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Layered Red Velvet Cheesecake Bundt Cake

Layered Red Velvet Cheesecake Bundt Cake

A stunning and delicious layered red velvet cake with a creamy cheesecake filling that boasts bakery vibes without the extra effort.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake
  • 2 cups all-purpose flour Spoon into measuring cup and level off.
  • 1 cup granulated sugar
  • 1 cup vegetable oil Can substitute with melted butter.
  • 1 cup buttermilk Can substitute by mixing milk with vinegar or lemon juice.
  • 3 large eggs Use room temperature.
  • 2 tablespoons red food coloring For desired color.
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder For flavor.
  • 1 teaspoon baking soda
  • 1 teaspoon salt
For the Cheesecake Layer
  • 16 oz cream cheese Use softened for ease of mixing.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Keep at room temperature.
  • 1 tablespoon all-purpose flour Optional for a thicker filling.
For the Glaze
  • 4 oz cream cheese For the cream cheese glaze.
  • 2 cups powdered sugar
  • 1 tablespoon milk Adjust for desired consistency.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a bundt pan thoroughly and dust with cocoa powder or flour.
  3. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
  4. In another bowl, combine the oil, buttermilk, eggs, red food coloring, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Layering
  1. Pour half of the red velvet batter into the prepared bundt pan.
  2. Spoon the cheesecake mixture into a ring shape in the center, keeping it about 1 inch away from the edges.
  3. Add the remaining red velvet batter on top and smooth it lightly.
  4. Bake for 50-60 minutes, or until a toothpick comes out clean from the cake layer.
  5. Let the cake cool in the pan for about 15 minutes before flipping it onto a wire rack to cool completely.
Glazing
  1. Make the glaze by mixing cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  2. Once the cake is completely cool, pour the glaze over it and allow it to drip down the sides.

Notes

For best results, chill the cake before slicing for clean cuts.