Why You’ll Love This Recipe
This red velvet cheesecake bundt cake is the ultimate dessert, combining the moist, rich flavors of red velvet cake with a luscious cheesecake filling. Topped with a silky cream cheese glaze, this cake is both stunning and indulgent. Perfect for holidays, special occasions, or whenever you crave a decadent treat, this recipe delivers a flawless balance of flavor and texture.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Red Velvet Cake
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Granulated sugar
- Vegetable oil
- Eggs
- Buttermilk
- Vanilla extract
- Red food coloring
- White vinegar
For the Cheesecake Filling
- Cream cheese (softened)
- Granulated sugar
- Egg
- Vanilla extract
For the Cream Cheese Glaze
- Cream cheese (softened)
- Powdered sugar
- Milk
- Vanilla extract
Directions
Prepare the Cheesecake Filling
- Mix the Filling: In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Make the Red Velvet Cake Batter
- Preheat Oven: Set oven to 350°F (175°C) and grease a bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat sugar, oil, eggs, buttermilk, vanilla, red food coloring, and vinegar until smooth.
- Combine: Gradually add dry ingredients to wet, mixing until just combined.
Assemble & Bake
- Layer the Cake: Pour half of the red velvet batter into the bundt pan, spoon the cheesecake filling over it (avoiding the edges), then top with remaining batter.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare the Cream Cheese Glaze
- Make the Glaze: Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle & Serve: Pour over the cooled cake and let set before slicing.
Servings and Timing
- Servings: 10-12
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Chocolate Twist: Add chocolate chips to the cheesecake layer.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top.
- Extra Moisture: Substitute half the oil with applesauce.
- Festive Touch: Add holiday sprinkles or red velvet cake crumbs as decoration.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Enjoy at room temperature or microwave for 10 seconds for a softer texture.
FAQs
Can I make this cake ahead of time?
Yes! Bake and store in the fridge, then add the glaze before serving.
Do I need a bundt pan?
A bundt pan gives the best shape, but you can use a loaf or round cake pan (adjusting bake time).
How do I prevent the cheesecake layer from sinking?
Make sure the batter isn’t too thin, and avoid spreading the cheesecake all the way to the edges.
Can I make this without food coloring?
Yes, but the cake will be more of a light cocoa color.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend.
How do I get a smooth glaze?
Ensure the cream cheese is fully softened before mixing.
What should I serve this with?
It pairs well with coffee, hot chocolate, or a scoop of vanilla ice cream.
Can I make mini bundt cakes?
Yes! Reduce the baking time to about 25-30 minutes.
How do I keep my bundt cake from sticking?
Grease the pan well with butter and flour, or use a non-stick baking spray.
Conclusion
This red velvet cheesecake bundt cake is the perfect dessert for any occasion, combining rich flavors, creamy filling, and a beautifully smooth glaze. Whether you’re making it for a holiday, a birthday, or just because, it’s a show-stopping treat that will impress every time. Try different variations, customize your toppings, and enjoy a slice of this indulgent cake!
Print
Red Velvet Cheesecake Bundt Cake Bliss
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in this Red Velvet Cheesecake Bundt Cake Bliss, a stunning dessert that combines the rich flavors of red velvet cake with a creamy cheesecake center. Topped with a silky cream cheese glaze, this decadent bundt cake is perfect for holidays, birthdays, or any special occasion!
Ingredients
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 2 tsp white vinegar
- 1 tbsp red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a bundt pan.
- Make the Cheesecake Filling: In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Prepare the Cake Batter: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, followed by vanilla, buttermilk, vinegar, and red food coloring. Gradually mix in dry ingredients.
- Layer the Cake: Pour half of the red velvet batter into the bundt pan. Spoon the cheesecake filling over it, avoiding the edges. Top with the remaining batter.
- Bake: Bake for 50–55 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes, then invert onto a wire rack.
- Make the Glaze: Whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
- Serve & Enjoy: Slice and serve for a show-stopping dessert!
Notes
- Use gel food coloring for a more vibrant red color.
- Let the cake cool completely before glazing to prevent melting.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American