A few winters ago, I spent a snowed-in weekend at my daughter’s house in the mountains of North Carolina. The roads were glazed with ice, the fire was crackling, and the kids had scattered board games across the living room. After a full day of building snowmen and warming up with mugs of hot cocoa, we decided to bake something comforting and festive.

My granddaughter, then eleven, pulled out a Bundt pan and said, “Grandma, can we make something pretty?” She had saved a photo from Pinterest—a swirl of deep red velvet wrapped around a cream cheese core. I smiled. That cake reminded me of the elegant desserts my mother used to make for Christmas Eve.

We took our time, measuring and mixing, while my grandson danced around with the sifter and my daughter made sure the glaze turned out just right. That layered red velvet cheesecake Bundt cake became more than dessert—it was the centerpiece of that cozy evening, a memory baked into each slice.

The richness of the red velvet, paired with the creamy surprise inside, made it feel like the kind of recipe you’d pull out for special occasions, but easy enough to whip up when you just want to treat your family.

Short Description

A showstopping red velvet Bundt cake layered with a rich cheesecake center and topped with a smooth cream cheese glaze—perfect for special occasions or a decadent treat at home.

Key Ingredients

For the Red Velvet Cake:

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 cup buttermilk (room temperature)
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring (prefer gel for vibrant color)

For the Cheesecake Filling:

8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

Optional Cream Cheese Glaze:

4 oz cream cheese
2 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (adjust consistency)

Tools Needed

10–12 cup Bundt pan
Stand mixer or hand mixer
2 mixing bowls (medium and large)
Rubber spatula
Wire cooling rack
Sifter or fine-mesh sieve
Whisk

Cooking Instructions

Step 1: Prep the Oven and Bundt Pan
Preheat oven to 350°F (175°C). Grease your Bundt pan generously with butter or nonstick baking spray. Lightly dust it with flour and shake out the excess to prevent sticking.

Step 2: Make the Cheesecake Layer
In a small bowl, beat cream cheese until smooth and lump-free. Add sugar, egg, and vanilla. Mix until creamy. Set aside.

Step 3: Make the Red Velvet Batter
Sift flour, cocoa powder, baking soda, and salt into a medium bowl. In a large bowl, cream butter and sugar for 2–3 minutes until fluffy.

Add eggs one by one, beating well after each. Mix in vanilla, vinegar, and red food coloring. Add the dry ingredients and buttermilk in three alternating additions, beginning and ending with dry. Mix gently—don’t overbeat.

Step 4: Assemble the Cake
Pour half the red velvet batter into the prepared pan. Spoon the cheesecake filling over the center, keeping it away from the edges. Add the rest of the red velvet batter on top, smoothing it out with a spatula.

Step 5: Bake
Place in the center of the oven and bake for 50–60 minutes. A toothpick inserted in the red velvet portion should come out clean.

Cool in pan for 15–20 minutes, then invert onto a wire rack or plate. Let it cool completely.

Step 6: Make the Cream Cheese Glaze (Optional)
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then slowly mix in milk until glaze is pourable. Drizzle generously over cooled cake.

Why You’ll Love This Recipe

Flavor Contrast: Rich red velvet meets tangy cheesecake in every bite.

Showstopper Appearance: A beautiful swirl effect makes this cake look professionally made.

Moist and Tender Texture: Buttermilk and butter keep the crumb soft and luscious.

Customizable: Easily adapt with different glazes or fillings.

Ideal for Celebrations: Great for birthdays, holidays, or whenever you want to impress.

Mistakes to Avoid & Solutions

Cheesecake Layer Touching the Pan
Problem: The cheesecake can stick or create wet patches.
Fix: Keep filling centered and don’t let it touch the sides.

Overmixing the Batter
Problem: Tough, dense cake.
Fix: Mix until ingredients are just combined, especially after adding flour.

Uneven Baking
Problem: Overcooked top, undercooked center.
Fix: Always check for doneness using a skewer in the red velvet section only.

