Moist Layered Red Velvet Cheesecake Bundt Cake

Layered Red Velvet Cheesecake Bundt Cake: The Only Recipe You’ll Ever Need

Imagine hosting a holiday gathering where your dessert steals the show—a towering, visually stunning Layered Red Velvet Cheesecake Bundt Cake that combines the classic tang of red velvet with an irresistibly creamy cheesecake layer. This recipe isn’t just another bake; it’s a game-changer for home cooks seeking to impress without the hassle. Drawing from Chef Lalybeth’s expertise, this Layered Red Velvet Cheesecake Bundt Cake promises moist, flavorful layers that blend rich cocoa notes with velvety smoothness, making it perfect for celebrations or weekend treats. Whether you’re a novice baker or a seasoned pro, this foolproof guide will have you creating a masterpiece that rivals professional patisseries, all while elevating your kitchen confidence.

The allure of this Layered Red Velvet Cheesecake Bundt Cake lies in its sensory symphony. Picture the first slice revealing deep red hues contrasted with a snow-white cheesecake swirl, releasing aromas of vanilla and subtle chocolate that waft through your kitchen. Each bite offers a perfect balance: the tender crumb of the red velvet cake contrasts with the irresistibly creamy cheesecake layer, providing a melt-in-your-mouth texture that’s neither too dense nor overly sweet. The tang from the buttermilk adds a refreshing zing, while the cream cheese frosting delivers a luscious, silky finish that coats your palate with pure indulgence.

What sets this Layered Red Velvet Cheesecake Bundt Cake recipe from cookinwithlalyta.com apart is Chef Lalybeth’s personal touch, honed through years of testing and perfecting desserts. Unlike ordinary recipes, ours incorporates a “Chef’s Secret” that ensures an extra-creamy cheesecake layer for unmatched moisture and flavor. You’ll discover insider tips, common pitfalls to avoid, and innovative twists that make this the single best resource online. From ingredient spotlights to step-by-step guidance, we’re here to help you bake with confidence and achieve stunning results every time. Let’s dive into why this red velvet bundt cake recipe is destined to become your go-to dessert.

Why This Layered Red Velvet Cheesecake Bundt Cake Recipe is a Game-Changer

The Chef’s Secret: The unbeatable feature of this Layered Red Velvet Cheesecake Bundt Cake is its irresistibly creamy cheesecake layer, achieved by whipping the cream cheese to full aeration before incorporating eggs and vanilla. This technique creates an ultra-smooth, velvety texture that prevents cracking and ensures even distribution within the bundt pan, setting it apart from standard red velvet cakes. By using room-temperature ingredients as specified, we lock in moisture and enhance the emulsion, resulting in a dessert that’s decadently rich without being heavy.

Unbeatable Texture: The science behind the texture involves the reaction between baking soda, vinegar, and buttermilk in the red velvet base, which produces a tender, airy crumb. Combined with the cheesecake layer’s high-fat content from cream cheese, this creates a balanced structure that holds up in a bundt pan—avoiding the common issue of sinking or sogginess. The result is a cake that’s moist yet firm, thanks to the precise baking temperature and time, guaranteeing a flawless slice every time.

Foolproof for a Reason: This recipe has been rigorously tested multiple times in our kitchen to ensure reliability, even for beginner bakers. With clear instructions and pro tips, you’ll avoid common errors like overmixing or underbaking, making this Layered Red Velvet Cheesecake Bundt Cake a trustworthy staple for holiday baking or special occasions.

Ingredient Spotlight: Quality Makes the Difference

All-purpose flour is the foundation of the red velvet cake layer in this Layered Red Velvet Cheesecake Bundt Cake, providing structure and a soft crumb. Opt for unbleached, high-quality flour to avoid any bitter aftertaste; its gluten content helps the cake rise evenly. If you’re gluten-sensitive, substitute with a 1:1 gluten-free blend, but note that it may slightly alter the texture, making it denser. Always sift the flour to incorporate air, ensuring your cake isn’t tough.

Buttermilk adds a tangy flavor and tenderizes the red velvet batter, reacting with baking soda for that signature lift. In this Layered Red Velvet Cheesecake Bundt Cake, full-fat buttermilk ensures moisture without curdling. If unavailable, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar as a substitute; let it sit for 5 minutes to mimic the acidity, preserving the cake’s fluffiness and taste.

Granulated sugar sweetens both the red velvet and cheesecake layers, balancing the cocoa’s bitterness and cream cheese’s tang. Use pure cane sugar for the best dissolution and caramelization during baking. In a pinch, swap with coconut sugar for a subtle molasses note, though it might darken the red velvet color slightly—adjust red food coloring accordingly to maintain that vibrant hue.

Cream cheese is the star of the irresistibly creamy cheesecake layer and frosting in this Layered Red Velvet Cheesecake Bundt Cake, offering richness and a smooth mouthfeel. Choose full-fat, block-style cream cheese for superior creaminess; avoid whipped varieties as they contain added air and can lead to a watery texture. For dairy-free options, use a plant-based alternative like cashew cream cheese, but add a stabilizer like cornstarch to prevent separation.

Red food coloring gives the cake its iconic look, enhancing the visual appeal of this Layered Red Velvet Cheesecake Bundt Cake. Opt for gel-based coloring for vibrant results with less liquid, which could otherwise affect batter consistency. If avoiding artificial dyes, use natural beet powder as a substitute, though it may impart a subtle earthy flavor—start with half the amount and adjust for desired color intensity.

