A Marriage of Two Classic Desserts in One Elegant Cake
This Layered Red Velvet Cheesecake Bundt Cake is a dessert that truly delivers on both visual appeal and flavor. It’s a captivating combination of two beloved classics: the rich, subtly chocolatey red velvet cake and the smooth, tangy cheesecake. Baked in a Bundt pan, this cake has a beautiful, sculpted shape that makes it a centerpiece-worthy dessert for any occasion. The layers of vibrant red velvet cake and creamy cheesecake filling create a delightful contrast in every bite, while the cream cheese glaze adds a final touch of sweetness and tang.
A Cake That’s Sure to Steal the Spotlight
I first made this Layered Red Velvet Cheesecake Bundt Cake for a special family gathering. I wanted a dessert that was both impressive and delicious, something that would really wow my guests. And wow them it did! The cake was the star of the show. The vibrant red color peeking through the glaze, the elegant shape from the Bundt pan – it was a feast for the eyes. And the taste? Let’s just say there wasn’t a crumb left. The combination of the moist red velvet cake, the creamy cheesecake filling, and the tangy glaze was a hit with everyone. Since then, this cake has become my go-to for special occasions. It’s a guaranteed showstopper that always elicits oohs and aahs. It’s also a great cake to bring to a potluck or gathering. It is easy to transport in the bundt pan.
Ingredient Insights: Unpacking the Layers of Flavor
Let’s take a closer look at the ingredients that make this cake so special:
For the Red Velvet Cake:
- All-Purpose Flour: Provides the structure for the cake layers.
- Unsweetened Cocoa Powder: Adds a hint of chocolate flavor that’s characteristic of red velvet.
- Baking Soda: The leavening agent that helps the cake rise.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted Butter: Adds richness, tenderness, and flavor to the cake.
- Granulated Sugar: Sweetens the cake and contributes to its texture.
- Large Eggs: Bind the ingredients together and add richness.
- Buttermilk: Adds moisture and a subtle tanginess that’s essential to red velvet’s unique flavor.
- Tip: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
- Vegetable Oil: Adds moisture and tenderness to the cake.
- Vanilla Extract: Enhances the overall flavor profile.
- White Vinegar: Reacts with the baking soda to create a tender crumb and enhances the red color.
- Red Food Coloring: Gives the cake its signature vibrant red hue.
- Tip: Gel food coloring is recommended for a more intense color.
For the Cheesecake Layer:
- Cream Cheese: The foundation of the cheesecake filling, providing its creamy texture and tangy flavor.
- Full-Fat: Use full-fat cream cheese for the best results.
- Softened: Make sure the cream cheese is at room temperature for smooth blending.
- Granulated Sugar: Sweetens the cheesecake filling.
- Large Egg: Binds the cheesecake filling and adds richness.
- Vanilla Extract: Adds a warm, aromatic note that complements the cream cheese.
For the Cream Cheese Glaze:
- Cream Cheese: Adds a tangy flavor and creamy texture to the glaze.
- Powdered Sugar: Sweetens the glaze and creates a smooth consistency.
- Milk: Thins out the glaze to a drizzling consistency.
- Vanilla Extract: Enhances the flavor of the glaze.
Essential Equipment: Tools for Bundt Cake Baking
- 10-inch Bundt Pan: The distinctive shape of a Bundt pan creates a beautiful cake with a hole in the center, ensuring even baking.
- Mixing Bowls (Large and Medium): For preparing the cake batter and cheesecake filling.
- Electric Mixer (Handheld or Stand): For creaming butter and sugar, and mixing the batters.
- Sifter: For sifting the dry ingredients to ensure a smooth batter.
- Rubber Spatula: For folding ingredients and scraping down the sides of the bowl.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wire Rack: For cooling the cake after baking.
- Small Bowl: For mixing the cream cheese glaze.
The Recipe: A Step-by-Step Guide to Layered Cake Perfection
Ingredients with Measurements
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 2 tbsp red food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Detailed Instructions
1. Prepare the Oven and Bundt Pan: Essential First Steps
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Grease and Flour Pan: Grease a 10-inch Bundt pan generously with butter or non-stick cooking spray. Dust the greased pan with flour, tapping out any excess.
- Tip: This is crucial to prevent the cake from sticking to the intricate details of the Bundt pan.
