Ingredients:
For the Cheesecake Layer:
8 oz (225 g) cream cheese, softened
1/3 cup (65 g) granulated sugar
1 large egg
1 tsp vanilla extract
For the Red Velvet Cake:
2 ½ cups (310 g) all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ cups (300 g) granulated sugar
1 cup (230 g) unsalted butter, softened
2 large eggs
1 cup (240 ml) buttermilk
2 tsp vanilla extract
1 tbsp red food coloring (gel works best)
1 tsp distilled white vinegar
For the Cream Cheese Glaze:
4 oz (115 g) cream cheese, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract
2–3 tbsp milk (to achieve desired consistency)
For Decoration:
Red velvet cake crumbs (optional)
Swirls of cream cheese frosting (optional)
Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
2. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray with non-stick baking spray.
3. Make the Red Velvet Cake Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract, red food coloring, and vinegar.
Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
4. Assemble the Cake:
Pour half of the red velvet cake batter into the prepared Bundt pan, spreading it evenly.
Spoon the cheesecake filling over the batter, keeping it in the center and avoiding the edges of the pan.
Carefully spread the remaining red velvet batter over the cheesecake layer, smoothing the top.
5. Bake the Cake:
Bake for 50–60 minutes, or until a toothpick inserted into the cake part (not the cheesecake) comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely.
6. Prepare the Cream Cheese Glaze:
In a small bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix. Gradually add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
7. Decorate the Cake:
Once the cake is completely cool, drizzle the glaze over the top of the cake.
Optionally, sprinkle with red velvet crumbs or pipe swirls of cream cheese frosting for added flair.
Tips:
Cheesecake layer placement: Be careful when spreading the cheesecake layer to keep it centered and prevent it from touching the edges of the pan.
Storage: Store the cake in the refrigerator, covered, for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving.
This Layered Red Velvet Cheesecake Bundt Cake is perfect for special occasions and will definitely impress your guests!