Vanilla extract flavors the entire recipe, from the red velvet base to the cheesecake and frosting, adding warmth and depth. Always select pure extract over imitation for authentic taste; its alcohol base helps preserve the batter’s moisture. If you’re out, substitute with an equal amount of vanilla bean paste for visible specks and enhanced aroma, elevating the overall sensory experience.

Step-by-Step Instructions

Step 1: Preparing the Oven and Pan

Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-inch bundt pan to ensure easy release. This step is crucial for creating a clean, professional finish on your Layered Red Velvet Cheesecake Bundt Cake.

Pro Tip: Use a baking spray with flour for even coverage, as this prevents sticking and helps achieve that signature bundt shape without any tears.

Step 2: Mixing the Red Velvet Cake Batter

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cocoa powder until fully combined. In another bowl, mix 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until smooth. Gradually add the dry ingredients to the wet, stirring until just combined to avoid overmixing.

Common Mistake to Avoid: Overmixing can lead to a tough cake, so stop as soon as the batter is uniform—lumps are okay as they ensure tenderness in your Layered Red Velvet Cheesecake Bundt Cake.

Step 3: Preparing the Cheesecake Layer

In a separate bowl, beat 16 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add 2 large eggs and 1 teaspoon vanilla extract, continuing to beat until fully incorporated and the mixture is lump-free.

Pro Tip: Ensure all ingredients are at room temperature to achieve that irresistibly creamy cheesecake layer—cold cream cheese can cause curdling and uneven texture.

Step 4: Assembling the Cake

Pour half of the red velvet batter into the prepared bundt pan. Evenly spoon the cheesecake mixture on top, then cover with the remaining red velvet batter, smoothing the top for an even bake.

Common Mistake to Avoid: Don’t swirl the layers too much, as this could blend them unevenly; layering them straight ensures distinct, beautiful strata in your finished Layered Red Velvet Cheesecake Bundt Cake.

Step 5: Baking the Cake

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Pro Tip: Check for doneness at the 60-minute mark to prevent overbaking, which can dry out the irresistibly creamy cheesecake layer in your Layered Red Velvet Cheesecake Bundt Cake.

Step 6: Making the Cream Cheese Frosting

In a bowl, beat 8 ounces of softened cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until the frosting is fluffy and spreadable.

Common Mistake to Avoid: Add powdered sugar slowly to avoid lumps; rushing can result in a grainy frosting that doesn’t complement the smooth layers of your Layered Red Velvet Cheesecake Bundt Cake.

Step 7: Frosting and Serving

Once the cake is fully cooled, drizzle or spread the frosting over the top for a polished finish.

Pro Tip: Chill the frosted cake for 15 minutes to set the topping, enhancing the overall presentation of your Layered Red Velvet Cheesecake Bundt Cake.

Serving & Presentation

For an impressive presentation of your Layered Red Velvet Cheesecake Bundt Cake, slice it on a decorative cake stand to showcase the vibrant red velvet and creamy cheesecake layers. Garnish with fresh raspberries or mint leaves for a pop of color and contrast, adding a refreshing acidity that complements the richness. Serve at room temperature for optimal flavor, paired with a light vanilla ice cream or whipped cream to balance the tanginess.

This dessert shines as a standalone showstopper for parties, but it pairs beautifully with complementary dishes like a fruit salad for brunch or coffee for afternoon tea. For holidays, arrange slices on a platter with edible flowers or chocolate shavings to elevate the visual appeal, making it the centerpiece that wows your guests.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the red velvet batter and cheesecake mixture up to 3 days in advance; store them separately in airtight containers in the refrigerator. When ready to bake, let them come to room temperature for 30 minutes to ensure even cooking in your Layered Red Velvet Cheesecake Bundt Cake.

Storing Leftovers: Wrap the cooled cake tightly in plastic wrap and refrigerate for up to 3 days to maintain freshness. For longer storage, freeze individual slices in freezer-safe bags for up to 2 months, preserving the moist texture of the red velvet and creamy cheesecake layers.

The Best Way to Reheat: Thaw frozen slices in the refrigerator overnight, then warm in a 300°F oven for 10 minutes to restore the original fluffiness and flavor without drying out your Layered Red Velvet Cheesecake Bundt Cake.

Frequently Asked Questions (FAQ)

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Layered Red Velvet Cheesecake Bundt Cake

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• Author: Chef Lalybeth
• Total Time: 100 minutes
• Yield: 12 1x

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Description

A moist red velvet cake layered with creamy cheesecake, baked in a bundt pan for a stunning dessert.

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Ingredients

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• For the Red Velvet Cake:
• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• For the Cheesecake Layer:
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. For the red velvet cake: In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. For the cheesecake layer: In a separate bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, and beat until creamy.
6. Pour half of the red velvet batter into the prepared bundt pan. Spoon the cheesecake mixture on top, then cover with the remaining red velvet batter.
7. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
9. Once the cake is cool, drizzle or spread the frosting over the top.

Notes

Ensure all ingredients are at room temperature for best results. Store leftovers in the refrigerator for up to 3 days.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 30g
• Fat: 28g
• Carbohydrates: 45g
• Protein: 6g