If you’re looking for a show-stopping dessert that combines rich red velvet cake with a luscious cheesecake layer, this Red Velvet Cheesecake Bundt Cake is the ultimate indulgence! Every bite is a perfect balance of moist, chocolatey cake and creamy, tangy cheesecake, all baked together in a stunning Bundt shape. Whether you’re celebrating a special occasion or simply treating yourself, this cake is guaranteed to impress!
Why You’ll Love This Red Velvet Cheesecake Bundt Cake
- Two Desserts in One: A decadent red velvet cake with a surprise cheesecake filling—what’s not to love?
- Moist and Rich Texture: The combination of buttermilk, cocoa, and cream cheese makes each bite ultra-smooth and flavorful.
- Visually Stunning: The contrast of red cake and white cheesecake creates a gorgeous layered effect when sliced.
- Perfect for Special Occasions: Whether it’s a holiday, birthday, or just a cozy weekend treat, this cake makes any day feel special.
What Does This Red Velvet Cheesecake Bundt Cake Taste Like?
Imagine the deep, slightly tangy cocoa notes of classic red velvet cake paired with the rich, velvety smoothness of cheesecake. The cheesecake layer adds a creamy texture that melts in your mouth, making this cake completely irresistible. The balance of sweetness and tanginess is just perfect, and when topped with a silky cream cheese glaze, it becomes pure dessert heaven!
Ingredients for Red Velvet Cheesecake Bundt Cake
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 egg
- ½ tsp vanilla extract
For the Red Velvet Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Tools You’ll Need
- Bundt cake pan (10–12 cup capacity)
- Electric mixer or hand whisk
- Mixing bowls
- Spatula
- Cooling rack
How to Make Red Velvet Cheesecake Bundt Cake
Step 1: Prepare the Cheesecake Filling
- In a medium bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully combined. Set aside.
Step 2: Prepare the Red Velvet Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, vanilla, red food coloring, and vinegar until combined.
- Gradually add the dry ingredients, mixing just until no streaks of flour remain.
Step 3: Layer the Batter and Cheesecake Filling
- Pour half of the red velvet batter into the Bundt pan.
- Carefully spoon the cheesecake mixture on top, making sure it doesn’t touch the edges.
- Pour the remaining red velvet batter over the cheesecake layer.
Step 4: Bake the Cake
- Bake for 50–60 minutes or until a toothpick inserted into the cake (not the cheesecake) comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then carefully turn it onto a wire rack to cool completely.
Step 5: Make the Cream Cheese Glaze
- Beat the cream cheese until smooth, then mix in powdered sugar, milk, and vanilla extract.
- Drizzle the glaze over the cooled cake for a beautiful finishing touch!
What to Serve with Red Velvet Cheesecake Bundt Cake
This cake is absolutely divine on its own, but if you want to take it up a notch, try serving it with:
- A scoop of vanilla or chocolate ice cream for extra creaminess.
- Fresh berries to add a touch of tartness.
- A drizzle of chocolate or caramel sauce for even more indulgence.
- A cup of hot coffee or a glass of milk to balance the sweetness.
Tips for the Best Red Velvet Cheesecake Bundt Cake
- Grease your Bundt pan well to prevent sticking. A light dusting of flour after greasing helps too!
- Use room temperature ingredients for a smoother batter and better mixing.
- Don’t overmix the batter—this keeps the cake soft and tender.
- Cool completely before glazing so the icing doesn’t melt right off.
How to Store and Freeze
- At Room Temperature: Store the cake in an airtight container for up to 2 days.
- In the Refrigerator: Keep leftovers in the fridge for up to 5 days.
- In the Freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and glaze it just before serving.
Can I use a regular cake pan instead of a Bundt pan?
Yes, but baking times may vary. A 9×13-inch pan should work, but check for doneness around 40–45 minutes.
Can I skip the food coloring?
Of course! The cake will still taste amazing but will have more of a chocolate color instead of red.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Final Thoughts Red Velvet Cheesecake Bundt Cake
This Red Velvet Cheesecake Bundt Cake is the ultimate treat—moist, rich, creamy, and absolutely stunning! Whether for a holiday gathering, a birthday, or just because you deserve something sweet, this cake is a guaranteed hit.
If you love decadent cakes, check out these delicious recipes:
- Boston Cream Poke Cake – A creamy, chocolatey delight in every bite!
- Decadent Strawberry Wet Cake – Bursting with juicy strawberry flavor.
- Cinnamon Roll Honeybun Cheesecake – The perfect blend of cinnamon rolls and cheesecake!
I’d love to see your baking creations! If you try this recipe, leave a review and share your photos on Pinterest. Happy baking! 🎂❤️
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Decadent Layered Red Velvet Cheesecake Bundt Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Indulge in a showstopper dessert with this Decadent Layered Red Velvet Cheesecake Bundt Cake. A luscious, rich red velvet cake is layered with a creamy, tangy cheesecake filling, all baked to perfection in a Bundt pan. The striking visual and divine taste of this cake will have everyone at the table asking for seconds!
Ingredients
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1/2 tsp salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Cream Cheese Frosting (optional):
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
Instructions
- Preheat your oven to 325°F (163°C) and grease and flour your Bundt pan.
- Prepare the Red Velvet Cake: In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt. In another bowl, combine the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Make the Cheesecake Filling: In a separate bowl, beat the cream cheese, sugar, egg, vanilla, and sour cream until smooth and creamy.
- Assemble the Cake: Pour half of the red velvet cake batter into the prepared Bundt pan. Spoon the cheesecake filling in the center, then top with the remaining red velvet batter. Use a knife or skewer to gently swirl the cheesecake into the cake batter for a marbled effect.
- Bake for 55-60 minutes, or until a toothpick inserted into the cake comes out clean (it may have some cheesecake filling, but no wet batter).
- Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Frosting (if using): Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and milk, mixing until the frosting is creamy and smooth.
- Frost the cooled cake, drizzle with any leftover frosting, and enjoy!
Notes
- For a richer flavor, use full-fat buttermilk and cream cheese.
- Make sure the cheesecake filling is smooth to avoid lumps in the batter.
- You can also add a touch of lemon zest to the cheesecake filling for a fresh twist.
- This cake can be stored in the fridge for up to 5 days.
- Prep Time: 25
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cake, Cheesecake, Bundt Cake, Red Velvet Cheesecake, Cream Cheese Frosting
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