If you are on the hunt for a dessert that combines the rich, velvety flavor of classic red velvet with the creamy goodness of cheesecake, look no further. This Layered Red Velvet Cheesecake Bundt Cake Recipe is everything you could dream of in a special occasion treat. Layers of moist red velvet cake envelope a smooth cheesecake filling, all crowned with luscious cream cheese and vibrant red velvet glazes. It’s stunning to serve, delightful to taste, and wholly unforgettable. Whether you’re impressing guests or indulging yourself, this recipe will quickly become a favorite in your baking repertoire.

Layered Red Velvet Cheesecake Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, creating layers of flavor, texture, and color that make the cake uniquely irresistible. You’ll find staples from the pantry and a few key players that bring the magic to life.

All-purpose flour: Provides the structure needed for the cake to rise and hold its shape beautifully.
Granulated sugar: Sweetens the cake and adds moisture to keep it tender.
Cocoa powder: Offers just a hint of chocolate that balances the sweetness perfectly.
Baking soda: Helps the cake rise and become fluffy.
Salt: Enhances and balances all the flavors.
Vegetable oil: Keeps the cake moist and soft without overpowering the red velvet’s signature tenderness.
Buttermilk: Adds a gentle tang and reacts with baking soda to lift the cake.
Large eggs: Bind the ingredients together and contribute to that rich texture.
Red food coloring: Creates the iconic, eye-catching red hue that defines a red velvet cake.
Vanilla extract: Brings depth and warmth to both cake and cheesecake layers.
White vinegar: Reacts with baking soda and buttermilk to enhance the cake’s rise and texture.
Cream cheese: The star ingredient for the luscious cheesecake filling and the creamy glaze.
Powdered sugar: Sweetens and smooths the glazes to perfection.
Milk: Adjusts the glaze consistency to a silky, drizzle-ready finish.

How to Make Layered Red Velvet Cheesecake Bundt Cake Recipe

Step 1: Preheat and Prepare the Pan

Start by setting your oven to 350°F (175°C). Grease your bundt pan thoroughly and dust it with flour. This is your secret to ensuring the cake releases effortlessly, preserving those beautifully sculpted grooves.

Step 2: Make the Cheesecake Filling

In a clean bowl, beat softened cream cheese with sugar, one egg, and vanilla extract until it’s ultra smooth and creamy. This rich filling is what sets apart this cake from your typical bundt—it’s the surprise luscious layer that makes every bite memorable.

Step 3: Prepare the Red Velvet Cake Batter

Mix the dry ingredients—flour, granulated sugar, cocoa powder, baking soda, and salt—in a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and white vinegar. Combine the wet and dry ingredients gently, stirring until just mixed. This careful blending ensures your cake is tender without being dense.

Step 4: Layer the Batter and Cheesecake

Pour half of the red velvet batter into your bundt pan, spreading it evenly. Spoon over the cheesecake filling carefully, keeping it away from the edges so it stays nicely layered. Then, cover the cheesecake with the remaining red velvet batter. Layering this way creates a beautiful contrast once sliced.

Step 5: Bake

Bake for about 55 to 65 minutes or until a toothpick inserted comes out clean. Baking at the right temperature and time ensures the cake cooks through without drying out the cheesecake layer.

Step 6: Cool and Prepare Glazes

Allow the cake to cool in the pan for 15 to 20 minutes before turning it onto a wire rack to cool completely. Once cooled, whip up the cream cheese glaze by beating cream cheese until smooth, then adding powdered sugar, vanilla, and milk until silky and pourable. For the red velvet glaze, blend powdered sugar, milk, and a few drops of red food coloring for a pop of vibrant color.

Step 7: Decorate the Cake

Drizzle the cream cheese glaze generously over the top of your bundt cake, letting it cascade down the sides. Then, add the red velvet glaze on top, creating dramatic streaks that are as gorgeous as they are delicious.

How to Serve Layered Red Velvet Cheesecake Bundt Cake Recipe

Garnishes

A dusting of powdered sugar or a sprinkle of finely chopped pecans can elevate the cake’s texture and visual appeal. Fresh berries or edible flowers make whimsical toppings, adding freshness that balances the richness beautifully.

Side Dishes

Pair this decadent bundt cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add a cool, airy contrast. A cup of rich, dark coffee or spiced chai tea complements the cake’s sweetness and layers of flavor effortlessly.

