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Red Velvet Cheesecake Swirl Bundt Cake Recipe

★★★★★

4.8 from 85 reviews
  • Author: Mariam
  • Total Time: 3 hours 35 minutes
  • Yield: 12-14 servings 1x

Description

This Red Velvet Cheesecake Swirl Bundt Cake combines the rich, creamy texture of cheesecake with the moist, flavorful red velvet cake in a stunning swirl pattern. Perfect for celebrations or any special occasion, this Bundt cake features a smooth cheesecake center encased in vibrant red velvet batter, topped with a luscious cream cheese icing drizzle.

Ingredients

Scale

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

Red Velvet 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

Cream Cheese 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 and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 12-14 cup Bundt pan with non-stick baking spray to prevent sticking.
  2. Make the Cheesecake Filling: In a large mixer bowl, beat the cream cheese, sugar, and flour together until smooth, scraping sides as needed. Add vanilla extract and mix well. Incorporate the egg, mixing until the filling is consistent and smooth. Set aside.
  3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the butter, vegetable oil, and sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Scrape down bowl sides as needed. Mix in vanilla extract, vinegar, and red food coloring until combined.
  6. Combine Batter: Add half of the dry ingredients to the wet mixture and blend just until combined. Stir in buttermilk, then add the remaining dry ingredients, mixing until batter is well combined.
  7. Layer the Cake and Cheesecake Filling: Pour about half of the cake batter into the bottom of the Bundt pan, spreading evenly. Use a spoon to create a well in the center through the batter all around the pan. Spoon cheesecake filling into this well, keeping it centered and away from sides. Add a bit more cheesecake filling than half, then add some cake batter around the inner ring and outer edges to build a ‘wall’ to contain the cheesecake. Add remaining cheesecake filling, then top with remaining cake batter, spreading gently to cover the cheesecake.
  8. Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the cake (not the cheesecake filling) comes out clean. If the cake browns too quickly, loosely cover with foil during baking.
  9. Cool the Cake: Let the cake cool in the pan for 1-2 hours, then invert onto a cooling rack to cool to room temperature. Refrigerate until completely chilled.
  10. Prepare the Cream Cheese Icing: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, mixing well. Stir in vanilla extract and 1 tablespoon of heavy cream. Add additional cream as needed to achieve a drizzle consistency.
  11. Serve: Drizzle icing over the chilled cake. Store leftovers covered in plastic wrap or an airtight container, best consumed within 3-4 days.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth mixing.
  • The vinegar helps enhance the red velvet flavor and reacts with baking soda for leavening.
  • Use a toothpick tester inserted into the cake portion only, avoiding the cheesecake swirl, to check doneness.
  • For even baking, avoid over-filling the Bundt pan to prevent overflow and uneven cooking.
  • Red gel food coloring gives a more vibrant color than liquid food coloring.
  • Cooling the cake in the pan initially helps it set and reduces cracking when inverted.
  • Allow the cake to chill completely before icing to prevent the cream cheese icing from melting.
  • This cake is best stored refrigerated due to the cheesecake filling.
  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet, Cheesecake Swirl, Bundt Cake, Cream Cheese Icing, Layered Cake, Dessert, Holiday Cake

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