If you’ve been hunting for a show-stopping dessert that’s both rich and irresistibly festive, this Red Velvet Cheesecake Bundt Cake Recipe is going to become your new best friend in the kitchen. Combining the luscious creaminess of cheesecake with the moist, vibrant red velvet cake all baked into an elegant Bundt shape, it’s truly a masterpiece that wows at any gathering. Whether it’s a special occasion or just a moment that calls for a little indulgence, this recipe brings together classic flavors elevated by a hint of vanilla and a smooth cream cheese frosting that will have everyone asking for seconds.
Ingredients You’ll Need
Getting the ingredients right is half the fun and the secret to nailing the perfect texture and flavor. Each element is simple but essential, adding a touch to the creaminess, color, or richness of your Red Velvet Cheesecake Bundt Cake Recipe.
- Cream Cheese (8 oz block): Softened to room temperature for a smooth cheesecake filling with that signature tang.
- Salted Butter (4 Tbsp): Adds richness and helps create a light, fluffy texture in the cheesecake layer.
- Powdered Sugar (various amounts): Used in both cheesecake and frosting to provide sweetness without grit.
- Large Egg (1): Binds the cheesecake filling together while keeping it light.
- All-purpose Flour (2 Tbsp): Stabilizes the cheesecake, so it holds its shape beautifully inside the Bundt.
- Vanilla Extract (2 tsp total): Gives warmth and depth to both cheesecake and frosting.
- Red Velvet Cake Mix (1 box): The star providing vibrant color and that classic cocoa flavor that defines the dessert.
- Eggs, Oil, Water: These are essential to prepare the cake batter as per the cake mix instructions, ensuring the right consistency and moistness.
- Cream Cheese (3 oz) for Frosting: Softened for silky smooth, creamy frosting that complements the cake perfectly.
- Heavy Cream (1/2 cup): Lightens the frosting, giving it the perfect pourable consistency or pipeable texture.
- Festive Sprinkles or Toppings (optional): For that extra dash of whimsy and holiday cheer to decorate.
How to Make Red Velvet Cheesecake Bundt Cake Recipe
Step 1: Prep Your Pan and Ingredients
Begin by preheating your oven to 350 degrees Fahrenheit. Take a 10-inch Bundt pan and spray it generously with a non-stick baking spray—one with flour works wonders to get that perfect cake release. Make sure every nook and cranny is coated so your stunning cake comes out flawlessly. Set this aside while you prepare your cheesecake filling and cake batter.
Step 2: Mix the Cheesecake Filling
Using a stand mixer or hand mixer, beat together the softened cream cheese and butter until light and fluffy. This step ensures your filling will be silky smooth. Gradually add powdered sugar and blend until combined. Then add in the egg, flour, and vanilla extract, mixing until smooth and creamy. This luscious cheesecake filling is the core of the magic in our Red Velvet Cheesecake Bundt Cake Recipe.
Step 3: Prepare the Red Velvet Cake Batter
Follow the instructions on the back of the red velvet cake mix box exactly—combine the cake mix with the eggs, oil, and water as directed. The batter will be vibrant and velvety smooth, forming the perfect contrast to the creamy cheesecake filling.
Step 4: Layer Your Cake and Cheesecake Filling
Pour half of your red velvet batter into the prepared Bundt pan, spreading it evenly. Gently spoon the cream cheese filling on top, taking care to leave a one-inch border around the edge of the pan so the cheesecake doesn’t spill over during baking. Then cover with the remaining cake batter, smoothing the surface.
Step 5: Bake to Perfection
Place your Bundt cake on the middle oven rack and bake for 43 to 48 minutes. You’re looking for the center to set firmly and a toothpick inserted to come out clean. Once baked, allow the cake to cool completely in the pan before you invert it gently onto a serving plate.
Step 6: Trim and Frost
If the bottom (now the top) is uneven, don’t worry—simply trim a little off to level it. You can save the trimmed crumbs to sprinkle on top later if you want a bit of texture. Then it’s time to prepare the cream cheese frosting. Beat the softened cream cheese smooth, add powdered sugar gradually, followed by heavy cream and vanilla extract. Adjust the consistency as needed—either drizzle the frosting over the cake or pipe it on for a beautiful finish that complements your Red Velvet Cheesecake Bundt Cake Recipe perfectly.
How to Serve Red Velvet Cheesecake Bundt Cake Recipe
Garnishes
Sprinkle festive colored sprinkles or edible glitter atop your frosting for an extra touch of holiday excitement. Fresh berries like raspberries or strawberries also add a burst of color and a slight tartness that pairs beautifully with the rich cake.
Side Dishes
Serve slices alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to amplify the indulgence. A hot cup of coffee or rich cocoa rounds out the experience perfectly, especially on cozy nights.
Creative Ways to Present
Try serving your Red Velvet Cheesecake Bundt Cake Recipe on a beautiful cake stand surrounded by seasonal foliage or atop lace doilies for a charming vintage vibe. For parties, cut into individual mini Bundt cakes or use cookie cutters to create festive shapes from leftover crumbed cake.
