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If you’ve ever dreamed of combining the rich, moist decadence of red velvet cake with the silky creaminess of cheesecake, then this Layered Red Velvet Cheesecake Bundt Cake Recipe is about to become your new favorite dessert obsession. Imagine a luscious bundt cake with vibrant red velvet layers hugging a creamy, dreamy cheesecake center, all topped with a luscious cream cheese glaze and a striking red drizzle that will wow every guest at your table. It’s a stunning showstopper that tastes as incredible as it looks, perfect for any celebration or just because you deserve something truly special.
Ingredients You’ll Need
Gathering the ingredients for this Layered Red Velvet Cheesecake Bundt Cake Recipe is straightforward and rewarding. Each component plays a crucial role, from the deep red cocoa-infused batter that provides that signature velvet texture and vibrant color, to the smooth cream cheese filling that adds a luscious contrast of flavor and creaminess. This blend of pantry staples and fresh ingredients promises a perfect harmony of taste and texture.
- All-purpose flour: The foundation of the cake’s tender crumb, ensuring structure without heaviness.
- Granulated sugar: Sweetens the batter evenly for that classic cake sweetness.
- Cocoa powder: Adds a subtle chocolate depth essential for authentic red velvet flavor.
- Baking soda: Helps the cake rise beautifully with a light, airy texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Vegetable oil: Keeps the cake wonderfully moist and tender throughout.
- Buttermilk: Adds a mild tartness and extra moisture for richness.
- Large eggs: Bind the ingredients and contribute to the cake’s structure.
- Red food coloring: Gives the cake its iconic vibrant red hue that makes it truly eye-catching.
- Vanilla extract: Lends a warm, inviting aroma and depth of flavor.
- White vinegar: Reacts with baking soda for lift and subtly enhances the color.
- Cream cheese: The secret to a silky, tangy cheesecake filling and smooth glaze.
- Powdered sugar: Sweetens the glaze to the perfect consistency without graininess.
How to Make Layered Red Velvet Cheesecake Bundt Cake Recipe
Step 1: Preheat and Prepare Your Bundt Pan
Start by heating your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, paying close attention to all the grooves so the cake releases effortlessly once baked. This preparation step makes all the difference in achieving that beautiful, clean shape that’s so appealing.
Step 2: Make the Cheesecake Filling
Combine softened cream cheese with granulated sugar, a large egg, and vanilla extract in a mixing bowl. Beat until the mixture becomes smooth and creamy. This luscious filling will create a decadent layer inside your cake, providing the perfect balance to the rich red velvet batter.
Step 3: Prepare the Red Velvet Cake Batter
In one large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. In another bowl, mix vegetable oil, buttermilk at room temperature, eggs, red food coloring, vanilla extract, and white vinegar. Slowly add the dry ingredients into the wet, mixing just until everything is combined. Avoid overmixing to keep the batter light and tender.
Step 4: Layer the Batter and Cheesecake
Pour about half of the red velvet batter into the prepared bundt pan, smoothing it out gently. Spoon the cheesecake filling evenly over the top, being careful to keep it from touching the edges to avoid any leakage. Finally, pour the remaining red velvet batter over the cheesecake layer, sealing the cheesecake perfectly in the middle.
Step 5: Bake to Perfection
Place the bundt pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean. Baking times can vary, so keep an eye toward the end. Once done, let the cake cool in the pan for about 15-20 minutes before flipping it gently onto a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Glaze and Red Velvet Drizzle
Beat the softened cream cheese until smooth, then gradually mix in powdered sugar and vanilla extract to form the cream cheese glaze. Adjust the consistency with a bit of milk until it’s smooth and pourable. For the red velvet drizzle, whisk powdered sugar with a small amount of milk and a few drops of red food coloring until you reach your desired shade.
Step 7: Decorate Your Bundt Cake
Once the cake is completely cooled, pour the cream cheese glaze over the top, allowing it to cascade beautifully over the sides. For an extra wow factor, drizzle the red velvet glaze atop the cream cheese glaze, creating a dramatic and irresistible finish that will have everyone reaching for seconds.
How to Serve Layered Red Velvet Cheesecake Bundt Cake Recipe
Garnishes
Elevate the presentation by adding a few fresh raspberries or sliced strawberries on top. A sprinkle of edible gold dust or a light dusting of cocoa powder can also enhance this cake’s elegance, making it as delightful to look at as it is to eat.
Side Dishes
Serve slices alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a heavenly dessert experience. Fresh fruit or a simple berry compote add a lovely contrast to the richness of the cake while keeping things light and fresh.
