Layered Red Velvet Cheesecake Bundt Cake
A soft and rich red velvet Bundt cake with a creamy cheesecake filling and an optional cream cheese glaze. It's easy to make and great for holidays, birthdays, or any time you want a sweet treat.
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.