This Layered Red Velvet Cheesecake Bundt Cake combines the rich flavor of red velvet cake with a creamy cheesecake layer, creating an irresistible, show-stopping dessert. The moist red velvet cake and smooth, tangy cheesecake filling are swirled together inside a Bundt pan, making it a beautiful and festive dessert perfect for holidays, birthdays, or any special occasion.
Ingredients:
For the Red Velvet Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cocoa powder (unsweetened)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk (room temperature)
- 2 tablespoons red food coloring (or more for a brighter red color)
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream (optional, for extra creaminess)
- 2 tablespoons all-purpose flour (to prevent cheesecake from sinking)
For the Cream Cheese Glaze (Optional):
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk (or more for desired consistency)