Layered Red Velvet Cheesecake Bundt Cake Recipe

If you’re on the lookout for a show-stopping dessert that combines the rich, velvety flavor of red velvet cake with the creamy, luscious texture of cheesecake, your search ends here with this Layered Red Velvet Cheesecake Bundt Cake Recipe. This cake is a delightful two-in-one treat that effortlessly layers the best of both worlds into one beautifully baked bundt. Imagine biting into moist, flavorful red velvet cake layered around a smooth cheesecake center, all topped off with a dreamy cream cheese glaze and a vibrant red drizzle. It’s a celebration of texture, color, and flavor that makes any occasion extra special.

Ingredients You’ll Need

Every ingredient in this Layered Red Velvet Cheesecake Bundt Cake Recipe is carefully chosen for either flavor, texture, or that iconic look. These simple staples come together to create a cake that is both indulgent and sophisticated in every bite.

• All-purpose flour (2 1/2 cups): Provides the structure and perfect crumb for the red velvet layers.
• Granulated sugar (2 cups for cake, 1/3 cup for cheesecake filling): Sweetens and balances the tangy flavors.
• Cocoa powder (1 tbsp): Adds the subtle chocolate undertones crucial to authentic red velvet.
• Baking soda (1 tsp): Leavens the cake, making it light and airy.
• Salt (1/2 tsp): Enhances the flavors and balances the sweetness.
• Vegetable oil (1 1/2 cups): Keeps the cake moist and tender without overpowering flavors.
• Buttermilk, room temperature (1 cup): Provides tanginess and richness, reacting with baking soda for a perfect rise.
• Large eggs, room temperature (2 for cake, 1 for filling): Bind ingredients together and add structure.
• Red food coloring (1 tbsp + a few drops for glaze): Gives the cake its iconic bright red hue and a festive touch to the drizzle.
• Vanilla extract (1 tsp for cake, 1 tsp for filling, 1 tsp for glaze): Deepens the overall flavor profile with warm, aromatic notes.
• White vinegar (1 tsp): Reacts with baking soda to lighten the crumb and enhance red velvet’s classic tang.
• Cream cheese, softened (8 oz for filling, 4 oz for glaze): The star of the cheesecake layer and the luscious glaze.
• Powdered sugar (2 cups for glaze, 1 cup for red velvet drizzle): Sweetens and smooths out the glazes for a silky finish.
• Milk (2-3 tbsp for glaze and drizzle): Adjusts the consistency to make the glazes perfectly pourable.

How to Make Layered Red Velvet Cheesecake Bundt Cake Recipe

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly, paying extra attention to all the grooves and curves. This ensures your masterpiece will release perfectly after baking without sticking.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until ultra smooth and creamy. This mixture will add a rich, velvety layer in the cake that contrasts beautifully with the red velvet batter.

Step 3: Prepare the Red Velvet Cake Batter – Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Getting these dry ingredients evenly combined sets the stage for a consistent and tender cake texture.

Step 4: Prepare the Red Velvet Cake Batter – Wet Ingredients

In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. This wet mixture gives the batter its moisture, tang, and that signature vibrant red color.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as that can make the cake dense instead of light and fluffy.

Step 6: Layer the Batter and Cheesecake Filling

Pour about half of the red velvet batter into your prepared bundt pan, spreading it evenly. Then carefully spoon the cheesecake filling over the batter, keeping it away from the edges to prevent it from sinking down the sides. Finish by pouring the remaining batter over the top, fully covering the cheesecake layer.

Step 7: Bake the Cake

Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. The cheesecake layer will be creamy, but the cake itself should be perfectly firm yet tender.

Step 8: Cool and Invert

Allow the cake to cool in the pan for 15 to 20 minutes. Then gently invert it onto a wire rack to cool completely. Patience here means your cake will hold its beautiful bundt shape.

Step 9: Prepare the Cream Cheese Glaze

Beat the softened cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract and mix well. Gradually add milk a tablespoon at a time, mixing until you get a smooth, pourable glaze that will coat your cake just right.

Step 10: Prepare the Red Velvet Drizzle

In a separate small bowl, mix powdered sugar and milk until smooth. Add a few drops of red food coloring to create a striking deep red drizzle. This adds that extra wow factor to your finish.

Step 11: Decorate the Cake

Once the cake is fully cooled, pour the cream cheese glaze over the top, letting it naturally drip down the sides. Follow by drizzling the red velvet glaze on top for a dramatic, elegant look that is as appetizing as it is beautiful.

How to Serve Layered Red Velvet Cheesecake Bundt Cake Recipe

Garnishes

Sprinkle some fresh berries or edible flowers atop your glazed bundt cake for a pop of color and a bit of fruity brightness to complement the rich cake. A light dusting of cocoa powder can also add a subtle, sophisticated touch.

Side Dishes

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance its richness. Fresh fruit salad or a simple cup of black coffee highlights the cake’s flavor without overpowering it.

Creative Ways to Present

Serve this layered red velvet cheesecake bundt cake recipe on a beautiful cake stand surrounded by rose petals or seasonal greenery for a festive feel. For parties, slice individual pieces and serve them on delicate plates with a small fork and a garnish of mint leaves for a classy presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The cream cheese glaze and cheesecake filling keep it moist, and it will stay delicious for up to 4 days. Allow slices to come to room temperature before serving to bring out the full flavors.

Freezing

You can freeze this bundt cake either whole or in slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When properly stored, it will maintain its quality for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

If you prefer your cake slightly warm, place individual slices in the microwave for 15-20 seconds. Avoid microwaving for too long as the glaze may melt and the texture could change. Warming enhances the cheesecake’s luscious texture and cake’s softness.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to achieve a similar tang and tenderness in your red velvet cake.

Is it necessary to use red food coloring?

The red food coloring gives red velvet cake its iconic vibrant appearance, but if you prefer a more natural approach, you can use beet juice or powder. Just know the color might be less intense but still delicious!

Can I make this recipe gluten-free?

To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help support the cake’s structure, but keep in mind the texture may be slightly different.

Why does the cheesecake filling need to be kept away from the edges?

Keeping the cheesecake filling away from the edges prevents it from leaking or blending with the cake batter during baking, helping to maintain distinct, beautiful layers in your bundt cake.

Can I use a different pan instead of a bundt pan?

You can use a tube pan or a deep-sided springform pan, but baking times may vary slightly. The bundt pan’s design helps the cake bake evenly and gives that signature shape which makes this recipe extra special.

Final Thoughts

There’s something truly magical about the way this Layered Red Velvet Cheesecake Bundt Cake Recipe brings together two classic desserts to create one unforgettable indulgence. Whether you’re celebrating a special occasion or just want to treat yourself to a slice of heaven, this recipe will not disappoint. I can’t wait for you to try it and see how it instantly becomes a treasured favorite in your dessert repertoire.

Print