Layered Red Velvet Cheesecake Bundt Cake is the answer to so many of my dessert struggles. Ever been stuck between wanting something chocolatey but creamy, too? This cake just fixes that problem in the best way possible. You get the dreamy tang of cheesecake with the classic flavor of red velvet, in one easy-to-slice bundt. Talk about a showstopper for birthdays or—honestly—random Tuesday nights. Oh, and that distinct look when you slice it? Always impresses.
The Story Behind This Recipe
Here’s why I love this Layered Red Velvet Cheesecake Bundt Cake: it uses pantry staples and it tastes like a weekend dinner. Layered Red Velvet Cheesecake Bundt Cake is the answer to so many of my dessert struggles. Ever been stuck between wanting something chocolatey but creamy, too?…
The Perfect Pair
Let’s just call it what it is: red velvet and cheesecake are practically soulmates. Each bite of this Layered Red Velvet Cheesecake Bundt Cake is crazy good because you get that hint of cocoa plus the rich, creamy cheesecake swirled right in. If you love decadence (and come on, who doesn’t?), this combo is basically a perfect match.
And honestly, it even outshines some fancy bakery cakes I’ve tried. The best part is nobody expects a bundt to have all this going on inside. People cut in, and bam—layer after gorgeous layer. Seriously, toss in a couple of playful sprinkles or a drizzle of chocolate, and it’s five-star-restaurant worthy, if you ask me.
I got the idea after being obsessed with this red velvet pound cake, and let’s be real: my obsession just grew legs.
“I’ve made a lot of cakes over the years, but this Layered Red Velvet Cheesecake Bundt Cake is officially my go-to for special occasions. Friends always beg for the recipe!” — Rachel M.
3 Things I Love About This Bundt Cake
Alright, can we just agree that most bundt cakes are accidentally dry (no offense, grandma)? This one is the exception—no dry disasters here. So, here’s what wins me over, every time:
- Insanely moist: Seriously, every slice is soft and stays that way for days.
- Crowd-pleasing: Even picky eaters love it. Cheesecake fans, cake fans, everybody’s happy.
- Looks impressive with almost zero effort: You don’t need to be a cake boss. The layers do all the talking.
If you’re into fun cakes, check out the Butterfinger bundt cake too. Not quite as classic, but boy, is it fun at parties!
Tips For Baking The Perfect Bundt Cake
So, I’ve made my share of mistakes, and let me tell you—bundt pan fails are real and totally devastating. I mean, pulling a cake out and half of it stays behind? The worst. Here’s how I avoid that heartbreak with Layered Red Velvet Cheesecake Bundt Cake.
First, always slather your pan with lots of butter (don’t skim here, please) and then sprinkle with a dusting of flour. This helps the cake come out clean. Also, keep a close eye in the oven—the edges will get too dark if you go overboard. Oh, and let it cool for 10 minutes before you try flipping it. It’s tempting to rush, but patience is a virtue (well, here anyway).
One more thing: tap the pan lightly on the counter before baking. Gets rid of those sneaky air bubbles. For serving, just a little powdered sugar is elegant. Or hey, drizzle on some white chocolate like with these cookies and cream red velvet brownies.
If you nail these tips, you’ll have better luck than I had my first try—don’t even ask about that disaster.
What Type of Bundt Pan Should I Use?
Let’s settle something up front: the right pan really matters! I learned (the hard way) not all bundt pans are created equal. For Layered Red Velvet Cheesecake Bundt Cake, grab a pan that holds about 10-12 cups. Anything smaller and you’ll get batter volcano. Too big, and your cake’s weirdly short.
Nonstick pans work best, but even then, still grease and flour like your life depends on it. Intricate patterns look cool, but sometimes that means more chances your cake might stick (ugh). So, go for a classic shape if you’re nervous. Nordic Ware makes good ones, but use whatever you have.
If you ever want to switch things up, the easy peach cobbler pound cake also shines in the same pan.
How To Store This Red Velvet Bundt Cake
Honestly, this cake stays good longer than you might think—if you can resist eating it all in a day (not judging if you don’t). Here’s what works for me:
- Cover any cut slices tightly with plastic wrap, or store in an airtight container.
- Keep in the fridge for up to five days—layered cakes with cheesecake do best chilled.
- Want it warm? Microwave a slice for 10 seconds. Soft, gooey, and even more delicious.
If you’re a make-ahead planner, you can even freeze whole slices, just like I do with mini bunny cheesecakes. Just wrap them well!
Common Questions
Can I use boxed red velvet cake mix?
Yep! Just follow the box directions, but make sure your layers are thick enough. I do this sometimes when I’m short on time.
Does it really need to be refrigerated?
For sure—cheesecake means it should stay chilled for safety (and better texture, honestly).
Can I swap the cheesecake for something else?
Honestly, it’s really the cheesecake that makes this cake special. But if you want, try a similar method with lemon filling like in lemon cheesecake crescent rolls.
Can I freeze leftovers?
Totally. Wrap slices in plastic, toss in a freezer bag, and they’ll keep for about three months.
Any other topping ideas?
Some folks add a simple glaze. Or, for something wild, check out this blueberry cheesecake parfait for inspiration with fruit toppings.
Try the Best Desserts, One Slice at a Time
Here’s the deal: Layered Red Velvet Cheesecake Bundt Cake is secretly the dessert of your dreams—whether you admit it or not. This recipe combines familiar comfort with a surprise twist and it’s way easier than it looks. So, don’t settle for boring cake when you can wow your crew with this. If you want more details on variations, I seriously recommend peeking at Red Velvet Cheesecake Swirl Bundt Cake l Life, Love, and Sugar or this Red Velvet Cheesecake Bundt Cake – The Country Cook for more professional takes on the idea. Give it a try—then brag to friends like you just discovered fire in the kitchen.
Layered Red Velvet Cheesecake Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease the bundt pan generously with butter and dust with flour.
- In a bowl, beat the cream cheese until smooth.
- Mix in the sugar, eggs, and vanilla until well combined.
- Set aside.
- In a large bowl, cream together the softened butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk, food coloring, cocoa powder, vanilla, baking soda, and salt.
- Gradually add flour and mix until just combined.
- Pour half of the red velvet batter into the prepared bundt pan.
- Layer the cheesecake mixture on top.
- Top with the remaining red velvet batter.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
