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Layered Red Velvet Cheesecake Bundt Cake
A stunning marbled dessert with rich red velvet and creamy cheesecake swirls!
Prep Time: 20 mins | Bake Time: 50-55 mins | Total Time: 1.5 hrs (+ cooling)
Servings: 12-14
Ingredients:
Cheesecake Filling:
- 1 (8 oz) block cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Red Velvet Cake:
- 1 box (15.25 oz) red velvet cake mix (or homemade* – see note)
- 1 cup (240ml) water (or buttermilk for extra moisture)
- ½ cup (120ml) vegetable oil
- 3 large eggs
Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions:
1. Prep:
- Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or baking spray.
2. Make Cheesecake Filling:
- Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
3. Make Cake Batter:
- In a bowl, mix cake mix, water, oil, and eggs until combined (don’t overmix).
4. Layer in Bundt Pan:
- Pour ⅔ of the red velvet batter into the pan.
- Spoon cheesecake filling in a ring over the batter (avoid touching edges).
- Top with remaining red velvet batter. Use a knife to gently swirl layers.
5. Bake & Cool:
- Bake 50-55 mins until a toothpick inserted comes out clean.
- Cool 15 mins in pan, then invert onto a wire rack to cool completely.
6. Glaze (Optional):
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Tips:
🌟 Homemade Red Velvet Cake? Use:
- 2 ½ cups (300g) flour
- 1 ½ cups (300g) sugar
- 1 tsp baking soda
- 1 tbsp cocoa powder
- 1 cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vinegar
🌟 Clean Release: Ensure the pan is well-greased and cooled slightly before flipping.
🌟 Serve: Chill 1 hour before slicing for neat layers.
Why You’ll Love It:
✅ Eye-catching swirls of red and white.
✅ Creamy cheesecake balances the velvet crumb.
✅ Perfect for holidays or special occasions!
Pair with vanilla ice cream or fresh berries. Enjoy! 🎂❤️
Would you like a mini Bundt version or chocolate glaze variation? 😊
