Red Velvet Cheesecake Swirl Bundt Cake l Life, Love, and Sugar

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This Red Velvet Cheesecake Swirl Bundt Cake is tender, moist and layered with a cheesecake filling! It’s paired with a creamy and delicious cream cheese frosting that you’ll love. Such a simple, yet impressive dessert that’s perfect for any occasion!

The Perfect Pair

I just love red velvet desserts. The red velvet flavor is one that is a bit debated, but for me it it’s a moist cake with some tangy flavor from vinegar and buttermilk, and a hint of chocolate, which is what you’ll find in my red velvet cake. It’s hard to describe if you haven’t tasted it, but it’s easy to fall in love with once you have. This bundt cake includes those amazing flavors, and more. And since red velvet pairs so perfectly with cream cheese (and that’s the frosting you often find it with), a cheesecake swirl is the perfect addition to a red velvet bundt cake. It adds flavor, moisture and a little surprise when you cut into the cake.

3 Things I Love About This Bundt Cake

1. Two desserts in one. This red velvet cheesecake swirl bundt cake is a combination of a cheesecake and red velvet cake in one simple recipe. It’s a fun way to mix up a more traditional bundt cake and combine textures.
2. The flavor! The cake offers the red velvet flavor that I love so much – a little tangy with a hint of chocolate. The cheesecake layer offers a creamy, tangy contrast to the moist cake and a sweet cream cheese frosting ties it all together.
3. It’s so festive! The red color of this red velvet bundt cake is perfect for holidays like Valentine’s Day, Christmas, or even the 4th of July.
4. Classic and beautiful. One of the great things about bundt cakes is that they don’t require the same level of work as a layered cake. Once it’s baked, you simply drizzle the icing on top and you have an elegant looking dessert with relatively minimal effort. The simplicity and beauty make it perfect for everything from a casual occasion, to a festive holiday.

Ingredient Notes

Each part of this cake – the cheesecake filling, the red velvet cake, and the icing – requires just a few ingredients. Some ingredients are used in multiple parts of the recipe. Scroll down to the recipe card below for the exact measurements.

• Cream cheese – Use brick-style, full fat cream cheese, as the kind in the container and reduced fat can be too soft. Let it come to room temperature before using it to ensure a smooth filing and frosting.
• All-purpose flour – A small amount of flour in the cheesecake filling helps create a smoother, creamier cheesecake filling. For both the cake and cheesecake filling, you’ll want to be sure to be sure to measure it correctly. Too much flour will give you a dry cake.
• Cocoa powder – Natural unsweetened cocoa powder is best for red velvet cake, not Dutch-processed.
• Baking powder & baking soda – Both leavening agents combine to create the perfect rise and texture in this cake.
• Eggs – Be sure to use large eggs, not medium or extra large.
• Buttermilk – Powdered buttermilk is a great option if you don’t use it often. You can also make your own by combining a cup of milk with a tablespoon of white vinegar or lemon juice. Be sure to re-measure it after and only add a cup to the batter.
• Powdered sugar – This adds volume and thickens the frosting. You can use more or less to adjust the consistency, if you’d like.
• Heavy cream – Helps achieve the perfect icing consistency. If you chose to swap it out for milk, you’ll use less, since milk is much thinner and will thin the icing out more quickly.

How To Make Red Velvet Cheesecake Swirl Bundt Cake

Here’s an overview of how to make this cake. You can find the printable version of the instructions in the recipe card below.

• Prep. Preheat the oven to 325F. Coat the bundt pan with baking spray.
• Make the cheesecake filling. Beat the cream cheese, sugar, and flour until well combined and smooth. Scrape down the sides. Add the vanilla extract, mix to combine, and then add the egg. Mix until smooth and set aside.
• Make the cake batter. Combine the dry cake ingredients in a bowl. In another bowl, cream the butter, oil, and sugar until light and fluffy. Add one egg at a time, mixing after each one, then add the vanilla, vinegar, and food coloring. Mix until combined. Add half the dry ingredients, mix, and then add the buttermilk. Mix in the remaining dry ingredients.

• Assemble. Add 1/2 of the cake batter evenly to the bottom of the pan. Use a spoon to create a well through the center. Spoon the cheesecake filling into the well, making sure it doesn’t touch the sides of the pan. After adding about half, I added more cake batter around the edges to build up the “wall” before adding the remaining cheesecake. Spoon the remaining cake batter over the cheesecake filling, making sure it’s fully covered.

• Bake. Bake for 60-70 minutes, covering with foil if it gets a little too brown towards the end. A toothpick inserted in the center should come out clean.
• Cool. Cool in the pan for 1-2 hours then invert on a cooling rack to cool to room temperature. Transfer to the fridge to cool completely.

• Make the icing. Beat the cream cheese and butter until smooth then mix in the powdered sugar. Add the vanilla and a tablespoon of cream. Add more cream as needed to get the appropriate consistency for drizzling.
• Decorate. Drizzle the red velvet cheesecake bundt cake with the icing. Enjoy!

