Layered Red Velvet Cheesecake Bundt Cake Recipe

If you love classic red velvet cake and can’t resist a lusciously creamy cheesecake, do I have a treat for you! This Layered Red Velvet Cheesecake Bundt Cake takes two timeless desserts and swirls them into one jaw-dropping masterpiece. Imagine tender, ruby-red cake delicately embracing a dreamy ribbon of cheesecake, then baked in bundt form for gorgeous drama. Each bite is soft, tangy, slightly chocolatey—and beautifully marbled. Whether you’re looking to wow at a party or jazz up Sunday dinner, this showstopper always delivers both flavor and flair.

Ingredients You’ll Need

Don’t be fooled by this cake’s dramatic appearance—the ingredients are simple, and each plays an essential role in flavor, texture, and that signature color! Here’s what you’ll need to create your own Layered Red Velvet Cheesecake Bundt Cake:

• Red velvet cake mix (or homemade red velvet ingredients): Choose a trusted box mix for super convenience, or mix up your own for that scratch-made love—both promise the iconic color and hint of cocoa.
• All-purpose flour: Provides structure and fluffiness in the homemade cake base.
• Sugar: Balances both the cake and cheesecake layers for perfect sweetness.
• Baking soda: Lifts the cake for a tender crumb every time.
• Salt: Just a touch sharpens flavors and keeps the cake from tasting flat.
• Cocoa powder: Essential for that subtle chocolate background note.
• Vegetable oil: Keeps the cake moist and beautifully rich.
• Buttermilk: Gives signature tang and tenderness (don’t skip it for true Southern style!).
• Eggs: Bind, lift, and enrich both layers with creamy texture.
• Red food coloring: Nothing says “red velvet” like that striking, celebratory hue.
• Vanilla extract: Deepens flavor in both the cake and cheesecake.
• White vinegar: Reacts with cocoa and baking soda for authentic red velvet chemistry.
• Cream cheese: The star of the cheesecake layer—a block of full-fat, softened for easy mixing.
• Powdered sugar and cream cheese glaze (optional): For an extra silky finish or a simple elegant dusting!

How to Make Layered Red Velvet Cheesecake Bundt Cake

Step 1: Prepare Your Bundt Pan

Begin by preheating your oven to 325°F (163°C). Generously grease and flour your bundt pan—even if it’s nonstick! This step is crucial for a smooth release that keeps every beautiful swirl and ridge of your Layered Red Velvet Cheesecake Bundt Cake intact.

Step 2: Mix the Red Velvet Batter

If you’re using a cake mix, follow the box instructions using the provided eggs, oil, and water. If you’re going the homemade route, whisk together the flour, sugar, baking soda, salt, and cocoa in one bowl. In another, combine oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Gently mix your wet and dry ingredients until just blended—you want a smooth, vibrant batter ready to cradle that luscious cheesecake layer.

Step 3: Make the Cheesecake Layer

In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla together until completely smooth and creamy. This layer is the magic in the middle and will bake up into a ribbon of cheesecake bliss.

Step 4: Layer the Batters

Pour half the red velvet batter into your prepared bundt pan, then carefully spoon the cheesecake mixture evenly over the top, trying to keep it away from the edges. Finish by gently spreading the rest of the red velvet batter on top, sealing in all that goodness. This is how the Layered Red Velvet Cheesecake Bundt Cake gets its signature surprise.

Step 5: Bake to Perfection

Slide your pan into the oven and bake for 50 to 60 minutes, or until a toothpick inserted comes out clean (a little moisture from the cheesecake is fine, but you don’t want gooey batter). Let the cake cool completely in the pan before flipping—it helps firm up the layers and ensures a dramatic, tidy release.

Step 6: Finish and Serve

Once cool, carefully invert the bundt cake onto a serving platter. Drizzle with a cream cheese glaze for a glossy, decadent finish, or simply sift a snowy layer of powdered sugar over the top. Now you’re ready to slice into those gorgeous swirls and wow your guests!

How to Serve Layered Red Velvet Cheesecake Bundt Cake

Garnishes

For an extra show-stopping finish, drizzle your Layered Red Velvet Cheesecake Bundt Cake with rich cream cheese glaze or a gentle shower of powdered sugar. You can add fresh berries, a few curls of white chocolate, or even tiny edible flowers for a pop of color. Each of these choices enhances the visual appeal and makes every slice feel a little more special.

Side Dishes

This cake is indulgent on its own, but it pairs beautifully with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or even a handful of tart raspberries. If you’re serving a crowd, set out little bowls of fruit compote or chocolate sauce and let everyone customize their own slice!

Creative Ways to Present

To make your Layered Red Velvet Cheesecake Bundt Cake party-ready, slice thick rounds and plate them upright so everyone can admire those gorgeous layers. For a sweet buffet, cut it into bite-sized squares and arrange them on a tiered platter. You can even use mini bundt pans for individual cakes—adorable and perfectly portioned.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic or store in an airtight container. It will keep wonderfully moist in the refrigerator for up to four days. The flavors actually deepen and improve after a day—making sneaky midnight fridge visits extra tempting!

Freezing

You can absolutely freeze this cake! Once cooled, wrap the Layered Red Velvet Cheesecake Bundt Cake (or individual slices) in plastic wrap and then foil. It’ll stay fresh for up to two months. Thaw in the fridge overnight or on the counter for a couple of hours before serving.

Reheating

If you like your cake just slightly warm, zap individual slices in the microwave for 10–15 seconds. This brings out the creaminess of the cheesecake and makes the cake extra tender (especially if you’re adding a scoop of ice cream on the side!).

FAQs

How do I keep my cheesecake layer from sinking?

Layering is key! Pour only half the red velvet batter first, then gently spoon the cheesecake filling without pushing it to the sides of the pan. Sealing it in with the remaining batter helps keep the cheesecake as a beautiful ribbon in the middle rather than a pool at the bottom.

Can I use a different cake mix flavor for this recipe?

Absolutely! While red velvet is the classic choice, feel free to experiment with chocolate, spice, or even lemon cake mix for a fun twist. Just keep the cheesecake layer for that signature creamy contrast.

What size bundt pan should I use?

A standard 10- or 12-cup bundt pan works perfectly. Be sure to grease and flour every crevice so your Layered Red Velvet Cheesecake Bundt Cake releases beautifully after cooling.

Can I make this cake gluten-free?

Yes! Use your favorite gluten-free cake mix, or swap regular flour for a one-to-one gluten-free blend in the homemade version. Be sure your other ingredients (especially food coloring) are certified gluten-free.

What’s the best way to apply the glaze?

For an even, elegant drizzle, wait until the cake is completely cool. Pour or spoon glaze around the top of the cake and let it naturally ripple down the sides—no fancy tools needed, just let gravity and your creativity work together!

Final Thoughts

If you’re looking for a real showstopper that delivers both wow-factor looks and unforgettable flavor, you can’t go wrong with this Layered Red Velvet Cheesecake Bundt Cake. It’s a true celebration in every slice. Trust me, once you try it, you’ll be hooked—and so will everyone lucky enough to snag a piece at your table!