Layered Red Velvet Cheesecake Bundt Cake

Layered Red Velvet Cheesecake Bundt Cake : If you’re here, I just want to start by saying thank you. Truly. It means the world to share my kitchen favorites with you — and this Layered Red Velvet Cheesecake Bundt Cake is one I’ve been saving for a special moment like this. Moist, cocoa-kissed red velvet cake layered with a luscious cheesecake surprise and topped with a swoon-worthy cream cheese drizzle… this isn’t just dessert, it’s the centerpiece for any celebration.

Layered Red Velvet Cheesecake Bundt Cake is a showstopper of a recipe that blends classic Southern charm with creamy indulgence. Whether you’re planning a holiday dinner, birthday bash, or just a “because it’s Tuesday” treat, this cake fits the bill in the most beautiful, delicious way.

What Is a Layered Red Velvet Cheesecake Bundt Cake?

This isn’t your average bundt cake. It’s a glorious fusion of two beloved desserts: rich red velvet cake and creamy cheesecake. The batter bakes up tender and fluffy thanks to buttermilk and oil, while a velvety cheesecake center melts into each slice like a hidden treasure. Topped with cream cheese frosting and ruby red velvet crumbs, this cake is as dazzling on the plate as it is on the tongue.

Why You’ll Love This Recipe

• Elegant and impressive – This cake looks like it came from a high-end bakery, but you made it in your own kitchen!
• Perfectly moist – Buttermilk and oil ensure a soft, tender crumb every single time.
• That hidden cheesecake layer! – It’s the creamy surprise that makes people go, “Wait… what IS this??”
• Versatile for any celebration – Think Valentine’s Day, Christmas, birthdays, anniversaries — or just because.
• Make-ahead friendly – It stays moist for days and can be refrigerated or frozen with great results.

What Does Red Velvet Cheesecake Bundt Cake Taste Like?

Imagine this: a slice of smooth, subtly chocolatey red velvet cake. Now add a creamy, tangy cheesecake center that cuts the sweetness just right. The frosting on top? It brings a cool, silky contrast. Every bite is balanced, rich, and just indulgent enough. It’s a texture and flavor dream come true.

Benefits of This Recipe

• No special equipment required (beyond a bundt pan).
• Make it ahead of time for stress-free entertaining.
• Adaptable for dietary needs (see substitutions below!).
• Freezer-friendly for batch baking.
• Looks and tastes stunning, so it’s ideal for gifting or potlucks.

Ingredients

For the Red Velvet Cake:

• 2½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cocoa powder
• ½ tsp salt
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1 tsp white vinegar

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract

For the Topping:

• ½ cup cream cheese frosting or whipped cream
• Crushed red velvet cake crumbs (optional)
• Optional: red glaze or raspberry sauce drizzle

Tools You’ll Need

• Bundt cake pan (10- or 12-cup capacity)
• Hand or stand mixer
• Mixing bowls (one medium, one large)
• Whisk and spatula
• Cooling rack
• Toothpick or cake tester

Ingredient Substitutions & Additions

I promised you versatile, and here’s proof!

• No buttermilk? Use 1 cup whole milk + 1 tbsp vinegar or lemon juice.
• Gluten-free? Use a 1:1 GF flour blend with xanthan gum.
• Dairy-free? Sub dairy-free cream cheese and almond milk curdled with vinegar.
• Amp up the flavor with a little espresso powder or swap vanilla for almond extract.
• Add texture by folding mini chocolate chips or chopped pecans into the batter.

How to Make Layered Red Velvet Cheesecake Bundt Cake

1. Preheat & Prep Your Pan

Preheat the oven to 350°F (175°C).
Thoroughly grease and flour your bundt pan, or use a baking spray with flour to avoid sticking. Don’t skimp on this step — bundt pans can be tricky!

2. Make the Cheesecake Filling

In a medium bowl, beat softened cream cheese until smooth.
Add ¼ cup sugar, 1 egg, and ½ tsp vanilla. Beat until creamy and lump-free. Set aside.

3. Prepare the Red Velvet Cake Batter

In one bowl, whisk together:

• Flour, baking soda, cocoa powder, and salt.

In a larger bowl, beat together:

• Sugar and oil until combined.
  Add eggs one at a time, then mix in buttermilk, vanilla, red food coloring, and vinegar.

Slowly incorporate the dry ingredients into the wet, stirring just until smooth. Don’t overmix!

4. Assemble the Cake

Pour ⅔ of the red velvet batter into the prepared bundt pan.
Spoon the cheesecake filling evenly over the batter — keep it centered to avoid touching the edges.
Top with the remaining red velvet batter and smooth the top.

5. Bake!

Bake for 55–65 minutes, or until a toothpick inserted comes out mostly clean (a few moist crumbs are okay).
Let it cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.

6. Decorate

Drizzle with red glaze or raspberry sauce, if using.
Pipe cream cheese frosting around the top or spoon it over, then sprinkle with red velvet crumbs for a classic bakery-style look.

What to Serve With This Cake

• A scoop of vanilla bean ice cream
• A drizzle of chocolate ganache
• A hot mug of coffee or chai tea
• Fresh berries or a raspberry coulis on the side
• A glass of sparkling wine or rosé for something extra special!

Tips for Bundt Cake Success

• Don’t skip greasing the pan — it’s crucial!
• Let it cool before inverting — this helps the cake release cleanly.
• Level the batter after pouring to ensure even layers.
• For sharp contrast, make sure your cheesecake filling stays centered.
• If using food coloring, gel works better for vibrant color without excess liquid.

Storage Instructions

• Room Temp: Store covered for up to 2 days.
• Refrigerator: Keeps well for up to 5 days.
• Freezer: Freeze slices or whole cake (without toppings) wrapped tightly for up to 3 months. Thaw overnight in the fridge.

FAQs

Can I make this ahead of time?

Absolutely! Bake the cake a day or two in advance and add toppings before serving.

Can I use a different pan?

This recipe was designed for a bundt pan, but you can also try it in a tube pan or two loaf pans, adjusting the bake time accordingly.

Can I skip the cheesecake filling?

Technically yes, but why would you?! That layer is what sets this cake apart. If skipping, reduce the bake time slightly.

In Conclusion

If you’re looking for a dessert that feels luxurious but is secretly easy to make, this Layered Red Velvet Cheesecake Bundt Cake is it. It’s rich, tender, eye-catching, and totally unforgettable. Whether you serve it at a holiday gathering or as a surprise weekend treat, it’ll win hearts — one slice at a time.

Made this recipe? I’d love to see it! Leave a review and tag your cake photos on Pinterest — let’s share the joy one bundt at a time.

Nutrition Information (Approx. Per Slice)

Based on 12 slices

• Calories: 410
• Fat: 23g
• Saturated Fat: 7g
• Carbohydrates: 45g
• Sugar: 29g
• Protein: 5g

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