheese and a tablespoon mushrooms to half of the patties. Place second patty on top and press edges of both patties together to form a seal. Add a pinch of salt and pepper to top and bottom of patties.
  • Grill burgers 6-8 minutes and then flip and grill for another 6-8 minutes depending on preferred doneness. Target internal temperature of ground beef should reach 160℉.

Arrange Burgers

  • Add each burger to a bun.
  • Top with crispy onions if using and serve.

 

 

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simple but elegant surf & turf: filet and lobster

 

Swiss Mushroom Inside Out Burgers