Preheat the oven to 350°F. Spray a 10-inch Bundt pan with non-stick baking spray (I prefer the kind that has flour in it). Make sure to spray really well and get into all the crevices. Set aside.
Cheesecake Filling:
In a stand mixer (or in a bowl with an electric hand mixer) beat together cream cheese and butter until light and fluffy. Slowly add powdered sugar and mix until combined. Then add in egg, flour and vanilla extract. Beat until smooth. Set aside.
For the cake:
Prepare the red velvet cake mix according to the directions on the package, mixing together the cake mix, eggs, oil and water.
Pour half of the cake batter into the prepared bundt pan.
Top evenly with cream cheese filling, leaving a 1-inch border around the edge of pan.
Top with remaining cake batter.
Bake for 43 to 48 minutes, on the middle rack, until the center is set and a toothpick inserted comes out clean.
Allow the cake to cool completely in the bundt pan before inverting onto the cake plate.
If the cake is uneven, trim a little off the bottom to make it level. Reserve the trimmed cake to use for crumbs to sprinkle, if desired.
Cream Cheese Frosting:
In a bowl with an electric hand mixer, mix the cream cheese until it is smooth.
Add the powdered sugar a cup at a time. Then add in the heavy cream and vanilla extract. If it seems to thin, add in a bit more powdered sugar until you get the desired consistency.
You can either drizzle the frosting onto the cake or pipe it on for a pretty presentation.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.