Layered Red Velvet Cheesecake Bundt Cake

Layered Red Velvet Cheesecake Bundt Cake

Ingredients

For the Cake:

1 cup unsalted butter, softened
1 ¾ cups granulated sugar
2 tsp vanilla extract
2 tbsp red food coloring
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
4 large eggs
1 cup buttermilk
1 tsp white vinegar

For the Cheesecake Layer:

¼ cup granulated sugar
1 large egg
8 oz cream cheese, softened
1 tsp vanilla extract

For the Red Glaze:

1 tbsp red food coloring
1 tsp vanilla extract
1 ½ cups powdered sugar
3–4 tbsp milk

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.

Prepare the Cheesecake Layer:

In a bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.

Prepare the Cake Batter:

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.

Layer the Cake:

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:

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.

Prepare the Glaze:

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.

Serve: Slice and enjoy this decadent layered masterpiece!