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
Scale
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.
