Looking for a dessert that turns heads and satisfies every sweet craving? This Red Velvet Cheesecake Bundt Cake is the ultimate celebration treat.
It combines the bold, cocoa-kissed richness of red velvet with a luscious, tangy cheesecake center; baked together in a classic bundt pan for effortless elegance.
Every slice of this Red Velvet Cheesecake Bundt Cake reveals gorgeous swirls of cream cheese, creating that bakery-style wow factor; no layering required.
Whether you're hosting a holiday dinner, a birthday party, or just indulging in something decadent, this Red Velvet Cheesecake Bundt Cake delivers both flavor and beauty.
Don’t miss out; this Red Velvet Cheesecake Bundt Cake is as unforgettable as it is delicious.
Why This Red Velvet Cheesecake Cake Recipe Stands Out
Red velvet has been loved for decades; but this Red Velvet Cheesecake Bundt Cake takes it to a whole new level.
It’s rich, velvety, and swirled with creamy cheesecake; all in one stunning, easy-to-make bundt.
No layers. No fuss. Just beautiful ridges, bold flavor, and a wow-worthy center in every slice.Serve this Red Velvet Cheesecake Bundt Cake with berries, ice cream, or coffee, and you’ve got a dessert no one forgets.Make this Red Velvet Cheesecake Bundt Cake once, and it’ll become your signature sweet.
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Ingredients
For the Red Velvet Cake:
- All-purpose flour
- Granulated sugar
- Buttermilk
- Vegetable oil
- Large eggs
- Red food coloring
- White vinegar
- Vanilla extract
- Unsweetened cocoa powder
- Baking soda
- Salt
For the Cream Cheese Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
For the Cream Cheese Glaze:
- Cream cheese, softened
- Powdered sugar
- Milk
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare Pan and Make Fillings
- Preheat oven to 325°F and generously grease a 12-cup bundt pan with butter, then dust with flour
- Beat softened cream cheese until smooth, then add sugar, eggs, vanilla, and flour until combined
- In a large bowl, whisk together all dry ingredients for the red velvet cake
- In another bowl, combine buttermilk, oil, eggs, food coloring, vinegar, and vanilla
- Gradually mix wet ingredients into dry ingredients until just combined
Assemble and Create Marble Effect
- Pour half of the red velvet batter into prepared bundt pan
- Spoon cream cheese mixture over batter, staying about an inch from edges
- Top with remaining red velvet batter
- Use a knife to gently swirl through layers 2-3 times to create marbled patterns
Bake and Finish
- Bake for 65-75 minutes until toothpick inserted in cake portion comes out with few moist crumbs
- Cool in pan for 15 minutes, then invert onto wire rack
- Let cool completely before adding cream cheese glaze made by beating cream cheese, powdered sugar, milk, and vanilla until smooth
- Prepare Pan and Fillings: Grease the bundt pan and prepare both the red velvet batter and cheesecake filling.
- Assemble and Marble: Layer batters and gently swirl with a knife to create a marble effect.
- Bake and Finish: FBake the cake, cool it, and drizzle with cream cheese glaze.
Equipment For Red Velvet Cheesecake Bundt
- 12-cup bundt pan
- Stand mixer or hand mixer
- Wire cooling rack
- Offset spatula
- Budget-friendly alternatives:
Expert Tips for the Best Red Velvet Cheesecake Bundt
Temperature matters: Room temperature ingredients blend more easily and create a smoother batter. Take your eggs and cream cheese out 2-3 hours before baking.
Don't skip the flour dusting: Even with non-stick spray, flour creates that extra barrier that ensures your beautiful cake comes out intact.
Test for doneness carefully: Since there's cheesecake in the center, the toothpick test can be tricky. Look for a cake that springs back lightly when touched and has started to pull slightly from the pan edges.
Cool gradually: Rapid temperature changes can cause cracking. Let the cake cool in the pan first, then finish cooling on a rack.
Recipe Variations
Flavor Variations:
Transform this base recipe into other amazing combinations:
- Red velvet cream cheese pound cake: Reduce the cheesecake filling by half for a denser texture
- Mini red velvet bundt cakes: Divide between mini bundt pans and bake for 25-30 minutes
- Red velvet cheesecake swirl cake: Add chocolate chips to the cheesecake layer for extra indulgence
Dietary Adaptations:
- Keto-friendly: Replace flour with almond flour and use sugar substitute (reduce liquid slightly)
- Vegan version: Use plant-based cream cheese, flax eggs, and dairy-free milk
- Reduced sugar: Cut sugar by ⅓ and add extra vanilla for sweetness perception
Storage
Refrigerator Storage:
This moist red velvet bundt cake stays fresh covered in the refrigerator for up to 5 days. The cheesecake component actually improves after a day, as flavors meld beautifully.
Freezing Instructions:
Wrap cooled, unglazed cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then add glaze before serving.
Make-Ahead Strategy:
Bake the cake up to 2 days ahead and store covered. Make the glaze the day of serving for the freshest taste and best appearance.