Make Ahead and Storage
Storing Leftovers
Wrap your cake tightly with plastic wrap or store it in an airtight container to maintain moisture. It will keep well in the fridge for up to five days, allowing the flavors to meld even further and making it an easy go-to dessert.
Freezing
If you want to make this Red Velvet Cheesecake Bundt Cake Recipe ahead of time, you can freeze the whole cake wrapped carefully in plastic and foil for up to two months. Thaw overnight in the fridge for the best texture.
Reheating
Because this cake thrives best chilled or at room temperature, avoid microwaving it for long. If you want a warmer slice, try letting it sit at room temperature for 20 minutes or lightly warming a single slice for 10 seconds in the microwave—it enhances the softness without melting the frosting.
FAQs
Can I use homemade red velvet cake instead of a box mix?
Absolutely! Using a homemade red velvet cake batter will add a personal touch and you can customize the cocoa and sweetness levels. Just make sure the batter consistency is similar to the box instructions for best layering with the cheesecake filling.
Is it necessary to use a Bundt pan?
The Bundt pan gives this dessert its iconic shape and beautiful presentation. You can use a tube pan or even a springform pan, but cooking times and layering might need slight adjustments.
How do I prevent the cheesecake from leaking out?
Leaving a one-inch border around the pan when adding the cheesecake filling is key. This space acts as a barrier, so the cheesecake stays neatly inside the cake layers as it bakes.
Can I make this recipe dairy-free?
It would be tricky to maintain the classic texture without dairy, especially due to cream cheese’s pivotal role. However, experimenting with dairy-free cream cheese alternatives and plant-based milk and butter could work if you’re open to trying.
What’s the best way to get clean slices?
Use a sharp knife warmed under hot water and wiped dry before slicing. This prevents the cake from crumbling and the frosting from sticking to the blade, producing perfect slices every time.
Final Thoughts
This Red Velvet Cheesecake Bundt Cake Recipe isn’t just a dessert—it’s a celebration in every bite. With its stunning layers and luscious frosting, it promises to be a crowd-pleaser at your next gathering or just a special indulgence for yourself. Trust me, once you try it, you’ll want to keep this recipe close and revisit it every time you want to turn ordinary moments into something extraordinary.
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Red Velvet Cheesecake Bundt Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 13 minutes (including cooling and frosting preparation)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cheesecake Bundt Cake combines the rich flavors of classic red velvet cake with a creamy, indulgent cheesecake filling. Baked in a Bundt pan, it features layers of moist cake and smooth cheesecake, topped with a luscious cream cheese frosting. Perfect for festive occasions or any time you crave a decadent dessert, this cake is both visually stunning and deliciously satisfying.
Ingredients
Cheesecake Filling
- 1 (8 ounce) block cream cheese, softened to room temperature
- 4 Tablespoons salted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 large egg
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Red Velvet Cake Batter
- 1 box red velvet cake mix
- Eggs, oil, and water needed to make cake (quantities as per cake mix box instructions)
Cream Cheese Frosting
- 3 ounces cream cheese, softened to room temperature
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Optional Toppings
- Festive sprinkles or toppings
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly spray a 10-inch Bundt pan with non-stick baking spray that contains flour, ensuring all crevices are well-coated. Set aside.
- Make Cheesecake Filling: In a stand mixer or with an electric hand mixer, beat the cream cheese and butter together until light and fluffy. Gradually add the powdered sugar and mix until combined. Add the egg, flour, and vanilla extract, and continue beating until the mixture is smooth. Set this filling aside.
- Prepare Red Velvet Cake Batter: Following the instructions on the red velvet cake mix box, combine the cake mix with the specified amounts of eggs, oil, and water, stirring to create a smooth batter.
- Layer the Cake and Filling: Pour half of the red velvet batter into the prepared Bundt pan. Evenly spread the cheesecake filling over the cake batter, leaving a 1-inch gap around the edges. Pour the remaining red velvet cake batter gently over the cheesecake layer.
- Bake: Place the Bundt pan on the middle rack of the preheated oven. Bake for 43 to 48 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the Bundt pan. Once cooled, carefully invert the cake onto a serving plate. If the cake is uneven, trim the bottom to level it, reserving any trimmings for cake crumbs if desired.
- Prepare Cream Cheese Frosting: Using an electric hand mixer, beat the cream cheese until smooth. Gradually add powdered sugar, a cup at a time, mixing well after each addition. Add the heavy cream and vanilla extract, mixing until you reach a desired consistency. If frosting is too thin, add more powdered sugar.
- Decorate: Drizzle or pipe the cream cheese frosting over the top of the cooled bundt cake. Add festive sprinkles or toppings if desired to enhance presentation.
Notes
- Use a non-stick baking spray containing flour to help the cake release easily from the Bundt pan.
- Allow the cake to cool completely before inverting to prevent breakage.
- If you desire a thicker frosting, add more powdered sugar gradually.
- Trimming the bottom after baking helps create a flat surface for presentation.
- Festive sprinkles or toppings are optional but add a fun, colorful touch.
