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

Scale

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