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
Scale
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
