Welcome to the ultimate dessert experience where two beloved classics collide: the Red Velvet Cheesecake Bundt Cake. This recipe combines the moist, tender crumb of a classic red velvet cake with a rich, creamy cheesecake filling, all baked into an elegant bundt shape. It’s a show-stopping dessert that promises to be the centerpiece of any occasion, from holiday gatherings to special celebrations. If you’re ready to create a truly unforgettable treat, you’ve come to the right place.
This isn’t just another cake recipe; it’s a culinary event. We’ve perfected the balance of tangy cream cheese, subtle cocoa, and sweet vanilla to create a flavor profile that is both complex and comforting. The striking red color against the pristine white cheesecake swirl makes for a stunning presentation that is surprisingly simple to achieve.
Why This Red Velvet Cheesecake Bundt Cake Is a Must-Try
You’ll fall in love with this recipe for its decadent flavor and surprisingly straightforward preparation. It’s designed for home cooks who want to create something spectacular without unnecessary complexity.
- Perfectly Moist Crumb: We use buttermilk and a touch of oil to ensure the red velvet cake is tender and moist every single time.
- Creamy Cheesecake Swirl: The cheesecake filling isn’t just a layer; it’s a rich, tangy swirl that perfectly complements the cake.
- Stunning Presentation: The bundt shape does all the hard work, creating an elegant cake that looks like it came from a professional bakery.
- Crowd-Pleasing Flavor: This cake is a certified crowd-pleaser, combining two dessert favorites into one unforgettable bite. For those who love cheesecake in other forms, our Blackberry Cheesecake Brownies are another fantastic choice.
Key Ingredients for Success
Crafting the perfect Red Velvet Cheesecake Bundt Cake starts with the right ingredients. Each component plays a crucial role in achieving the signature flavor and texture. Here’s what you’ll need and why it matters.
For the Red Velvet Bundt Cake
- All-Purpose Flour: Provides the structure for the cake. Make sure to measure it correctly by spooning it into your measuring cup.
- Unsweetened Cocoa Powder: Gives the cake its subtle, essential chocolate flavor.
- Baking Soda: The leavening agent that reacts with the acidic ingredients to make the cake rise.
- Salt: Balances the sweetness and enhances all the other flavors.
- Granulated Sugar: Sweetens the cake and contributes to its tender texture.
- Vegetable Oil: Guarantees a moist cake that stays fresh for days.
- Eggs: Act as a binder and add richness.
- Buttermilk: The star ingredient for a tender, tangy crumb. Its acidity activates the baking soda.
- White Vinegar: Another acid to boost the leavening and brighten the red color.
- Vanilla Extract: Adds a warm, aromatic flavor that complements the cocoa.
- Red Food Coloring: Provides the iconic, vibrant red hue. Gel food coloring offers the most intense color without adding excess liquid.
For the Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese at room temperature for the smoothest, creamiest filling.
- Granulated Sugar: Sweetens the filling and helps create a smooth texture.
- Egg: Binds the filling together so it sets properly during baking.
- Vanilla Extract: Adds a touch of warmth and flavor.
Step-by-Step Instructions
Follow these instructions carefully to assemble your masterpiece. We’ll walk you through preparing the pan, mixing the batter, and layering the components for a perfect bake.
Phase 1: Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10 or 12-cup bundt pan. This is the most critical step to prevent sticking, so be thorough!
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set it aside.
Phase 2: Mixing the Red Velvet Batter
- Combine Wet Ingredients: In a large bowl, whisk together the sugar and vegetable oil. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, vinegar, and vanilla extract.
- Add Food Coloring: Add the red food coloring to the wet ingredients and mix until the color is uniform and vibrant.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few small lumps are okay.
Phase 3: Making the Cheesecake Filling
- Beat Cream Cheese: In a separate medium bowl, use a hand mixer to beat the room temperature cream cheese until it’s smooth and creamy.
- Add Remaining Ingredients: Beat in the sugar, egg, and vanilla extract until the mixture is completely smooth and well-combined.
Phase 4: Assembling and Baking the Cake
- Layer the Batter: Pour about half of the red velvet batter into the prepared bundt pan and spread it evenly.
- Add Cheesecake Filling: Carefully spoon the cheesecake filling over the red velvet batter, creating a ring. Try to keep it away from the edges of the pan.
- Top with Remaining Batter: Pour the remaining red velvet batter over the cheesecake filling, ensuring it’s fully covered.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the cake part comes out with moist crumbs attached.
