The Ultimate Layered Red Velvet Cheesecake Bundt Cake

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There’s something truly special about the combination of rich, velvety red cake and creamy cheesecake. I love how red velvet brings that perfect balance of cocoa flavor with a hint of tanginess, while the cheesecake layer adds a luscious, melt-in-your-mouth texture. When baked together in a bundt cake, you get a visually stunning dessert that’s as indulgent as it is delicious.

This Layered Red Velvet Cheesecake Bundt Cake is perfect for holidays, birthdays, or any occasion where you want to impress. Topped with a silky cream cheese glaze and a drizzle of red velvet crumbs, this cake is not just a treat for the taste buds but also a feast for the eyes. If you’re a fan of classic red velvet cake and love creamy cheesecake, this is the ultimate dessert for you!

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Why You’ll Love This Layered Red Velvet Cheesecake Bundt Cake

• Perfect Combination – It’s a mix of two beloved desserts: red velvet cake and cheesecake.
• Moist and Rich – The cake is soft, fluffy, and packed with cocoa flavor.
• Eye-Catching – The red velvet color and cheesecake layer create a stunning visual effect.
• Crowd-Pleaser – Ideal for parties, holidays, and celebrations.
• Creamy and Decadent – The cheesecake adds a luxurious texture to every bite.

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What Kind of Cake Batter Works Best for This Recipe?

For this Layered Red Velvet Cheesecake Bundt Cake, a traditional red velvet cake batter works best. Red velvet is unique because it’s not just a chocolate or vanilla cake—it has a delicate balance of cocoa, buttermilk, and vinegar, which gives it a slight tang and incredibly moist texture. The key to success is using a smooth, lump-free batter that’s not too thick, so it layers beautifully with the cheesecake filling. A homemade red velvet batter will always provide the best flavor, but a high-quality cake mix can work in a pinch if you’re short on time.

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Options for Substitutions

Cake Base Alternatives

• Chocolate Cake – If you’re not a fan of red velvet, a rich chocolate cake base pairs just as well with the cheesecake filling.
• Vanilla Cake – A classic vanilla bundt cake can provide a lighter alternative while still complementing the cheesecake layer.

Dairy-Free Substitutions

• Buttermilk Alternative – Use almond or soy milk with a teaspoon of vinegar to mimic the tangy flavor.
• Cream Cheese Swap – A dairy-free cream cheese alternative can be used for the cheesecake layer.

Gluten-Free Adaptations

• Gluten-Free Flour – Replace regular flour with a 1:1 gluten-free baking blend for a similar texture.

Sugar Adjustments

• Natural Sweeteners – Swap white sugar with coconut sugar or a sugar substitute like monk fruit sweetener.

These substitutions make the cake more flexible based on dietary needs without sacrificing flavor or texture!

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Ingredients for This Layered Red Velvet Cheesecake Bundt Cake

Every ingredient in this recipe plays an important role in achieving the perfect balance of flavor, texture, and visual appeal. Here’s what you’ll need and why each ingredient matters:

For the Red Velvet Cake

• All-Purpose Flour – Provides the structure and base for the cake.
• Cocoa Powder – Just a touch for that signature mild chocolate flavor.
• Granulated Sugar – Adds sweetness and helps create a tender crumb.
• Buttermilk – Enhances moisture and gives the cake a slight tang.
• Vegetable Oil – Keeps the cake soft and prevents it from drying out.
• Eggs – Bind the ingredients together and contribute to the cake’s fluffy texture.
• Red Food Coloring – Essential for the classic deep red hue of red velvet cake.
• Vanilla Extract – Enhances the overall flavor with warmth and depth.
• White Vinegar – Reacts with baking soda to create a light and airy texture.
• Baking Soda – Works as a leavening agent to help the cake rise.
• Salt – Balances out the sweetness and enhances flavor.

For the Cheesecake Layer

• Cream Cheese – The heart of the cheesecake layer, providing a smooth, creamy texture.
• Granulated Sugar – Sweetens and balances the tanginess of the cream cheese.
• Egg – Helps set the cheesecake while baking.
• Vanilla Extract – Adds a rich, aromatic depth to the cheesecake.

For the Cream Cheese Glaze

• Cream Cheese – The base of the glaze for a smooth and tangy finish.
• Powdered Sugar – Sweetens and helps create a silky texture.
• Milk or Heavy Cream – Thins out the glaze for easy drizzling.
• Vanilla Extract – Enhances the glaze’s flavor.

For Garnish

• Red Velvet Cake Crumbs – A beautiful finishing touch that adds texture and color.
• Red Velvet Sauce (Optional) – A drizzle of red velvet sauce makes it even more decadent.

