Description

Hello, dessert lovers! If you’re looking for a showstopping cake that combines the rich, iconic flavor of red velvet cake with the creamy indulgence of cheesecake, you’ve found the perfect recipe. Our Red Velvet Cheesecake Bundt Cake is a festive and delicious treat that’s perfect for any occasion. Whether you’re baking for a birthday celebration, a holiday dessert, or simply craving something sweet, this cake is guaranteed to impress.

Ingredients

Scale

Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 tsp vanilla extract

Cake:

3 cups flour
1 1/4 cup sugar
1 tbsp + 1 tsp cocoa powder
1 tsp baking soda
1 cup vegetable oil
3/4 cup buttermilk
1 tsp vanilla extract
2 eggs
1 oz red food coloring
2 tsp vinegar

Glaze:

1 1/2 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Optional: Sprinkles for decoration

Instructions

Step 1: Make the Cheesecake Filling

To start, beat together 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg, and 1 tsp vanilla extract until smooth. Set this mixture aside as you prepare the cake batter.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine 3 cups flour, 1 1/4 cups sugar, 1 tbsp + 1 tsp cocoa powder, and 1 tsp baking soda. In a separate bowl, whisk together 1 cup vegetable oil, 3/4 cup buttermilk, 1 tsp vanilla extract, 2 eggs, 1 oz red food coloring, and 2 tsp vinegar. Once fully combined, mix the wet ingredients into the dry ingredients until smooth.

Step 3: Assemble the Cake Layers

Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan. Layer 1/3 of the red velvet cake batter into the pan. Spoon half of the cheesecake filling over the batter, making sure it doesn’t touch the sides. Add another 1/3 of the cake batter, followed by the rest of the cheesecake filling, and finish with the remaining cake batter.

Step 4: Bake and Cool

Bake for 38-43 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 5: Prepare the Glaze

In a small bowl, whisk together 1 1/2 cups powdered sugar, 3 tbsp milk, and 1/2 tsp vanilla extract. Drizzle the glaze over the cooled cake and add sprinkles for decoration if desired.

Notes

Room Temperature Ingredients: Make sure your cream cheese is softened for a smooth cheesecake filling.
Avoid Overmixing: Don’t overmix the cake batter to ensure a moist and fluffy cake.
Gluten-Free Option: For a gluten-free red velvet cheesecake bundt cake, swap the flour for a gluten-free flour blend.