- Cool Completely: Let the cake cool in the bundt pan on a wire rack for at least 15-20 minutes before inverting it onto the rack to cool completely. Allowing it to cool fully is crucial for a clean release.
Expert Tips for a Flawless Red Velvet Cheesecake Bundt Cake
Want to ensure your cake is absolutely perfect? Here are a few expert tips gathered from our test kitchen.
- Room Temperature Ingredients: For the smoothest batter and filling, ensure your eggs, buttermilk, and especially the cream cheese are at room temperature.
- Don’t Overmix: Overmixing the red velvet batter can develop the gluten in the flour, leading to a tough cake. Mix until the ingredients are just combined.
- Properly Grease the Pan: A bundt pan’s intricate design can be tricky. Use a pastry brush to apply melted shortening or a non-stick baking spray with flour to every nook and cranny.
- Cooling is Key: Be patient! Attempting to remove the cake from the pan while it’s too warm can cause it to break. For a different but equally delicious baked good, try this amazing Chocolate Chip Cookie Recipe.
Serving and Storage Suggestions
This Red Velvet Cheesecake Bundt Cake is fantastic on its own, but a simple cream cheese glaze or a dusting of powdered sugar can elevate it further. For a truly decadent experience, serve each slice with a dollop of fresh whipped cream.
Store the cake in an airtight container in the refrigerator for up to 5 days. Due to the cheesecake filling, it must be kept chilled. Let it sit at room temperature for about 20-30 minutes before serving to allow the flavors to shine. If you enjoy this cake, you might also love our rich and decadent Coffee Caramel Cake.
Yes, absolutely! This cake is a great make-ahead option. You can bake it, let it cool completely, and then store it in an airtight container in the refrigerator for up to 2 days before serving. The flavors will have even more time to meld together.
While the bundt shape is iconic, you could adapt this recipe for a 13×9 inch pan. The baking time will likely be shorter, around 35-45 minutes, so start checking for doneness early. Layer the batters in the same way.
The key is to be extremely thorough when preparing your pan. Use melted shortening or a baking spray that contains flour and apply it with a pastry brush to cover every single crevice. Follow this with a light dusting of flour, rotating the pan to coat it evenly.
Due to the cheesecake filling, this cake must be stored in the refrigerator. Keep it in an airtight container to maintain its freshness. It will last for up to 5 days.
The cheesecake filling might sink if the red velvet batter is too thin or if the filling is too heavy. Ensure your cake batter has a thick consistency and that your cream cheese is softened, not melted, to keep the filling light.
Yes, absolutely! This cake is a great make-ahead option. You can bake it, let it cool completely, and then store it in an airtight container in the refrigerator for up to 2 days before serving. The flavors will have even more time to meld together.
While the bundt shape is iconic, you could adapt this recipe for a 13×9 inch pan. The baking time will likely be shorter, around 35-45 minutes, so start checking for doneness early. Layer the batters in the same way.
The key is to be extremely thorough when preparing your pan. Use melted shortening or a baking spray that contains flour and apply it with a pastry brush to cover every single crevice. Follow this with a light dusting of flour, rotating the pan to coat it evenly.
Due to the cheesecake filling, this cake must be stored in the refrigerator. Keep it in an airtight container to maintain its freshness. It will last for up to 5 days.
The cheesecake filling might sink if the red velvet batter is too thin or if the filling is too heavy. Ensure your cake batter has a thick consistency and that your cream cheese is softened, not melted, to keep the filling light.
More Delicious Recipes to Try
We hope you love this Red Velvet Cheesecake Bundt Cake as much as we do! It’s a labor of love that is well worth the reward. When you share this stunning dessert, you’re not just sharing a cake; you’re creating a memorable moment for your friends and family.
If you make this recipe, we would love to see it! Please leave a comment below or tag us on Pinterest. Your feedback helps our community of home cooks grow and learn together.
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.
Ingredients
Equipment
Method
Preparation- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup bundt pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Make the Cake Batter & Filling- 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.
- Mix in the red food coloring until the batter is a uniform, vibrant red.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 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- 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.
- Cover the cheesecake filling with the remaining red velvet batter.
- 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.
Red Velvet Cheesecake Bundt Cake: A Decadent Duo
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup bundt pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- 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.
- Mix in the red food coloring until the batter is a uniform, vibrant red.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 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.
- 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.
- Cover the cheesecake filling with the remaining red velvet batter.
- 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
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.
