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

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Instructions

Preheat oven to 325°F (163°C). Grease a 10-inch bundt pan.
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.
Pour half the cake batter into bundt pan.
Spoon cheesecake filling over batter, keeping it centered.
Top with remaining cake batter and smooth.
Bake for 60–70 minutes until a toothpick comes out clean.
Cool in pan for 1 hour, then invert and cool completely.
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