Red Velvet Cheesecake Bundt Cake

why make this recipe

Red Velvet Cheesecake Bundt Cake is a delightful blend of flavors and textures. It combines the rich, cocoa-flavored red velvet cake with a creamy, sweet cheesecake filling. This cake is perfect for special occasions, family gatherings, or just a treat for yourself. The stunning red color adds a festive touch, making it visually appealing as well. Plus, it’s simple to make and even easier to love!

how to make Red Velvet Cheesecake Bundt Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract (for cheesecake filling)
• 1 cup cream cheese frosting (for topping)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
3. In another bowl, mix vegetable oil, buttermilk, eggs, food coloring, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. For the cream cheese filling, beat the cream cheese, powdered sugar, and vanilla extract together until smooth.
6. Pour half of the red velvet batter into the bundt pan. Spoon the cream cheese filling over the batter, then top with the remaining red velvet batter.
7. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
9. Once cooled, spread the cream cheese frosting over the top and serve.

how to serve Red Velvet Cheesecake Bundt Cake

This cake is great as a dessert after dinner or as a sweet treat with coffee or tea. Slice it into wedges or let guests serve themselves. Add fresh berries on the side or a dusting of powdered sugar for a nice touch.

how to store Red Velvet Cheesecake Bundt Cake

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge, where it will remain fresh for about a week. You can also freeze the cake for up to three months. Wrap it well in plastic wrap and then in foil before placing it in the freezer.

tips to make Red Velvet Cheesecake Bundt Cake

• Make sure your ingredients are at room temperature for better mixing.
• Don’t overmix the batter once you combine wet and dry ingredients; this makes for a lighter cake.
• Try not to skip greasing and flouring your bundt pan to prevent sticking.
• Use gel food coloring for a more vibrant color.

variation

You can customize this cake by adding chocolate chips to the red velvet batter or using different flavored frosting like vanilla or chocolate instead of cream cheese frosting.

FAQs

1. Can I use another type of food coloring?
Yes, you can use any liquid food coloring, but red gel food coloring gives the best results.

2. Is there a gluten-free version of this cake?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has a good structure.

3. How can I make this cake ahead of time?
You can bake the cake a day in advance. Store it in the fridge after it cools and frost it the next day before serving.

Red Velvet Cheesecake Bundt Cake

A delightful blend of rich red velvet cake and creamy cheesecake filling, perfect for special occasions and gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring Use gel for a vibrant color.
• 1 tsp vanilla extract

For the cheesecake filling

• 8 oz cream cheese, softened
• 0.5 cup powdered sugar
• 1 tsp vanilla extract (for cheesecake filling)

For topping

• 1 cup cream cheese frosting

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
3. In another bowl, mix vegetable oil, buttermilk, eggs, food coloring, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

Cheesecake filling

1. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth.

Baking

1. Pour half of the red velvet batter into the bundt pan.
2. Spoon the cream cheese filling over the batter, then top with the remaining red velvet batter.
3. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
4. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
5. Once cooled, spread the cream cheese frosting over the top and serve.

Notes

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge for about a week or freeze for up to three months. Make sure your ingredients are at room temperature for better mixing. Don’t overmix the batter after combining wet and dry ingredients.