Dress up your dessert table with this stunning Layered Red Velvet Bundt Cake with Cheesecake Filling.
Ingredients:
For the Cheesecake Filling:
Cream cheese, softened: 8 oz
Sugar: 1/4 cup
Egg: 1
Vanilla extract: 1 tsp
For the Cake:
Flour: 3 cups
Sugar: 1 1/4 cups
Cocoa powder: 1 tbsp + 1 tsp
Baking soda: 1 tsp
Buttermilk: 3/4 cup
Oil: 1 cup
Eggs: 2
Vanilla extract: 1 tsp
Red food coloring: 1 oz
Vinegar: 2 tsp
For the Glaze:
Powdered sugar: 1 1/2 cups (adjust for thickness)
Milk: 3 tbsp
Vanilla extract: 1/2 tsp
Optional:
Sprinkles for decoration
Directions:
Prepare Cheesecake Filling:
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Mix Dry Ingredients:
In a large mixing bowl, combine flour, sugar, cocoa, and baking soda.
Combine Wet Ingredients:
In another bowl, whisk together oil, buttermilk, vanilla, eggs, red food coloring, and vinegar.
Make Cake Batter:
Add wet ingredients to dry ingredients and mix until just combined.
Assemble Cake:
Preheat oven to 350°F (176°C) and grease a 10-inch bundt pan.
Pour 1/3 of the cake batter into the bundt pan.
Spoon half of the cheesecake filling over the batter, avoiding the edges.
Layer another 1/3 of the batter over the filling, covering it carefully.
Add the remaining cheesecake filling, again avoiding the edges.
Top with the final third of the cake batter, ensuring the cheesecake filling is completely covered.
Bake:
Bake for 38-43 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glaze and Decorate:
Whisk together powdered sugar, milk, and vanilla to create the glaze. Adjust the consistency with more powdered sugar if needed.
Drizzle the glaze over the cooled cake and add sprinkles if desired.
Layered Red Velvet Cheesecake Bundt Cake
Ingredients
For the Cheesecake Filling:
- Cream cheese softened: 8 oz
- Sugar: 1/4 cup
- Egg: 1
- Vanilla extract: 1 tsp
For the Cake:
- Flour: 3 cups
- Sugar: 1 1/4 cups
- Cocoa powder: 1 tbsp + 1 tsp
- Baking soda: 1 tsp
- Buttermilk: 3/4 cup
- Oil: 1 cup
- Eggs: 2
- Vanilla extract: 1 tsp
- Red food coloring: 1 oz
- Vinegar: 2 tsp
For the Glaze:
- Powdered sugar: 1 1/2 cups adjust for thickness
- Milk: 3 tbsp
- Vanilla extract: 1/2 tsp
Optional:
- Sprinkles for decoration
Instructions
Prepare Cheesecake Filling:
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Mix Dry Ingredients:
- In a large mixing bowl, combine flour, sugar, cocoa, and baking soda.
Combine Wet Ingredients:
- In another bowl, whisk together oil, buttermilk, vanilla, eggs, red food coloring, and vinegar.
Make Cake Batter:
- Add wet ingredients to dry ingredients and mix until just combined.
Assemble Cake:
- Preheat oven to 350°F (176°C) and grease a 10-inch bundt pan.
- Pour 1/3 of the cake batter into the bundt pan.
- Spoon half of the cheesecake filling over the batter, avoiding the edges.
- Layer another 1/3 of the batter over the filling, covering it carefully.
- Add the remaining cheesecake filling, again avoiding the edges.
- Top with the final third of the cake batter, ensuring the cheesecake filling is completely covered.
Bake:
- Bake for 38-43 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glaze and Decorate:
- Whisk together powdered sugar, milk, and vanilla to create the glaze. Adjust the consistency with more powdered sugar if needed.
- Drizzle the glaze over the cooled cake and add sprinkles if desired.
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