Creative Ways to Present

Try serving individual slices with a drizzle of berry coulis or a few mint leaves for a refined finish. You can also cut the cake into smaller pieces and arrange them on a dessert platter for a stunning party centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep leftover Bundt cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is best but allow slices to come to room temperature before serving.

Freezing

You can freeze the unglazed cake wrapped tightly in plastic wrap and then foil for up to three months. When ready to enjoy, thaw overnight in the refrigerator and add the glazes just before serving to keep their texture perfect.

Reheating

If you want to enjoy the cake warm, gently microwave slices in 10-second bursts until just warmed through or warm briefly in a low oven for a tender, freshly-baked feel.

FAQs

Can I use low-fat cream cheese for the cheesecake filling?

For best texture and flavor, full-fat cream cheese is recommended since it yields a richer and creamier cheesecake layer. Low-fat versions may result in a less creamy filling that could affect the cake’s overall taste and moisture.

What if I don’t have buttermilk? Can I substitute it?

You can easily make a buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using. This mimics the acidity needed to react with baking soda, creating a light and fluffy crumb.

Is it necessary to use red food coloring?

Red food coloring is what gives this red velvet cake its signature bright, appealing color. While not necessary for taste, skipping it will result in a paler cake. For a natural alternative, beet juice can be used but may alter flavor slightly.

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

Make sure to keep the cheesecake layer away from the edges of the pan when layering. Pour the red velvet batter carefully over the filling to seal it in place. This technique helps maintain distinct layers and prevents leakage.

Can I bake this cake in a regular round cake pan?

Yes, you can use round pans, though baking time may vary. Keep an eye on the cake and test with a toothpick for doneness. The bundt pan shape, however, gives this cake its unique presentation and makes slicing easier.

Final Thoughts

This Layered Red Velvet Cheesecake Bundt Cake Recipe is more than just a dessert; it’s a celebration of textures and flavors coming together in perfect harmony. It’s sure to wow anyone you share it with, making celebrations extra special or simply turning an ordinary day into something extraordinary. Give this cake a try—you might just find your new favorite baker’s masterpiece.

Layered Red Velvet Cheesecake Bundt Cake Recipe

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4 from 34 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x

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Description

This Layered Red Velvet Cheesecake Bundt Cake is a decadent dessert combining the rich, moist texture of classic red velvet cake with a smooth and creamy cheesecake filling. Topped with a luscious cream cheese glaze and a vibrant red velvet drizzle, this cake is perfect for celebrations and special occasions.

Ingredients

Scale

Red Velvet Cake

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, making sure to coat all the grooves to ensure easy release after baking.
Make the Cheesecake Filling: In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth, creamy, and well combined. Set aside.
Prepare the Red Velvet Cake Batter – Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until evenly mixed.
Prepare the Red Velvet Cake Batter – Wet Ingredients: In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix thoroughly until all liquids are well incorporated.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until fully incorporated to avoid overmixing and tough cake texture.
Layer the Batter and Cheesecake Filling: Pour about half of the red velvet cake batter into the prepared bundt pan. Carefully spoon the cheesecake filling evenly over the batter, taking care to keep the filling away from the edges of the pan to prevent it from escaping during baking.
Top with Remaining Batter: Pour the remaining red velvet cake batter over the cheesecake layer, making sure it covers the cheesecake completely and evenly.
Bake the Cake: Place the bundt pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the cake; it should come out clean or with just a few moist crumbs attached.
Cool the Cake: Let the cake cool in the pan for 15-20 minutes to allow it to set. Then carefully invert the cake onto a wire rack and let it cool completely before glazing.
Prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix well. Gradually add milk, one tablespoon at a time, until the glaze achieves a smooth, pourable consistency suitable 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 and mix until the color reaches your desired vibrant red shade.
Decorate the Cake: Once the cake is completely cooled, pour the cream cheese glaze evenly over the top, allowing it to drip artistically down the sides. Finish by drizzling the red velvet glaze over the cream cheese glaze for a beautiful, dramatic layered effect.

Notes

Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
Room temperature ingredients help the batter blend more evenly and produce a better texture.
If you don’t have buttermilk, you can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Be careful not to overmix the batter to keep the cake tender and moist.
If using gel food coloring instead of liquid, adjust the quantity as gel is more concentrated.
The cheesecake layer must be kept away from the edges to avoid it leaking out during baking.
Use a toothpick to check doneness, but avoid testing in the cheesecake layer as it may be moist.
This cake is best served at room temperature or slightly chilled.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American