Cream Cheese Cake with Red Velvet Fudge Frosting
INGREDIENTS
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For the Cream Cheese Pound Cake:
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8 ounces butter, at room temperature
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8 ounce cream cheese, at room temperature
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1 3/4 cups sugar
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4 eggs, at room temperature
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1 tbsp vanilla extract
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2 1/4 cups all purpose flour
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1 1/2 tsp baking powder
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1/2 tsp salt
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10-12 cup Bundt pan
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For the Optional Cream Cheese Swirl:
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8 ounces cream cheese, at room temperature
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1/2 cup granulated sugar
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1 tsp vanilla extract
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1 egg, at room temperature
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For the Red Velvet Fudge Frosting:
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1 1/2 cups granulated sugar
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3/4 cup water
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1 tbsp light corn syrup
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9 oz butter, divided use
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1/2 tsp salt
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1 tsp vanilla extract
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1 – 1 1/4 cups powdered sugar
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2 tbsp cocoa powder (choose a light-colored variety for best frosting color)
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1/4 cup powdered buttermilk
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Red gel food coloring
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Candy thermometer
Comments & Reviews
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