I’ve stumbled upon a dessert that’s nothing short of a showstopper: **Layered Red Velvet Cheesecake Bundt Cake**. Honestly, the first time I made this beauty, I was a bit intimidated. I mean, it’s got three components! But let me tell you, it was love at first slice. There’s something magical about that vibrant red velvet cake blended with a velvety creamy cheesecake center. Every bite is like a celebration.
This cake also has a special place in my heart. Last Valentine’s Day, I whipped it up for a little get-together with friends. What’s sweeter than a dessert that looks stunning and tastes divine? I’m pretty sure everyone left with a smile—and maybe a little powdered sugar on their noses! So, roll up your sleeves, preheat that oven, and let’s get to baking!
What’s in Layered Red Velvet Cheesecake Bundt Cake?
– **All-Purpose Flour** (2 ½ cups): The backbone of our cake, bringing everything together. I usually go for a good quality organic brand whenever I can find it, but whatever you have on hand will do the trick!
– **Granulated Sugar** (2 cups, divided): Sweetness is key! This adds just the right amount of sugary goodness to balance the tartness of the cheesecake filling.
– **Baking Soda** (1 tsp): This creates those lovely air pockets, making the cake light and fluffy.
– **Salt** (1 tsp): Just a dash to enhance all those sweet flavors.
– **Cocoa Powder** (1 tsp): A little chocolate boost without overpowering the red velvet essence.
– **Vegetable Oil** (1 ½ cups): Keeps the cake moist and decadent. You could also use melted coconut oil if you’re feeling adventurous!
– **Buttermilk** (1 cup, room temperature): This is my secret weapon for ensuring the cake is super tender. If you don’t have buttermilk, a splash of vinegar in regular milk works too!
– **Eggs** (5 large): They help bind everything and give the cake that luscious texture.
– **Red Food Coloring** (2 tbsp): The star of the show! I opt for gel color for a vibrant hue and less liquid.
– **Vanilla Extract** (2 tsp): Adds a warm, comforting flavor throughout.
– **White Vinegar** (1 tsp): This reacts with the baking soda and helps the cake rise fantastically!
– **Cheesecake Filling**:
– **Cream Cheese** (16 oz, softened): The heart of the cheesecake, rich and creamy.
– **Granulated Sugar** (½ cup): Sweetening up that cream cheese goodness.
– **Eggs** (2 large): Give the cheesecake structure.
– **Vanilla Extract** (1 tsp): A lovely flavor boost for the filling.
– **All-Purpose Flour** (2 tbsp): Helps to stabilize the filling.
– **Cream Cheese Frosting**:
– **Cream Cheese** (8 oz, softened): Need I say more?
– **Unsalted Butter** (½ cup, softened): This makes it 10 times creamier.
– **Powdered Sugar** (4 cups): For that fluffy frosting texture.
– **Vanilla Extract** (1 tsp): Yep, more vanilla—because why not!
– **Milk** (2-3 tbsp): Adjust this to get your desired frosting consistency.
– **Chocolate Ganache**:
– **Semi-Sweet Chocolate Chips** (1 cup): To drizzle over that gorgeous cake.
– **Heavy Cream** (½ cup): Makes it ooey-gooey and irresistible.
– **For Assembly**:
– Extra red velvet cake crumbs (for garnish): Because it’s all about presentation!
Is Layered Red Velvet Cheesecake Bundt Cake Good for You?
Let’s be real: this is a dessert, not a diet food! But it’s important to appreciate what makes it special. The cream cheese in the cheesecake filling adds a dose of calcium and protein, while buttermilk can promote digestive health thanks to its probiotics.
However, let’s not ignore the sugar content! With the combination of various sugars in the cake and frosting, this treat may not be suitable for everyday consumption, especially for those watching their sugar intake. But hey, life’s too short not to indulge every now and then, am I right? Moderation is key! If you’re looking for a lighter option, consider swapping some sugar with natural sweeteners or reducing the frosting a bit.
Ingredients List
– **For the Red Velvet Cake**
– **All-Purpose Flour**: 2 ½ cups
– **Granulated Sugar**: 1 ½ cups
– **Baking Soda**: 1 tsp
– **Salt**: 1 tsp
– **Cocoa Powder**: 1 tsp
– **Vegetable Oil**: 1 ½ cups
– **Buttermilk**: 1 cup (room temperature)
– **Eggs**: 3 large
– **Red Food Coloring**: 2 tbsp
– **Vanilla Extract**: 1 tsp
– **White Vinegar**: 1 tsp
– **For the Cheesecake Filling**
– **Cream Cheese**: 16 oz (softened)
– **Granulated Sugar**: ½ cup
– **Eggs**: 2 large
– **Vanilla Extract**: 1 tsp
– **All-Purpose Flour**: 2 tbsp
– **For the Cream Cheese Frosting**
– **Cream Cheese**: 8 oz (softened)
– **Unsalted Butter**: ½ cup (softened)
– **Powdered Sugar**: 4 cups
– **Vanilla Extract**: 1 tsp
– **Milk**: 2-3 tbsp (as needed)
– **For the Chocolate Ganache**
– **Semi-Sweet Chocolate Chips**: 1 cup
– **Heavy Cream**: ½ cup
– **For Assembly**
– Extra red velvet cake crumbs (for garnish)
How to Make Layered Red Velvet Cheesecake Bundt Cake?
1. **Prepare the Red Velvet Cake**:
– Preheat your oven to 350°F (175°C) and grease and flour a bundt cake pan (this will make removing the cake so much easier!).
– In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
– In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth and moist.
– Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
– Pour half of the batter into the prepared bundt pan and set aside.
2. **Make the Cheesecake Filling**:
– In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
– Add the eggs, vanilla extract, and flour, mixing until well combined.
– Spread the cheesecake filling evenly over the first layer of red velvet batter in the bundt pan.
3. **Complete the Cake**:
– Pour the remaining red velvet batter over the cheesecake filling, spreading it evenly.
– Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
– Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.
4. **Make the Cream Cheese Frosting**:
– In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy.
– Gradually add the powdered sugar, mixing until smooth. Add vanilla extract and enough milk to get a spreadable consistency.
5. **Prepare the Chocolate Ganache**:
– In a small saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and add chocolate chips, stirring until melted and smooth.
6. **Assemble the Cake**:
– Once cooled completely, place the cake on a serving plate or cake stand.
– Spread the cream cheese frosting generously over the top, letting it drip down the sides for that gorgeous aesthetic.
– Drizzle the chocolate ganache on top, and sprinkle with little bits of red velvet cake crumbs.
7. **Serve**:
– Now comes the hard part: slicing and serving! Enjoy this delectable creation during a special occasion or simply to satisfy your sweet tooth!
Additional Tips and Tricks
– For an extra special touch, why not garnish with some fresh berries or edible flowers? These not only add a pop of color but also a fresh taste against the rich flavors of the cake!
– This cake is best enjoyed after chilling in the fridge for a few hours to let all those scrumptious flavors meld together. Besides, it’s a great way to make it ahead of time!
I can’t express how delightful it is to share this recipe with you. If you try the **Layered Red Velvet Cheesecake Bundt Cake**, I’m eager to hear about your cake-baking adventures! Did you add your twist? Think of flavors that would pair well? Please share your creations and photos! Happy baking! 🍰
