Red Velvet Cheesecake Bundt Cake

Name: Red Velvet Cheesecake Bundt Cake
Prep time: 25 min
Cook time: 48 min
Total time: 193 min
Ingredients: 1 (8 ounce) block cream cheese, (softened to room temperature); 4 Tablespoons salted butter, (softened to room temperature); 1/2 cup powdered sugar; 1 large egg; 2 Tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 box red velvet cake mix; Ingredients needed to make cake: eggs, oil and water ((use the amounts listed on the back of the cake mix box)); 3 ounces cream cheese, (softened to room temperature); 2 cups powdered sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract; festive sprinkles or toppings ((optional))

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With its vibrant color, ribbon of cream cheese filling, and homemade cream cheese frosting, this Red Velvet Cheesecake Bundt Cake is sure to be a holiday hit!

A PRETTY AND DELICIOUS BUNDT CAKE

This Red Velvet Cheesecake Bundt Cake is the perfect combination of two classic desserts – rich red velvet cake and creamy cheesecake! The luscious cream cheese filling in this bundt cake adds a delicious twist to traditional red velvet cake, creating an irresistible dessert. It’s beautiful for the holidays but easy enough for any day of the week!

A serving plate with a piece of Red Velvet Cheesecake Bundt Cake.

FREQUENTLY ASKED QUESTIONS:

What kind of mixer did you use in the photos below?

I used a Bosch mixer (paid affiliate link) for this recipe. But, any other stand mixer or hand electric mixer would work just fine. The Bosch mixer is really nice, but it is pricey and honestly, traditional stand mixers and hand mixers work just as good as this one.

Can this be made in a 9×13 pan?

Yes it can! I have a similar recipe you might enjoy, Red Velvet Cheesecake Cake, that is made in a 9×13-inch baking dish.

Do I have to pipe the frosting on?

Nope! This cake will taste just as delicious if you just drizzle the frosting on. You can add a little more milk to make it easier to pour if needed. But if your heart is set on pipping it but don’t have the piping bag, don’t forget the Ziploc bag trick.
Simply add your frosting to a Ziploc bag and cut a corner off and use it just like you would the piping bag.

Can I use storebought frosting?

Sure, if you don’t want to make your own, you can use the storebought stuff. You may need to thin it out a bit to pour it on or pipe it. Generally you can warm it up a tad in the microwave to make it durable. Please just remember to remove the lid and the aluminum foil covering before microwaving.

How to store leftover cheesecake bundt cake?

Keep this cake covered in the refrigerator for up to 3 days. You can freeze this cake for up to 3 months.

A slice of Red Velvet Cheesecake Bundt Cake with its cream cheese frosting.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

cream cheese – you will be using cream cheese in the filling as well as the frosting. I would purchase two blocks of cream cheese so you have enough. Also, it is very important you make sure the cream cheese is fully softened to room temperature, if not, the cream cheese won’t blend smoothly and you’ll end up with lumps you can’t get out.
salted butter – if you only have unsalted butter, just use that. I wouldn’t add any additional salt to the mix.
powdered sugar – it needs to be powdered sugar and not granulated sugar since this is not being baked like a traditional cheesecake, we want it to stay smooth while baking within the cake layer.
egg – if you have time, allow the egg to come to room temperature. This helps it mix into the filling more throughly.
all-purpose flour – flour just helps the cheesecake layer stay together better by making it more solid and dense. You can leave it out if you prefer.
red velvet cake mix – if you have a favorite homemade red velvet cake then you can certainly use that instead.
eggs, oil and water – you will use the amounts listed on the back of the cake mix box. Some brands use different amounts so you will want to use what your cake mix recommends.
heavy cream – this really takes the frosting to a whole other level. Don’t skip it, it really makes the most decadent and delicious frosting.

Red velvet cake mix, eggs, oil, water, cream cheese, powdered sugar, vanilla extract, all purpose flour, butter, and heavy cream.

HOW TO MAKE RED VELVET CHEESECAKE BUNDT CAKE

Preheat the oven to 350°F. Spray a 10-inch Bundt pan with non-stick baking spray (I prefer the kind that has flour in it). Make sure to spray really well and get into all the crevices. Set aside.

In a stand mixer (or in a bowl with an electric hand mixer) beat together cream cheese and butter until light and fluffy. Slowly add powdered sugar and mix until combined. Then add in egg, flour and vanilla extract. Beat until smooth. Set aside. Prepare the red velvet cake mix according to the directions on the package, mixing together the cake mix, eggs oil and water.

collage of two photos: cream cheese and butter in a mixing bowl, red velvet cake mix, eggs, oil, and water in a mixing bowl.

Pour half of the cake batter into the prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around the edge of pan. Top with remaining cake batter.

collage of two photos: a bundt cake pan with red velvet cake batter and cheesecake filling; a bundt cake pan with half of the red velvet cake batter, cheesecake filling and the rest of the cake batter on top.

Bake for 43 to 48 minutes, on the middle rack, until the center is set and a toothpick inserted comes out clean. Allow the cake to cool completely in the bundt pan before inverting onto the cake plate. If the cake is uneven, trim a little off the bottom to make it level. Reserve the trimmed cake to use for crumbs to sprinkle, if desired.

In a bowl with an electric hand mixer, mix the cream cheese until it is smooth. Add the powdered sugar a cup at a time. Then add in the heavy cream and vanilla extract. If it seems too thin, add in a bit more powdered sugar until you get the desired consistency.