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Step 1: Prepare the Bundt Pan

Start by preheating your oven to 325°F (163°C). Grease a 10- to 12-cup bundt pan generously with butter or nonstick spray, making sure to get into all the grooves. Lightly dust it with flour or cocoa powder to prevent sticking. Set aside.

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Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Make sure there are no lumps—this ensures a velvety cheesecake layer. Set aside.

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Step 3: Prepare the Red Velvet Cake Batter

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, mix the sugar, eggs, vegetable oil, buttermilk, vanilla extract, and vinegar until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until smooth. Stir in the red food coloring until you get a deep red hue.

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Step 4: Layer the Batter and Cheesecake

Pour half of the red velvet cake batter into the prepared bundt pan. Then, carefully spoon the cheesecake filling over the batter, keeping it away from the edges. Finally, pour the remaining red velvet batter over the top, covering the cheesecake layer completely.

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Step 5: Bake the Cake

Place the bundt pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the cake (not the cheesecake layer) comes out clean. If the cake is browning too quickly, loosely cover it with foil halfway through baking.

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Step 6: Cool and Remove from Pan

Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. Be patient—this helps prevent the cake from breaking apart!

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Step 7: Prepare the Cream Cheese Glaze

While the cake is cooling, beat the cream cheese, powdered sugar, vanilla extract, and milk (or heavy cream) until smooth and pourable. Adjust the consistency by adding more milk if needed.

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Step 8: Decorate and Serve

Drizzle the cream cheese glaze over the cooled cake, letting it flow over the edges. Sprinkle with red velvet cake crumbs and drizzle with red velvet sauce for an extra touch of elegance. Slice and enjoy!

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How Long to Cook the Layered Red Velvet Cheesecake Bundt Cake

Baking time is crucial for this cake since it has both a cake and cheesecake layer. You’ll need to bake it at 325°F (163°C) for 55 to 65 minutes. Since every oven is different, start checking around the 50-minute mark.

To test for doneness:

• Insert a toothpick into the cake portion (not the cheesecake layer). If it comes out clean or with a few moist crumbs, it’s done.
• The cheesecake layer should be set but slightly jiggly in the center. It will firm up as it cools.

If your cake is browning too quickly but isn’t fully baked, tent it with aluminum foil during the last 15 to 20 minutes.

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Tips for a Perfect Layered Red Velvet Cheesecake Bundt Cake

1. Use Room Temperature Ingredients

Cold ingredients (especially cream cheese and eggs) don’t mix well and can create lumps in your batter. Let everything come to room temperature before starting.

2. Properly Grease Your Bundt Pan

Bundt pans have intricate designs, making it easy for cakes to stick. Use a nonstick spray with flour or grease with butter and lightly coat with cocoa powder.

3. Don’t Overmix the Batter

Overmixing can make the cake dense and tough. Mix just until the ingredients are combined.

4. Layer Carefully

Pour the cheesecake layer gently over the red velvet batter, keeping it away from the edges to ensure a clean layered effect.

5. Let the Cake Cool Before Removing

Allow the cake to cool for at least 15 minutes in the pan before inverting it onto a wire rack. Trying to remove it too soon may cause it to break.

6. Adjust the Glaze Consistency

For a thicker glaze, add more powdered sugar. If you want a thinner drizzle, add more milk or heavy cream.

7. Let the Cake Cool Before Adding the Glaze

If you drizzle the glaze on a warm cake, it may melt and slide off. Make sure the cake is completely cooled before decorating.

8. Use Cake Crumbs for a Beautiful Garnish

Crumble a small piece of red velvet cake (or trim a thin layer from the bottom) to sprinkle on top for a professional bakery-style finish.

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Watch Out for These Mistakes While Cooking

Even the best bakers can run into issues, so here are some common mistakes to avoid when making your Layered Red Velvet Cheesecake Bundt Cake:

1. Overmixing the Batter

Mixing the batter too much can make the cake dense and tough instead of light and fluffy. Stir just until the ingredients are combined.

2. Skipping the Grease and Flour Step

Bundt cakes have intricate shapes, making them prone to sticking. Always grease your pan thoroughly with butter, nonstick spray, and a light dusting of flour or cocoa powder.

3. Pouring the Cheesecake Layer Too Close to the Edges

The cheesecake filling should be kept in the center of the cake batter, not touching the pan’s edges. This prevents it from leaking or causing cracks when baking.

4. Baking at the Wrong Temperature

Red velvet cakes bake best at 325°F (163°C). A higher temperature might dry out the cake before the cheesecake is fully set.

5. Removing the Cake Too Soon

Let the cake cool for at least 15 minutes in the pan before flipping it onto a wire rack. If you try to remove it too early, it may break apart.

