Red Velvet Cheesecake Swirl Bundt Cake Recipe

Introduction

This Red Velvet Cheesecake Swirl Bundt Cake combines the rich, creamy texture of cheesecake with the moist, tender crumb of red velvet cake. It’s a stunning dessert that surprises with a swirl of luscious cheesecake inside every slice. Perfect for special occasions or any time you want to impress with a beautiful homemade treat.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan by spraying it with non-stick baking spray.
2. Step 2: Make the cheesecake filling by beating the cream cheese, sugar, and flour in a large mixer bowl until smooth, scraping down the sides as needed.
3. Step 3: Add vanilla extract and beat to combine, then add 1 large egg and mix until smooth. Set cheesecake filling aside.
4. Step 4: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
5. Step 5: In a large bowl, cream the butter, vegetable oil, and sugar on medium speed for 3–4 minutes until light and fluffy.
6. Step 6: Add eggs one at a time, mixing well after each addition, remembering to scrape down the sides of the bowl.
7. Step 7: Mix in vanilla extract, vinegar, and red food coloring until well combined.
8. Step 8: Add half the dry ingredients and mix just until combined, then add buttermilk and mix again. Add the remaining dry ingredients and mix until smooth.
9. Step 9: Pour about half of the cake batter into the Bundt pan, spreading it evenly. Use a spoon to create a ring-shaped well in the batter, keeping it away from the edges.
10. Step 10: Spoon the cheesecake filling into the well, keeping it centered and not touching the sides. Add a bit more cake batter around and over the cheesecake filling to create a barrier, then add the remaining cheesecake filling.
11. Step 11: Cover the remaining cheesecake filling with the leftover cake batter and gently spread to fully cover.
12. Step 12: Bake for 60–70 minutes, or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if the cake begins to brown too much.
13. Step 13: Let the cake cool in the pan for 1–2 hours, then invert onto a cooling rack to cool completely. Chill in the refrigerator once at room temperature.
14. Step 14: To make the icing, beat cream cheese and butter until smooth.
15. Step 15: Add powdered sugar and mix until combined. Stir in vanilla extract and 1 tablespoon heavy cream, adding more cream as needed to reach a drizzle consistency.
16. Step 16: Drizzle the icing over the chilled cake and serve.

Tips & Variations

• For more intense red color, use gel icing color instead of liquid food coloring to avoid thinning the batter.
• Ensure all dairy ingredients are at room temperature for smooth batter and filling.
• You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.
• To avoid cracking, don’t overmix the batter once dry ingredients are added—mix just until combined.

Storage

Store leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave for a few seconds if desired, but the cake is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cream cheese for the filling?

It’s best to use full-fat cream cheese at room temperature for a smooth and rich filling. Lower-fat versions can affect texture and flavor.

Is it okay to use a different pan size or shape?

A Bundt pan with a 12-14 cup capacity is recommended to ensure proper baking and layering. Using a smaller pan may cause overflow and affect cooking time.

Red Velvet Cheesecake Swirl Bundt Cake Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This Red Velvet Cheesecake Swirl Bundt Cake combines the rich, velvety texture of a classic red velvet cake with a creamy cheesecake swirl baked right into the center. The cake is moist and tender with a slight cocoa flavor, complemented by a smooth cream cheese icing that drizzle over the top for a luscious finish. Perfect for special occasions or any time you want a show-stopping dessert.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12–14 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Cake Batter

• 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

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

Instructions

1. Preheat and prepare pan: Preheat oven to 325°F (163°C) and spray a 12-14 cup Bundt pan with non-stick baking spray to ensure easy release after baking.
2. Make cheesecake filling: In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and well combined. Add the vanilla extract and mix thoroughly. Then add the egg and beat until the mixture is smooth and creamy. Set aside.
3. Mix dry ingredients for cake: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. Cream fats and sugar: In a large mixer bowl, cream the butter, vegetable oil, and sugar on medium speed for 3-4 minutes until light and fluffy.
5. Add eggs and flavorings: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl sides to ensure everything is mixed. Add vanilla extract, vinegar, and red food coloring; beat until fully blended.
6. Combine batter: Add half of the dry ingredients to the wet mixture and mix just until combined. Pour in the buttermilk and mix until fully incorporated. Add the remaining dry ingredients and mix until smooth.
7. Layer batter and cheesecake filling: Spoon half of the cake batter into the bottom of the prepared Bundt pan, spreading evenly. Use a spoon to create a well in the center, all around. Spoon in the cheesecake filling into this well, keeping it centered and off the sides. Add a bit more batter around the cheesecake to build a ‘wall’ that keeps the filling in place, then add the remaining cheesecake filling. Cover with the rest of the cake batter and gently spread to completely cover the cheesecake filling.
8. Bake the cake: Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the cake begins to brown too much, cover loosely with foil.
9. Cool the cake: Let the cake cool in the pan for 1-2 hours, then invert onto a cooling rack to reach room temperature. Chill in the refrigerator until completely cool to set the cheesecake swirl.
10. Prepare the icing: Beat together cream cheese and butter until creamy and smooth. Gradually add powdered sugar and beat until incorporated. Stir in vanilla and one tablespoon of heavy cream, mixing to a drizzling consistency; add more cream if needed.
11. Decorate and serve: Drizzle the cream cheese icing over the cooled cake. Serve immediately or store leftovers covered in plastic wrap or an airtight container in the fridge.

Notes

• Use room temperature ingredients for best mixing and texture.
• Measure flour properly by spooning into the measuring cup and leveling off; avoid scooping directly to prevent a dense cake.
• The vinegar reacts with the baking soda to help the cake rise and maintain its red color.
• Ensure the cheesecake filling does not touch the sides of the pan to prevent it from leaking during baking.
• Store leftovers in the refrigerator covered to maintain freshness and prevent drying out.
• Allow the cake to cool completely before icing to prevent the icing from melting.

Keywords: Red Velvet Cake, Cheesecake Swirl, Bundt Cake, Cream Cheese Icing, Holiday Cake, Layered Cake