If you’re looking to wow a crowd or treat your loved ones to something truly special, the Layered Red Velvet Cheesecake Bundt Cake is your ticket to dessert heaven. This showstopper combines the irresistible charm of red velvet cake with a luscious cheesecake surprise baked right inside, all drizzled with a sweet vanilla glaze. It’s as gorgeous as it is delicious, with every slice boasting a dramatic swirl of red and creamy white. Whether it’s for a celebration or just because you deserve it, this cake is a labor of love that pays off with every bite.
Ingredients You’ll Need
Don’t be intimidated by the stunning looks of this dessert—the ingredient list is straightforward, and each item plays an important role in creating the signature taste, texture, and vibrant color of the Layered Red Velvet Cheesecake Bundt Cake. Let’s break down what you’ll need and why it matters.
- All-purpose flour: Gives structure and softness to the red velvet cake base.
- Granulated sugar: Sweetens both the cake and cheesecake filling for balanced flavor.
- Unsweetened cocoa powder: Adds a hint of chocolatey depth that makes red velvet so unique.
- Baking soda: Ensures the cake rises beautifully and stays fluffy.
- Salt: Enhances all the other flavors and keeps the sweetness in check.
- Vegetable oil: Provides moisture for a tender, melt-in-your-mouth crumb.
- Buttermilk (room temperature): Delivers tang and activates the baking soda, crucial for the cake’s texture.
- Eggs (room temperature): Bind the ingredients and add richness to both cake and filling.
- Red food coloring: Gives the cake its signature bold red hue—don’t skimp if you want that dramatic look!
- Vanilla extract: Rounds out the flavor in both the cake and the cheesecake layer.
- White vinegar: Reacts with the baking soda for extra lift and a subtle tang.
- Cream cheese (softened): The star of the cheesecake layer, bringing creamy, tangy luxury.
- Powdered sugar: Used for the optional glaze, it creates a silky-smooth finish on top.
- Milk: Helps achieve the perfect drizzling consistency for the glaze.
How to Make Layered Red Velvet Cheesecake Bundt Cake
Step 1: Prep Your Bundt Pan and Oven
Start by preheating your oven to 350°F (175°C). Take a moment to generously grease a 10–12 cup bundt pan, making sure to get into every nook and cranny—this will help your Layered Red Velvet Cheesecake Bundt Cake release beautifully when it’s done baking. A good non-stick spray or a swipe of softened butter does the trick.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. This simple step ensures that your dry ingredients are evenly distributed, preventing any lumps and setting the stage for a perfectly uniform cake crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mixing the wet ingredients thoroughly creates a vibrant, well-emulsified base that will give your cake its signature color and richness.
Step 4: Make the Red Velvet Batter
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. You want a smooth, glossy batter—don’t overmix, as this can make the cake tough. Admire that gorgeous red color; this is what makes your Layered Red Velvet Cheesecake Bundt Cake so striking!
Step 5: Prepare the Cheesecake Filling
In a clean bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla extract, then mix until everything is silky and well blended. This cheesecake filling is the hidden gem that takes your bundt cake over the top.
Step 6: Layer the Batter and Filling
Pour half of your red velvet batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the batter, trying to keep it centered and away from the edges (this will help keep the filling hidden for a dramatic reveal). Top with the remaining red velvet batter, smoothing out the surface.
Step 7: Bake to Perfection
Bake the cake for 55–65 minutes, or until a toothpick inserted into the cake (avoiding the cheesecake center) comes out clean. The aroma will be hard to resist! Once done, let the cake cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely.
Step 8: Glaze and Finish
For an extra touch, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle it all over the cooled cake, letting it cascade down the sides. This final flourish makes the Layered Red Velvet Cheesecake Bundt Cake look as decadent as it tastes.
How to Serve Layered Red Velvet Cheesecake Bundt Cake
Garnishes
Dress up your Layered Red Velvet Cheesecake Bundt Cake with a dusting of powdered sugar, a sprinkle of festive red velvet cake crumbs, or even a handful of fresh berries for color contrast. A few delicate mint leaves or some dark chocolate shavings can make your creation look bakery-worthy.
Side Dishes
This cake is a star on its own, but if you want to create a truly memorable dessert table, pair it with a bowl of fresh strawberries, a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream. The tangy creaminess of the filling loves a fruity or creamy companion!
