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Red Velvet Cheesecake Swirl Bundt Cake Recipe

★★★★★

4.5 from 107 reviews
  • Author: Harry
  • Total Time: 2 hours 35 minutes
  • Yield: 12-14 servings 1x
  • Diet: Vegetarian

Description

This Red Velvet Cheesecake Swirl Bundt Cake is a decadent dessert combining the rich creaminess of cheesecake with the classic moist and tender texture of red velvet cake. The bundt cake features a luscious cheesecake filling swirled throughout and is topped with a smooth cream cheese icing drizzle, making it perfect for celebrations or special treats.

Ingredients

Scale

Cheesecake Filling

  • 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

Cake Batter

  • 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

Icing

  • 4 oz (113g) cream cheese, room temperature
  • 2 tbsp unsalted butter, room temperature
  • 1 3/4 cups (201g) powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream

Instructions

  1. Make the cake preparation. Preheat your oven to 325°F (163°C) and grease a 12-14 cup Bundt pan thoroughly with non-stick baking spray to prevent sticking.
  2. Prepare cheesecake filling. In a large mixing bowl, beat together the cream cheese, sugar, and flour until smooth and well combined, making sure to scrape down the sides. Add vanilla extract and mix well, then incorporate the egg until the mixture is smooth and uniform. Set aside.
  3. Mix dry ingredients for cake. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Cream fats and sugar. In a large bowl, beat the unsalted butter, vegetable oil, and sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs and flavorings. Add eggs one at a time, blending well after each addition. Scrape bowl sides as needed. Mix in the vanilla extract, vinegar, and red food coloring until fully combined.
  6. Incorporate dry ingredients and buttermilk. Add half of the dry ingredient mixture to the wet ingredients, mixing just until combined. Pour in the buttermilk and mix again, then add the remaining dry ingredients and combine thoroughly.
  7. Assemble the cake batter in the pan. Pour half of the cake batter into the prepared Bundt pan and spread evenly. Use a spoon to create a well or groove around the center. Spoon the cheesecake filling into the groove, keeping it away from the pan sides. Add a little more batter around the cheesecake to form a barrier, then add the remaining cheesecake filling followed by the remaining cake batter, spreading gently to cover.
  8. Bake the cake. Place the Bundt pan in the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the cake browns too much on top, loosely cover with aluminum foil.
  9. Cool the cake. Let the cake cool in the pan for 1-2 hours, then invert it onto a cooling rack to cool to room temperature. Once cooled, refrigerate until completely chilled.
  10. Make the cream cheese icing. Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and mix until combined. Add vanilla extract and 1 tablespoon of heavy cream; beat until smooth. Add more cream as needed to achieve a drizzling consistency.
  11. Finish and serve. Drizzle the icing over the cooled cake. Serve immediately or store leftovers covered or in an airtight container. Best enjoyed within 3-4 days.

Notes

  • Ensure all dairy ingredients like cream cheese and butter are at room temperature for smooth mixing and even texture.
  • Measure flour properly by spooning into the cup and leveling off for accurate results.
  • If red food coloring intensity is a concern, adjust quantity according to desired shade, but avoid excess to prevent off flavors.
  • Letting the cake chill in the fridge improves slicing and helps the cheesecake swirl set firmly.
  • Use a toothpick test to avoid over or underbaking the bundt cake.
  • This cake is best served within 3-4 days for optimal freshness and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cake, Cheesecake Swirl, Bundt Cake, Cream Cheese Icing, Dessert, Holiday Cake

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Find it online: https://dishesbyharry.com/red-velvet-cheesecake-swirl-bundt-cake-recipe/