Layered Red Velvet Cheesecake Bundt Cake

A Layered Red Velvet Cheesecake Bundt Cake is a stunning dessert that brings together the best of two worlds: the moist, velvety richness of red velvet cake and the creamy, tangy decadence of cheesecake. Perfect for celebrations, this dessert looks as amazing as it tastes, with a gorgeous bundt shape draped in drizzles of vibrant red and creamy white glazes. Its dramatic presentation makes it the centerpiece of any dessert table. Whether you’re hosting a holiday gathering, a birthday, or just treating yourself, this cake is guaranteed to impress.

Ingredients

For the Red Velvet Cake Layer:

• 2 ½ cups (310g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 ½ cups (360ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons (30ml) red food coloring
• 1 teaspoon white vinegar
• 2 teaspoons vanilla extract

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Glaze:

• 4 oz (115g) cream cheese, softened
• 2 cups (250g) powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

For the Red Velvet Drizzle:

• ½ cup (120ml) heavy cream
• 1 cup (175g) white chocolate chips
• 2 tablespoons red food coloring

Preparation

Step 1: Prepare the Bundt Pan

• Preheat your oven to 325°F (160°C).
• Grease and flour a 10–12 cup bundt pan thoroughly to prevent sticking.

Step 2: Mix the Red Velvet Batter

• In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
• In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Set aside.

Step 3: Make the Cheesecake Filling

• In another bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Assemble the Cake Layers

• Pour about half of the red velvet batter into the prepared bundt pan, spreading it evenly.
• Gently spoon the cheesecake filling over the red velvet layer, being careful not to let it touch the sides of the pan.
• Pour the remaining red velvet batter on top, ensuring the cheesecake layer is fully covered.

Step 5: Bake

• Bake the cake for 55–65 minutes or until a toothpick inserted into the cake (not the cheesecake layer) comes out clean.
• Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Glaze

• Beat the cream cheese until smooth, then gradually add the powdered sugar. Mix in the milk and vanilla extract until the glaze reaches your desired consistency. Set aside.

Step 7: Make the Red Velvet Drizzle

• Heat the heavy cream in a small saucepan until steaming (not boiling). Remove from heat and stir in the white chocolate chips until smooth. Add the red food coloring and mix well. Let cool slightly before drizzling.

Step 8: Decorate the Cake

• Once the cake is completely cool, drizzle the cream cheese glaze generously over the top. Follow with the red velvet drizzle for a vibrant, layered effect.

Variations

• Chocolate Lovers: Add mini chocolate chips to the red velvet batter for bursts of chocolate flavor.
• Nutty Crunch: Sprinkle chopped pecans or walnuts on top for added texture and flavor.
• Marble Effect: Swirl the cheesecake layer slightly with the red velvet batter for a marbled appearance.
• Festive Touch: Add edible glitter or sprinkles to the glaze for special occasions.

Cooking Notes

• Ensure the cream cheese is softened to room temperature to avoid lumps in the cheesecake layer and glaze.
• Be careful not to overbake, as the cheesecake layer can become dry. Start checking for doneness at the 55-minute mark.
• If your bundt pan has intricate designs, take extra care to grease every nook and cranny to prevent sticking.

Serving Suggestions

• Serve slices with a dollop of whipped cream and fresh berries for a complementary tartness.
• Pair with a hot cup of coffee or a glass of cold milk.
• For a holiday twist, serve with a dusting of powdered sugar for a snow-like finish.

Tips

• Use gel food coloring for a more intense red without affecting the batter’s consistency.
• Let the cake cool completely before adding the glaze to prevent it from melting.
• For a perfectly smooth cheesecake layer, avoid overmixing the batter to prevent air bubbles.

Prep Time: 25 minutes

Cooking Time: 60 minutes
Total Time: 1 hour 25 minutes

Nutritional Information (per slice)

Calories: 450
Protein: 6g
Sodium: 280mg

FAQs

Q: Can I make this cake ahead of time?

A: Absolutely! This cake tastes even better the next day. Store it in an airtight container in the refrigerator for up to 5 days.

Q: What’s the best way to slice a bundt cake?

A: Use a serrated knife for clean cuts. Wipe the knife with a damp cloth between slices for a neat presentation.

Q: Can I freeze this cake?

A: Yes, you can freeze it without the glaze. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before glazing and serving.

Conclusion

The Layered Red Velvet Cheesecake Bundt Cake is a show-stopping dessert that combines beauty and flavor in one irresistible package. With its moist red velvet layers, creamy cheesecake center, and dazzling drizzles, this cake is perfect for creating lasting memories with friends and family. Whether it’s for a special event or simply to indulge your sweet tooth, this recipe is sure to become a favorite in your baking repertoire. Give it a try—you’ll be glad you did!

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