The Layered Red Velvet Cheesecake Bundt Cake is an indulgent and impressive dessert that combines two beloved flavors—rich, velvety red velvet cake and creamy cheesecake. This stunning creation features alternating layers of moist red velvet cake and a smooth, tangy cheesecake filling, all baked together in a beautifully shaped bundt pan. It’s the perfect centerpiece for any special occasion or celebration, blending the decadent texture of cheesecake with the light, airy crumb of red velvet cake. Whether it’s for a festive holiday dessert or an impressive treat for a birthday party, this cake is sure to be a crowd-pleaser.
The striking red color, combined with the luscious cream cheese filling, makes every slice of this cake a feast for both the eyes and the taste buds. Best of all, the bundt shape adds an extra touch of elegance, making it look even more gourmet than it actually is. Let’s dive into the detailed steps to create this delightful dessert from scratch.
Ingredients:
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring (adjust to desired color intensity)
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze (Optional):
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to reach desired consistency)
Preparation:
Step 1: Prepare the Bundt Pan
- Preheat the oven to 350°F (175°C).
- Grease and flour a 10-cup bundt pan thoroughly, ensuring all the grooves are well-coated to prevent sticking.
Step 2: Prepare the Cheesecake Layer
- In a medium bowl, beat the softened cream cheese using a hand mixer until smooth and creamy.
- Add ½ cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Beat until well combined and smooth.
- Set the cheesecake mixture aside.
Step 3: Mix the Red Velvet Batter
- In a separate large bowl, whisk together the dry ingredients—flour, cocoa powder, baking soda, and salt.
- In another mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and the red food coloring until the desired red color is achieved.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined—be careful not to overmix.
- Finally, stir in the white vinegar, which will help enhance the cake’s tender texture.
Step 4: Layer the Cake and Cheesecake
- Pour about ⅔ of the red velvet cake batter evenly into the bottom of the prepared bundt pan.
- Gently spoon the cheesecake mixture over the red velvet batter, spreading it out evenly without letting it touch the edges of the pan. The cheesecake should form a smooth layer on top of the batter.
- Finally, pour the remaining red velvet batter over the cheesecake layer, spreading it evenly.
Step 5: Bake the Cake
- Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the cake portion comes out clean (be careful not to insert into the cheesecake layer).
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Glaze (Optional)
- While the cake cools, make the glaze by beating the softened cream cheese and powdered sugar until smooth.
- Add the vanilla extract and 2-3 tablespoons of milk, adjusting the amount of milk to achieve your desired glaze consistency.
- Once the cake has cooled completely, drizzle the glaze over the top, allowing it to cascade down the sides of the bundt.
Variations:
- Chocolate Lover’s Twist: For a deeper chocolate flavor, increase the cocoa powder in the red velvet batter to 3 tablespoons. You can also add mini chocolate chips to the batter for a fun surprise.
- Berry Infusion: Incorporate fresh raspberries or strawberries into the cheesecake layer for a fruity contrast. Gently fold them into the cheesecake batter before layering in the bundt pan.
- Marbled Effect: Instead of keeping the cheesecake as a solid layer, try swirling it into the red velvet batter with a skewer or knife before baking to create a marbled pattern.
Cooking Notes:
- Room Temperature Ingredients: Ensure that both the cream cheese and butter are softened at room temperature before mixing. This helps create a smooth batter and prevents lumps.
- Bundt Pan Preparation: Grease the bundt pan thoroughly, including all crevices, to ensure that the cake releases easily after baking. You can also use a combination of butter and flour or non-stick baking spray with flour.
- Cooling Time: It’s important to allow the cake to cool for about 10 minutes in the pan before attempting to invert it onto a wire rack. This prevents the cake from breaking apart.
Serving Suggestions:
This Layered Red Velvet Cheesecake Bundt Cake is perfect for celebrations, from Christmas and Valentine’s Day to birthdays and anniversaries.
- Serve it with a scoop of vanilla ice cream or fresh whipped cream for added indulgence.
- Garnish with fresh berries, mint leaves, or even a sprinkle of cocoa powder for an elegant touch.
- For an extra holiday flair, top with white chocolate shavings or crushed candy canes during the festive season.
Tips:
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. This cake tastes even better the next day as the flavors meld together.
