Description

Layered Red Velvet Cheesecake Bundt Cake is a moist, cocoa-kissed classic with a creamy cheesecake center and a bakery-style finish. It’s the ultimate centerpiece for holidays, birthdays, or whenever you want to bake something unforgettable! Soft red velvet layers meet tangy-sweet cheesecake in every slice — topped with cream cheese frosting and red velvet crumbs for that wow-factor. Perfect for making ahead and freezer-friendly too!

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

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Instructions

Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour a bundt pan very well, or use baking spray with flour.

Make the Cheesecake Filling:
In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Mix until creamy. Set aside.

Make the Red Velvet Batter:
In a bowl, whisk together flour, baking soda, cocoa powder, and salt. In a separate large bowl, beat sugar and oil. Add eggs one at a time. Stir in buttermilk, vanilla, red food coloring, and vinegar. Slowly add dry ingredients and mix until smooth.

Assemble the Cake:
Pour ⅔ of the red velvet batter into the bundt pan. Carefully spoon the cheesecake filling over the center (avoid touching edges). Top with remaining batter and smooth the top.

Bake:
Bake for 55–65 minutes or until a toothpick comes out mostly clean. Cool in the pan for 15–20 minutes before inverting onto a wire rack. Let cool completely.

Decorate:
Drizzle with red glaze or raspberry sauce (if using). Pipe or spoon cream cheese frosting on top and sprinkle with red velvet cake crumbs.

Notes

Pan Prep Tip: Bundt pans can be tricky—make sure to coat every curve well with flour or baking spray.

Make Ahead: Bake a day ahead and decorate before serving. It stays moist and delicious!

Freezer-Friendly: Wrap tightly without toppings and freeze for up to 3 months. Thaw overnight in the fridge.

Cheesecake Tip: Keep the filling centered when spooning it in—avoid touching the pan edges to prevent leaks.

Want a brighter color? Use gel food coloring for a richer red without thinning your batter.