There is truly something magical about this Layered Red Velvet Cheesecake Bundt Cake Recipe, a spectacular combination of moist, vibrant red velvet cake hugging a creamy cheesecake center, all baked into a stunning bundt shape that will wow both the eyes and the palate. Each bite brings together the rich cocoa flavor, that classic hint of tangy buttermilk, and the luscious, velvety cheesecake filling, making it a perfect centerpiece for celebrations or a special treat to share with loved ones. If you’re looking for a recipe that elevates traditional red velvet with a decadent twist, this one’s bound to become a new favorite in your baking repertoire.
Ingredients You’ll Need
This recipe keeps things delightfully simple yet purposeful. Each ingredient plays a crucial role in building the perfect balance of flavor, texture, and nostalgia that makes our Layered Red Velvet Cheesecake Bundt Cake Recipe unforgettable. From the flour that gives structure to the vibrant food coloring that makes it pop, every item is essential.
- 2 ½ cups all-purpose flour: The foundation of the cake, providing the perfect crumb texture.
- 2 tbsp unsweetened cocoa powder: Adds subtle chocolate undertones essential for classic red velvet flavor.
- 1 tsp baking soda: Helps the cake rise beautifully and keep that light texture.
- ½ tsp salt: Balances sweetness and enhances all the flavors.
- 1 ½ cups granulated sugar: Brings the sweetness that complements the tangy cheesecake.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 2 large eggs: Essential for structure and richness.
- 1 cup buttermilk: Adds moisture and the signature tang of red velvet.
- 1 tbsp red food coloring: Delivers that iconic, vibrant red color that’s hard to resist.
- 1 tsp vanilla extract: Enhances all the flavors with its sweet, aromatic note.
- 1 tsp white vinegar: Reacts with baking soda for lift and intensifies the tangy flavor.
- 8 oz cream cheese, softened: The star of the cheesecake layer, making it creamy and luscious.
- ¼ cup granulated sugar: Sweetens the cheesecake perfectly without overpowering.
- 1 egg: Binds the cheesecake filling smoothly.
- ½ tsp vanilla extract: Adds depth to the cheesecake’s flavor.
- 1 cup powdered sugar: For the optional glaze, adding a delicate sweetness and glossy finish.
- 2–3 tbsp milk: Helps create a smooth and drizzle-worthy glaze.
- ½ tsp vanilla extract: Complements the glaze with a sweet aroma.
How to Make Layered Red Velvet Cheesecake Bundt Cake Recipe
Step 1: Prep Your Pan
Start by preheating your oven to 350°F (175°C), ensuring it’s fully heated for even baking. Then, generously grease and flour a 10-inch bundt pan. This step is key to releasing the cake beautifully once baked, so don’t be shy with the butter and flour—take your time here!
Step 2: Whip Up the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until it’s silky smooth. Slowly add the ¼ cup sugar, the egg, and ½ teaspoon vanilla extract, continuing to beat until the mixture is creamy and well combined. This luscious cheesecake layer is what makes this bundt cake stand out, so making it perfectly smooth is worth the effort.
Step 3: Mix the Red Velvet Batter
Now for the cake batter! In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine all the dry ingredients evenly. In a separate large bowl, beat the granulated sugar and vegetable oil together until smooth. Add the eggs, one by one, mixing well after each addition to create a rich and fluffy mix. Stir in the buttermilk, red food coloring, vanilla extract, and white vinegar until blended. Gradually add the dry ingredients into the wet, folding just until everything is combined—overmixing here could make the texture tough, so gentle is the way to go.
Step 4: Layer It Up in the Bundt Pan
Pour half of the red velvet batter into the bottom of your prepared bundt pan, smoothing it out gently. Carefully spoon the cheesecake filling over the batter, taking care not to let it touch the sides, which helps keep the layers distinct. Finally, dollop the remaining red velvet batter over the cheesecake layer and smooth the top. This visual layering is what makes this recipe such a showstopper!
Step 5: Bake to Perfection
Place the bundt pan in your preheated oven and bake for 50–60 minutes. You’ll know the cake is done when a toothpick inserted in the red velvet layer (not the cheesecake) comes out clean or with just a few moist crumbs attached. Keep an eye as oven temperatures can vary, but resist opening the oven door too often to keep the layers intact.
Step 6: Cool and Unmold
Allow the cake to cool in the pan for about 15 minutes after baking. This resting period makes sure it firms up enough to release cleanly. Then invert the bundt pan onto a wire rack and let it cool completely. This cooling also helps the cheesecake layer set perfectly inside, so this step is crucial for that perfect slice.
Step 7: Optional Glaze Magic
If you want to add a sweet finishing touch, whisk together the powdered sugar, vanilla extract, and milk until the glaze is smooth and pourable. Drizzle it over the cooled cake for a shiny, sweet accent that elevates the presentation and adds just the right hint of extra sweetness.
