Layered Red Velvet Cheesecake Bundt Cake

This Layered Red Velvet Cheesecake Bundt Cake is the best red velvet cake ever! Perfectly moist and tasty, the cheesecake swirl layered in it makes it even better! Red velvet and cheesecake is a match made in heaven.

Red Velvet Cheesecake Bundt Cake

Red Velvet Cheesecake Bundt Cake

But before I dive into the recipe, I must tell you about what happened when shopping with the hubs this weekend. Nothing ground breaking, but he always manages to surprise me – and make me laugh. 🙂

We were running a marathon of errands. And no errand run would be complete without a trip to Target. Is it even possible to walk out of Target without buying something you didn’t go in planning to buy? Nope! Especially with that little section near the door where you can always find super cute sprinkles for $1.

For once, I’d almost made it!

Red Velvet Cheesecake Bundt Cake

BUT! As the hubs and I are walking through the store to go check out, he all of sudden stops and turns around to go back to an aisle we just passed. Confusion!

I go to follow him and where does he end up? Standing in front of the hair dryers.

Whaaa? That may not seem strange to all – some men do use them. But this man does not. He’d find that too girly.

Of course, I got this confused look on my face and just kind of looked at him and said, “Do you need a hair dryer?”

Without hesitation, he looks at me, “No, you do.”

Huh? “I have one.” More confusion.

“One that’s not a fire hazard,” he says.

Insert raised eyebrow here.

Red Velvet Cheesecake Bundt Cake

He then goes on to tell me that my hair dryer has so much stuff in the grill (or whatever it’s called) that it’s going to burn our house down.

And to add insult to injury, he goes on to say that he was going to clean it for me but when he went to pick it up, the top just fell over (yes, it’s broken at the hinge that connects the head and handle). AND he’s had it on his to-do list to get me a new one.

I had to laugh. I mean really? He cracks me up.

Red Velvet Cheesecake Bundt Cake

And while he may have a point, I hate buying things when I have something that works perfectly fine (in my opinion at least). I rather buy a super cute new top. 🙂

But if it was THAT important to him, I figured why argue.

So I got a new one.

The best part is that it comes with a diffuser – one of the big round things that hooks onto the end and it looks like a massager.

I have no interest in actually using it when drying my hair, but when I opened up the box at home, I started massaging my head with it. Totally awesome! So I walked up behind the hubs and massaged his head. When I stopped, he was all, “No! Keep going.”

We are quite a pair. 🙂

Red Velvet Cheesecake Bundt Cake

Anyways, back to the cake. I made this sucker 3 times before I had it just right.

I started with this recipe from Jocelyn at Inside BruCrew Life. Have you seen her site? Love it!

Because it was originally an apple cake, I had work to do to get it into red velvet form. Why not just use some other red velvet recipe? Because I wanted to start with a base and do it my way. 🙂

I messed around with moisture, baking time, and how to add the cheesecake.

Red Velvet Cheesecake Bundt Cake

Initially I just had one layer of cheesecake, but there was so much moisture in one spot that the top of the cake cooked through before the bottom, resulting in a dry top part of the cake. Plus, when you’d eat it, the cheesecake wasn’t mixed into every bite. Had to fix that.

So I finally settled on a layered cheesecake. And with some additional changes, it is super moist and flavorful. Truly tasty! And a big hit with some of my favorite taste testers.

Red Velvet Cheesecake Bundt Cake

I’ve said before that I’m a bit picky about the flavor of my red velvet and I hit the nail on the head with this. My red velvet loving co-worker said it might even be better than the red velvet cupcake he had from Sprinkles Cupcakes the weekend before! Talk about a major compliment! (Did you see my picture of the Sprinkles Cupcake ATM on instagram? Awesome!)

Clearly you need to make this if you are a red velvet lover. I’d love to know what you think!

Print
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A slice of Layered Red Velvet Cheesecake Bundt Cake on a white plate
Recipe

Layered Red Velvet Cheesecake Bundt Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12-15 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Layered Red Velvet Cheesecake Bundt Cake is the best red velvet cake ever! Perfectly moist and tasty, the cheesecake swirl layered in it makes it even better! Red velvet and cheesecake is a match made in heaven.


Ingredients

CHEESECAKE FILLING

  • 1 package cream cheese, softened (8oz)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla

CAKE

  • 3 cups flour
  • 1 1/4 cup sugar
  • 1 tbsp + 1 tsp cocoa
  • 1 tsp baking soda
  • 1 cup oil
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 2 eggs
  • 1 oz red food color
  • 2 tsp vinegar

GLAZE

  • 1 1/2 cups powdered sugar (plus more if needed for thickness)
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
  • sprinkles, optional

Instructions

1. Beat cheesecake filling ingredients together with an electric mixture, until smooth. Set aside.
2. Add flour, sugar, cocoa and baking soda together in a large mixer bowl. Set aside.
3. Whisk together oil, buttermilk, vanilla, eggs, red color and vinegar in another large bowl.
4. Add wet ingredients to dry ingredients and mix until thoroughly combined.
5. Preheat oven to 350 degrees and grease a 10 inch bundt pan.
6. Add about 1/3 of the cake batter to the pan.
7. Spoon half of the cheesecake filling into the pan, trying to keep it in the center of the cake batter (not touching the sides of the pan)
8. Spoon another 1/3 of the cake batter on top of the cheesecake filling, starting with the edges.
9. Add the remaining cheesecake filling, again trying to keep it away from the sides of the pan.
10. Add remaining 1/3 of the cake batter, beginning with the sides and covering all the cheesecake filling.
11. Bake for 38-43 minutes.
12. Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.
13. When cake is completely cooled, whisk together glaze ingredients in a small bowl. Use a spoon to drizzle it on top of the cake. Top with sprinkles, if desired.

