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! 🎂❤️