Description
This Layered Red Velvet Cheesecake Bundt Cake is the ultimate combination of rich red velvet cake and creamy cheesecake, baked into one stunning dessert. Moist, flavorful, and topped with a luscious cream cheese glaze, this showstopping cake is perfect for holidays, birthdays, or any special occasion.
Ingredients
Scale
For the Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
For Garnish
- Red velvet cake crumbs
- Red velvet sauce (optional)
Instructions
- Preheat Oven & Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 10-12 cup bundt pan with butter or nonstick spray and dust with flour or cocoa powder.
- Make the Cheesecake Filling: In a bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
- Prepare the Red Velvet Batter: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix sugar, vegetable oil, eggs, buttermilk, vanilla extract, vinegar, and red food coloring until combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Layer the Batter: Pour half of the red velvet batter into the prepared bundt pan. Spoon the cheesecake filling over the batter, keeping it away from the edges. Pour the remaining red velvet batter on top, covering the cheesecake layer.
- Bake the Cake: Bake for 55-65 minutes, or until a toothpick inserted into the cake (not the cheesecake layer) comes out clean. If the cake browns too quickly, tent it with foil halfway through baking.
- Cool & Remove from Pan: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Prepare the Cream Cheese Glaze: Beat cream cheese, powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency by adding more milk if needed.
- Decorate & Serve: Drizzle the cream cheese glaze over the cooled cake. Sprinkle with red velvet cake crumbs and drizzle with red velvet sauce if desired. Slice and enjoy!