Red Velvet Cheesecake Bundt Cake: A Decadent Dessert Delight

Satisfy your sweet tooth with the luscious and velvety texture of our Red Velvet Cheesecake Bundt Cake. This eye-catching treat blends the rich, chocolatey notes of red velvet with a creamy cheesecake filling, making it perfect for any festive gathering or as an everyday indulgence.

Recipe Overview

• Difficulty Level: Intermediate
• Category: Dessert
• Cuisine: American
• Cost: $$

Why You’ll Love This Recipe

Indulge in a luxurious blend of textures with this Red Velvet Cheesecake Bundt Cake, featuring a soft, moist cake with a surprise cheesecake core. This dessert is perfect for impressing guests at special occasions or providing comfort during a cozy night in. The captivating red hue and scrumptious layers make it both a visual and tasting pleasure.

What sets this cake apart is its balance between tangy buttermilk, subtly sweet cream cheese, and cocoa richness. It’s an experience that transcends ordinary cakes, promising satisfaction in every bite.

Context/Background

Originating in the early 20th century, red velvet cake has become a Southern classic known for its striking color and unique use of buttermilk and cocoa. This bundt cake variation introduces a cheesecake core, elevating the traditional dessert with additional creaminess and visual appeal.

Common Mistakes to Avoid

• Overmixing the batter can lead to a dense cake. Mix just until ingredients are combined.
• Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
• Avoid opening the oven frequently to prevent uneven baking.

Tips for Perfect Red Velvet Cheesecake Bundt Cake

• Use gel food coloring for a vibrant hue without altering the texture.
• Grease the bundt pan thoroughly to ensure easy removal.
• Allow the cake to cool completely before slicing to retain shape and definition.

Variations and Substitutions

• Substitute Greek yogurt for buttermilk for a tangier taste.
• Try adding chocolate chips to the cheesecake layer for extra richness.
• Use gluten-free flour to accommodate dietary needs without sacrificing texture.

Serving Suggestions

Serve slices of this decadent bundt cake with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar or a drizzle of chocolate glaze can also complement the cake beautifully.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to five days. Allow the cake to come to room temperature before serving for optimal taste and texture.

Make Ahead Instructions

Prepare and bake the cake a day in advance to let the flavors meld. If making ahead, store the unfrosted cake at room temperature wrapped in plastic wrap.

Nutritional Information

• Calories: 450
• Protein: 6g
• Carbohydrates: 58g
• Fat: 22g
• Fiber: 1g
• Sugar: 38g

Dietary Notes

• Vegetarian

The Recipe

Serves: 12

Prep Time: 20 mins

Cook Time: 50 mins

Total Time: 70 mins

Kitchen Equipment Needed

• Bundt pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Wire rack

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg

Directions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, combine flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
4. Mix in the buttermilk, red food coloring, vanilla extract, and vinegar.
5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
6. For the cheesecake filling, beat cream cheese, sugar, and egg until smooth.
7. Pour half of the red velvet batter into the prepared pan. Spoon the cheesecake filling over, then top with remaining red velvet batter.
8. Bake for 50 minutes or until a toothpick inserted comes out clean.
9. Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Recipe Notes

• This cake pairs well with cream cheese glaze or fresh berries.
• Double the cheesecake filling for an extra creamy center.

Community Tips and Photos

Share your experience with this recipe! Tag us using #RedVelvetCheesecakeBundt on social media.

Questions and Answers

• Can I use a different type of pan? Yes, but adjust baking time accordingly and keep an eye on the cake.
• How do I know when the cake is done? A toothpick inserted should come out mostly clean with a few moist crumbs.
• Can I freeze this cake? Yes, wrap tightly in plastic wrap and freeze for up to three months. Thaw overnight in the fridge before serving.