Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Layered Red Velvet Cheesecake Bundt Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This stunning dessert combines rich red velvet cake with a creamy cheesecake layer, topped with a luscious cream cheese glaze and a vibrant red velvet drizzle. Perfect for special occasions or holidays, this cake is sure to impress with its decadent layers and beautiful presentation.


Ingredients

Scale

For the Red Velvet Cake Layer:

  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the Cheesecake Layer:

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 23 tbsp milk (to adjust consistency)

For the Red Velvet Drizzle:

  • 1 cup powdered sugar
  • 23 tbsp milk
  • A few drops of red food coloring (adjust for desired color)

Instructions

  • Preheat and Prepare the Pan:
    • Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring to coat all the grooves for easy release.
  • Make the Cheesecake Filling:
    • In a mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
  • Prepare the Red Velvet Cake Batter:
    • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
    • In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until well combined.
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Layer the Batter and Cheesecake:
    • Pour about half of the red velvet batter into the prepared bundt pan.
    • Spoon the cheesecake filling evenly over the red velvet batter, keeping it away from the edges of the pan.
    • Pour the remaining red velvet batter over the cheesecake layer, covering it completely.
  • Bake:
    • Bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
    • Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
  • Prepare the Cream Cheese Glaze:
    • In a medium bowl, beat the softened cream cheese until smooth.
    • Add the powdered sugar and vanilla extract, mixing until combined.
    • Gradually add milk, a tablespoon at a time, until the glaze reaches a smooth and pourable consistency.
  • Prepare the Red Velvet Drizzle:
    • In a separate bowl, mix the powdered sugar and milk until smooth.
    • Add a few drops of red food coloring to reach your desired shade of red.
  • Decorate the Cake:
    • Once the cake is completely cool, pour the cream cheese glaze over the top, allowing it to drip down the sides.
    • Drizzle the red velvet glaze on top of the cream cheese glaze for a beautiful and dramatic effect.

Notes

  • Cooling: Ensure the cake is completely cooled before applying the glazes to ensure they set properly.
  • Consistency: Adjust the consistency of the glazes by adding powdered sugar for thickness or milk for a thinner drizzle.
  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Prep Time: 30 minutes
  • Cook Time: 55-65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 35
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg