A moist, rich red velvet cake swirled with a creamy cheesecake center—baked in a bundt pan for an elegant finish!

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🧀 Cheesecake Filling:

• 1 package (8 oz / 225g) cream cheese, softened

• 1/4 cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

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🍰 Red Velvet Cake Batter:

• 2 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp cocoa powder

• 1 1/2 cups vegetable oil

• 1 cup buttermilk, room temperature

• 2 large eggs

• 2 tbsp red food coloring

• 1 tsp vanilla extract

• 1 tsp white vinegar

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👩‍🍳 Instructions:

1. Prepare the Cheesecake Filling:

In a medium bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until creamy and well blended. Set aside.

2. Preheat the Oven & Prepare Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent sticking.

3. Make the Cake Batter:

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
Gradually add the wet ingredients to the dry, stirring until just combined and smooth (don't overmix).

4. Layer the Batter and Filling:

• Pour half of the red velvet batter into the prepared bundt pan.

• Gently spoon the cheesecake mixture over the batter—avoid spreading it to the edges.

• Pour the remaining red velvet batter over the cheesecake layer.

5. Bake:

Bake for 50–60 minutes, or until a toothpick inserted into the cake portion (not cheesecake center) comes out clean. If it browns too fast, tent with foil.

6. Cool and Invert:

Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and cool completely.

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🍥 Optional Cream Cheese Glaze:

Ingredients:

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2–3 tbsp milk

• 1/2 tsp vanilla extract

Instructions: Beat all glaze ingredients together until smooth and pourable. Drizzle over the cooled bundt cake.

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🎉 Tips & Serving Suggestions:

• Store covered in the fridge for up to 5 days.

• Serve chilled or at room temperature.

• Great with berries or whipped cream!