Creative Ways to Present
For special occasions, try serving this bundt cake on a decorative cake stand surrounded by rose petals or fairy lights for an enchanting table setting. You can also pair each slice with a small cup of espresso or a glass of sparkling rosé to impress your guests with a sophisticated pairing.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Layered Red Velvet Cheesecake Bundt Cake Recipe tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it perfect for enjoying the next day or two without any loss in flavor or texture.
Freezing
If you want to save some for longer, slice the cooled cake and freeze individual pieces wrapped tightly in plastic wrap and aluminum foil. This way, you can thaw just what you need while preserving the cake’s moisture and rich taste for up to 2 months.
Reheating
To bring your cake slices back to life, let them thaw in the refrigerator overnight then warm gently in the microwave for 15-20 seconds. This helps revive the creamy layers without drying out the cake—perfect for a quick treat any time.
FAQs
Can I use a different pan instead of a bundt pan?
Absolutely! While the bundt pan gives this cake its stunning shape and textured appearance, you can use a regular springform or tube pan. Just keep in mind that baking times may vary, so monitor the cake closely for doneness.
Is it necessary to use food coloring for the red velvet cake?
The iconic vibrant red color comes from the food coloring combined with cocoa powder and vinegar’s reaction. You can reduce the amount for a subtler red hue, but skipping it will result in a much darker, brownish cake.
Can I make the cheesecake filling dairy-free?
Yes! Substitute the cream cheese with a dairy-free alternative like vegan cream cheese, and use plant-based milk in the glaze. Just note that the texture may vary slightly but it will still be delicious.
How do I prevent the cheesecake layer from mixing with the cake layers?
When layering, carefully spoon the cheesecake filling in the center and avoid letting it touch the edges of the pan. This helps keep the layers distinct and prevents leaking during baking.
Can I prepare this cake a day in advance?
Definitely. In fact, this cake tastes even better the next day as the flavors meld and the texture settles beautifully. Just store it covered in the refrigerator and bring to room temperature before serving.
Final Thoughts
This Layered Red Velvet Cheesecake Bundt Cake Recipe combines everything we love about dessert in one spectacular package: moist red velvet cake, creamy cheesecake goodness, and irresistible glazes on top. Giving this recipe a try means treating yourself and your loved ones to something truly special that’s as fun to bake as it is to share. Trust me, once you make it, it’ll become your go-to for birthdays, holidays, or simply to satisfy that sweet craving. So grab your mixing bowls and get ready to make magic!
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Layered Red Velvet Cheesecake Bundt Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
Description
This Layered Red Velvet Cheesecake Bundt Cake combines the rich, moist texture of a classic red velvet cake with a creamy layer of cheesecake in the center, all topped with a luscious cream cheese glaze and a vibrant red velvet drizzle. Perfect for special occasions, this show-stopping dessert delivers decadent flavors and beautiful presentation in every slice.
Ingredients
Red Velvet Cake Batter
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (to adjust consistency)
Red Velvet Drizzle
- 1 cup powdered sugar
- 2–3 tbsp milk
- A few drops of red food coloring (adjust for desired color)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, making sure to coat all grooves for easy cake release.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. Set aside for layering.
- Prepare the Red Velvet Cake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing.
- Layer the Batter and Cheesecake: Pour about half of the red velvet cake batter into the prepared bundt pan evenly.
- Add Cheesecake Layer: Spoon the cheesecake filling carefully over the red velvet batter, keeping it away from the edges to prevent mixing.
- Top with Remaining Batter: Pour the remaining red velvet batter over the cheesecake layer, covering it completely.
- Bake: Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the cake section comes out clean (avoid the cheesecake areas).
- Cool the Cake: Allow the cake to cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract, mixing until combined.
- Adjust Glaze Consistency: Gradually add milk, one tablespoon at a time, until the glaze is smooth and pourable.
- Prepare the Red Velvet Drizzle: In a separate bowl, stir together powdered sugar and milk until smooth. Add red food coloring a few drops at a time until the desired shade is achieved.
- Decorate the Cake: Once the cake is fully cooled, pour the cream cheese glaze over the top, letting it drip down the sides naturally.
- Add Red Velvet Drizzle: Drizzle the red velvet glaze over the cream cheese glaze for a vibrant, decorative finish.
Notes
- For best results, use room temperature ingredients to ensure smooth batter and filling.
- To avoid mixing layers, keep cheesecake filling away from bundt pan edges when layering.
- Check doneness with a toothpick inserted into the cake part, avoiding cheesecake areas to avoid false positives.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- Adjust the milk quantity in the glazes to achieve ideal thickness for pouring and drizzling.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