Pan Release Fails
Problem: Cake breaks when inverted.
Fix: Grease and flour well. Let it rest for 15 minutes before flipping.

Serving and Pairing Suggestions

Slice and serve with fresh berries for a tart contrast

Pair with black coffee or espresso to balance sweetness

Add a dollop of whipped cream for a lighter topping

Serve as a plated dessert with a drizzle of raspberry sauce

Present it family-style during holiday dinners or birthdays

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze: Wrap slices in plastic and foil, freeze for up to 2 months.

Reheat: Microwave individual slices for 10–15 seconds, or let come to room temp.

Keep Glaze Separate (Optional): If prepping in advance, glaze just before serving for best texture.

FAQs

1. Can I use natural food coloring instead of gel?
Yes, but natural coloring might not yield as vibrant a red. You may need to adjust quantity and expect a more subtle hue.

2. Can I make this cake ahead of time?
Absolutely. You can bake it a day ahead, wrap tightly, and glaze it before serving.

3. What’s the best cream cheese for the filling?
Full-fat block cream cheese gives the best texture. Avoid whipped or spreadable versions.

4. Can I bake this without the glaze?
Yes. The cake is flavorful enough on its own, but the glaze adds a lovely richness.

5. Can I use a silicone Bundt pan?
You can, but release is trickier. Still grease and flour it well, and let it cool longer before unmolding.

Tips & Tricks

Bring all ingredients to room temperature before baking

Use gel coloring for deeper color without altering texture

Tap the filled pan on the counter to remove air pockets

Avoid overfilling—leave about 1 inch from the top of the pan

Let cake cool completely before glazing to prevent melting

Recipe Variations

Chocolate Swirl Version: Replace red food coloring with ¼ cup more cocoa powder for a full chocolate version. Add chocolate chips to the batter.

Berry Cheesecake Twist: Mix chopped strawberries or raspberries into the cheesecake layer for a fruity note.

Spiced Red Velvet: Add 1 tsp cinnamon and ¼ tsp nutmeg for a warm spice variation, perfect for holidays.

Lemon Glaze Topping: Swap vanilla glaze for a lemon version—use lemon zest and juice for a zippy contrast.

Mini Bundt Cakes: Use a mini Bundt pan and reduce bake time to 25–30 minutes. Perfect for gifting or parties.

Final Thoughts

That red velvet Bundt cake now has a permanent spot in my recipe tin. It brings out the storyteller in me every time I serve it, kids always ask how the cheesecake ended up inside. I still picture the snowflakes falling outside that mountain cabin, and the warmth of family packed into one little kitchen.

You don’t need a holiday to make it. Just a chilly day, a few helping hands, and maybe a game of Uno waiting while it cools. Sharing it feels like sharing a small slice of our family’s past, and I hope it becomes part of yours too.

Showstopping Layered Red Velvet Cheesecake Bundt Cake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Red Velvet Cake:
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 cup buttermilk (room temperature)
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring (prefer gel for vibrant color)
For the Cheesecake Filling:
8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Optional Cream Cheese Glaze:
4 oz cream cheese
2 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (adjust consistency)

Instructions

Step 1: Prep the Oven and Pan
Preheat to 350°F (175°C). Grease and flour a Bundt pan.

Step 2: Cheesecake Layer
Beat cream cheese until smooth. Add sugar, egg, and vanilla. Mix until creamy; set aside.

Step 3: Red Velvet Batter
Sift flour, cocoa, baking soda, and salt. In another bowl, cream butter and sugar. Add eggs one at a time, then vanilla, vinegar, and food coloring. Alternate adding dry mix and buttermilk, starting and ending with dry.

Step 4: Assemble
Pour half the red velvet batter into the pan. Spoon cheesecake filling in the center (not touching edges). Add remaining batter and smooth the top.

Step 5: Bake
Bake 50–60 minutes. A toothpick should come out clean. Cool 15–20 minutes, then invert and let cool completely.

Step 6: Optional Glaze
Beat cream cheese and butter. Add powdered sugar, vanilla, and enough milk to thin. Drizzle over cooled cake.