- Freezing: You can freeze individual slices of this bundt cake for later enjoyment. Wrap slices tightly in plastic wrap and then in foil before freezing for up to 3 months.
- Glaze Alternatives: If you’re looking to skip the cream cheese glaze, a dusting of powdered sugar can work as a lighter alternative. You could also drizzle white or dark chocolate over the top for extra richness.
Prep Time:
- 30 minutes
Cooking Time:
- 60 minutes
Total Time:
- 1 hour 30 minutes
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 6g
- Sodium: 320mg
- Carbohydrates: 52g
- Fat: 22g
- Sugar: 38g
FAQs:
Q1: Can I make this cake without the cheesecake layer?
A: Absolutely! If you prefer a classic red velvet bundt cake, you can simply omit the cheesecake layer. The result will still be delicious, with a soft and fluffy red velvet texture.
Q2: Can I use gel food coloring instead of liquid?
A: Yes, gel food coloring works well and often provides a more intense color. Since gel is more concentrated, use about half the amount you would for liquid coloring.
Q3: What type of bundt pan should I use?
A: A 10-cup bundt pan works best for this recipe. If you use a larger or smaller pan, adjust the baking time accordingly and keep an eye on the cake as it bakes.
Q4: How do I prevent the cheesecake layer from sinking?
A: Be careful when spreading the cheesecake layer over the red velvet batter. Make sure it’s evenly distributed but avoid pushing it too close to the edges of the pan. The bundt shape helps hold everything in place during baking.
Q5: Can I use a store-bought red velvet cake mix?
A: Yes, if you’re short on time, a boxed red velvet cake mix can be a convenient substitute. Prepare the cheesecake layer from scratch to maintain that homemade flavor and texture.
Conclusion:
The Layered Red Velvet Cheesecake Bundt Cake is a stunning, delicious dessert that offers the perfect marriage of creamy cheesecake and moist, flavorful red velvet cake. Its dramatic appearance and indulgent taste make it an ideal centerpiece for special occasions, yet it’s simple enough to make any time you’re craving something sweet and comforting. Whether you enjoy it as is or with a drizzle of cream cheese glaze, this cake is bound to impress with its contrasting textures and vibrant colors. Perfect for holiday gatherings or intimate family celebrations, this bundt cake is as beautiful as it is delicious!
PrintLayered Red Velvet Cheesecake Bundt Cake
- Total Time: 1 hour 30 minutes
Ingredients
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring (adjust to desired color intensity)
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze (Optional):
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to reach desired consistency)
Instructions
Step 1: Prepare the Bundt Pan
- Preheat the oven to 350°F (175°C).
- Grease and flour a 10-cup bundt pan thoroughly, ensuring all the grooves are well-coated to prevent sticking.
Step 2: Prepare the Cheesecake Layer
- In a medium bowl, beat the softened cream cheese using a hand mixer until smooth and creamy.
- Add ½ cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Beat until well combined and smooth.
- Set the cheesecake mixture aside.
Step 3: Mix the Red Velvet Batter
- In a separate large bowl, whisk together the dry ingredients—flour, cocoa powder, baking soda, and salt.
- In another mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and the red food coloring until the desired red color is achieved.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined—be careful not to overmix.
- Finally, stir in the white vinegar, which will help enhance the cake’s tender texture.
Step 4: Layer the Cake and Cheesecake
- Pour about ⅔ of the red velvet cake batter evenly into the bottom of the prepared bundt pan.
- Gently spoon the cheesecake mixture over the red velvet batter, spreading it out evenly without letting it touch the edges of the pan. The cheesecake should form a smooth layer on top of the batter.
- Finally, pour the remaining red velvet batter over the cheesecake layer, spreading it evenly.
Step 5: Bake the Cake
- Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the cake portion comes out clean (be careful not to insert into the cheesecake layer).
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Glaze (Optional)
- While the cake cools, make the glaze by beating the softened cream cheese and powdered sugar until smooth.
- Add the vanilla extract and 2-3 tablespoons of milk, adjusting the amount of milk to achieve your desired glaze consistency.
- Once the cake has cooled completely, drizzle the glaze over the top, allowing it to cascade down the sides of the bundt.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Carbohydrates: 52g
- Protein: 6g