Description
This Layered Red Velvet Cheesecake Bundt Cake is a stunning and decadent dessert perfect for special occasions! The rich, velvety flavor of red velvet cake pairs beautifully with a creamy cheesecake layer, creating a show-stopping dessert that’s both visually impressive and irresistibly delicious. Each slice reveals the perfect contrast of red velvet cake and smooth cheesecake, topped with a luscious cream cheese glaze.
Ingredients
For the Red Velvet Cake:
2 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla extract
1 tbsp white vinegar
2 tbsp red food coloring
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
2–3 tbsp milk
1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan.
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
- Make the red velvet cake batter: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vegetable oil and vanilla extract. Mix in the red food coloring and white vinegar until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until smooth, but be careful not to overmix.
- Layer the cake and cheesecake: Pour about two-thirds of the red velvet cake batter into the prepared bundt pan. Gently spoon the cheesecake mixture over the batter, being careful not to let it touch the sides of the pan. Pour the remaining red velvet batter over the cheesecake layer.
- Bake the cake: Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the cream cheese glaze: In a small bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bundt cake.
- Serve: Slice and enjoy the layers of red velvet cake and creamy cheesecake. Perfect for any celebration!
