Layered Red Velvet Cheesecake Bundt Cake

Ingredients

For the Cheesecake Layer:

• 8 oz (225g) cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

For the Red Velvet Cake:

• 2 1/2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cream Cheese Glaze (optional but recommended):

• 4 oz (115g) cream cheese, softened
• 1 cup powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
2. Make the Cheesecake Layer:
   In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Mix until creamy and set aside.
3. Prepare the Red Velvet Cake Batter:
   In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
   In another large bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time. Mix in buttermilk, food coloring, vanilla, and vinegar. Gradually add dry ingredients and mix until just combined.
4. Layer the Cake:
   Pour about 2/3 of the red velvet batter into the bundt pan.
   Spoon the cheesecake mixture evenly over the batter, avoiding edges.
   Top with remaining red velvet batter and smooth the top.
5. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
   Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
6. Make the Cream Cheese Glaze:
   Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk a little at a time until a pourable glaze forms.
   Drizzle over cooled cake.

Let me know if you’d like a printable version or extra tips (like adding chocolate chips or using a white chocolate glaze).