Jump to Recipe Print RecipeAs I rummaged through my pantry, I stumbled upon a hidden treasure—an unused bottle of vibrant red food coloring. Suddenly, my mind was racing with ideas, and the thought of a Layered Red Velvet Cheesecake Bundt Cake struck me like a bolt of inspiration. This enchanting dessert beautifully marries rich, velvety cake with a creamy cheesecake core, making it a showstopper for any celebration. What I love most is how incredibly easy it is to make, even for those who might shy away from baking. Not only does this cake look stunning, but it’s also sure to impress your guests and satisfy sweet cravings without breaking a sweat. So, are you ready to dive into this delightful creation? Why Is This Bundt Cake So Irresistible? Decadent Layers: This Red Velvet Cheesecake Bundt Cake boasts a show-stopping appearance with its striking colors and layers. Each slice reveals a perfect harmony of flavors! Easy to Make: Don’t fret if you’re a baking novice—this recipe is designed for ease, requiring just basic kitchen skills to create a breathtaking dessert. Versatile Delight: Whether it’s a birthday party or a holiday gathering, this cake fits right in. You can even whip it up in advance, allowing the flavors to meld beautifully. Gluten-Free Option: Craving a gluten-free treat? Just swap in a 1:1 gluten-free flour blend, and your cake remains just as delightful! Satisfying Sweet Cravings: The blend of rich red velvet and creamy cheesecake will not only please your palate but also impress guests. Pair it with a drizzle of glaze for a touch of extravagance! Red Velvet Cheesecake Bundt Cake Ingredients Indulge in the deliciously rich flavors of this beautiful layered dessert! For the Cake All-purpose flour – Structure and texture; substitute with 1:1 gluten-free flour blend for a gluten-free version. Unsweetened cocoa powder – Adds deep cocoa flavor and richness; no direct substitution recommended. Baking soda – Essential leavening agent for volume and a light texture. Salt – Enhances overall flavor, balancing sweetness. Granulated sugar – Provides sweetness and moisture; can be swapped with coconut sugar for a different taste. Vegetable oil – Contributes moisture and fat; melted butter is a tasty alternative. Large eggs – Create binding and structure; remember to use room temperature eggs for better mixing. Buttermilk – Tenderizes the cake; use milk plus a tablespoon of vinegar as an alternative. Red food coloring – Imparts the iconic vibrant hue; gel food coloring is recommended for more intense color. Vanilla extract – Enhances flavor, making the cake even more delightful. White vinegar – Reacts with baking soda for optimal leavening, contributing to that perfect rise. For the Cheesecake Filling Cream cheese – The base of your creamy cheesecake filling; using full-fat will yield the best taste and texture. Powdered sugar – Sweetens the cheesecake layer while adding a smooth consistency. Milk – Adjusts the cheesecake filling’s consistency for creaminess. Vanilla extract (for cheesecake) – Extra flavor enhancement to elevate your cheesecake layer! Step‑by‑Step Instructions for Red Velvet Cheesecake Bundt Cake Step 1: Preheat the Oven and Prepare the Pan Begin by preheating your oven to 350°F (175°C). While it heats, take a 10-inch bundt pan and generously grease it with vegetable oil or butter, then dust it with flour to ensure your cake releases perfectly. This preparation step is crucial for a smooth baking process. Step 2: Make the Cheesecake Filling In a large mixing bowl, beat 8 ounces of softened cream cheese until it’s silky smooth. Gradually add in 1/3 cup of powdered sugar, mixing until fully combined, then crack in 1 large egg and pour in 1 teaspoon of vanilla extract. Blend this mixture until creamy, then set it aside while you work on the red velvet batter. Step 3: Prepare the Red Velvet Batter In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined. In another mixing bowl, stir together 1 cup of granulated sugar and 1 cup of vegetable oil, then beat in 2 large eggs one at a time, ensuring each is well incorporated before adding 1 cup of buttermilk, 2 tablespoons of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar. Gradually mix the dry ingredients into the wet ingredients until just combined. Step 4: Assemble the Cake Pour half of the red velvet batter into the prepared bundt pan, spreading it evenly across the bottom. Carefully add the cheesecake filling in the center, avoiding the edges to keep the layers distinct. Top it off with the remaining red velvet batter, smoothing the surface for an even bake. Step 5: Bake the Cake Place the bundt pan in the preheated oven and bake for 50–60 minutes. Keep an eye on it and use a toothpick inserted into the red velvet portion: it should come out clean when the cake is fully baked. The top should feel firm to the touch when ready. Step 6: Cool the Cake Once baked, remove the bundt pan from the oven and let it cool for about 15 minutes. This allows the cake to set slightly before you invert it. After 15 minutes, carefully flip the bundt pan over onto a wire rack, letting the cake cool completely—this step is essential for ensuring your beautiful