Creative Ways to Present
For special occasions, slice the Layered Red Velvet Cheesecake Bundt Cake and serve each piece on a decorative plate with a drizzle of extra glaze. If you’re entertaining, cut the cake into smaller wedges for a dessert platter and let guests marvel at the beautiful layers. Miniature bundt pans can also be used for adorable, individual servings.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Layered Red Velvet Cheesecake Bundt Cake keep beautifully in the refrigerator. Wrap the cake tightly in plastic wrap or store slices in an airtight container. It’ll stay fresh and moist for up to 5 days, and the flavors only get better with time.
Freezing
For longer storage, you can freeze the unglazed cake for up to 2 months. Simply wrap it well in plastic wrap and then in foil to protect against freezer burn. Thaw overnight in the refrigerator, then add the glaze just before serving for the freshest taste and appearance.
Reheating
If you like your cake slightly warm, pop a slice in the microwave for about 10–15 seconds. This brings out the creamy cheesecake layer and makes the red velvet even more tender—just be cautious not to overheat, especially if the glaze is on.
FAQs
Can I use low-fat cream cheese in the filling?
You can, but keep in mind that full-fat cream cheese gives the cheesecake layer its signature richness and creamy texture. Low-fat versions may work in a pinch, but the filling might be a bit less luscious.
Why should the eggs and buttermilk be at room temperature?
Room temperature ingredients blend more smoothly into the batter and create a finer, more even crumb in your cake. Cold ingredients can cause the batter to seize or bake unevenly, so letting them sit out for a bit is worth the extra step.
Can I make this cake ahead of time?
Absolutely! The Layered Red Velvet Cheesecake Bundt Cake actually tastes even better the next day. Chill it overnight, then glaze just before serving for best results.
What’s the best way to slice the cake for perfect layers?
Chilling the cake before slicing helps the cheesecake layer set up, so you get those gorgeous, defined layers in every slice. Use a sharp, serrated knife and wipe it clean between cuts for the neatest presentation.
Can I make this recipe without a bundt pan?
A bundt pan is ideal for the classic shape and dramatic presentation, but you can use a tube pan or even make it as a layer cake in regular round pans—just adjust the baking time and keep an eye on doneness.
Final Thoughts
If you’re searching for a dessert that’s as fun to make as it is to eat, give the Layered Red Velvet Cheesecake Bundt Cake a try. It’s a true crowd-pleaser and the kind of treat that gets everyone talking. Gather your ingredients and make some memories—this cake is sure to become a new favorite!
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Layered Red Velvet Cheesecake Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Layered Red Velvet Cheesecake Bundt Cake is a show-stopping dessert featuring moist red velvet cake layers enveloping a rich and creamy cheesecake center. Topped with a delicate vanilla glaze, this decadent treat is perfect for holiday celebrations or any special occasion.
Ingredients
Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare and preheat: Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup bundt pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until combined.
- Mix wet ingredients: In a separate bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well blended and smooth.
- Combine batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until you achieve a smooth, even batter. Set this aside.
- Make cheesecake filling: Using a mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Add in the egg and vanilla extract, mixing until fully incorporated.
- Layer the batter and filling: Pour half of the red velvet batter into the prepared bundt pan. Carefully spoon the cheesecake filling over the batter, being cautious not to let it touch the edges of the pan. Finish by topping with the remaining red velvet batter, smoothing the surface for even baking.
- Bake the cake: Place the bundt pan in the oven and bake for 55–65 minutes. The cake is done when a toothpick inserted into the red velvet cake portion (avoiding the cheesecake center) comes out clean.
- Cool the cake: Allow the cake to cool in the pan for about 15 minutes. Then carefully invert onto a wire rack and let it cool completely to room temperature.
- Prepare the glaze (optional): Whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle the glaze over the fully cooled cake before serving.
Notes
- Chilling the cake before slicing helps to better define and stabilize the cheesecake layer for clean cuts.
- Store leftover cake in the refrigerator for up to 5 days to maintain freshness.
- You may freeze the cake without glaze for up to 2 months; thaw in the refrigerator before serving.
- Use room temperature ingredients to ensure even mixing and a smooth batter.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
