Introduction
Layered Red Velvet Cheesecake Bundt Cake is a stunning dessert that combines the elegance of red velvet cake with the creamy richness of cheesecake. This cake is perfect for special occasions like birthdays or family gatherings, where you want to impress your guests with a beautiful and delicious treat.
Why Make This Recipe
This cake is a beautiful fusion of flavors and textures, making it stand out from regular cakes. The rich red velvet cake contrasts wonderfully with the creamy cheesecake layer in the center, and the cream cheese glaze adds the perfect finishing touch. It’s visually appealing and tastes heavenly—ideal for any celebration!
How to Make Layered Red Velvet Cheesecake Bundt Cake
Ingredients:
For the Red Velvet Cake:
- 2½ cups all-purpose flour
- 1½ cups sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 8 oz (225 g) cream cheese (softened)
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 4 oz (115 g) cream cheese (softened)
- 1 cup powdered sugar
- 2-3 tablespoons milk (for thinning)
- ½ teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour a 10-cup Bundt pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Gradually mix the wet ingredients into the dry ingredients until smooth.
- For the cheesecake layer, beat the softened cream cheese, sugar, egg, and vanilla extract until creamy and smooth.
- Pour half of the red velvet batter into the Bundt pan. Spoon the cheesecake mixture over the batter, being careful to avoid the sides. Pour the remaining red velvet batter on top, covering the cheesecake layer.
- Bake for 50-60 minutes, until a toothpick inserted comes out clean. Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, beat softened cream cheese until smooth. Gradually mix in powdered sugar, milk, and vanilla extract until the glaze is pourable. Drizzle over the cooled cake.
- Slice and serve!
How to Serve Layered Red Velvet Cheesecake Bundt Cake
Serve this cake on its own, as the layers of red velvet and cheesecake are perfectly balanced. It pairs wonderfully with a hot cup of coffee or tea, making it a delightful dessert after a meal.
How to Store Layered Red Velvet Cheesecake Bundt Cake
Store the cake in an airtight container in the refrigerator for up to 3-4 days. If you need to freeze it, wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips to Make Layered Red Velvet Cheesecake Bundt Cake
- Make sure the cream cheese for the cheesecake layer is softened for easy blending.
- Allow the cake to cool completely before applying the glaze to avoid melting.
- Use a toothpick to check for doneness in the center of the cake.
Variations
- Add some chopped nuts or chocolate chips to the red velvet batter for added texture.
- You can replace the red velvet layer with chocolate cake for a different twist.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare this cake a day in advance and store it in the fridge until ready to serve.
What can I substitute for buttermilk?
You can mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice to make a buttermilk substitute.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly and store it in the freezer for up to 2 months