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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
