Ah, the Layered Red Velvet Cheesecake Bundt Cake! Just reading the name makes my heart skip a beat. I mean, who doesn’t love the rich, velvety texture of red velvet paired with the creamy goodness of cheesecake? This cake has been a staple for me during special occasions—the kind of dessert that not only makes you feel fancy but also evokes warm memories of family gatherings and celebrations.
I first laid eyes on this captivating cake at a friend’s birthday party, and let me tell you, my taste buds were doing a happy dance! The vibrant red color, the luscious cheesecake filling peeking out at the edges, and that sweet drizzle on top—it’s a showstopper! I knew I had to recreate it, and now I’m excited to share my version with you. Trust me, this cake is every bit as delicious as it sounds!
What’s in Layered Red Velvet Cheesecake Bundt Cake?
Let’s chat about what goes into this dreamy dessert. Each ingredient plays a crucial role, so let’s break it down:
All-Purpose Flour: This is the backbone of our cake, providing structure and stability. I always prefer unbleached flour for a richer flavor.
Granulated Sugar: Sweetness, sweetness, sweetness! This cake has the perfect balance of sugar to keep it neither too sweet nor overly bland.
Baking Powder & Baking Soda: These little guys are the magic leavening agents that make our cake light and fluffy. Without them, we’d have a dense brick instead of a delightful dessert.
Salt: A pinch of salt is essential—it enhances the flavor and balances the sweetness.
Unsweetened Cocoa Powder: This gives the cake its delicious chocolate background flavor. You can use Dutch-processed for a deeper taste.
Vegetable Oil: This helps keep the cake moist and tender. I opt for vegetable oil, but you could use canola oil as a substitute if you prefer.
Buttermilk: Adds a tangy flavor and makes the cake super moist. If you don’t have buttermilk, you can make a quick substitute by mixing milk with a bit of vinegar.
Eggs: These gems help bind everything together, creating that lovely texture we all crave.
Vanilla Extract: A splash of vanilla smooths out flavors and adds a lovely aroma—never skimp on quality here!
Red Food Coloring: The star of the show that gives the cake its signature hue. Gel food coloring is my go-to because it’s vibrant and requires less to achieve that vibrant color.
Cream Cheese: The centerpiece of our cheesecake layer, its tanginess pairs beautifully with the sweet cake.
Powdered Sugar: This is a must for our frosting; it adds sweetness and fluffiness.
Milk: Just enough to make the frosting pourable but still thick enough to maintain a beautiful drizzle.
Sprinkles: Because who doesn’t love a little bling on their cake?
Is Layered Red Velvet Cheesecake Bundt Cake Good for You?
Now, let’s be real—this isn’t exactly a health food, but it’s an indulgence worth savoring once in a while!
Cream Cheese: While it’s rich and creamy, cream cheese is a source of calcium, which is great for bones. Just be mindful of portion sizes.
Buttermilk: This ingredient is lower in fat compared to heavy creams and adds a nice tang, which can be beneficial for digestion.
Granulated and Powdered Sugar: Let’s not overlook the sugar content. While it adds to the delightful flavor, it’s good to enjoy in moderation.
Overall, this cake is a treat best enjoyed on special occasions. Pairing it with fresh fruit can help balance the richness, giving you an extra dose of vitamins. Remember to savor each bite!
Ingredients for Layered Red Velvet Cheesecake Bundt Cake
Makes about 12 delicious servings.
– **For the Red Velvet Cake**:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 tablespoon unsweetened cocoa powder
– 1 1/2 cups vegetable oil
– 1 cup buttermilk, room temperature
– 2 large eggs, room temperature
– 2 teaspoons vanilla extract
– 2 tablespoons red food coloring (gel or liquid)
– **For the Cheesecake Filling**:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– **For the Frosting**:
– 1 cup powdered sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– Sprinkles for decoration (optional)
How to Make Layered Red Velvet Cheesecake Bundt Cake?
Let’s get baking!
1. **Preheat the oven** to 350°F (175°C). Grease and flour a Bundt pan—you don’t want your masterpiece to stick!
2. **Make the Red Velvet Cake Batter**:
– In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
– In another bowl, mix together the vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring until fully combined.
– Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Remember, overmixing is a no-no!
3. **Prepare the Cheesecake Filling**:
– In a separate bowl, beat the softened cream cheese until creamy and smooth.
– Slowly add the sugar and vanilla extract while mixing until well combined.
– Add in the eggs one at a time, mixing gently until just incorporated.
4. **Layer the Cake**:
– Pour half of the red velvet batter into the greased Bundt pan.
– Carefully drop spoonfuls of the cheesecake filling over the batter.
– Pour the remaining red velvet batter on top, then use a knife or skewer to gently swirl the two mixtures together to create a marbled effect.
5. **Bake the Bundt Cake**:
– Pop it into the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
– Once baked, let it cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
6. **Prepare the Frosting**:
– In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust with more sugar or milk as needed to reach your desired consistency.
7. **Frost and Decorate**:
– Once the cake is fully cool, drizzle the frosting over the top.
– Add sprinkles if you’re feeling festive!
8. **Serve**:
– Cut into slices, serve at room temperature, and enjoy every bite of this layered delight!
Sweet Tips and Tricks for the Perfect Bundt Cake
– For the ultimate red velvet experience, don’t be shy with that red food coloring; it not only enhances the beauty of the cake but also contributes to flavor.
– If you want to jazz up the cheesecake filling, consider adding chocolate chips or crushed nuts for some crunch.
– Leftovers? Store the cake in the fridge—it will stay moist and delicious for several days… if it lasts that long!
– Pair it with a cup of coffee or a glass of milk for a delightful treat!
I can’t wait for you to try this incredible Layered Red Velvet Cheesecake Bundt Cake. Once you take that first bite, I know you’ll be hooked! Don’t forget to share your thoughts and any fun variations you come up with—I love hearing your baking adventures! Happy baking!