Tips For Baking The Perfect Bundt Cake

• Measure the flour correctly. Use the spoon and level method or a food scale to measure your flour carefully. Over-measuring flour for this cake can make it dry. Check out this tutorial on How to Measure Flour Correctly to learn more.
• Grease the bundt pan. Generously grease the pan (I use non-stick cooking spray) before adding the cake batter. The cake releases from the pan so much easier.
• Use room temperature ingredients. The eggs, cream cheese, and butter should be at room temperature for all parts of this recipe. Room temperature ingredients combine much easier and won’t leave you with lumps.
• Cover with foil if needed. This red velvet cheesecake bundt cake bakes for quite a while. I’ve noticed the top browning a bit more than I’d like sometimes, so I often loosely cover it with foil towards the end of the bake time.
• Cool slowly. You’ll want to let the cake cool in the pan for 1-2 hours so that it doesn’t mess up the softer cheesecake filling when you remove it. After that, remove it from the pan and refrigerate until fully cooled and the filling is firm. It should be chilled before adding the icing.

Proper Storage

• Refrigerator: Due to the filling, this red velvet cheesecake swirl bundt cake needs to be stored in the fridge. Keep it covered with plastic or in an airtight container, such as a cake carrier. It’s best enjoyed within 3-4 days.
• Freezer: You can freeze this cake, if you’d like. Wrap it well in plastic wrap, or store in an air-tight container, and freeze for up to 3 months. Thaw it in the fridge before using. If you’d like to keep the icing looking nice, it’s best to add it after thawing.

More Red Velvet Desserts

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Recipe

Red Velvet Cheesecake Swirl Bundt Cake

• 
  Author: Lindsay Conchar
• 
  Prep Time: 1 hour
• 
  Cooling Time: 3 hours
• 
  Cook Time: 1 hour
• 
  Total Time: 5 hours
• 
  Yield: 12-14 Slices
• 
  Category: Dessert
• 
  Method: Oven
• 
  Cuisine: American

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Description

This Red Velvet Cheesecake Swirl Bundt Cake is tender, moist and layered with a cheesecake filling! It’s paired with a creamy and delicious cream cheese frosting that you’ll love. Such a simple, yet impressive dessert that’s perfect for any occasion!

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Ingredients

Cheesecake Filling

• 12 oz (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 3 tbsp (24g) all-purpose flour
• 1 tsp vanilla extract
• 1 large egg

Red Velvet Cake

• 3 cups (390g) all-purpose flour (measured properly)
• 1/4 cup (29g) natural unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 1/2 cups (518g) sugar
• 4 large eggs
• 2 tsp vanilla extract
• 2 tsp vinegar
• 1 oz red food coloring (or 1/2 tsp red gel icing color)
• 1 cup (240ml) buttermilk

Cream Cheese Icing

• 4 oz (113g) cream cheese, room temperature
• 2 tbsp unsalted butter, room temperature
• 1 3/4 cups (201g) powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream

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Instructions

Make the cake

1. Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.
2. To prepare the cheesecake filling, add the cream cheese, sugar and flour to a large mixer bowl and beat until well combined and smooth, scraping down the sides as needed to be sure everything is combined.
3. Add the vanilla extract and mix until well combined, then add the egg and mix until well combined and smooth. Set aside.
4. Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Set aside.
5. In a large mixer bowl, cream butter, oil and sugar together on medium speed until light and fluffy, for about 3-4 minutes.
6. Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
7. Add the vanilla extract, vinegar and food color and mix until well combined.
8. Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.
9. Add about 1/2 of the cake batter (no more) to the bottom of the prepared cake pan. Spread evenly, then use a spoon or something similar to create a well through the center of the cake batter all the way around.
10. Spoon the cheesecake filling into the well you created, keeping the cheesecake filling in the center of the cake batter (not touching the sides of the pan). Once I added a little more than half of the cheesecake filling, then I added a little more cake batter around the inner ring and around the outside, to further build up the “wall” that keeps the cheesecake in place. Add the remaining cheesecake batter.
11. Spoon the remaining cake batter around and over the cheesecake filling, then gently spread it until it fully covers the cheesecake filling.
12. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If it starts to look a little too brown, you can loosely cover it with some foil.
13. Allow the cake to cool in the pan for 1-2 hours, then invert cake onto cooling rack to cool to room temperature. Place in the fridge to cool completely.

Make the icing

1. Beat the cream cheese and butter together until well combined and smooth.
2. Add the powdered sugar and mix until well combined.
3. Add the vanilla extract and one tablespoon of cream and mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency.
4. Drizzle the icing over the cake and serve. Keep leftovers covered with plastic or in an airtight container, such as a cake carrier. It’s best enjoyed within 3-4 days.

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Notes

• Freezing: You can freeze this cake, if you’d like. Wrap it well in plastic wrap, or store in an air-tight container, and freeze for up to 3 months. Thaw it in the fridge before using. If you’d like to keep the icing looking nice, it’s best to add it after thawing.
• Cream cheese: Use brick-style, full fat cream cheese, as the kind in the container and reduced fat can be too soft. Let it come to room temperature before using it to ensure a smooth filing and frosting.
• Powdered sugar: This adds volume and thickens the frosting. You can use more or less to adjust the consistency, if you’d like.
• Heavy cream: If you chose to swap it out for milk, you’ll need to use less, since milk is much thinner and will thin the icing out more quickly.

Nutrition

• Serving Size: 1 Slice
• Calories: 635
• Sugar: 60.6 g
• Sodium: 363.7 mg
• Fat: 30.3 g
• Carbohydrates: 85.1 g
• Protein: 8.2 g
• Cholesterol: 124.1 mg