Ingredients

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

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

4 oz (113g) cream cheese, room temperature (for icing)

2 tbsp unsalted butter, room temperature (for icing)

1 3/4 cups (201g) powdered sugar

1 tsp vanilla extract (for icing)

2–3 tbsp heavy cream (for icing)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.

Step 2: In a large mixer bowl, beat 12 oz cream cheese, 1/2 cup sugar, and 3 tbsp flour until smooth, scraping down the sides as needed. Add 1 tsp vanilla extract and 1 egg, mixing until well combined. Set aside this cheesecake filling.

Step 3: In a medium bowl, whisk together 3 cups flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set aside the dry ingredients.

Step 4: In a large bowl, cream 1/2 cup butter, 1/2 cup vegetable oil, and 2 1/2 cups sugar on medium speed until light and fluffy, about 3-4 minutes.

Step 5: Add 4 eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.

Step 6: Mix in 2 tsp vanilla extract, 2 tsp vinegar, and red food coloring until fully combined.

Step 7: Add half of the dry ingredients to the wet mixture and mix until just combined. Pour in 1 cup buttermilk and mix again. Add the remaining dry ingredients and mix until smooth.

Step 8: Pour about half of the cake batter evenly into the prepared Bundt pan. Use a spoon to create a well around the center, leaving space for the cheesecake filling.

Step 9: Spoon the cheesecake filling into the center well, avoiding the sides of the pan. Add a bit more cheesecake filling if desired, then carefully add some cake batter around the cheesecake filling to create a “wall” that keeps it in place. Add the remaining cheesecake filling.

Step 10: Spoon the remaining cake batter over the cheesecake filling and gently spread to fully cover it.

Step 11: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the cake browns too quickly.

Step 12: Let the cake cool in the pan for 1-2 hours. Then invert onto a cooling rack and cool completely before refrigerating to chill fully.

Step 13: To make the icing, beat 4 oz cream cheese and 2 tbsp butter until smooth. Add 1 3/4 cups powdered sugar and mix well. Stir in 1 tsp vanilla extract and 1 tablespoon heavy cream. Add more cream to reach a drizzle consistency.

Step 14: Drizzle the icing over the chilled cake and serve. Store leftovers covered in plastic wrap or an airtight container.

Tips & Variations

For a more pronounced red color, use gel food coloring instead of liquid.

If buttermilk isn’t available, substitute with regular milk plus 1 tablespoon vinegar, letting it sit 5 minutes first.

To keep the cheesecake filling well-contained, gently build a thicker batter wall inside the pan around the filling before adding the final batter layer.

FAQs

Can I make this cake in advance?

Yes, this cake actually tastes great when made a day ahead. Just wrap it tightly and refrigerate. The flavors meld nicely with time.