Layered Red Velvet Cheesecake Bundt Cake – Page 2

1. Prepare the Red Velvet Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, or spray it with non-stick baking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, mix the eggs, vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring until well combined.
Add the wet ingredients to the dry ingredients and mix until smooth.
Set the red velvet cake batter aside while you prepare the cheesecake layer.

2. Prepare the Cheesecake Layer:

In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream (if using), and mix until smooth.

3. Layer the Red Velvet and Cheesecake Batters:

Pour a small amount of the red velvet cake batter into the bottom of the prepared bundt pan to cover the base (about 1/3 of the batter).
Spoon about half of the cheesecake batter on top of the red velvet layer.
Add another layer of red velvet batter over the cheesecake layer, followed by the remaining cheesecake batter.
Finish with the last of the red velvet batter, spreading it evenly to cover the top.

4. Swirl the Layers (Optional):

If you want to create a marbled effect, use a knife or skewer to gently swirl the two batters together by making a few figure-eight movements in the pan.

5. Bake the Cake:

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the cake comes out clean (it should not have wet batter, but a little cheesecake filling is okay).
If the top starts to brown too quickly, you can cover it loosely with aluminum foil and continue baking.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

6. Prepare the Cream Cheese Glaze (Optional):

In a small bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar, 1 tablespoon of milk at a time, until you reach a pourable consistency.
Stir in the vanilla extract.

7. Glaze the Cake:

Once the cake has completely cooled, drizzle the cream cheese glaze over the top of the bundt cake. Allow it to set before slicing.

8. Serve and Enjoy:

Slice and serve your gorgeous Layered Red Velvet Cheesecake Bundt Cake! Enjoy the beautiful contrast of the red velvet and creamy cheesecake layers.

Tips:

Red Velvet Color: For a vibrant red color, use gel food coloring instead of liquid food coloring.
Make Ahead: This cake can be made a day ahead. Just store it in an airtight container and refrigerate if needed.
Variation: For extra flavor, add mini chocolate chips to the red velvet batter or sprinkle them on top of the cake before baking.

This Layered Red Velvet Cheesecake Bundt Cake is an indulgent treat that will definitely impress your guests. With the rich, velvety cake and the creamy cheesecake layers, it’s the ultimate dessert for any special occasion! 🎂🍰

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