Last Christmas, my husband asked for “something sweet but not too sweet”—classic. I rolled my eyes, headed to the kitchen, and started experimenting. You see, I bake often, especially during the holidays when the house smells like vanilla, cinnamon, and laughter. But on that particular day, I wanted to make something cozy and nostalgic, yet bold enough to surprise him.
That’s when I remembered my aunt’s red velvet cake. She used to bake it in an old, slightly dented Bundt pan, and it was the centerpiece of every family gathering growing up.
But me being me, I had to put my own spin on it. So I layered it with a velvety cheesecake center—the kind that’s creamy, tangy, and balances that deep cocoa-red flavor beautifully. The first time I sliced into it, I held my breath, and that ribbon of cheesecake tucked inside like a hidden surprise made me grin like a kid. My teen daughter, who’s usually indifferent to sweets, went back for seconds. That’s when I knew I had something special.
This Layered Red Velvet Cheesecake Bundt Cake is comforting, eye-catching, and practical too. No fancy layers to frost, no complicated tools—just simple ingredients and big flavor. If you love a little drama in your dessert (the good kind), you’re going to love this one.
Short Description
A rich and moist red velvet Bundt cake with a creamy cheesecake center and optional cream cheese glaze—this showstopper dessert is perfect for holidays, birthdays, or anytime you want a sweet treat that’s easy to make and impossible to forget.
Key Ingredients
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk (room temperature)
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (gel preferred)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional Cream Cheese Glaze:
- 4 oz cream cheese
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (adjust for consistency)
Tools Needed
- 10–12 cup Bundt pan
- Electric hand mixer or stand mixer
- Mixing bowls (medium and large)
- Rubber spatula
- Sifter or fine mesh sieve
- Cooling rack
- Measuring cups and spoons
Cooking Instructions
Step 1: Prep the Oven and Bundt Pan
Preheat oven to 350°F (175°C). Generously grease your Bundt pan with butter or baking spray. Lightly dust it with flour and tap out the excess to prevent sticking.
Step 2: Make the Cheesecake Layer
In a small bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until creamy and lump-free. Set aside.
Step 3: Make the Red Velvet Batter
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla, vinegar, and food coloring.
Add dry ingredients and buttermilk alternately in three parts, starting and ending with dry ingredients. Mix just until combined—do not overmix.
Step 4: Assemble the Cake
Pour half the red velvet batter into the prepared Bundt pan and smooth the surface.
Spoon cheesecake filling over the batter, keeping it centered and away from the sides. Top with the remaining red velvet batter and smooth gently.
Step 5: Bake
Bake in the center of the oven for 50–60 minutes. A toothpick inserted into the red velvet part should come out clean. It’s okay if the cheesecake layer leaves a little residue.
Cool in the pan for 15–20 minutes, then gently invert onto a wire rack or serving plate. Let cool completely before glazing.
Step 6: Make the Cream Cheese Glaze (Optional)
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix. Add milk gradually until glaze is pourable. Drizzle over the cooled cake generously.
Why You’ll Love This Recipe
Flavor Contrast: Rich cocoa cake meets tangy cheesecake for a balanced bite.
Easy to Make: No fancy layers or decorations—just pour, layer, and bake.
Showstopper Look: That beautiful cream ribbon inside makes every slice feel special.
Make Ahead Friendly: Keeps well in the fridge for several days and tastes even better the next day.
Family-Approved: Loved by both kids and adults, even the picky ones.
Mistakes to Avoid & Solutions
Using Cold Ingredients: Cold eggs or buttermilk can cause uneven mixing. Let everything come to room temp first.
Skipping Pan Prep: Bundt cakes will stick if not greased and floured well. Take your time here.
Overmixing the Batter: Leads to a tough cake. Mix just until combined.
Letting Cheesecake Touch the Edges: It may burn or stick, keep it centered.
Removing Too Soon: If you invert it before it cools, it may break. Give it 15–20 minutes in the pan.
