Layered Red Velvet Cheesecake Bundt Cake
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
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.
Tried this recipe?Let us know how it was!