Layered Red Velvet Cheesecake Bundt Cake
A rich, show-stopping dessert that combines two classics in one unforgettable bite.
If you’re looking to impress your guests or treat yourself to a luxurious dessert, this Layered Red Velvet Cheesecake Bundt Cake is a masterpiece you must try. It’s moist, creamy, and stunningly beautiful—perfect for holidays, birthdays, or any special gathering.
 What Makes This Cake Special?
- Two desserts in one: Moist red velvet cake + creamy cheesecake center.
- No-fail bundt cake technique that ensures a beautiful swirl every time.
- Freezer-friendly and even better the next day.
- Guaranteed to wow both in flavor and appearance!
 Ingredients
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk (room temperature)
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (gel preferred for rich color)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional Cream Cheese Glaze:
- 4 oz cream cheese
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1–2 tablespoons milk (adjust for consistency)
 How to Make It
Step 1: Prep the Oven and Bundt Pan
Preheat your oven to 350°F (175°C).
Generously grease a 10-12 cup Bundt pan with butter or baking spray. Lightly dust with flour and tap out the excess. This step is key for easy release.
Step 2: Make the Cheesecake Layer
In a small mixing bowl, beat the cream cheese until smooth.
Add sugar, egg, and vanilla extract. Mix until creamy and well-combined. Set aside.
Step 3: Make the Red Velvet Batter
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs, one at a time.
- Add in vanilla, vinegar, and food coloring.
- Alternately add the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Step 4: Assemble the Cake
- Pour half of the red velvet batter into the prepared bundt pan.
- Gently spoon the cheesecake filling over the batter, trying to keep it centered (don’t let it touch the edges).
- Pour the remaining red velvet batter on top, smoothing the surface.
Step 5: Bake
Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted into the red velvet part comes out clean (the cheesecake layer may leave a little residue—this is okay).
Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack or serving plate. Cool completely before glazing.
Step 6: Make the Cream Cheese Glaze (Optional but Amazing)
In a bowl, beat cream cheese and butter until smooth.
Add powdered sugar and vanilla. Mix, then thin with milk until pourable.
Drizzle generously over the cooled cake.
 Tips for Perfect Results
- Room temperature ingredients help everything mix smoothly.
- Use gel food coloring for the brightest red without thinning your batter.
- Let the cake cool completely before slicing to preserve the cheesecake layer.
- Freeze slices individually for up to a month!
 Serving Ideas
- Add fresh berries and whipped cream on top for a festive look.
- Pair with coffee, hot cocoa, or vanilla ice cream.
- Turn leftovers into cake parfaits layered with cream!
 Storage
- Store covered in the fridge for up to 5 days.
- To freeze: Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge overnight.
 FAQ
Can I use a regular cake pan instead of a bundt pan?
Yes, but you’ll need to adjust baking time. A springform pan also works great.
Is there a substitute for buttermilk?
Mix 1 cup milk with 1 tablespoon white vinegar or lemon juice. Let sit for 5 minutes.
Can I double the cheesecake layer?
Yes! For an extra thick creamy center, double the filling.
 Final Thoughts
This Layered Red Velvet Cheesecake Bundt Cake isn’t just a dessert—it’s an experience. Whether you’re baking for Valentine’s Day, a birthday, or just because, this cake offers everything: bold color, rich flavor, and a creamy surprise