2. Prepare the Cheesecake Filling: A Smooth and Tangy Layer
- Beat Cream Cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar: Gradually add ¼ cup of granulated sugar and continue to beat until well combined.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract. Beat until just combined. Be careful not to overmix.
- Set Aside: Set the cheesecake filling aside while you prepare the red velvet cake batter.
3. Make the Red Velvet Cake Batter: Vibrant Color and Rich Flavor
- Sift Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting ensures there are no lumps and that the ingredients are well combined.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and 1 ½ cups of granulated sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. 1
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- Add Oil and Vanilla: Stir in the vegetable oil and vanilla extract. Mix until well combined.
- Incorporate Food Coloring and Vinegar: Add the red food coloring (or red velvet emulsion) and white vinegar to the wet ingredients. Mix until the color is evenly distributed and the batter is a vibrant red.
4. Combine Wet and Dry Ingredients: Creating the Batter
- Alternate Additions: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition.
- Example: Add about ⅓ of the dry ingredients, mix, then add about ½ of the buttermilk, mix, and repeat until all ingredients are incorporated.
- Tip: Do not overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
5. Layer the Cake and Cheesecake: A Swirl of Flavors
- First Layer of Batter: Pour about two-thirds of the red velvet cake batter into the prepared Bundt pan. Spread it evenly with a spatula.
- Add Cheesecake Filling: Gently spoon the cheesecake mixture over the red velvet batter, being careful not to let it touch the sides of the pan. This will help create a distinct cheesecake layer in the center of the cake.
- Top with Remaining Batter: Pour the remaining red velvet batter over the cheesecake layer, spreading it as evenly as possible. It’s okay if some of the cheesecake filling peeks through.
6. Bake the Cake: Achieving a Moist and Tender Crumb
- Bake: Bake in the preheated oven for 50-60 minutes.
- Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean (it’s okay if there’s a little bit of cheesecake filling on the toothpick, but there should be no wet red velvet batter). The edges of the cake should be set and slightly firm to the touch.
- Cool in Pan: Let the cake cool in the Bundt pan for 15 minutes. This allows the cake to firm up slightly and makes it easier to invert.
7. Cool and Invert: Releasing the Cake from the Pan
- Loosen Edges: After 15 minutes, run a thin knife or offset spatula around the edges of the cake to loosen it from the pan.
- Invert onto Rack: Carefully invert the Bundt pan onto a wire rack. Gently lift the pan away from the cake.
- Cool Completely: Let the cake cool completely on the wire rack before glazing.
8. Prepare the Cream Cheese Glaze: A Tangy and Sweet Finish
- Beat Cream Cheese: In a small bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, beating until well combined.
- Add Milk and Vanilla: Add 2-3 tablespoons of milk and the vanilla extract. Beat until the glaze is smooth and has reached your desired consistency. Add more milk, 1 teaspoon at a time, if needed to thin the glaze.
9. Glaze the Cake: The Final Touch
- Drizzle: Once the cake is completely cool, drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides.
- Tip: You can use a spoon, a piping bag, or even a zip-top bag with a corner snipped off to drizzle the glaze.
10. Serve and Enjoy: A Slice of Red Velvet Cheesecake Heaven
- Slice: Slice the Layered Red Velvet Cheesecake Bundt Cake into wedges.
- Serve: Serve and enjoy the beautiful layers and delicious combination of flavors!
Troubleshooting Common Problems: Tips for Bundt Cake Success
- Cake Sticking to the Pan:
- Problem: The cake sticks to the Bundt pan, making it difficult to remove in one piece.
- Solutions: Grease the pan thoroughly with butter or non-stick spray, and dust with flour or cocoa powder. Make sure the cake has cooled for at least 15 minutes in the pan before inverting.
- Cake Too Dry:
- Problem: The cake is dry and crumbly.
- Solutions: Don’t overbake the cake. Make sure you’re using the correct amount of flour and liquid ingredients.
- Cheesecake Layer Runny:
- Problem: The cheesecake layer is too soft and runny.
- Solutions: Make sure the cream cheese is softened but not too warm. Don’t overmix the cheesecake filling. Ensure the cake is fully baked and then chilled completely to allow it to firm up.
- Glaze Too Thick:
- Problem: The glaze is too thick to drizzle.
- Solutions: Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
Tips and Variations: Customize Your Cake
- Chocolate Drizzle: Instead of a cream cheese glaze, drizzle melted semi-sweet or dark chocolate over the cooled cake.
