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The end of a red velvet cheesecake swirl bundt cake
Recipe

Red Velvet Cheesecake Swirl Bundt Cake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour
  • Cooling Time: 3 hours
  • Cook Time: 1 hour
  • Total Time: 5 hours
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Red Velvet Cheesecake Swirl Bundt Cake is tender, moist and layered with a cheesecake filling! It’s paired with a creamy and delicious cream cheese frosting that you’ll love. Such a simple, yet impressive dessert that’s perfect for any occasion!


Ingredients

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

Red Velvet Cake

  • 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

Cream Cheese 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
  • 23 tbsp heavy cream

Instructions

Make the cake

  1. Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.
  2. To prepare the cheesecake filling, add the cream cheese, sugar and flour to a large mixer bowl and beat until well combined and smooth, scraping down the sides as needed to be sure everything is combined.
  3. Add the vanilla extract and mix until well combined, then add the egg and mix until well combined and smooth. Set aside.
  4. Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Set aside.
  5. In a large mixer bowl, cream butter, oil and sugar together on medium speed until light and fluffy, for about 3-4 minutes.
  6. Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
  7. Add the vanilla extract, vinegar and food color and mix until well combined.
  8. Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.
  9. Add about 1/2 of the cake batter (no more) to the bottom of the prepared cake pan. Spread evenly, then use a spoon or something similar to create a well through the center of the cake batter all the way around.
  10. Spoon the cheesecake filling into the well you created, keeping the cheesecake filling in the center of the cake batter (not touching the sides of the pan). Once I added a little more than half of the cheesecake filling, then I added a little more cake batter around the inner ring and around the outside, to further build up the “wall” that keeps the cheesecake in place. Add the remaining cheesecake batter.
  11. Spoon the remaining cake batter around and over the cheesecake filling, then gently spread it until it fully covers the cheesecake filling.
  12. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If it starts to look a little too brown, you can loosely cover it with some foil.
  13. Allow the cake to cool in the pan for 1-2 hours, then invert cake onto cooling rack to cool to room temperature. Place in the fridge to cool completely.

Make the icing

  1. Beat the cream cheese and butter together until well combined and smooth.
  2. Add the powdered sugar and mix until well combined.
  3. Add the vanilla extract and one tablespoon of cream and mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency.
  4. Drizzle the icing over the cake and serve. Keep leftovers covered with plastic or in an airtight container, such as a cake carrier. It’s best enjoyed within 3-4 days.

Notes

  • Freezing: You can freeze this cake, if you’d like. Wrap it well in plastic wrap, or store in an air-tight container, and freeze for up to 3 months. Thaw it in the fridge before using. If you’d like to keep the icing looking nice, it’s best to add it after thawing.
  • Cream cheese: Use brick-style, full fat cream cheese, as the kind in the container and reduced fat can be too soft. Let it come to room temperature before using it to ensure a smooth filing and frosting.
  • Powdered sugar: This adds volume and thickens the frosting. You can use more or less to adjust the consistency, if you’d like.
  • Heavy cream: If you chose to swap it out for milk, you’ll need to use less, since milk is much thinner and will thin the icing out more quickly.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 635
  • Sugar: 60.6 g
  • Sodium: 363.7 mg
  • Fat: 30.3 g
  • Carbohydrates: 85.1 g
  • Protein: 8.2 g
  • Cholesterol: 124.1 mg