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Red Velvet Cheesecake Swirl Bundt Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/red-velvet-cheesecake-swirl-bundt-cake-recipe/