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)
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
