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Red Velvet Cheesecake Bundt Cake

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.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 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 Filling
  • 8 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 pan
  • Mixing bowls
  • Electric mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with vegetable oil or butter. Dust with flour.
  2. 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.
  3. 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.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. 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.
  6. Bake for 50-60 minutes. A toothpick inserted into the red velvet portion should come out clean when baked.
  7. Let the cake cool for about 15 minutes in the pan, then invert onto a wire rack to cool completely.
  8. 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

Notes

Store 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.

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