Keywords: red velvet cheesecake recipe, red velvet cheesecake cake, red velvet cake recipe, homemade red velvet cake, best red velvet cake, best red velvet cake recipe, best cheesecake recipe, homemade cheesecake, bundt cake recipe

Enjoy!

This post linked to Lady Behind The Curtain, Buns In My Oven, Chef In Training, Mandy’s Recipe Box, Tidy Mom, Thirty Handmade Days, Love Bakes Good Cakes, Keeping It Simple Crafts, I Should Be Mopping The Floor, Pint Sized Baker, This Gal Cooks, Gingersnap Crafts, Shaken Together

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Recipe rating

42 Comments
  1. Nick

    I usually use buttercream to “glue” the front and back halves of the skull together but it really doesn’t taste consistent with the rest of the cake. Anything else sticky that may work better?

    1. Lindsay

      Hmmm, you could try something like a clear piping gel, which I know Wilton sells. It would think it’d hold it together alright without adding much flavor or color.

  2. Nick

    I’ve made this several times and it’s turned out great–the alternating layers have a macabre effect when I use my skull bundt pan.

  3. Jan

    Lindsay, do you think this recipe would work just as well in mini bundts? I have a pan that makes the individual sized bundt cakes and would love to make these for Valentine’s Day!

  4. Bonnie

    anyone else have trouble with.l baking time ? I keep putting it back for 5 more minutes with foil over the top. I’m sure it will be great but I’m in a bit of a Christmas Eve panic ????

    1. Lindsay

      You shouldn’t place foil over this cake when baking it. In fact, I’ve never placed foil over top of any cake while baking it. That could certainly be why it’s taking so long to bake. I hope it turned out ok!

      1. Bonnie

        Oh! I only placed the foil over the top when I realized it was still way overdone. The cheesecake filling that. I failed to keep in the middle was going to overs-bake. It turned out pretty dry (except cheesecake) but I guess it’s my oven and/ or user error 

  5. Jodie

    This cake looks delicious, I love red velvet cake. I’m thinking of making it for a 4th of July party using blue sprinkles on the white icing. Do you think a cream cheese frosting would be ok? I wanted a more opaque white.

  6. Heather

    I have one of the dragon shaped bundt pans from Thinkgeek. I didn’t want to ice it, so I thought having the cream cheese on the inside might be better. Thanks for a great looking recipe. I’m looking forward to trying this out in the next couple of weeks.

  7. Marushka

    Hey Lindsay!
    For some reason the top of my cake when inverted wasn’t red but more of a brownish colour inspite of using a 28ml bottle of red food colouring. Any idea why?

    1. lifeloveandsugar@gmail.com

      Hmm, it can be that way on the outside sometimes from baking and with the chocolate that’s in it. It should still be nice and red on the inside, and once you put the glaze (and maybe some sprinkles!) on the outside, hopefully the color won’t be too noticeable.

  8. faezeh

    Hello and thank you so much for your good recipes..excuse me,could l use brown sugar instead of white sugar in this cake?!

  9. June G.

    Firsr, let me say that this is DELICIOUS. But I must disagree with the baking time. It looked too short, but I figured I’d try it your way. Thank goodness I unmolded onto a plate rather than a rack because the bottom started melting into the center. So i popped the pan vaxk on, inverted it, and it went back into the oven for about 17 more minutes and then it was perfect. Once it was on a plate you’d never know there had been a problem, and my familyi adored it. Thank you for sharing!

  10. Red Velvet Cheesecake Bundt Cake |

    […] hadn’t used that bundt cake pan. So, I hopped on Pinterest, and found a recipe that used red velvet and also put that bundt cake pan to […]

  11. Barbara Ernst

    I want to thank you for this fabulous recipe! I made this cake for a funeral luncheon at our church this past weekend, and there was not a crumb remaining. You are my go-to source for great recipes. Keep up the good work!!

    1. lifeloveandsugar@gmail.com

      Thank you so much Barbara! I’m so glad you enjoyed the cake and that my blog is such a great resource for you – that is truly wonderful to hear! 🙂

  12. Chandra@The Plaid & Paisley Kitchen

    Omg! I was rolling on the couch laughing out loud at that hair dryer story!!! That is so me and my husband. That and I am drooling over this cake!! I have to make this soon!!!

  13. Wendy

    I love the way you iced this cake! So pretty and festive! What do you think would happen if I didn’t use the red food coloring (other than the cake not being red)? The layers of cheesecake inside the bundt cake look delicious but I just can’t eat red cake. 🙂

    1. lifeloveandsugar@gmail.com

      Thank you Wendy! It’d still taste the same, but the color would be odd – like vanilla with a hint of cocoa.

  14. Jocelyn @BruCrew Life

    That is one mighty fabulous cake you have there! Thanks for linking back and using my apple cake as inspiration! Major props for this…it looks so decadent and delicious!

  15. Julianne @ Beyond Frosting

    Ok, when we meet up on Friday, I am going to need you to tell me how you do that AMAZING swirl in your cake. Gorg. Yes, I just said gorg.

  16. Katy

    This cake looks extremely moist!! Wow! And then on top of that you have a cream cheese filling inside. It looks like an amazing recipe! 🙂

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12