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Swirled Cheesecake Cake

Category: Let's Bake Something Wonderful

This standout dessert mixes soft red velvet layers and creamy cheesecake filling. Topped with a vanilla drizzle, it combines two amazing desserts into one impressive cake.

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Hannah Author
Updated on Sat, 17 May 2025 19:05:05 GMT
A gorgeous red velvet bundt cake with a cream cheese swirl and red sprinkles on a white stand, showing a fluffy red center. Save
A gorgeous red velvet bundt cake with a cream cheese swirl and red sprinkles on a white stand, showing a fluffy red center. | recipesbyhannah.com

You get rich red velvet and a smooth layer of cheesecake in every bite, all hugged by a sweet vanilla drizzle. It looks amazing and is just the thing for birthdays or parties.

Gorgeous Showstopper

Each piece has a soft hug of red velvet and fluffy cheesecake. That sweet vanilla topping makes it perfect for showing off at any get-together.

You’ll Need

  • Red Color: 1 oz
  • Eggs: 3 large
  • Powdered Sugar: 1 1/2 cups
  • Granulated Sugar: 1 1/4 cup, plus 1/4 cup for filling
  • Cream Cheese: 8 oz, softened
  • Oil: 1 cup
  • Baking Soda: 1 tsp
  • Vinegar: 2 tsp
  • Flour: 3 cups
  • Vanilla: 2 1/2 tsp total, split for different parts
  • Milk: 3 tbsp for the glaze
  • Cocoa: 1 tbsp and 1 tsp
  • Buttermilk: 3/4 cup

Time to Bake

Finish Pretty
Stir glaze, drizzle it over the cooled cake, and toss on sprinkles if you want
Bake Away
Bake for about 38-43 minutes, then let it chill for 10 before you pop it from the pan
Layer Up
Spoon some cake mix in, then cheesecake mix, then more cake—just swap back and forth
Get Ready
Turn your oven to 350°F and coat that bundt pan with something slick
Mix Cake
Whisk the dry stuff in one bowl and the wet stuff in another, then mash them together till smooth
Filling First
Whip the cream cheese, sugar, one egg, and a little vanilla 'til it's creamy
A pretty red bundt cake with whipped white icing and red flakes sits on a cake stand. Save
A pretty red bundt cake with whipped white icing and red flakes sits on a cake stand. | recipesbyhannah.com

Totally Festive

Bring this to any party and instantly brighten the room. People love the gorgeous swirl, creamy center, and bold flavor anytime you share it.

Recipe FAQs

→ What's the trick to stopping the cake from sticking?

Make sure to grease the pan really well, reaching into every detail. Some people like using shortening combined with flour or specialty pan sprays.

→ Can I bake this in advance?

Absolutely! Bake it up to 2 days early, keep it covered, and add the glaze right before serving for the best finish.

→ Why does red velvet cake use vinegar?

The vinegar reacts with both baking soda and cocoa, giving the cake a nice rise and keeping the red shade vibrant. It's essential!

→ How can I tell if it's fully baked?

Check with a toothpick—if it comes out clean and the cake bounces back when tapped, you're good! Test a few areas since there's filling inside.

→ Is freezing an option?

Yes, you can freeze the cake without glaze for up to 3 months. Wrap it tightly in plastic wrap and foil. When ready, thaw overnight and glaze before serving.

Cheesecake Velvet Cake

Rich red velvet layers meet tangy cream cheese filling, all drizzled with a vanilla glaze. An ideal dessert for parties or festive dinners.

Preparation Time
20 min
Cooking Time
43 min
Total Time
63 min

Category: Sweet Kitchen

Difficulty Level: Intermediate

Cuisine: American

Yield: 14 Servings (1)

Dietary Preferences: Vegetarian

Ingredients

01 1/4 cup sugar.
02 8 oz cream cheese, softened.
03 1 teaspoon vanilla extract.
04 1 egg.
05 1 1/4 cup granulated sugar.
06 3 cups all-purpose flour.
07 1 teaspoon baking soda.
08 1 tablespoon + 1 teaspoon cocoa powder.
09 3/4 cup buttermilk.
10 1 cup vegetable oil.
11 1 oz red food coloring.
12 2 large eggs.
13 1 teaspoon vanilla extract.
14 2 teaspoons vinegar.
15 1 1/2 cups powdered sugar.
16 1/2 teaspoon vanilla extract.
17 3 tablespoons milk.
18 Optional: Sprinkles.

Directions

Step 01

Whip sugar, cream cheese, vanilla, and egg until creamy.

Step 02

Stir together cocoa, sugar, flour, and baking soda until blended.

Step 03

Mix eggs, vinegar, vanilla, food coloring, oil, and buttermilk in a bowl.

Step 04

Slowly add the wet mix into the dry and stir until combined.

Step 05

Start with 1/3 batter in a greased pan, then half the filling. Repeat, finishing with batter on top.

Step 06

Bake at 350°F for 38-43 minutes or until done.

Step 07

Let sit in the pan for 10 minutes, then transfer to a wire rack.

Step 08

Combine all glaze ingredients. Drizzle over the cooled cake, and toss on sprinkles if you'd like.

Notes

  1. Make sure to grease the pan really well.
  2. You can make this up to 2 days in advance.
  3. Don't forget the vinegar; it's important.
  4. Freeze the cake (without glaze) for 3 months max.
  5. Add the glaze right before serving for best results.

Required Equipment

  • 10-inch bundt pan.
  • Set of mixing bowls.
  • Cooling rack.
  • Hand or stand mixer.

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Contains dairy (cream cheese).
  • Contains eggs.
  • Contains wheat (flour).

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 425
  • Fats: 22 g
  • Carbohydrates: 58 g
  • Proteins: 6 g