- Fruit Topping: Top the cake with fresh berries, such as strawberries, raspberries, or blueberries, for a burst of freshness and color.
- Nuts: Sprinkle chopped pecans or walnuts over the glaze for added texture and flavor.
- Spice it Up: Add a pinch of cinnamon or nutmeg to the red velvet cake batter for a warm, spiced flavor.
- Swirl Variations: Instead of distinct layers, try swirling the cheesecake filling into the red velvet batter for a marbled effect.
- Mini Bundt Cakes: Bake the batter in mini Bundt pans for individual servings. Adjust the baking time accordingly.
Serving Suggestions: A Cake for Every Occasion
- Special Occasions: This cake is perfect for birthdays, anniversaries, or any celebration that calls for a show-stopping dessert.
- Holiday Dessert: The red velvet color makes it a festive choice for Valentine’s Day or Christmas.
- Potlucks and Parties: A guaranteed crowd-pleaser that’s easy to transport and serve.
- Afternoon Tea: Enjoy a slice with a cup of tea for an elegant afternoon treat.
Pairing Recommendations: Delicious Complements
- Drinks:
- Coffee: The richness of coffee complements the flavors of the cake.
- Tea: A black tea or a dessert tea pairs well with the sweetness of the cake.
- Milk: A cold glass of milk is a classic choice for any cake.
- Champagne or Sparkling Wine: For a festive occasion, serve with a glass of Champagne or Prosecco.
- Sides:
- Fresh Fruit: A bowl of fresh berries provides a refreshing contrast to the richness of the cake.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds an extra touch of indulgence.
- Ice Cream: A scoop of vanilla bean ice cream is a delicious accompaniment.
Nutritional Information: A Decadent Indulgence
Per serving (approximate, will vary based on size and specific ingredients): Calories: 400-450, Fat: 20-25g, Carbohydrates: 50-55g, Protein: 7-9g. (Note: This is an approximation and may vary based on the specific ingredients used).
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Layered Red Velvet Cheesecake Bundt Cake
Description
Discover how to make a stunning Layered Red Velvet Cheesecake Bundt Cake! This recipe features a moist red velvet cake swirled with a creamy cheesecake filling and topped with a luscious cream cheese glaze.
Ingredients
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 2 tbsp red food coloring
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Prepare the Oven and Bundt Pan: Essential First Steps
Preheat Oven: Preheat your oven to 350°F (175°C).
Grease and Flour Pan: Grease a 10-inch Bundt pan generously with butter or non-stick cooking spray. Dust the greased pan with flour, tapping out any excess.
Tip: This is crucial to prevent the cake from sticking to the intricate details of the Bundt pan.
2. Prepare the Cheesecake Filling: A Smooth and Tangy Layer
Beat Cream Cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add Sugar: Gradually add ¼ cup of granulated sugar and continue to beat until well combined.
Incorporate Egg and Vanilla: Add the egg and vanilla extract. Beat until just combined. Be careful not to overmix.
Set Aside: Set the cheesecake filling aside while you prepare the red velvet cake batter.
3. Make the Red Velvet Cake Batter: Vibrant Color and Rich Flavor
Sift Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting ensures there are no lumps and that the ingredients are well combined.
Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and 1 ½ cups of granulated sugar using an electric mixer until light and fluffy. This should take about 2-3 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Add Oil and Vanilla: Stir in the vegetable oil and vanilla extract. Mix until well combined.
Incorporate Food Coloring and Vinegar: Add the red food coloring (or red velvet emulsion) and white vinegar to the wet ingredients. Mix until the color is evenly distributed and the batter is a vibrant red.
4. Combine Wet and Dry Ingredients: Creating the Batter
Alternate Additions: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition.
Example: Add about ⅓ of the dry ingredients, mix, then add about ½ of the buttermilk, mix, and repeat until all ingredients are incorporated.
Tip: Do not overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
5. Layer the Cake and Cheesecake: A Swirl of Flavors
First Layer of Batter: Pour about two-thirds of the red velvet cake batter into the prepared Bundt pan. Spread it evenly with a spatula.
Add Cheesecake Filling: Gently spoon the cheesecake mixture over the red velvet batter, being careful not to let it touch the sides of the pan. This will help create a distinct cheesecake layer in the center of the cake.
