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Red Velvet Cheesecake Bundt Cake
With its vibrant color‚ ribbon of cream cheese filling‚ and homemade cream cheese frosting‚ this Red Velvet Cheesecake Bundt Cake is sure to be a holiday hit!
A PRETTY AND DELICIOUS BUNDT CAKE
This Red Velvet Cheesecake Bundt Cake is the perfect combination of two classic desserts – rich red velvet cake and creamy cheesecake! The luscious cream cheese filling in this bundt cake adds a delicious twist to traditional red velvet cake‚ creating an irresistible dessert. It’s beautiful for the holidays but easy enough for any day of the week!
FREQUENTLY ASKED QUESTIONS:
What kind of mixer did you use in the photos below? I used a Bosch mixer (paid affiliate link) for this recipe. But‚ any other stand mixer or hand electric mixer would work just fine. The Bosch mixer is really nice‚ but it is pricey and honestly‚ traditional stand mixers and hand mixers work just as good as this one. Can this be made in a 9×13 pan? Yes it can! I have a similar recipe you might enjoy‚ Red Velvet Cheesecake Cake‚ that is made in a 9×13-inch baking dish. Do I have to pipe the frosting on? Nope! This cake will taste just as delicious if you just drizzle the frosting on. You can add a little more milk to make it easier to pour if needed. But if your heart is set on pipping it but don’t have the piping bag‚ don’t forget the Ziploc bag trick. Simply add your frosting to a Ziploc bag and cut a corner off and use it just like you would the piping bag. Can I use storebought frosting? Sure‚ if you don’t want to make your own‚ you can use the storebought stuff. You may need to thin it out a bit to pour it on or pipe it. Generally you can warm it up a tad in the microwave to make it durable. Please just remember to remove the lid and the aluminum foil covering before microwaving. How to store leftover cheesecake bundt cake? Keep this cake covered in the refrigerator for up to 3 days. You can freeze this cake for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
cream cheese – you will be using cream cheese in the filling as well as the frosting. I would purchase two blocks of cream cheese so you have enough. Also‚ it is very important you make sure the cream cheese is fully softened to room temperature‚ if not‚ the cream cheese won’t blend smoothly and you’ll end up with lumps you can’t get out.
salted butter – if you only have unsalted butter‚ just use that. I wouldn’t add any additional salt to the mix.
powdered sugar – it needs to be powdered sugar and not granulated sugar since this is not being baked like a traditional cheesecake‚ we want it to stay smooth while baking within the cake layer.
egg – if you have time‚ allow the egg to come to room temperature. This helps it mix into the filling more throughly.
all-purpose flour – flour just helps the cheesecake layer stay together better by making it more solid and dense. You can leave it out if you prefer.
red velvet cake mix – if you have a favorite homemade red velvet cake then you can certainly use that instead.
eggs‚ oil and water – you will use the amounts listed on the back of the cake mix box. Some brands use different amounts so you will want to use what your cake mix recommends.
heavy cream – this really takes the frosting to a whole other level. Don’t skip it‚ it really makes the most decadent and delicious frosting.
HOW TO MAKE RED VELVET CHEESECAKE BUNDT CAKE
Preheat the oven to 350°F. Spray a 10-inch Bundt pan with non-stick baking spray (I prefer the kind that has flour in it). Make sure to spray really well and get into all the crevices. Set aside.Â
In a stand mixer (or in a bowl with an electric hand mixer) beat together cream cheese and butter until light and fluffy. Slowly add powdered sugar and mix until combined. Then add in egg‚ flour and vanilla extract. Beat until smooth. Set aside. Prepare the red velvet cake mix according to the directions on the package‚ mixing together the cake mix‚ eggs oil and water.Â
Pour half of the cake batter into the prepared bundt pan. Top evenly with cream cheese filling‚ leaving a 1-inch border around the edge of pan. Top with remaining cake batter.Â
Bake for 43 to 48 minutes‚ on the middle rack‚ until the center is set and a toothpick inserted comes out clean. Allow the cake to cool completely in the bundt pan before inverting onto the cake plate. If the cake is uneven‚ trim a little off the bottom to make it level. Reserve the trimmed cake to use for crumbs to sprinkle‚ if desired.Â
In a bowl with an electric hand mixer‚ mix the cream cheese until it is smooth. Add the powdered sugar a cup at a time. Then add in the heavy cream and vanilla extract. If it seems too thin‚ add in a bit more powdered sugar until you get the desired consistency.Â
You can either drizzle the frosting onto the cake or pipe it on for a pretty presentation.
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Red Velvet Cheesecake Bundt Cake
A rich and decadent Red Velvet Bundt Cake with a cheesecake filling.
Course DessertCuisine AmericanKeyword Red Velvet Cheesecake Bundt Cake
Prep Time 25 minutes minutesCook Time 48 minutes minutesChill Time 2 hours hoursTotal Time 3 hours hours 13 minutes minutes
Servings 10 servings
Calories 518kcal
Author Brandie @ The Country Cook
IngredientsCheesecake filling:1 (8 ounce) block cream cheese‚ softened to room temperature4 Tablespoons salted butter‚ softened to room temperature½ cup powdered sugar1 large egg2 Tablespoons all-purpose flour1 teaspoon vanilla extractRed Velvet Cake:1 box red velvet cake mixIngredients needed to make cake: eggs‚ oil and water (use the amounts listed on the back of the cake mix box)Cream Cheese Frosting3 ounces cream cheese‚ softened to room temperature2 cups powdered sugar½ cup heavy cream1 teaspoon vanilla extractfestive sprinkles or toppings (optional)
InstructionsPreheat the oven to 350°F. Spray a 10-inch Bundt pan with non-stick baking spray (I prefer the kind that has flour in it). Make sure to spray really well and get into all the crevices. Set aside.Cheesecake Filling:In a stand mixer (or in a bowl with an electric hand mixer) beat together cream cheese and butter until light and fluffy. Slowly add powdered sugar and mix until combined. Then add in egg‚ flour and vanilla extract. Beat until smooth. Set aside. For the cake:Prepare the red velvet cake mix according to the directions on the package‚ mixing together the cake mix‚ eggs‚ oil and water. Pour half of the cake batter into the prepared bundt pan.Top evenly with cream cheese filling‚ leaving a 1-inch border around the edge of pan. Top with remaining cake batter. Bake for 43 to 48 minutes‚ on the middle rack‚ until the center is set and a toothpick inserted comes out clean. Allow the cake to cool completely in the bundt pan before inverting onto the cake plate. If the cake is uneven‚ trim a little off the bottom to make it level. Reserve the trimmed cake to use for crumbs to sprinkle‚ if desired.Cream Cheese Frosting:In a bowl with an electric hand mixer‚ mix the cream cheese until it is smooth.Add the powdered sugar a cup at a time. Then add in the heavy cream and vanilla extract. If it seems to thin‚ add in a bit more powdered sugar until you get the desired consistency. You can either drizzle the frosting onto the cake or pipe it on for a pretty presentation.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 518kcal | Carbohydrates: 65g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 513mg | Potassium: 218mg | Fiber: 1g | Sugar: 48g | Vitamin A: 806IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 2mg
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