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
Scale
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
