Why You’ll Love This Recipe
This recipe brings together two dessert favorites in one irresistible cake. The tangy cheesecake layer contrasts beautifully with the cocoa-infused red velvet crumb, all enveloped in a moist and tender cake. The bundt shape makes it naturally elegant, and the cream cheese glaze is the perfect finishing touch. Easy enough for home bakers yet impressive enough for guests, this dessert is a guaranteed hit.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cream Cheese Glaze (optional):
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
directions
- Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan thoroughly with baking spray or butter and flour.
- In a medium bowl, mix the softened cream cheese, sugar, egg, and vanilla extract for the cheesecake filling until smooth. Set aside.
- In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour half of the red velvet batter into the prepared bundt pan.
- Gently spoon the cheesecake filling over the batter, avoiding the edges.
- Top with the remaining red velvet batter, smoothing out the top.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean. If the top darkens too quickly, loosely cover with foil.
- Let the cake cool in the pan for 1 hour, then invert onto a wire rack and cool completely.
- For the glaze, beat cream cheese until smooth, then add powdered sugar, milk, and vanilla. Drizzle over cooled cake.
Servings and timing
Serves: 12
Prep time: 20 minutes
Cook time: 60–70 minutes
Total time: 1 hour 30 minutes
Variations
- Chocolate twist: Add chocolate chips to the red velvet batter for a double chocolate version.
- Swirled design: Lightly swirl the cheesecake layer into the batter for a marbled look.
- Gluten-free: Use a gluten-free flour blend suitable for baking.
- Frosted finish: Skip the glaze and frost with a full cream cheese frosting for a more decadent dessert.
storage/reheating
Store the cake in an airtight container in the refrigerator for up to 5 days.
To serve warm, microwave individual slices for 15–20 seconds. The cake also freezes well—wrap slices individually and store for up to 2 months.
FAQs
Can I use boxed red velvet cake mix?
Yes, but for best results, make the cheesecake filling from scratch and use a sturdy bundt pan.
Why is vinegar used in red velvet cake?
Vinegar reacts with baking soda and cocoa to enhance the cake’s texture and bright red color.
How do I prevent the cheesecake from sinking?
Evenly layer and avoid overmixing the filling into the batter. Keep it centered for the best presentation.
Can I freeze the whole cake?
Yes, wrap the entire cake (unglazed) in plastic wrap and foil before freezing for up to 2 months.
What size bundt pan should I use?
A standard 10-inch bundt pan is perfect. Avoid using smaller pans as the batter may overflow.
Is the glaze necessary?
Not at all! It’s optional, but adds a delicious creamy finish and visual appeal.
Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors meld together.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
How do I store leftovers?
Keep in the fridge in an airtight container to maintain freshness.
Can I use low-fat cream cheese?
You can, but full-fat provides the best texture and flavor for the cheesecake layer.
Conclusion
This Layered Red Velvet Cheesecake Bundt Cake is a showstopping dessert that combines elegance with rich, indulgent flavors. With its striking contrast between red velvet cake and creamy cheesecake, it’s sure to be the centerpiece of any celebration or cozy dessert table. Give it a try and watch it become a new favorite in your recipe collection.
Print
Layered Red Velvet Cheesecake Bundt Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Layered Red Velvet Cheesecake Bundt Cake is a stunning dessert that marries moist red velvet cake with a creamy cheesecake center, all topped with a tangy cream cheese glaze. It’s perfect for holidays, birthdays, and any time you want to impress.
Ingredients
Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 tsp vanilla extract
Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tbsp unsweetened cocoa powder
1/2 tsp salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
Cream Cheese Glaze (optional):
4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk or heavy cream
1/2 tsp vanilla extract
Instructions
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Preheat oven to 325°F (163°C). Grease a 10-inch bundt pan.
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Mix cheesecake filling ingredients in a bowl until smooth. Set aside.
-
Sift flour, sugar, baking soda, cocoa, and salt in a large bowl.
-
In another bowl, whisk eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
-
Combine wet and dry ingredients, mixing just until blended.
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Pour half the cake batter into bundt pan.
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Spoon cheesecake filling over batter, keeping it centered.
-
Top with remaining cake batter and smooth.
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Bake for 60–70 minutes until a toothpick comes out clean.
-
Cool in pan for 1 hour, then invert and cool completely.
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Beat glaze ingredients together and drizzle over cooled cake.
Notes
Swirl cheesecake filling slightly for a marbled look.
Add chocolate chips for extra richness.
Let the cake chill overnight for enhanced flavor.
Optional glaze can be swapped with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
