Red Velvet Cheesecake Swirl Bundt Cake

Okay, this Red Velvet Cheesecake Swirl Bundt Cake? It’s rich, moist, and has the prettiest swirl of creamy cheesecake inside. Chocolatey, tangy, and totally melt-in-your-mouth.

I made it for a get-together, and everyone was like, “Wait—you made that?” The swirl is so dreamy, and the flavor? Even better than it looks.

It’s easier than you think—just mix, swirl, and bake. Let’s make it together—you’re gonna want a second slice for sure!

Why You’ll Love This Recipe

• Elegant Presentation Without the Fuss: Unlike traditional layered cakes, the Bundt pan does the styling for you. With its swirled design and glossy glaze, it looks like something from a bakery—without the need for frosting skills.
• Rich Yet Balanced: Red velvet is lightly flavored with cocoa, making it rich but not overpowering. The cream cheese swirl adds a tangy contrast that keeps every bite interesting and satisfying.
• Moist Texture That Lasts for Days: A mix of butter, oil, and buttermilk gives the cake a soft, tender crumb that stays moist for several days, making it ideal for making ahead.
• Family Favorite: This cake hits all the right notes—sweet but not too sweet, creamy without being heavy, and festive without needing a celebration.
• Customizable: You can adjust the glaze, swap in chocolate chips, or even add a chocolate ganache for a deeper flavor.

What You Need to Know Before You Start

Prep Time: ~25 minutes
Bake Time: 55–65 minutes
Cool Time: 2+ hours (cooling and chilling before slicing)
Total Time: Around 3½ hours from start to finish

Yields: One standard Bundt cake (10–12 cup pan)
Serves: 12 to 14 slices

Difficulty Level:
Intermediate. You’ll be making two batters (cake and cheesecake), layering them carefully, and swirling gently to create that signature marble effect. It’s not difficult, but does require a bit of patience and attention to detail.

Important Tips Before You Begin:

• Room Temperature Ingredients Are Key: Cold cream cheese or eggs will not blend properly and could ruin the texture. Let everything sit out at room temp for 30–45 minutes before starting.
• Prepare Your Bundt Pan Thoroughly: Use baking spray with flour or grease and dust with cocoa powder to ensure the cake releases cleanly.
• Don’t Over-Swirl: Just one or two figure-eight motions with a skewer or knife will do. Too much mixing will blend the cheesecake and cake layers together instead of giving you defined swirls.
• Let the Cake Cool Completely Before Glazing: If the cake is warm, the glaze will melt and slide off. Cooling on a rack for at least 2 hours is essential.

Required Kitchen Tools

Before you start baking, gather the tools you’ll need:

• 10–12 cup Bundt pan (nonstick is best)
• Electric mixer (stand or handheld)
• Large mixing bowls (at least two)
• Rubber spatula (for scraping the bowl and layering)
• Wire cooling rack (to cool the cake evenly)
• Measuring cups and spoons (accurate measuring = perfect results)
• Whisk (to mix dry ingredients evenly)
• Knife or skewer (to swirl the cheesecake layer)
• Sifter (optional, for dusting pan or powdered sugar)

Ingredients (with Notes for Success)

Cheesecake Filling

• 12 oz (339g) cream cheese, softened – Use full-fat brick-style cream cheese for best texture and tang.
• ½ cup (100g) granulated sugar – Sweetens the cheesecake layer without overwhelming it.
• 3 tbsp (24g) all-purpose flour – Stabilizes the filling so it bakes into the cake without being runny.
• 1 tsp vanilla extract – Adds depth and warm aroma.
• 1 large egg – Helps bind the filling and adds structure.

Red Velvet Cake Batter

• 3 cups (390g) all-purpose flour, spooned and leveled – Gives the cake structure. Spoon into your cup and level off to avoid using too much.
• ¼ cup (25g) natural unsweetened cocoa powder – Gives the red velvet its subtle chocolate flavor.
• 1 tsp baking powder + ½ tsp baking soda – These leavening agents work together to give the cake lift and softness.
• 1 tsp salt – Balances sweetness and brings out flavor.
• ½ cup (113g) unsalted butter, room temperature – Adds rich flavor and creaminess.
• ½ cup (120ml) vegetable oil – Keeps the cake moist for days.
• 2½ cups (500g) granulated sugar – Sweetens the cake and helps create a fine crumb.
• 4 large eggs – Adds richness and structure. Make sure they’re at room temperature.
• 2 tsp vanilla extract – Essential for flavor depth.
• 2 tsp distilled vinegar – Reacts with baking soda and cocoa for that classic red velvet tang.
• 1 oz red food coloring (or ½ tsp red gel) – Gives red velvet its iconic color. Gel gives a richer hue with less liquid.
• 1 cup (240ml) buttermilk, room temperature – The acid tenderizes the cake and adds moisture. Don’t skip or substitute with regular milk.

