Red Velvet Cheesecake Bundt Cake Recipe

ByHarry Bern
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Introduction

This Red Velvet Cheesecake Bundt Cake is a delightful twist on classic red velvet, featuring a creamy cheesecake filling nestled inside a moist cake. Its rich flavors and beautiful layers make it perfect for special occasions or a treat any day.

The image shows a slice of red velvet bundt cake on a white plate, placed on a white marbled textured surface. The cake has two layers: a rich red inner cake with a moist and fluffy texture, and a creamy white swirl of filling running through the middle. The top of the slice is covered with thick white icing, which drips down the sides in smooth ribbons. Red cake crumbs are sprinkled over the icing and scattered on the plate and surface around it. In the background, there is another piece of the bundt cake visible on a white plate, along with a small green pine branch adding a touch of color. A gold fork lies beside the plate, enhancing the elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 (8 ounce) block cream cheese, softened to room temperature
  • 4 Tablespoons salted butter, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 large egg
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 box red velvet cake mix
  • Eggs, oil, and water needed for the cake mix (use amounts listed on the box)
  • 3 ounces cream cheese, softened to room temperature
  • 2 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Festive sprinkles or toppings (optional)

Instructions

  1. Step 1: Preheat the oven to 350°F. Spray a 10-inch Bundt pan thoroughly with non-stick baking spray, preferably one containing flour, making sure to coat all crevices. Set aside.
  2. Step 2: Prepare the cheesecake filling by beating together 8 ounces cream cheese and butter in a mixer until light and fluffy. Gradually add 1/2 cup powdered sugar and mix until combined. Add the egg, flour, and 1 teaspoon vanilla extract, beating until smooth. Set aside.
  3. Step 3: Prepare the red velvet cake batter according to the package instructions, mixing the cake mix with eggs, oil, and water as directed.
  4. Step 4: Pour half of the red velvet batter into the prepared Bundt pan, spreading evenly.
  5. Step 5: Spoon the cheesecake filling over the batter, smoothing it out but leaving about a 1-inch border around the edge of the pan.
  6. Step 6: Pour the remaining cake batter over the cheesecake layer, spreading gently to cover.
  7. Step 7: Bake on the middle rack for 43 to 48 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
  8. Step 8: Allow the cake to cool completely in the Bundt pan before carefully inverting it onto a serving plate. If the cake is uneven, trim the bottom to level it and save the scraps for crumbs if desired.
  9. Step 9: For the cream cheese frosting, beat 3 ounces cream cheese until smooth. Gradually add 2 cups powdered sugar, then mix in 1/2 cup heavy cream and 1 teaspoon vanilla extract. If the frosting is too thin, add more powdered sugar until the desired consistency is reached.
  10. Step 10: Drizzle or pipe the frosting over the cooled cake and decorate with festive sprinkles if you like.

Tips & Variations

  • Use room temperature ingredients to ensure smooth batter and filling.
  • If you don’t have a Bundt pan, a tube pan or bundt-shaped pan with similar capacity will work.
  • Try adding cocoa powder to the cheesecake filling for an extra chocolate twist.
  • Swap festive sprinkles for fresh berries for a fresh and colorful finish.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese filling fresh. Before serving, bring to room temperature or warm slightly to soften the frosting. Leftovers can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A close-up of a red velvet cake roll sliced into thick pieces, showing three main layers: a deep red, moist cake layer on the outside, a creamy white frosting swirl in the middle, and a thick layer of smooth white frosting spread on top. The frosting on top is decorated with scattered crumbs of red cake, adding texture and color contrast. The slices rest on a white plate, which is placed on a white marbled surface scattered with crumbs. In the background, there is a white cup with a red interior and a small blurred bowl of red berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake batter instead of the mix?

Yes, homemade batter works well. Just prepare your favorite red velvet recipe and follow the layering instructions as usual.

How do I prevent the cheesecake filling from leaking out?

Leave about a 1-inch border around the edge when spreading the cheesecake filling to help it stay contained while baking.

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Red Velvet Cheesecake Bundt Cake Recipe

★★★★★

4.6 from 83 reviews
  • Author: Harry
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Red Velvet Cheesecake Bundt Cake combines the rich, velvety flavor of classic red velvet cake with a creamy cheesecake filling, all baked beautifully in a Bundt pan. Topped with a smooth cream cheese frosting and optional festive sprinkles, this cake is an elegant and indulgent dessert perfect for celebrations or special occasions.

Ingredients

Scale

Cheesecake Filling

  • 1 (8 ounce) block cream cheese, softened to room temperature
  • 4 Tablespoons salted butter, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 large egg
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Red Velvet Cake

  • 1 box red velvet cake mix
  • Eggs, oil, and water as required on the cake mix package (usually about 3 large eggs, 1/2 cup vegetable oil, and 1 cup water)

Cream Cheese Frosting

  • 3 ounces cream cheese, softened to room temperature
  • 2 cups powdered sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Optional Toppings

  • Festive sprinkles or toppings of choice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-inch Bundt pan thoroughly with non-stick baking spray that contains flour to ensure the cake releases easily. Pay close attention to coating all crevices. Set aside.
  2. Make Cheesecake Filling: In a stand mixer or using an electric hand mixer, beat together the softened cream cheese and butter until the mixture is light and fluffy. Gradually add the powdered sugar and blend until combined. Add the egg, flour, and vanilla extract, then beat until the filling is smooth and creamy. Set this mixture aside.
  3. Prepare Cake Batter: Prepare the red velvet cake batter according to the box instructions by combining the cake mix with the specified amounts of eggs, oil, and water. Stir until just combined to maintain the cake’s lightness.
  4. Assemble Cake Layers: Pour half of the red velvet cake batter evenly into the prepared Bundt pan. Spoon the cheesecake filling evenly over the cake layer, keeping about a 1-inch border from the edges to prevent the filling from leaking out during baking. Pour the remaining cake batter over the cheesecake layer to cover it.
  5. Bake: Place the Bundt pan on the middle rack of the oven and bake for 43 to 48 minutes. Check for doneness by inserting a toothpick into the cake’s center; it should come out clean or with a few moist crumbs. The center filling should be set.
  6. Cool and Remove Cake: Allow the cake to cool completely in the pan on a wire rack. Once cooled, carefully invert the cake onto a serving plate. If the cake bottom is uneven, trim a small amount to level it, reserving trimmings for garnish if desired.
  7. Prepare Cream Cheese Frosting: Using an electric hand mixer, beat the softened cream cheese until smooth. Add powdered sugar gradually, a cup at a time, mixing well after each addition. Then add the heavy cream and vanilla extract. Adjust the consistency by adding more powdered sugar if the frosting seems too thin.
  8. Decorate: Drizzle the cream cheese frosting over the cooled cake or use a piping bag for a more decorative finish. Add festive sprinkles or toppings as desired to complete the look.

Notes

  • Be sure to use the cake mix amounts of eggs, oil, and water as specified on the box for best texture.
  • Allow the cake to cool completely before frosting to prevent melting.
  • Spraying the Bundt pan well ensures the cake releases cleanly without sticking.
  • Trimmed cake crumbs can be used as garnish to add texture and decoration.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet, cheesecake, bundt cake, dessert, cream cheese frosting, celebration cake

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