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)
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
