If you are searching for a dessert that combines vibrant color, rich flavor, and a beautifully moist texture, look no further than the Layered Red Velvet Cheesecake Bundt Cake Recipe. This stunning cake perfectly marries the classic deep red velvet cake with a luscious cream cheese cheesecake center, all wrapped up in a charming bundt shape that’s as delightful to the eyes as it is to the taste buds. From the rich cocoa undertones and tangy cream cheese filling to the velvety cream cheese glaze with a pop of red drizzle, this recipe will quickly become a beloved go-to for special occasions or anytime you want to impress family and friends with something truly extraordinary.

Layered Red Velvet Cheesecake Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Before diving into this Layered Red Velvet Cheesecake Bundt Cake Recipe, get ready to gather some simple yet essential ingredients. Each element plays a key role, whether it’s building that signature red velvet flavor, ensuring the perfect crumb, or creating the creamy cheesecake layer that elevates the whole cake experience.

All-purpose flour (2 1/2 cups): Provides structure to the cake, ensuring it’s tender but sturdy enough to hold the layers.
Granulated sugar (2 cups plus 1/3 cup for filling): Sweetens both the cake and cheesecake layers perfectly without overpowering.
Cocoa powder (1 tbsp): Adds that subtle chocolate depth that’s essential for a classic red velvet.
Baking soda (1 tsp): Helps the cake rise and achieve its light, fluffy texture.
Salt (1/2 tsp): Balances out sweetness and enhances overall flavor.
Vegetable oil (1 1/2 cups): Keeps the cake wonderfully moist and tender.
Buttermilk, room temperature (1 cup): Adds tang and tenderness, while reacting with baking soda for a nice rise.
Large eggs, room temperature (2): Bind the ingredients and contribute to the cake’s rise and texture.
Red food coloring (1 tbsp): Gives the cake its iconic vivid red appearance.
Vanilla extract (2 tsp total): Enhances all the flavors, making the cake and cheesecake layers taste homemade and comforting.
White vinegar (1 tsp): Works with baking soda to create a tender crumb and brighten cake flavors.
Cream cheese, softened (8 oz for filling, 4 oz for glaze): The star of the cheesecake layer and glaze, lending richness and tang.
Powdered sugar (2 cups for glaze, 1 cup for drizzle): Sweetens the glaze and creates the smooth texture you want for drizzling.
Milk (2-3 tbsp as needed): Adjusts the consistency of the glaze and drizzle for perfect pouring thickness.

How to Make Layered Red Velvet Cheesecake Bundt Cake Recipe

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). This step ensures your oven is ready to bake the cake evenly from the moment it goes in. Next, generously grease and flour a bundt pan, focusing on coating every groove. This careful preparation is key to releasing the cake beautifully without sticking or breaking up.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and silky. This creamy filling will create the luscious center of your cake that contrasts beautifully with the red velvet layers.

Step 3: Prepare the Red Velvet Cake Batter

Whisk together the dry ingredients — flour, granulated sugar, cocoa powder, baking soda, and salt — in a large bowl. In a separate bowl, mix the wet ingredients: vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Combining wet and dry ingredients carefully, stir just until everything is combined to avoid overmixing, which keeps the cake tender.

Step 4: Layer the Batter and Cheesecake

Pour about half of the red velvet cake batter into the bottom of your prepared bundt pan. Then gently spoon the cheesecake filling evenly over the batter, taking care to avoid the edges so it doesn’t leak out during baking. Finally, pour the remaining red velvet batter over the cheesecake layer, smoothing it down to cover completely.

Step 5: Bake the Cake

Place the pan in the oven and bake for 55 to 65 minutes. Use a toothpick inserted into the cake (avoiding the cheesecake layer) to check for doneness — it should come out clean or with just a few moist crumbs. Once baked, let the cake cool in the pan for 15 to 20 minutes before carefully inverting it onto a wire rack to cool fully.

Step 6: Prepare the Cream Cheese Glaze and Red Velvet Drizzle

Beat the softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract. Mix until silky, adding milk one tablespoon at a time to achieve a smooth, pourable glaze. For the red velvet drizzle, blend powdered sugar with milk and add a few drops of red food coloring until you reach your desired shade. These finishing touches create a stunning, mouthwatering effect.

Step 7: Decorate the Cake

Once the cake is completely cool, pour the cream cheese glaze over the top, letting it drip naturally down the sides. Follow up by drizzling the red velvet glaze over the cream cheese glaze, creating a dramatic, gorgeous finish that will wow your guests at first sight.

How to Serve Layered Red Velvet Cheesecake Bundt Cake Recipe

Garnishes

Top your Layered Red Velvet Cheesecake Bundt Cake Recipe with fresh berries like raspberries or strawberries to add a pop of natural color and a hint of tartness. Sprinkle finely chopped toasted pecans or walnuts for a delightful crunch that contrasts with the creamy, soft layers. A light dusting of edible rose petals can make the presentation extra special for celebrations.

Side Dishes

This cake shines as a star dessert but pairing it with a scoop of classic vanilla bean ice cream or a dollop of freshly whipped cream amps up the indulgence factor. For something lighter, serve with a simple citrus salad or a cup of robust black coffee to balance the cake’s sweetness perfectly.

Creative Ways to Present

Use a beautiful cake stand to elevate your bundt cake and drizzle additional glaze just before serving for that fresh, glossy look. Slice the cake into generous wedges and arrange them on colorful plates, adding a spoonful of berry compote on the side for extra flair. For parties, offer mini individual slices topped with a raspberry for effortless elegance and portion control.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or place it in an airtight container to keep it moist and fresh. Refrigerate for up to 4 days. Because of the cream cheese layers, it’s best enjoyed within this time for optimal flavor and texture.

Freezing

The Layered Red Velvet Cheesecake Bundt Cake Recipe freezes well. For best results, slice the cake before freezing and wrap individual slices in plastic wrap followed by aluminum foil. Frozen slices can be stored for up to 2 months and thawed overnight in the refrigerator before enjoying.

Reheating

When ready to enjoy leftovers, let refrigerated cake come to room temperature for about 20 minutes before eating. To warm individual slices, use a microwave on low power in short bursts to avoid melting the glaze or drying out the cake.

FAQs

Can I use regular milk instead of buttermilk for this Layered Red Velvet Cheesecake Bundt Cake Recipe?

Yes, you can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup to mimic buttermilk’s acidity, which helps tenderize the cake and activate the baking soda for perfect rise.

Is it necessary to use red food coloring?

While red food coloring gives the iconic red velvet color, you can use natural substitutes like beet juice or omit it entirely for a subtle chocolate cake variation, but the vibrant visual impact will be reduced.

How do I prevent the cheesecake layer from leaking during baking?

Make sure to spoon the cheesecake filling carefully in the center of the batter and avoid pushing it to the edges of the pan. Also, don’t overfill the pan, as this might cause leakage.

Can I make this Layered Red Velvet Cheesecake Bundt Cake Recipe dairy-free?

To make it dairy-free, substitute cream cheese with a vegan cream cheese alternative and use dairy-free milk options for the glaze. However, the texture and flavor might vary slightly.

Why does the cake have a slight tangy flavor?

The signature tang comes from both the buttermilk in the cake batter and the cream cheese in the cheesecake layer and glaze, balancing sweetness and adding depth to every bite.

Final Thoughts

There is something simply magical about making and enjoying this Layered Red Velvet Cheesecake Bundt Cake Recipe. It’s a crowd-pleaser that balances elegance with comfort, showing off layers of flavor and texture in every slice. Whether you’re celebrating a special occasion or just treat yourself to a slice of homemade decadence, this cake is sure to bring joy and smiles around the table. I can’t wait for you to try it and discover how this vibrant dessert brightens your day!

Layered Red Velvet Cheesecake Bundt Cake Recipe

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4.1 from 28 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x

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Description

This Layered Red Velvet Cheesecake Bundt Cake combines the classic moist and tender red velvet cake with a luscious cream cheese cheesecake filling. Baked in a bundt pan, this cake features gorgeous layers sealed inside and is topped with a smooth cream cheese glaze and a vibrant red velvet drizzle, making it a stunning dessert perfect for special occasions or indulgent treats.

Ingredients

Scale

Red Velvet Cake Batter

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

Cheesecake Filling

8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract

Cream Cheese Glaze

4 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk (to adjust consistency)

Red Velvet Drizzle

1 cup powdered sugar
2–3 tbsp milk
A few drops of red food coloring (adjust for desired color)

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Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure even coating and easy cake release after baking.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy. Set aside for layering.
Prepare the Red Velvet Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt to combine the dry ingredients evenly.
Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until thoroughly blended.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until everything is incorporated, careful not to overmix to keep the batter light and tender.
Layer the Batter and Cheesecake: Pour about half of the red velvet batter into the prepared bundt pan, spreading evenly. Spoon the prepared cheesecake filling evenly over the batter, keeping it away from the sides to prevent leaking during baking.
Add Remaining Batter: Pour the remaining red velvet cake batter over the cheesecake layer, ensuring it completely covers the filling for a neat layered effect.
Bake: Place the bundt pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the cake (avoiding the cheesecake layer) comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 to 20 minutes to set, then carefully invert it onto a wire rack to cool completely, which prevents the glaze from melting on contact.
Prepare the Cream Cheese Glaze: Beat the softened cream cheese until smooth in a medium bowl. Add in powdered sugar and vanilla extract, mixing until combined. Gradually add milk a tablespoon at a time until the glaze reaches a smooth, pourable consistency perfect for drizzling.
Prepare the Red Velvet Drizzle: In a separate bowl, whisk together powdered sugar and milk until smooth. Add a few drops of red food coloring until you achieve the desired vibrant red shade for a striking decorative drizzle.
Decorate the Cake: Once the cake is fully cooled, pour the cream cheese glaze over the top, allowing it to drip naturally down the sides. Follow by drizzling the red velvet glaze atop the cream cheese glaze to create an elegant and dramatic finishing touch.

Notes

Ensure all ingredients like eggs, buttermilk, and cream cheese are at room temperature for the best texture and mixing results.
Do not overmix the cake batter to keep the texture tender and prevent a dense crumb.
Keep the cheesecake filling away from the edges of the pan to avoid leakage during baking.
Cooling the cake before glazing prevents the glaze from melting and running off the cake.
You can substitute the vegetable oil with a neutral oil like canola if desired.
This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American