layers stay intact. Step 7: Optional Glaze If you desire an extra touch of sweetness, mix 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2–3 tablespoons of milk in a bowl to create a smooth glaze. Drizzle this mixture over your cooled Red Velvet Cheesecake Bundt Cake, allowing it to cascade down for a stunning final presentation. What to Serve with Layered Red Velvet Cheesecake Bundt Cake As the sweet aroma of your freshly baked Red Velvet Cheesecake Bundt Cake fills the air, think about what delicious sides could enhance this indulgent dessert experience. Fresh Berries: The tartness of strawberries, raspberries, or blueberries balances the richness of the cake, adding a refreshing bite to each mouthful. Whipped Cream: A dollop of fluffy whipped cream adds airiness and a touch of sweetness, making each slice even more luxurious. Chocolate Ganache: Pour over a glossy chocolate ganache for an extra layer of indulgence that will delight chocolate lovers and elevate presentation. Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside, creating a satisfying contrast against the cake’s dense layers and enriching the flavor. Coffee: A cup of freshly brewed coffee or espresso brings out the chocolate flavors beautifully while providing a warming balance to the sweetness. Hazelnut Torte: For a more elaborate dessert experience, pairing with a nutty hazelnut torte creates a delightful range of flavors and textures. Salted Caramel Sauce: Drizzle some warm salted caramel over the cake for a sweet and salty combination that captivates the palate and looks gorgeous on the plate. Fruit Salad: A light fruit salad with a hint of mint adds a vibrant, refreshing contrast to the decadence of the cake, cleansing the palate between bites. Expert Tips for Red Velvet Cheesecake Bundt Cake Room Temperature Ingredients: Start with room temperature eggs and cream cheese. This ensures a smoother batter and helps everything blend better. Perfect Cheesecake Center: When adding the cheesecake filling, be careful to center it. This prevents it from sinking into the cake—keeping those beautiful layers intact! Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can result in a dense cake, so it’s okay to leave a few small flour streaks. Check for Doneness: A toothpick inserted into the red velvet portion should come out clean, which indicates it’s time to remove the cake from the oven. Cool Completely: Allow the cake to cool fully before inverting it onto a wire rack. This prevents breakage and keeps your aesthetic layers looking pristine. Storage Secrets: Store any leftovers in an airtight container in the fridge for up to 4 days. This cake tastes even more delicious the next day as the flavors meld. Make Ahead Options These Layered Red Velvet Cheesecake Bundt Cakes are a dream for busy home cooks looking to save time! You can prepare the cheesecake filling up to 24 hours in advance by mixing the cream cheese, sugar, egg, and vanilla and refrigerating it in an airtight container. The red velvet batter can also be made ahead and stored in the fridge for up to 3 days. When you’re ready to bake, simply mix the refrigerated batter, assemble the cake with the chilled cheesecake filling, and bake as directed. This way, you’ll have a stunning dessert that tastes just as delicious, all while allowing you to focus on enjoying your time with family and friends! Red Velvet Cheesecake Bundt Cake Variations Feel free to explore your creativity and customize this delightful dessert for everyone to enjoy! Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make this cake gluten-free without sacrificing flavor. Your guests won’t even notice the difference! Dairy-Free: Replace cream cheese with dairy-free cream cheese and swap buttermilk with a plant-based milk plus vinegar for an equally creamy filling. This way, everyone can enjoy a slice! Mini Bundt Cakes: Scale the recipe down and pour the batter into mini bundt pans for adorable individual servings. Perfect for parties or afternoon tea! Flavor Infusion: Incorporate spices like cinnamon or nutmeg into the red velvet batter for a warm, aromatic twist that enhances the overall flavor. Everyone will be back for seconds! Chocolate Surprise: Add chocolate chips to the red velvet batter before baking for an extra chocolatey kick. The gooey bits will add a delightful texture contrast in every slice. Fruit Layer: Layer in diced strawberries or raspberries within the cheesecake filling to introduce fresh, fruity notes. It adds not only flavor but a pop of color as well! Lemon Zest: For a refreshing twist, include lemon zest in the cheesecake mixture. This brightens the dessert and gives it an unexpected zing that will surprise your taste buds. Nutty Crunch: Fold in chopped nuts, like pecans or walnuts, into the red velvet batter for added texture and a delightful crunch. A lovely contrast to the smooth cheesecake center! As you dive into modifying this luscious Bundt cake, why not try pairing it with some delightful desserts, like Strawberry Cheesecake Cinnabon or Butterfinger Cheesecake Sweet? The possibilities are endless and delicious! How to Store and Freeze Red Velvet Cheesecake Bundt Cake Room Temperature: Keep the cake at room temperature for up to 1 day, covered with a cake dome to protect its moisture and flavor. Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. This helps retain the cake’s delightful creaminess. Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It can last up to 3 months in the freezer! Reheating: To enjoy your frozen Red Velvet Cheesecake Bundt Cake, thaw it in the fridge overnight and then bring it to room temperature before serving for the best texture and flavor. Red Velvet Cheesecake Bundt Cake Recipe FAQs What type of flour should I use for the Red Velvet Cheesecake Bundt Cake? For the best results, use all-purpose flour to achieve the perfect texture. If you prefer a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend without compromising the cake’s moisture or flavor! How should I store the leftover Red Velvet Cheesecake Bundt Cake? Store any leftover cake in an airtight container in the fridge, where it will stay fresh for up to 4 days. If you want to savor it longer, keep it covered at room temperature for up to 1 day and transfer it to the refrigerator afterward to maintain its delightful creaminess. Can I freeze the Red Velvet Cheesecake Bundt Cake? Absolutely! To freeze, tightly wrap the cooled cake in plastic wrap and then in aluminum foil—this will protect it from freezer burn. It can last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and let it come to room temperature before serving for the best taste. How can I prevent the cheesecake layer from sinking in the Red Velvet Cheesecake Bundt Cake? A great tip is to carefully center the cheesecake layer in the bundt pan and avoid touching the edges. This will help keep the layers distinct. Additionally, pouring the red velvet batter gently over the cheesecake layer can keep it from displacing while baking. What if I have an allergy to dairy? If you need a dairy-free alternative, consider using dairy-free cream cheese for the cheesecake layer. You can also use a non-dairy milk in place of buttermilk and adjust with a tablespoon of vinegar for acidity. Just remember, the flavor may differ slightly, but it will still be delicious! How can I ensure my Red Velvet Cheesecake Bundt Cake has the perfect texture? Using room temperature ingredients, especially eggs and cream cheese, is crucial. This helps achieve a smooth batter and fluffy cake. Be mindful not to overmix the batter—mix until just combined for optimal texture! Decadent Red Velvet Cheesecake Bundt Cake That Impresses This Red Velvet Cheesecake Bundt Cake combines rich, velvety cake with a creamy cheesecake core, creating an impressive dessert for any celebration. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrCooling Time 15 minutes minsTotal Time 1 hour hr 45 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups all-purpose flour Substitute with 1:1 gluten-free flour blend for a gluten-free version.1 tablespoon unsweetened cocoa powder Adds deep cocoa flavor and richness; no direct substitution recommended.1 teaspoon baking soda Essential leavening agent for volume and a light texture.0.5 teaspoon salt Enhances overall flavor, balancing sweetness.1 cup granulated sugar Can be swapped with coconut sugar for a different taste.1 cup vegetable oil Melted butter is a tasty alternative.2 large eggs Use room temperature eggs for better mixing.1 cup buttermilk Use milk plus a tablespoon of vinegar as an alternative.2 tablespoons red food coloring Gel food coloring is recommended for more intense color.1 teaspoon vanilla extract Enhances flavor, making the cake even more delightful.1 teaspoon white vinegar Reacts with baking soda for optimal leavening.For the Cheesecake Filling8 ounces cream cheese Using full-fat will yield the best taste and texture.0.33 cup powdered sugar Sweetens the cheesecake layer.1 tablespoon milk Adjusts the cheesecake filling's consistency.1 teaspoon vanilla extract Extra flavor enhancement for the cheesecake. Equipment 10-inch bundt panMixing bowlsElectric mixerWhisk Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with vegetable oil or butter. Dust with flour.In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar, mix until combined, then add egg and vanilla extract. Blend until creamy.In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix granulated sugar and oil, beat in eggs one at a time, then add buttermilk, food coloring, vanilla extract, and white vinegar.Gradually mix the dry ingredients into the wet ingredients until just combined.Pour half of the red velvet batter into the bundt pan. Add the cheesecake filling in the center, avoiding edges. Top with remaining red velvet batter.Bake for 50-60 minutes. A toothpick inserted into the red velvet portion should come out clean when baked.Let the cake cool for about 15 minutes in the pan, then invert onto a wire rack to cool completely.For a glaze, mix powdered sugar, vanilla extract, and milk. Drizzle over the cooled cake. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg NotesStore leftovers in an airtight container in the fridge for up to 4 days. This cake tastes even more delicious the next day as the flavors meld. Tried this recipe?Let us know how it was!
