Ingredients

12 oz (339g) cream cheese, room temperature

1/2 cup (104g) sugar

3 tbsp (24g) all-purpose flour

1 tsp vanilla extract

1 large egg

3 cups (390g) all-purpose flour (measured properly)

1/4 cup (29g) natural unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup (112g) unsalted butter, room temperature

1/2 cup (120ml) vegetable oil

2 1/2 cups (518g) sugar

4 large eggs

2 tsp vanilla extract

2 tsp vinegar

1 oz red food coloring (or 1/2 tsp red gel icing color)

1 cup (240ml) buttermilk

4 oz (113g) cream cheese, room temperature

2 tbsp unsalted butter, room temperature

1 3/4 cups (201g) powdered sugar

1 tsp vanilla extract (for icing)

2–3 tbsp heavy cream

Instructions

Step 1: Preheat your oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.

Step 2: To make the cheesecake filling, beat the 12 oz cream cheese, 1/2 cup sugar, and 3 tbsp flour in a large bowl until smooth. Add 1 tsp vanilla extract and 1 large egg, mixing until well combined and smooth. Set aside.

Step 3: In a separate bowl, sift together the 3 cups flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 4: In a large mixer bowl, cream the butter, vegetable oil, and 2 1/2 cups sugar on medium speed until light and fluffy, about 3-4 minutes.

Step 5: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl sides to incorporate everything evenly.

Step 6: Mix in 2 tsp vanilla extract, 2 tsp vinegar, and red food coloring until fully combined.

Step 7: Add half of the dry ingredients to the batter and mix just until combined. Then add the buttermilk and mix again until combined. Finally, add the remaining dry ingredients and mix until smooth.

Step 8: Pour about half of the cake batter evenly into the prepared Bundt pan. Use a spoon to create a well through the center, forming a ring.

Step 9: Spoon the cheesecake filling into the well, keeping it centered and away from the pan edges. Add a bit more cheesecake filling and cake batter around the ring to create a “wall” that holds the filling in place. Add the remaining cheesecake filling.

Step 10: Spoon the rest of the cake batter over and around the cheesecake filling. Gently spread it to cover completely.

Step 11: Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. If the cake browns too quickly, loosely cover with foil.

Step 12: Cool the cake in the pan for 1-2 hours, then invert it onto a cooling rack to reach room temperature. Chill in the refrigerator until fully cooled.

Step 13: For the icing, beat together 4 oz cream cheese and 2 tbsp butter until smooth. Add powdered sugar, mixing well, then stir in 1 tsp vanilla extract and 1 tablespoon heavy cream. Add more cream, if needed, for a drizzling consistency.

Step 14: Drizzle the icing over the cooled cake and serve. Store leftovers covered to keep fresh.

Tips & Variations

Use gel food coloring for a more vibrant red without thinning the batter.

Make sure all dairy ingredients are at room temperature for smooth mixing.

You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice as a quick alternative.

Allow the cake to chill overnight for the best flavors and easier slicing.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

How do I prevent the cheesecake filling from leaking during baking?

Creating a well in the cake batter and building a “wall” of batter around the cheesecake filling helps keep the filling contained and prevents leaking.