Decadent & Dreamy Layered Red Velvet Cheesecake Bundt Cake

Introduction

The Ultimate Indulgence for Red Velvet Lovers

Craving something sweet, creamy, and jaw-droppingly beautiful? This Layered Red Velvet Cheesecake Bundt Cake is the showstopping dessert you didn’t know you needed. With rich, cocoa-kissed red velvet cake swirled around a silky cheesecake center, every bite feels like a celebration. Whether you’re hosting a holiday dinner, baking for Valentine’s Day, or simply treating yourself, this cake hits all the right notes of indulgence, elegance, and comfort.

You’ll love how it looks like a bakery masterpiece but is actually super doable — even if you’re not a pro baker. Moist, vibrant, and layered with love, this Layered Red Velvet Cheesecake Bundt Cake is about to become your new favorite go-to dessert.

Why You’ll Love This Recipe

✅ Double the delight – Combines two desserts in one: cheesecake + red velvet
✅ Stunning presentation – Looks fancy but super easy to make
✅ Make-ahead friendly – Great for prepping before parties or gatherings
✅ Perfect texture – Moist, dense cake + creamy center = dessert perfection
✅ Crowd-pleasing – Always a hit with guests and family
✅ Freezer-friendly – Stores well without losing flavor or texture

Ingredients You’ll Need

For the Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoon cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk (or milk + 1 tablespoon vinegar as a substitute)
• 2 large eggs
• 2 tablespoon red food coloring (gel for vibrant color)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

👉 Pro Tip: Use gel food coloring for deeper, more vibrant red tones!

For the Cheesecake Layer:

• 8 oz (1 block) cream cheese, softened
• ⅓ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

Optional Topping:

• Powdered sugar for dusting
• White chocolate ganache or glaze

Step-by-Step Instructions

1. Preheat & Prepare
   Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan.
2. Mix the Cheesecake Layer
   In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
3. Prepare Red Velvet Batter
   In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, and baking soda.
   In another bowl, mix wet ingredients: oil, buttermilk, eggs, vanilla, food coloring, and vinegar.
   Combine wet and dry ingredients and mix until just combined — don’t overmix!
4. Layer the Batter
   Pour half of the red velvet batter into the prepared pan. Carefully spoon the cheesecake mixture in the center, avoiding the edges. Top with the remaining red velvet batter.
5. Bake
   Bake for 50–60 minutes or until a toothpick inserted comes out clean (don’t pierce into the cheesecake layer).
6. Cool & Invert
   Let it cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
7. Decorate & Serve
   Dust with powdered sugar or drizzle with white chocolate ganache for extra flair. Slice and enjoy!

Recipe Notes & Tips

• Storage Tips:
  Store in an airtight container in the fridge for up to 5 days.
• Freezing Tips:
  Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating Tips:
  Microwave individual slices for 15–20 seconds for a warm, gooey treat.
• Flavor Variations:
  • Add chocolate chips to the red velvet batter for extra indulgence 🍫
  • Swirl raspberry jam into the cheesecake layer for fruity notes 🍓
  • Use dark cocoa for a richer, more intense chocolate flavor

Nutrition Facts

Estimated values per slice. Nutrition may vary depending on toppings or substitutions.

Frequently Asked Questions (FAQs)

❓ Can I use a regular cake pan instead of a Bundt pan?
✅ Yes, but a Bundt pan provides the iconic shape and better layering effect.

❓ My cheesecake layer sank. What happened?
❌ You may have spread it too close to the edges. Keep it centered and avoid touching the sides.

❓ Can I make this gluten-free?
✅ Absolutely! Just use a 1:1 gluten-free flour blend and check that your other ingredients are gluten-free.

❓ Is it okay to skip the red food coloring?
✅ Yes, the taste won’t change, but the cake will look more like a chocolate-vanilla swirl.

❓ Can I use low-fat cream cheese?
❌ It’s not recommended — full-fat gives the best texture and richness.

❓ Can I make it ahead of time?
✅ Definitely! This cake tastes even better the next day after the flavors meld together.

Conclusion

If you’ve ever dreamed of combining the creamy decadence of cheesecake with the velvety richness of red velvet cake, this Layered Red Velvet Cheesecake Bundt Cake is your dream come true. It’s as easy as it is stunning and will wow anyone lucky enough to get a slice.

🎉 Bake it this weekend and tag us @Simple Recipes on Pinterest — we’d love to see your creations!

Layered Red Velvet Cheesecake Bundt Cake

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• Author: Chef
• Total Time: 1hour 20minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This decadent Layered Red Velvet Cheesecake Bundt Cake is the ultimate show-stopper dessert, combining the rich cocoa flavor of red velvet cake with a luscious, creamy cheesecake center. Perfect for holidays, birthdays, or any occasion that calls for something truly special.

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Ingredients

Scale 1x2x3x

For the Red Velvet Cake

• 2 ½ cups all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 1 ½ cups granulated sugar

• 1 cup vegetable oil

• 2 large eggs

• 1 cup buttermilk

• 1 tbsp red food coloring

• 1 tsp vanilla extract

• 1 tsp white vinegar

For the Cheesecake Layer

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 egg

• ½ tsp vanilla extract

For the Glaze (optional)

• 1 cup powdered sugar

• 2–3 tablespoon milk

• ½ tsp vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.

• Make the cheesecake filling: In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Beat until creamy and set aside.

• Prepare red velvet batter:
  In a large bowl, whisk together flour, cocoa, baking soda, and salt.
  In another bowl, beat sugar and oil. Add eggs one at a time, mixing well. Stir in buttermilk, food coloring, vanilla, and vinegar.
  Gradually add the dry ingredients into the wet, mixing until just combined.

• Assemble:
  Pour half of the red velvet batter into the bundt pan. Spoon the cheesecake mixture on top, avoiding edges. Gently spread the remaining batter over the cheesecake layer.

• Bake for 50–60 minutes, or until a toothpick inserted into the red velvet part comes out clean.

• Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

• Glaze (optional): Mix powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake.

Notes

• ✔️ Pro Tip: Room temperature ingredients mix more smoothly.

• ✔️ For an extra tang, add lemon zest to the cheesecake layer.

• ✔️ You can use gel food coloring for a deeper red hue.

• ✔️ Store leftovers in an airtight container in the fridge for up to 4 days.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 cake)
• Calories: 480kcal
• Sugar: 32g
• Sodium: 290mg
• Fat: 28g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 65mg

Keywords: Layered Red Velvet Cheesecake Bundt Cake, red velvet bundt, cheesecake filled cake, holiday dessert, red velvet recipe