Description
A recipe for a moist red velvet cake layered with creamy cheesecake baked in a Bundt pan.
Ingredients
Scale
- 1 box (15.25 ounces) red velvet cake mix
- Ingredients called for on cake mix box (usually eggs, oil, water)
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
- Prepare the red velvet cake batter according to the package directions. Set aside.
- In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth.
- Beat in the egg, vanilla extract, and sour cream until just combined. Do not overmix.
- Pour half of the red velvet cake batter into the prepared Bundt pan.
- Gently spoon half of the cheesecake mixture over the cake batter in the pan.
- Pour the remaining red velvet cake batter over the cheesecake layer.
- Spoon the remaining cheesecake mixture over the top layer of cake batter. You can swirl gently with a knife if desired.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and let it cool completely.
- Dust with powdered sugar before slicing and serving.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake layer.
- Do not overbake to keep the cake moist.
- Cooling time in the pan is important for structure.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 60
Keywords: red velvet, cheesecake, bundt cake, layered cake, dessert, cream cheese frosting