- Preheat the oven. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, or use a non-stick spray with flour for easy removal of the cake later.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- Cream the butter and sugar. In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and white vinegar.
- Add food coloring and buttermilk. Mix the buttermilk and food coloring into the wet mixture, combining them thoroughly.
- Add the dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Be careful not to overmix.
Stage 2: Preparing the Cheesecake Layer
- Make the cheesecake filling. In a separate bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- Add flour and sour cream. Stir in the flour and sour cream (if using), ensuring that the filling is smooth and lump-free.
Stage 3: Assembling the Cake
- Layer the cake and cheesecake. Pour about half of the red velvet cake batter into the prepared Bundt pan. Gently spoon the cheesecake filling over the red velvet layer, spreading it evenly. Finally, top with the remaining red velvet cake batter. Use a butter knife or skewer to gently swirl the layers together, creating a marbled effect.
- Bake the Bundt cake. Bake in the preheated oven for about 55-65 minutes, or until a toothpick or cake tester comes out clean or with just a few crumbs attached. Check the cake around the 50-minute mark—if it’s browning too quickly, cover it loosely with foil.
- Cool the cake. Let the cake cool in the pan for 10-15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Stage 4: Making the Cream Cheese Glaze (Optional)
- Prepare the glaze. In a small bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and milk, and mix until you have a pourable glaze. If it’s too thick, add a bit more milk to reach your desired consistency.
Stage 5: Serving
- Glaze the cake. Once the cake is completely cooled, drizzle the cream cheese glaze over the top of the cake, letting it drip down the sides.
- Garnish and serve. Optionally, garnish with a dusting of powdered sugar or a few fresh berries. Slice and serve!
Tips for the Best Layered Red Velvet Cheesecake Bundt Cake:
- Room temperature ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature to create a smoother batter and filling.
- Don’t overmix the cake batter: Overmixing can result in a dense cake, so be gentle when adding the dry ingredients.
- Use quality food coloring: For the most vibrant red velvet cake, use a high-quality gel or liquid food coloring.
- Make sure the cake is fully cooled before glazing: This helps prevent the glaze from melting into the cake too much.
Final Thoughts:
This Layered Red Velvet Cheesecake Bundt Cake is a stunning dessert that’s as beautiful as it is delicious. With its rich red velvet layers and creamy cheesecake filling, it’s perfect for holiday gatherings, celebrations, or any occasion that calls for a little extra sweetness. Enjoy every bite of this decadent treat!