Serving and Pairing Suggestions
Serve as-is: It’s rich enough to stand alone, no frosting needed.
Pair with Coffee or Tea: A hot drink balances the creamy, sweet flavors.
Holiday Dessert Table: Adds color and elegance next to pies and cookies.
Add Berries: Fresh raspberries or strawberries on the side cut through the richness.
Whipped Cream: A dollop adds a light, airy contrast.
Storage and Reheating Tips
Refrigerate Leftovers: Store covered in the fridge for up to 5 days.
Freeze Slices: Wrap individual pieces tightly and freeze for up to 2 months.
Thaw Properly: Let thaw in the fridge overnight or on the counter for an hour.
Reheat Gently: Microwave a slice for 15–20 seconds or enjoy cold straight from the fridge.
FAQs
1. Can I use liquid food coloring instead of gel?
Yes, but gel gives a more vibrant color. If using liquid, you may need a bit more.
2. Can I make this cake ahead of time?
Absolutely. In fact, the flavor gets even better the next day. Just refrigerate it once cooled.
3. What if I don’t have buttermilk?
You can make your own: Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let sit for 5–10 minutes.
4. Can I leave out the cheesecake filling?
You can, but then it’s just a red velvet Bundt. The cheesecake center really makes it special.
5. Can I use a hand mixer instead of a stand mixer?
Yes! A hand mixer works perfectly for both the batter and the cheesecake filling.
Tips & Tricks
Use a gel food coloring for deep, rich red color.
Don’t skip the vinegar, it reacts with the baking soda to give the cake its light texture.
If the top starts browning too quickly, tent with foil during the last 10–15 minutes.
Sifting the dry ingredients helps avoid cocoa lumps.
Chill the cake before slicing for clean, beautiful layers.
Recipe Variations
1. Chocolate Swirl Version
Reduce red food coloring to 1 tbsp
Add ½ cup melted semi-sweet chocolate to half the batter
Swirl the batters in the pan before baking for a marbled effect
2. Pumpkin Cheesecake Version
Replace cocoa with 1 tsp cinnamon and ¼ tsp nutmeg
Add ½ cup canned pumpkin to the cheesecake layer
Perfect for fall with a drizzle of maple glaze instead of cream cheese
3. Lemon Velvet Version
Skip cocoa powder
Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter
Use a plain or lemon-flavored cheesecake center
Glaze with lemon icing
Final Thoughts
This Layered Red Velvet Cheesecake Bundt Cake brings together two of my favorite things—rich, cocoa-kissed cake and creamy cheesecake—all in one simple, elegant bake. It’s the kind of dessert that feels like a gift, whether you’re slicing it at a dinner party or sneaking a piece late at night in your kitchen.
I love how it turns out every time – tall, proud, and beautiful right out of the pan. And honestly, it just feels joyful to serve. There’s something deeply satisfying about seeing that swirl of cheesecake inside when you cut it open.
My kids ask for it on birthdays now. My neighbor requested the recipe after one bite. And I always keep a slice in the fridge for myself, because why not? Life’s too short to skip dessert, especially when it’s this easy and this delicious.
Try it once, and I’m betting you’ll add it to your forever favorites, just like I did.
Layered Red Velvet Cheesecake Bundt Cake
Ingredients
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk room temperature
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring gel preferred
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional Cream Cheese Glaze:
- 4 oz cream cheese
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
- Beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy. Set aside.
- Sift flour, cocoa, baking soda, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla, vinegar, and red food coloring.
- Add dry ingredients and buttermilk in three parts, starting and ending with dry mix. Stir just until combined.
- Pour half the batter into the pan.
- Spoon cheesecake filling in the center, avoiding edges. Cover with remaining batter and smooth the top.
- Bake for 50–60 minutes. A toothpick in the red velvet should come out clean. Cool in pan 15–20 minutes, then invert and cool fully.
- Glaze (Optional): Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk for a pourable glaze. Drizzle over cooled cake.
