A show-stopping dessert combining the rich, velvety flavor of red velvet cake with a creamy cheesecake layer, all topped with a luscious cream cheese glaze. Perfect for special occasions or whenever you want to impress with a decadent treat!

Why You’ll Love This Recipe

Decadent Layers: The fusion of moist red velvet cake and creamy cheesecake is irresistible.
Eye-Catching Presentation: A Bundt cake that looks as good as it tastes.
Versatile Decoration: Top with crumbs, frosting swirls, or seasonal sprinkles for any celebration.
Make-Ahead Friendly: Stays fresh and delicious for days when stored properly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cheesecake Layer:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract

For the Red Velvet Cake:

2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 tsp vanilla extract
1 tbsp red food coloring (gel recommended)
1 tsp distilled white vinegar

For the Cream Cheese Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk

Optional Decoration:

Red velvet cake crumbs
Cream cheese frosting swirls

Directions

Prepare the Cheesecake Filling

Beat the cream cheese, sugar, egg, and vanilla in a medium bowl until smooth and creamy. Set aside.

Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray with non-stick baking spray.

Make the Red Velvet Cake Batter

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in eggs one at a time, followed by vanilla extract, red food coloring, and vinegar.
Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Assemble the Cake

Pour half the red velvet batter into the prepared Bundt pan and spread evenly.
Spoon the cheesecake filling over the batter, keeping it in the center and away from the edges.
Top with the remaining red velvet batter, smoothing the surface.

Bake the Cake

Bake for 50–60 minutes, or until a toothpick inserted into the cake layer comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Prepare the Cream Cheese Glaze

Beat the cream cheese until smooth. Add powdered sugar and vanilla, then mix well. Gradually add milk, one tablespoon at a time, until pourable.

Decorate the Cake

Drizzle the glaze over the cooled cake. Optionally, sprinkle with red velvet crumbs or pipe frosting swirls.

Servings and Timing

Yield: 12 servings
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes

Variations

Chocolate Twist: Add mini chocolate chips to the cheesecake layer for extra indulgence.
Festive Flair: Use food coloring to match the cake to holiday or party themes.
Alternative Glaze: Substitute cream cheese glaze with chocolate ganache for a richer topping.

Storage

Refrigerate: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw in the fridge before enjoying.

FAQs

1. Can I make this cake ahead of time?

Yes! The cake can be made 1–2 days in advance and stored in the refrigerator. Decorate just before serving.

2. What’s the best way to prevent the cheesecake layer from sinking?

Ensure the first layer of red velvet batter is even and that the cheesecake layer stays centered without touching the edges.

3. Can I use store-bought glaze instead of homemade?

Absolutely! Store-bought cream cheese or vanilla glaze works perfectly.

4. What type of food coloring works best?

Gel food coloring provides the most vibrant red hue without thinning the batter.

5. Can I substitute buttermilk?

Mix 1 cup of milk with 1 tbsp of vinegar or lemon juice and let sit for 5 minutes as a substitute.

6. Can I use a different cake flavor?

Yes! Swap red velvet for chocolate or vanilla for a new twist.

7. How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts.

8. What can I use instead of a Bundt pan?

A tube pan or two 9-inch round pans work too, but adjust baking time accordingly.

9. Can I skip the glaze?

Yes, the cake is flavorful on its own, but the glaze adds a lovely finishing touch.

10. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor.

Conclusion

This Layered Red Velvet Cheesecake Bundt Cake is a visual and culinary masterpiece that’s easier to make than it looks. With its creamy layers, vibrant color, and delectable glaze, it’s bound to become a favorite at any gathering. Bake it, slice it, and savor every indulgent bite!