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Layered Red Velvet Cheesecake Bundt Cake

Indulge in the perfect balance of decadence and delight with our exquisite Layered Red Velvet Cheesecake Bundt Cake recipe. This culinary masterpiece combines the rich flavors of red velvet cake with the creamy indulgence of cheesecake, creating a dessert that’s as visually stunning as it is delicious. Perfect for special occasions or simply satisfying your sweet tooth cravings, this recipe is sure to become a favorite in your repertoire.

Ingredients

Scale
  • Cheesecake Filling:
  • 1package (8 oz) cream cheese, softened1/4 cupsugar1egg1 tspvanilla extractCake:3 cupsflour1 1/4 cupssugar1 tbsp+1 tspcocoa1 tspbaking soda1 cupoil3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 1/4 cupsugar1egg1 tspvanilla extractCake:3 cupsflour1 1/4 cupssugar1 tbsp+1 tspcocoa1 tspbaking soda1 cupoil3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 1egg
  • 1 tspvanilla extractCake:3 cupsflour1 1/4 cupssugar1 tbsp+1 tspcocoa1 tspbaking soda1 cupoil3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • Cake:3 cupsflour1 1/4 cupssugar1 tbsp+1 tspcocoa1 tspbaking soda1 cupoil3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 3 cupsflour
  • 1 1/4 cupssugar1 tbsp+1 tspcocoa1 tspbaking soda1 cupoil3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 1 tbsp+1 tspcocoa1 tspbaking soda1 cupoil3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 1 tspbaking soda
  • 1 cupoil3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 3/4 cupbuttermilk1 tspvanilla extract2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 1 tspvanilla extract
  • 2eggs1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 1 ozred food coloring2 tspvinegarGlaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 2 tspvinegar
  • Glaze:1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 1 1/2 cupspowdered sugar (adjust for thickness)3 tbspmilk1/2 tspvanilla extractOptional: sprinkles for decoration
  • 3 tbspmilk
  • 1/2 tspvanilla extractOptional: sprinkles for decoration
  • Optional: sprinkles for decoration

Instructions

  1. Prepare the cheesecake filling by beating together cream cheese, sugar, egg, and vanilla until smooth.Mix dry ingredients for the cake batter, then combine with wet ingredients until just combined.Layer the batter and cheesecake filling in a greased bundt pan, and bake until a toothpick comes out clean.Allow the cake to cool before drizzling with glaze and adding optional sprinkles.
  2. Mix dry ingredients for the cake batter, then combine with wet ingredients until just combined.Layer the batter and cheesecake filling in a greased bundt pan, and bake until a toothpick comes out clean.Allow the cake to cool before drizzling with glaze and adding optional sprinkles.
  3. Layer the batter and cheesecake filling in a greased bundt pan, and bake until a toothpick comes out clean.Allow the cake to cool before drizzling with glaze and adding optional sprinkles.
  4. Allow the cake to cool before drizzling with glaze and adding optional sprinkles.

Notes

Ensure all ingredients are at room temperature for even mixing.Consider adding lemon zest to the cheesecake filling for extra flavor.The cake can be made ahead and refrigerated, but bring to room temperature before serving for the best texture.
Consider adding lemon zest to the cheesecake filling for extra flavor.The cake can be made ahead and refrigerated, but bring to room temperature before serving for the best texture.
The cake can be made ahead and refrigerated, but bring to room temperature before serving for the best texture.

  • Author: Chef Stella

Nutrition

  • Calories: 413 per slice