How to Serve Layered Red Velvet Cheesecake Bundt Cake Recipe
Garnishes
To make your Layered Red Velvet Cheesecake Bundt Cake Recipe truly dazzling, consider garnishing with fresh berries like raspberries or strawberries, which offer a lovely tart contrast. A sprinkle of finely chopped pecans or toasted coconut flakes adds inviting texture. You can also dust the cake lightly with cocoa powder or a little powdered sugar for a classic touch.
Side Dishes
This cake is rich and indulgent, so pairing it with light sides works beautifully. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream complements the cheesecake layer without overwhelming. Fresh brewed coffee or a latte are natural companions that balance the sweetness and enhance your overall dessert experience.
Creative Ways to Present
Serve slices on vibrant plates to highlight the striking red and creamy white layers. You might also plate each piece with a drizzle of raspberry coulis or chocolate ganache for added drama. For parties, slice the cake into smaller wedges and offer mini servings with toothpicks for a cute, shareable dessert display.
Make Ahead and Storage
Storing Leftovers
Leftover cake is a dream to have on hand. Store wrapped tightly in plastic wrap or in an airtight container in the refrigerator to keep the cheesecake filling fresh. It will stay delicious for up to 4 days, perfect for enjoying a few extra slices or surprising a friend with a sweet treat.
Freezing
If you’d like to freeze the cake, wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When ready to enjoy, thaw it gently overnight in the fridge, then bring it to room temperature before serving to recapture that fresh-baked feel.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating is not necessary. However, if you prefer your cake slightly warmed, gently heat individual slices in the microwave for 10–15 seconds, being careful not to overdo it, so the cheesecake center remains creamy and smooth.
FAQs
Can I use a different pan instead of a bundt pan?
Absolutely! While a bundt pan gives the cake its classic shape and gorgeous presentation, you can bake this recipe in a springform pan or tube pan. Just make sure to adjust the baking time accordingly and check for doneness frequently.
Why is red velvet cake red?
Traditional red velvet cake gets its color mainly from the red food coloring combined with cocoa powder and acidic ingredients like buttermilk and vinegar, which react to give that rich, red hue. It’s part of the cake’s charm and iconic look.
Can I make the cheesecake layer dairy-free?
You can experiment with dairy-free cream cheese alternatives, but results vary. For best texture and flavor in this Layered Red Velvet Cheesecake Bundt Cake Recipe, full-fat cream cheese is recommended for the creamy richness that stands up well during baking.
What’s the secret to a smooth cheesecake filling?
Beating the cream cheese until completely smooth before adding other ingredients prevents lumps. Using softened cream cheese at room temperature is essential, and scraping down the bowl ensures an even, creamy filling every time.
Can I prepare this cake in advance for a party?
Definitely! This cake can be baked a day or two ahead and stored in the refrigerator. Just add the glaze or any garnishes shortly before serving to keep it fresh and visually appealing.
Final Thoughts
If you’re craving a dessert that’s both show-stopping and deeply comforting, this Layered Red Velvet Cheesecake Bundt Cake Recipe is your answer. Combining the tender crumb of red velvet with a luscious cheesecake swirl creates an unforgettable indulgence you’ll want to make again and again. So grab your mixing bowls, invite your favorite people over, and bake up a bundle of joy that looks as incredible as it tastes!
Print
Layered Red Velvet Cheesecake Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Layered Red Velvet Cheesecake Bundt Cake combines the rich and vibrant flavors of classic red velvet cake with a creamy cheesecake filling baked into a beautiful bundt shape. The cake boasts moist red velvet layers enveloping a smooth, tangy cream cheese center, finished off with an optional sweet vanilla glaze. Perfect for special occasions or indulgent desserts, this cake offers a delicious contrast of textures and flavors.
Ingredients
Red Velvet Cake Batter
- 2 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add ¼ cup granulated sugar, 1 egg, and ½ tsp vanilla extract. Continue to beat until mixture is well combined and creamy, then set aside.
- Prepare the red velvet batter: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, beat granulated sugar and vegetable oil until combined. Add eggs one at a time while mixing well after each addition. Stir in buttermilk, red food coloring, vanilla extract, and white vinegar. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Assemble the cake layers: Pour half of the red velvet batter evenly into the prepared bundt pan. Carefully spoon the cheesecake filling over the batter, taking care not to let it touch the edges. Then, gently spread the remaining red velvet batter over the cheesecake layer, smoothing the top.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the red velvet cake portion comes out clean and the cheesecake layer is set.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Let the cake cool completely before glazing or serving.
- Prepare and apply the glaze (optional): In a small bowl, whisk together the powdered sugar, vanilla extract, and enough milk (2–3 tablespoons) to create a smooth, pourable glaze. Drizzle the glaze over the cooled bundt cake for an extra touch of sweetness and decoration.
Notes
- Ensure cream cheese is softened to room temperature before beating for a smooth cheesecake filling.
- Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
- Greasing and flouring the bundt pan well helps in easy removal of the cake without breaking.
- The glaze is optional but adds a nice sweetness and presentation touch.
- Let the cake cool completely before slicing to preserve the layered structure.
