🎂 Layered Red Velvet Cheesecake Bundt Cake
This rich, moist red velvet bundt cake hides a creamy cheesecake center — perfect for holidays, parties, or just when you want to impress.
🧀 Cheesecake Filling:
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
🍰 Red Velvet Cake:
1 box red velvet cake mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup buttermilk (or milk + 1 tsp vinegar)
3 large eggs
1 tsp vanilla extract
👩🍳 Instructions:
Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan very well.
Make Cheesecake Filling
In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Beat until creamy and combined. Set aside.
Mix Cake Batter
In a large bowl, combine red velvet cake mix, sour cream, oil, buttermilk, eggs, and vanilla. Mix until smooth.
Layer the Cake
Pour about 2/3 of the red velvet batter into the prepared bundt pan. Spoon the cheesecake filling over the batter, trying not to touch the edges. Gently spread. Top with the remaining red velvet batter.
Bake
Bake for 45–55 minutes or until a toothpick inserted into the cake (not cheesecake layer) comes out clean.
Cool & Invert
Let the cake cool in the pan for 10–15 minutes. Carefully invert onto a wire rack and let cool completely.
Optional Glaze
Drizzle with cream cheese glaze or dust with powdered sugar before serving.
🧁 Cream Cheese Glaze (Optional):
4 oz cream cheese, softened
1/2 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Mix until smooth and drizzle over cooled cake.
💡 Tips:
Make sure the cheesecake filling is centered and doesn’t touch the pan edges.
Use room-temperature ingredients for best texture.
Store leftovers in the fridge for up to 5 days.
📌 Tags:
#RedVelvet #CheesecakeBundt #HolidayDessert #ShowstopperCake #BundtCake #LayeredDessert #CreamCheeseHeaven