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A single slice of Red Velvet Cheesecake Bundt Cake on a dessert plate, showing the distinct layers of red velvet cake and the creamy cheesecake swirl.

Red Velvet Cheesecake Bundt Cake: A Decadent Duo

An unforgettable Red Velvet Cheesecake Bundt Cake featuring a moist red velvet cake with a rich, creamy cheesecake swirl. This show-stopping dessert is perfect for any celebration and surprisingly simple to make.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cake
  • 2.5 cups All-Purpose Flour
  • 1 tbsp Unsweetened Cocoa Powder
  • 1.5 tsp Baking Soda
  • 0.5 tsp Salt
  • 1.5 cups Granulated Sugar
  • 1 cup Vegetable Oil
  • 2 Large Eggs room temperature
  • 1 cup Buttermilk room temperature
  • 1 tbsp White Vinegar
  • 2 tsp Vanilla Extract
  • 1 oz Red Gel Food Coloring or 2 tablespoons liquid
For the Cheesecake Filling
  • 8 oz Cream Cheese softened to room temperature
  • 0.25 cup Granulated Sugar
  • 1 Large Egg room temperature
  • 0.5 tsp Vanilla Extract

Equipment

  • 1 10 or 12-cup Bundt Pan
  • 1 Hand Mixer
  • 3 Mixing Bowls

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup bundt pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Make the Cake Batter & Filling
  1. In a large bowl, whisk together the sugar and vegetable oil. Add the eggs one at a time, mixing well after each. Stir in the buttermilk, vinegar, and vanilla extract.
  2. Mix in the red food coloring until the batter is a uniform, vibrant red.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. In a separate bowl, use a hand mixer to beat the softened cream cheese until smooth. Beat in the sugar, egg, and vanilla extract until well-combined.
Assemble and Bake
  1. Pour about half of the red velvet batter into the prepared bundt pan. Spoon the cheesecake filling in a ring over the batter, avoiding the edges.
  2. Cover the cheesecake filling with the remaining red velvet batter.
  3. Bake for 50-60 minutes, or until a skewer inserted into the cake part comes out with moist crumbs. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest batter and filling.
Do not open the oven door during the first 45 minutes of baking to prevent the cake from sinking.
A simple cream cheese glaze or a dusting of powdered sugar makes a perfect topping.