Description
A visually stunning dessert that combines the rich flavors of red velvet cake with a creamy cheesecake center, baked in a beautiful bundt shape.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 1 cup buttermilk
- 1 tsp white vinegar
- 1/4 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 8 oz cream cheese, softened
- 1 tbsp red food coloring (for glaze)
- 1 1/2 cups powdered sugar (for glaze)
- 3–4 tbsp milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy for the cheesecake layer. Set aside.
- In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in buttermilk, vanilla extract, food coloring, and vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half the red velvet batter into the prepared bundt pan.
- Spoon the cheesecake mixture evenly over the batter without touching the edges.
- Pour the remaining batter over the cheesecake layer, spreading it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
- In a bowl, whisk together powdered sugar, milk, red food coloring, and vanilla extract until smooth and glossy. Drizzle the glaze generously over the cooled cake.
- Slice and enjoy this decadent layered masterpiece!
Notes
Serve at room temperature, optionally with whipped cream or ice cream. Store in an airtight container for 2-3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: red velvet, cheesecake, bundt cake, dessert, celebratory cake