Top with Remaining Batter: Pour the remaining red velvet batter over the cheesecake layer, spreading it as evenly as possible. It’s okay if some of the cheesecake filling peeks through.
6. Bake the Cake: Achieving a Moist and Tender Crumb
Bake: Bake in the preheated oven for 50-60 minutes.
Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean (it’s okay if there’s a little bit of cheesecake filling on the toothpick, but there should be no wet red velvet batter). The edges of the cake should be set and slightly firm to the touch.
Cool in Pan: Let the cake cool in the Bundt pan for 15 minutes. This allows the cake to firm up slightly and makes it easier to invert.
7. Cool and Invert: Releasing the Cake from the Pan
Loosen Edges: After 15 minutes, run a thin knife or offset spatula around the edges of the cake to loosen it from the pan.
Invert onto Rack: Carefully invert the Bundt pan onto a wire rack. Gently lift the pan away from the cake.
Cool Completely: Let the cake cool completely on the wire rack before glazing.
8. Prepare the Cream Cheese Glaze: A Tangy and Sweet Finish
Beat Cream Cheese: In a small bowl, beat the softened cream cheese with an electric mixer until smooth.
Add Powdered Sugar: Gradually add the powdered sugar, beating until well combined.
Add Milk and Vanilla: Add 2-3 tablespoons of milk and the vanilla extract. Beat until the glaze is smooth and has reached your desired consistency. Add more milk, 1 teaspoon at a time, if needed to thin the glaze.
9. Glaze the Cake: The Final Touch
Drizzle: Once the cake is completely cool, drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides.
Tip: You can use a spoon, a piping bag, or even a zip-top bag with a corner snipped off to drizzle the glaze.
10. Serve and Enjoy: A Slice of Red Velvet Cheesecake Heaven
Slice: Slice the Layered Red Velvet Cheesecake Bundt Cake into wedges.
Serve: Serve and enjoy the beautiful layers and delicious combination of flavors!
Troubleshooting Common Problems: Tips for Bundt Cake Success
Cake Sticking to the Pan:
Problem: The cake sticks to the Bundt pan, making it difficult to remove in one piece.
Solutions: Grease the pan thoroughly with butter or non-stick spray, and dust with flour or cocoa powder. Make sure the cake has cooled for at least 15 minutes in the pan before inverting.
Cake Too Dry:
Problem: The cake is dry and crumbly.
Solutions: Don’t overbake the cake. Make sure you’re using the correct amount of flour and liquid ingredients.
Cheesecake Layer Runny:
Problem: The cheesecake layer is too soft and runny.
Solutions: Make sure the cream cheese is softened but not too warm. Don’t overmix the cheesecake filling. Ensure the cake is fully baked and then chilled completely to allow it to firm up.
Glaze Too Thick:
Problem: The glaze is too thick to drizzle.
Solutions: Add more milk, 1 teaspoon at a time, until the glaze reaches your desired consistency.
Comprehensive FAQ: Your Layered Red Velvet Cheesecake Bundt Cake Questions Answered
- Q: Can I make this cake ahead of time?
- A: Yes, you can bake the cake a day or two in advance. Store it, covered, in the refrigerator. Add the glaze just before serving.
- Q: How do I store leftover cake?
- A: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Q: Can I freeze this cake?
- A: Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
- Q: Can I use a different type of pan?
- A: While a Bundt pan creates the signature shape, you could bake the cake in two 9-inch round cake pans and layer them traditionally. You will need to adjust baking time, and monitor doneness closely.
- Q: What if I don’t have buttermilk?
- A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
- Q: Can I use a different type of frosting?
- A: Yes, feel free to use your favorite frosting. A simple vanilla buttercream or a chocolate ganache would also be delicious.
- Q: How do I prevent my Bundt cake from sticking to the pan?
- A: Grease the pan generously with butter or non-stick spray, and then dust it with flour or cocoa powder, tapping out any excess. Using a non-stick Bundt pan also helps.
- Q: Why is it important to cool the cake in the pan for a while before inverting it?
- A: This allows the cake to firm up slightly, making it less likely to break when you invert it.
- Q: Can I make this recipe without the cheesecake layer?
- A: You could, but then it wouldn’t be a “Layered Red Velvet Cheesecake” cake! It would be a red velvet Bundt cake, which could be good too. You might want to adjust the amount of batter, and reduce baking time.