Red Velvet Cheesecake Bundt Cake

A show-stopping Red Velvet Cheesecake Bundt Cake with swirls of creamy cheesecake in every slice; rich, moist, and bakery-perfect for any celebration.

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 10

Rest Time: 10

Total Time: 1 45

Servings: servings

Calories: 410kcal

Cost: $12

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.

Notes

To ensure the cake releases cleanly, make sure the bundt pan is very well greased and floured. Letting the batter rest helps with texture and rise. Use a water bath in the oven for a steam bake method to avoid cracks in the cheesecake.

Nutrition