Description
Indulgent red velvet cheesecake bundt cake marries rich chocolate and creamy cheesecake in one spectacular dessert. Silky layers and velvety texture promise a luxurious slice of pure Southern charm you’ll crave again and again.
Ingredients
Scale
Cake Base:
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup (120 milliliters) vegetable oil
- 1 cup (240 milliliters) water
Cheesecake Filling:
- 2 (8 ounces/226 grams) packages cream cheese, softened
- 1/2 cup (100 grams) sugar
- 1 teaspoon vanilla extract
Frosting:
- 1 cup (120 grams) powdered sugar
Instructions
- Thoroughly grease a Bundt pan to prevent sticking and ensure easy cake removal.
- Combine red velvet cake mix with eggs, vegetable oil, and water in a mixing bowl, whisking until the batter becomes smooth and uniform in color.
- Carefully pour half of the vibrant red batter into the prepared Bundt pan, creating an even base layer.
- In a separate mixing bowl, whip cream cheese, sugar, and vanilla extract until the mixture achieves a silky, lump-free consistency.
- Gently spread the cream cheese mixture over the initial red velvet layer, using a spatula to distribute it evenly across the pan.
- Delicately pour the remaining red velvet batter on top of the cream cheese layer, ensuring complete coverage.
- Place the Bundt pan in a preheated oven at 350°F (175°C) and bake for 50-55 minutes, monitoring until a toothpick inserted near the center comes out clean.
- Remove the cake from the oven and allow it to cool completely within the pan, which helps maintain its structural integrity.
- Carefully invert the cake onto a cooling rack, letting it rest until it reaches room temperature.
- Before serving, dust the top with a light, even layer of powdered sugar for an elegant finishing touch.
Notes
- Achieve vibrant red color by using gel food coloring instead of liquid, which provides more intense pigmentation without altering batter consistency.
- Prevent cream cheese layer from sinking by ensuring it’s thick and slightly chilled before adding to the Bundt pan, creating better separation between layers.
- For gluten-free option, substitute regular cake mix with gluten-free red velvet mix and verify all ingredients are certified gluten-free.
- Enhance moisture by brushing cake with simple syrup after cooling, keeping the texture soft and preventing potential dryness from baking.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 520
- Sugar: 38 g
- Sodium: 330 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 80 mg