Description
This indulgent Layered Red Velvet Cheesecake Bundt Cake combines the rich flavors of red velvet cake and creamy cheesecake in every bite. With a soft, moist red velvet exterior and a velvety cheesecake center, this cake is perfect for special occasions or when you need a treat that’s as beautiful as it is delicious.
Ingredients
Scale
- 1 box Red Velvet Cake Mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the red velvet cake mix, eggs, vegetable oil, and water until well combined.
- Pour half of the red velvet batter into a greased Bundt pan.
- In another bowl, mix together the cream cheese, sugar, and vanilla extract until smooth and well combined.
- Spoon the cream cheese mixture over the red velvet batter in the Bundt pan, spreading it evenly.
- Pour the remaining red velvet batter over the cream cheese layer.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan before turning it out onto a cooling rack.
- Dust the cooled cake with powdered sugar before serving.
Notes
- Ensure that the cream cheese is softened to room temperature to prevent lumps in the cheesecake layer.
- For an extra festive touch, top the cake with whipped cream or red velvet cake crumbs.
- If you prefer a less sweet finish, you can omit the powdered sugar dusting.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes