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.