Layered Red Velvet Cheesecake Bundt Cake: A Showstopper for Any Occasion!

Are you ready to dive into a dessert that’s as beautiful as it is delicious? Look no further! Our Layered Red Velvet Cheesecake Bundt Cake is here to make your taste buds sing and your friends beg for the recipe. Whether you’re celebrating a birthday, hosting a brunch, or just need a sweet pick-me-up after a long week, this cake will definitely steal the show. Let’s roll up our sleeves, cook up some joy, and indulge in this delightful masterpiece!

Why You’ll Love This Layered Red Velvet Cheesecake Bundt Cake

You may be thinking, “Anna, do I really need another cake recipe?” To which I say, “Yes! And this one needs to be on your table.” Imagine the delightful combination of rich, velvety red cake paired with creamy cheesecake layers, all beautifully displayed in a stunning Bundt shape. It’s like giving your taste buds a cozy hug—a warm, inviting treat perfect for sharing with loved ones (or keeping all to yourself—no judgment here!).

Ingredients

To whip up this stunning creation, gather the following ingredients:

For the Red Velvet Cake:

2 ¾ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cheesecake Layer:

2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Step-by-Step Instructions

Ready to jump in? Let’s make some magic happen.

Preheat Your Oven:
Preheat your oven to 350°F (175°C). You want your kitchen to smell heavenly from the get-go!
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This combination will be the foundation for your cake.
Add the Wet Ingredients:
In a separate bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix it well until smooth. Crying a little because it looks so red? You’re not alone!
Combine Mixtures:
Gradually add the wet ingredients into the dry ones, mixing gently until just combined. You don’t want to overmix—think of your cake as an introvert at a party; it needs space.
Make the Cheesecake Mixture:
In another bowl, beat together the softened cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream for that extra creaminess.
Layering Time:
Grease your Bundt pan well (don’t skip this; nobody likes a cake tragedy). Pour half the red velvet batter into the pan, followed by the cheesecake layer, and then top with the remaining red velvet batter.
Bake:
Bake for about 55-65 minutes, or until a toothpick inserted into the cake comes out clean. Your kitchen will start to smell like heaven on a rainy day, and trust me—you’re going to love it.
Cool Down:
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Patience is key here!
Frosting (optional but recommended):
You can top this beauty with classic cream cheese frosting or serve it plain. Either way, your guests will fall in love!

Cooking Tips

Buttermilk Substitution: If you’re out of buttermilk (because who has everything all the time?), you can make your own! Just add a tablespoon of vinegar to a cup of regular milk and let it sit for 5 minutes.
Storing Leftovers: This cake can be stored in an airtight container in the fridge for about 3-4 days—if it lasts that long. Just make sure to cover any exposed cake to keep it moist!
Optional Variations: For an extra twist, add chocolate chips to the mixture or top the cake with a ganache made from melted chocolate to elevate it even more.

FAQs

Can I freeze the Layered Red Velvet Cheesecake Bundt Cake?
Yes! Wrap it tightly in plastic wrap and then in aluminum foil. It can stay good for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight.

Can I use a different food coloring?
Sure! Just remember that the classic red velvet look comes from red dye, but feel free to experiment if you’re feeling adventurous.

Time to Bake Joy!

So there you have it—your new go-to recipe for Layered Red Velvet Cheesecake Bundt Cake. It’s not just a dessert; it’s a heartfelt creation made to bring smiles and happy memories. Whether you’re sharing it at a family gathering or sneaking a slice late at night (we’ve all been there), this cake is bound to impress. So grab those ingredients, put on your apron, and let’s create something sweet together!

For more delightful recipes, check out my Chocolate Chip Cookies or my Lemon Blueberry Muffins for some additional baking inspiration. Happy baking, everyone!

Meta Description: Layered Red Velvet Cheesecake Bundt Cake is the perfect recipe for sweet cravings. Quick, easy, and delicious, try it for your next gathering!