The Secret My Grandma Swore By (And It Works Every Time)
When I first started baking my Red Velvet Cheesecake Bundt, I couldn't figure out why Grandma's always came out softer, moister, and somehow more magical. One day, she finally let me in on her secret: let the batter rest for 10 minutes before baking. “It’s like giving the cake a moment to breathe,” she’d say with a wink. That short pause lets the flour hydrate and the baking soda quietly do its job; setting you up for bakery-level results. And here's the second part of the trick: slide a pan of hot water onto the bottom oven rack. The steam keeps the cheesecake from cracking and the red velvet moist and velvety. Trust me; follow these two simple steps, and your Red Velvet Cheesecake Bundt will taste like it came straight from a pastry chef’s kitchen.
FAQ
Does red velvet cheesecake have to be refrigerated?
Yes, red velvet cheesecake bundt cake must be refrigerated due to the cream cheese filling. Store covered in the refrigerator for up to 5 days. The cheesecake component contains dairy and eggs that spoil at room temperature. Always refrigerate within 2 hours of baking for food safety and optimal freshness.
Can I use a bundt pan for red velvet cake?
Absolutely! A bundt pan is perfect for red velvet cake and creates beautiful presentation. The bundt shape allows even heat distribution and stunning ridged details. Grease thoroughly and dust with flour to prevent sticking. Bake at 325°F for 50-75 minutes depending on your specific red velvet bundt cake recipe.
How long will a red velvet cake stay fresh?
Red velvet cheesecake bundt cake stays fresh for 5 days refrigerated or 3 months frozen. Cover tightly with plastic wrap or store in airtight container. The cream cheese filling requires refrigeration, unlike regular red velvet cake which lasts 3 days at room temperature. Freeze unglazed for best results.
How do you keep red velvet cake from sticking to the pan?
Prevent red velvet bundt cake from sticking by thoroughly greasing with butter and dusting with flour. Use bundt-specific baking spray for extra insurance. Coat every ridge and crevice completely. Cool in pan 15 minutes before inverting. Room temperature ingredients and proper pan preparation ensure perfect cake release every time.
Final Thoughts: A Bundt Cake Worth Sharing
The Red Velvet Cheesecake Bundt Cake isn’t just a dessert; it’s a celebration baked into every slice. With its luscious swirls of tangy cheesecake and deep, cocoa-rich red velvet crumb, this recipe blends elegance and comfort in the most irresistible way.
Perfect for holidays, birthdays, or simply spoiling yourself on a quiet weekend, this show-stopping cake is the kind of dessert people remember; and request again and again. Every bite delivers that bakery-level perfection you crave, without the complicated layers or techniques.
And if you're loving this Red Velvet Cheesecake Bundt Cake, don’t miss our recent favorite: the Easy Churro Cheesecake Bites Recipe—crispy, creamy, and perfect for parties! Or cool things down with a refreshing No Bake Blueberry Cheesecake Recipe that’s just right for warm-weather celebrations.
So go ahead, preheat that oven and let’s make some sweet kitchen magic. We’d love to see your beautiful creations; tag us or comment below to share how your Red Velvet Cheesecake Bundt Cake turned out!
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Pairing
These are my favorite dishes to serve with Red Velvet Cheesecake Bundt Cake Recipe
Red Velvet Cheesecake Bundt Cake
Equipment
- 1 12-cup bundt pan Greased and floured
- 1 Electric mixer Hand or stand mixer
- 1 Wire cooling rack
- 2–3 Mixing bowls For wet and dry ingredients
- 1 Measuring cups/spoons
Ingredients
🔴 Red Velvet Cake
- 2 ½ cups All-purpose flour Sifted
- 1 ½ cups Granulated sugar
- 1 cup Buttermilk Room temperature
- 1 cup Vegetable oil Neutral oil like canola
- 3 large Eggs Room temperature
- 2 tablespoon Red food coloring Liquid or gel
- 1 teaspoon White vinegar Reacts with baking soda
- 2 teaspoon Vanilla extract Pure for best flavor
- 2 tablespoon Unsweetened cocoa powder Natural not Dutch-processed
- 1 teaspoon Baking soda
- ½ teaspoon Salt Enhances flavor
🍥 Cheesecake Filling
- 8 oz Cream cheese Softened to room temp
- ⅓ cup Granulated sugar
- 1 large Egg Room temperature
- 1 teaspoon Vanilla extract
- 1 tablespoon All-purpose flour Helps thicken the filling
🍶 Cream Cheese Glaze
- 4 oz Cream cheese Softened
- 1 cup Powdered sugar Sifted for smooth texture
- 2–3 tbsp Milk Adjust for desired consistency
- 1 teaspoon Vanilla extract Optional but recommended
Instructions
- Preheat oven.
- Make cheesecake filling.
- Mix red velvet batter.
- Layer and swirl the batters in the pan.
- Let batter rest for 10 minutes.
- Bake with steam pan for 70 minutes.
- Cool completely and glaze.
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