6. Not Letting the Cake Cool Before Glazing

If the cake is still warm, the glaze will melt and slide off instead of creating a smooth drizzle. Always wait until the cake is completely cool.

7. Using Cold Ingredients for the Cheesecake Layer

Cream cheese, eggs, and sugar should be at room temperature to ensure a smooth, lump-free cheesecake filling.

8. Not Testing for Doneness Correctly

Since this is a layered cake, inserting a toothpick into the cheesecake won’t give an accurate reading. Check by inserting it into the red velvet cake portion instead.

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What to Serve With Layered Red Velvet Cheesecake Bundt Cake

This decadent cake pairs beautifully with a variety of flavors and drinks. Here are some delicious serving suggestions:

1. Vanilla Ice Cream

A scoop of creamy vanilla ice cream balances the richness of the cake with a cool, refreshing contrast.

2. Fresh Berries

Strawberries, raspberries, or blueberries add a touch of tartness that complements the sweet, tangy flavors of red velvet and cheesecake.

3. Whipped Cream

A dollop of lightly sweetened whipped cream enhances the creamy texture of the cheesecake layer.

4. Hot Coffee or Espresso

The deep, slightly bitter flavors of coffee contrast beautifully with the sweetness of the cake.

5. Milk or Hot Chocolate

A classic pairing, milk helps balance the richness, while hot chocolate makes it even more indulgent.

6. Chocolate Ganache Drizzle

For a more decadent touch, drizzle warm chocolate ganache over individual slices before serving.

7. Caramel Sauce

A light drizzle of caramel adds an extra layer of sweetness and complements the tangy cheesecake.

8. Crushed Nuts

Sprinkle chopped pecans or walnuts on top for added crunch and nutty flavor.

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Storage Instructions

To keep your Layered Red Velvet Cheesecake Bundt Cake fresh and delicious, proper storage is key. Since it contains a cheesecake layer, it should be refrigerated to maintain its creamy texture and prevent spoilage.

Short-Term Storage (Up to 4 Days)

• Place the cake in an airtight container or cover it tightly with plastic wrap.
• Store it in the refrigerator for up to 4 days.
• Let slices sit at room temperature for about 10-15 minutes before serving for the best texture.

Freezing Instructions (Up to 3 Months)

• Wrap the cake (whole or sliced) tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn.
• Store in a freezer-safe container or zip-top bag.
• To thaw, place the cake in the refrigerator overnight, then let it sit at room temperature for 30 minutes before serving.

Reheating Instructions

• While this cake is best enjoyed chilled, if you prefer it slightly warm, microwave individual slices for 10-15 seconds.

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Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (assuming 12 servings per cake):

• Calories: 420
• Carbohydrates: 52g
• Sugar: 35g
• Fat: 22g
• Saturated Fat: 10g
• Protein: 6g
• Fiber: 1g
• Sodium: 300mg

Note: These values are estimates and can vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use a cake mix instead of making the red velvet cake from scratch?

Yes! You can use a boxed red velvet cake mix to save time. Just prepare it according to package instructions and follow the layering and baking steps in this recipe.

2. How do I prevent my bundt cake from sticking to the pan?

Make sure to grease the bundt pan generously with butter or nonstick spray and dust it lightly with flour or cocoa powder. This helps the cake release smoothly after baking.

3. Can I make this cake in advance?

Absolutely! You can bake the cake 1-2 days in advance, store it in the refrigerator, and glaze it right before serving.

4. What if I don’t have buttermilk?

No problem! Make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

5. Why is my cheesecake layer sinking?

If your cheesecake layer is sinking, it could be because:

• The cheesecake batter is too thin—make sure your cream cheese is at room temperature and well mixed.
• You overmixed the red velvet batter, making it too airy.
• You didn’t layer the batters properly—carefully spoon the cheesecake layer over the first cake layer without stirring.

6. Can I use a different frosting instead of cream cheese glaze?

Yes! You can try:

• A simple vanilla or powdered sugar glaze
• Chocolate ganache for a richer finish
• Buttercream frosting if you prefer a thicker topping

7. How do I get clean, even slices?

For the cleanest slices, use a sharp knife and wipe it clean after each cut. If the cake is cold, let it sit at room temperature for a few minutes before slicing.

8. Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour and ensure all other ingredients are gluten-free.

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Conclusion

This Layered Red Velvet Cheesecake Bundt Cake is a showstopping dessert that combines the best of both worlds—moist red velvet cake and creamy cheesecake. It’s perfect for holidays, birthdays, or any special occasion. If you love this recipe, save it on Pinterest and share it with your family and friends!

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