Layered Red Velvet Cheesecake Bundt Cake

This post may contain affiliate sales links. Please read my disclosure policy.

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!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A slice of Layered Red Velvet Cheesecake Bundt Cake on a white plate

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


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.



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


  • 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


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


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.


  • Serving Size: 1 Slice
  • Calories: 413
  • Sugar: 31.8 g
  • Sodium: 160.9 mg
  • Fat: 21.7 g
  • Carbohydrates: 51.8 g
  • Protein: 5.3 g
  • Cholesterol: 53.9 mg

Filed Under:


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

You might also like

Red Velvet Cheesecake Pops
Red Velvet Cheesecake Pops

Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Cupcakes with Cream Cheese Frosting

Caramel Macchiato Chocolate Nutella Cupcakes

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29