Description
A beautifully layered red velvet cheesecake bundt cake featuring moist red velvet cake surrounding a creamy cheesecake filling, topped with a smooth cream cheese glaze and vibrant red velvet drizzle for an elegant finish.
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, ensuring to coat all the grooves for easy release.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
- Prepare the Red Velvet Cake Batter (Dry Ingredients): In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
- Prepare the Red Velvet Cake Batter (Wet Ingredients): In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form the cake batter.
- Layer the Batter and Cheesecake: Pour about half of the red velvet batter into the prepared bundt pan.
- Add the Cheesecake Layer: Spoon the cheesecake filling evenly over the batter, keeping it away from the edges to prevent leaking.
- Top with Remaining Batter: Pour the remaining red velvet batter over the cheesecake layer, covering it completely.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the cake comes out clean, indicating it is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gradually add milk, one tablespoon at a time, until it reaches a smooth and pourable consistency.
- Prepare the Red Velvet Drizzle: In a separate bowl, mix powdered sugar and milk until smooth. Add a few drops of red food coloring to achieve your desired shade.
- Decorate the Cake: Once fully cooled, pour the cream cheese glaze over the top of the cake, letting it drip down the sides. Drizzle the red velvet glaze on top of the cream cheese glaze for a vibrant, dramatic finish.
Notes
- Make sure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing results.
- Be careful when layering the cheesecake filling to avoid it touching the edges of the pan to prevent leaking during baking.
- The cake is best served at room temperature and can be refrigerated for up to 3 days.
- You can adjust the amount of red food coloring to achieve your desired shade of red.
- Use full-fat cream cheese for the best texture and flavor.
