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10–12 cup Bundt pan
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Electric mixer (hand or stand)
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Mixing bowls
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Rubber spatula
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Cooling rack
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Bundt Pan
Generously grease every nook and cranny of your Bundt pan with butter or non-stick spray, then dust lightly with flour. This step is critical for a clean release.
Preheat oven to 350°F (175°C).
2️⃣ Make the Cheesecake Filling
In a bowl, beat the cream cheese until smooth and lump-free.
Add sugar and mix until creamy.
Beat in the egg and vanilla just until combined.
Set aside.
Tip: Don’t overmix—this keeps the cheesecake layer silky, not dense.
3️⃣ Mix the Red Velvet Batter
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
Gradually combine wet ingredients into dry ingredients, mixing until smooth and fully incorporated. The batter should be thick but pourable, with a rich red hue.
4️⃣ Assemble the Layers
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Pour ⅔ of the red velvet batter evenly into the Bundt pan
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Carefully spoon the cheesecake mixture in a ring over the batter, avoiding the edges
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Pour remaining red velvet batter over the cheesecake layer, gently smoothing the top
This creates the signature hidden cheesecake center.
5️⃣ Bake
Bake for 55–65 minutes, or until a toothpick inserted into the cake portion comes out mostly clean (a few moist crumbs are fine).
If the top browns too quickly, loosely tent with foil during the last 15 minutes.
6️⃣ Cool & Release
Allow cake to cool in the pan for 30 minutes, then carefully invert onto a wire rack. Let cool completely before glazing.
Patience here ensures perfect slices and structure.
7️⃣ Make the Cream Cheese Glaze
Beat cream cheese until smooth.
Add powdered sugar, vanilla, and milk a little at a time until pourable but thick.
Drizzle generously over the cooled cake, letting it cascade naturally down the sides.
🍴 Serving Suggestions
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Serve slightly chilled for cleaner slices
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Garnish with red velvet crumbs, chocolate shavings, or fresh berries
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Pair with coffee, espresso, or a cold glass of milk
This cake is rich—small slices go a long way!
🧊 Storage & Make-Ahead Tips
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Refrigerate covered for up to 5 days
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Freeze unglazed cake (wrapped tightly) for up to 2 months
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Glaze after thawing for best presentation
🔍 Common Questions (FAQ)
Can I use boxed red velvet cake mix?
Yes! Prepare according to package directions and proceed with the cheesecake layer as written.
Can I make this without food coloring?
Absolutely. The flavor remains the same—just less dramatic in color.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon vinegar or lemon juice. Let sit 5 minutes.
❤️ Why Everyone Loves This Cake
This Layered Red Velvet Cheesecake Bundt is the kind of dessert people remember. It’s nostalgic yet elevated, comforting yet impressive. Whether it’s your first time baking it or your new signature cake, it delivers consistent wow-factor every single time.
If you love classic desserts with a twist, this recipe deserves a permanent spot in your collection.
📌 Final Tip
Bake it once—and be ready to bake it again. Because after the first slice, everyone will ask for the recipe.
Happy baking! 🍰
