Red velvet bundt with cream cheese swirl from Beautiful Bundts: 100 Recipes for Delicious Cakes and More (page 126) by Julie Hession

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Notes about this recipe

  • Zosia on May 04, 2019

    Beautifully moist and soft with typical red velvet flavour. The cream cheese batter was thick and difficult to swirl and baked into a cheesecake-like consistency. Next time, I'll use a 12-cup pan as there was too much batter for the 10-cup. I reduced the sugar in the cake by 100g (.5 cups) and made only a half recipe of the glaze.

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