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Red Velvet Cheesecake Swirl Bundt Cake Recipe

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3.9 from 9 reviews

  • Author: Sara
  • Total Time: 5 hours (including cooling and chilling time)
  • Yield: 12 servings

Description

This Red Velvet Cheesecake Swirl Bundt Cake combines the rich, tangy flavor of creamy cheesecake with the moist, tender crumb of classic red velvet cake. Swirled beautifully within a Bundt cake, it delivers an impressive dessert perfect for special occasions or weekend treats. Topped with a luscious cream cheese icing drizzle, this cake is as visually stunning as it is delicious.

Ingredients

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 the Oven: Preheat your oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan by spraying it generously with non-stick baking spray to ensure easy release after baking.
  2. Make the Cheesecake Filling: In a large mixing bowl, combine the cream cheese, sugar, and flour. Beat until the mixture is smooth and well combined, scraping down the bowl as needed. Add vanilla extract and mix in. Finally, add the egg and continue mixing until the filling is smooth and uniform. Set this mixture aside.
  3. Prepare Dry Cake Ingredients: In a separate medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter, Oil, and Sugar: Using a large mixer bowl, beat the unsalted butter, vegetable oil, and sugar on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes.
  5. Add Eggs and Flavorings: Add eggs one at a time to the creamed mixture, beating well after each addition. Scrape down the sides as needed. Then mix in the vanilla extract, vinegar, and red food coloring until fully combined.
  6. Combine Wet and Dry Ingredients: Add half of the dry ingredients to the wet mixture and mix just until incorporated. Pour in the buttermilk and blend well, then add the remaining dry ingredients and mix until fully combined. Be careful not to overmix to maintain cake tenderness.
  7. Assemble the Cake Layers: Spoon half of the cake batter into the bottom of the prepared Bundt pan, spreading it evenly. Use a spoon or similar tool to create a well or trench through the center all the way around the batter.
  8. Add Cheesecake Filling: Carefully spoon the cheesecake filling into the well created in the batter, keeping it contained within the center, avoiding contact with the sides of the pan. Once more than half of the cheesecake filling is added, spoon in some more cake batter around the inner ring and edges to form a barrier that keeps the cheesecake filling in place. Add the remainder of the cheesecake filling.
  9. Cover with Remaining Batter: Spoon the remaining cake batter over and around the cheesecake filling, then gently spread it to fully cover the filling and smooth the top evenly.
  10. Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake begins to brown too much before fully baked, loosely cover it with aluminum foil to prevent over-browning.
  11. Cool the Cake: Allow the cake to cool in the pan for 1 to 2 hours. Then invert the Bundt pan onto a cooling rack and let the cake cool completely to room temperature. Afterward, chill the cake in the refrigerator to set fully.
  12. Make the Cream Cheese Icing: Beat together cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Add vanilla extract and 1 tablespoon of heavy cream and beat until smooth. Add additional cream as needed to achieve a drizzle-friendly consistency.
  13. Drizzle and Serve: Drizzle the cream cheese icing generously over the cooled cake. Store leftovers covered tightly with plastic wrap or in an airtight container. This cake is best enjoyed within 3-4 days for optimal freshness.

Notes

  • Ensure all dairy ingredients like cream cheese and butter are at room temperature for smooth mixing.
  • Properly measure flour by spooning it into the cup and leveling off to avoid dense cake texture.
  • If using gel food coloring instead of liquid, adjust the amount accordingly.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • Cover cake with foil if it begins to brown too quickly during baking.
  • Chilling the cake after cooling helps the cheesecake swirl set and improves slicing.
  • Use a toothpick test to check doneness accurately.
  • Leftovers keep well refrigerated and can be brought back to room temperature before serving.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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