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
Scale
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.
