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Layered Red Velvet Cheesecake Bundt Cake

This stunning Layered Red Velvet Cheesecake Bundt Cake combines the vibrant charm of red velvet with creamy cheesecake, making it the perfect dessert for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Special Occasion
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cheesecake Layer
  • 8 ounces cream cheese, softened
  • 0.5 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
Optional Toppings
  • cream cheese frosting
  • red velvet crumbs
  • fresh berries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Cheesecake Layer
  1. In a medium bowl, beat the cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
Assembly and Baking
  1. Pour half of the red velvet batter into the prepared Bundt pan.
  2. Scoop the cheesecake mixture on top, spreading it gently without mixing it too much.
  3. Pour the remaining red velvet batter over the cheesecake layer.
  4. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the cake (but not into the cheesecake) comes out clean.
  5. Let the cake cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
Optional Finishing Touches
  1. Once cooled, drizzle some cream cheese frosting or scatter red velvet crumbs on top before serving.

Notes

For buttermilk substitutes, mix 1 cup of milk with a tablespoon of lemon juice or vinegar. It can also be frozen un-frosted for future enjoyment.