Cream Cheese Glaze

• 4 oz (113g) cream cheese, softened – Forms the base of the glaze.
• 2 tbsp unsalted butter, softened – Adds creaminess and shine.
• 1¾ cups (200g) powdered sugar – Sweetens and thickens.
• 1 tsp vanilla extract – Rounds out the glaze flavor.
• 2–3 tbsp heavy cream or milk – Adjusts consistency for easy drizzling. Start with less and add more as needed.

Variations for Red Velvet Cheesecake Swirl Bundt Cake

This cake is already packed with flavor, but if you want to personalize it or adjust based on your preferences, here are some thoughtful variations:

• Add Mini Chocolate Chips: Stir ½ cup of mini semisweet chocolate chips into the red velvet batter or cheesecake layer for added richness and texture.
• Swirl with Raspberry Jam: Spoon a few tablespoons of raspberry jam in between the layers before swirling for a fruity contrast.
• Skip the Glaze: Prefer a lighter finish? Dust the cooled cake with powdered sugar instead of using the glaze.
• Make It a Holiday Cake: Add crushed peppermint to the glaze for a festive holiday touch or use green gel coloring with the red batter for a Christmas-themed treat.
• Use a Chocolate Ganache Topping: For extra indulgence, pour a rich chocolate ganache over the cooled cake instead of the cream cheese glaze.

How to Make Red Velvet Cheesecake Swirl Bundt Cake

Step-by-Step Instructions

1. Preheat and Prep Your Pan

Preheat your oven to 350°F (177°C). Grease a 10–12 cup Bundt pan thoroughly using baking spray with flour or a layer of softened butter followed by dusting with cocoa powder (not flour—cocoa keeps the cake surface red and neat). Tap out any excess.

2. Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 1 minute). Add the sugar, flour, and vanilla; beat until well combined. Add the egg and mix just until fully incorporated—don’t overbeat. Set this bowl aside.

3. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Mixing them ahead ensures they distribute evenly in the batter.

4. Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat the softened butter and oil together until smooth. Add the sugar and continue to beat for 2–3 minutes, until light and fluffy. Scrape the sides of the bowl as needed.

5. Add Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, vinegar, and red food coloring. The batter should be richly red and smooth.

6. Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions (start and end with flour). Mix just until the batter is smooth—do not overmix or the cake will be dense.

7. Assemble the Cake in Layers

Pour about two-thirds of the red velvet batter into your prepared Bundt pan. Smooth it out with a spatula.

Spoon the cheesecake filling evenly on top of the batter, being careful not to let it touch the edges of the pan (to prevent it from leaking out during baking).

Top with the remaining red velvet batter, gently smoothing to cover the filling completely.

8. Create the Swirl

Using a skewer or thin knife, swirl the batter gently with one or two large figure-eight motions. Don’t over-swirl or the layers will blend too much.

9. Bake the Cake

Bake in the center rack of your oven for 55–65 minutes, or until a toothpick inserted near the center (but not directly into the cheesecake) comes out clean. The cake should rise evenly and feel firm to the touch.

10. Cool in the Pan

Remove from the oven and allow the cake to cool in the pan for 15–20 minutes. Then carefully invert it onto a wire rack and let it cool completely—this will take at least 1–2 hours. Do not glaze a warm cake.

How to Serve Red Velvet Cheesecake Swirl Bundt Cake

This cake is impressive on its own, but you can elevate the presentation and serving experience with these suggestions:

• With Glaze: Drizzle the cooled cake generously with the cream cheese glaze. Let it drip down the sides for a bakery-style look.
• With Fresh Berries: Serve each slice with a few raspberries or strawberries on the side for a pop of freshness and color.
• With Ice Cream or Whipped Cream: A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream pairs beautifully with the richness of the cake.
• For Breakfast or Brunch: Yes, it’s dessert—but it also fits well on a holiday brunch table. Slice thin and serve with coffee or tea.

How to Make the Cream Cheese Glaze

While the cake cools, prepare the glaze.

Ingredients:

• 4 oz (113g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1¾ cups (200g) powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk

Instructions:

1. In a medium bowl, beat together the cream cheese and butter until smooth and creamy.
2. Add the vanilla extract and powdered sugar. Beat until thick.
3. Slowly add cream or milk, 1 tablespoon at a time, until the glaze reaches a pourable consistency.
4. Drizzle over the completely cooled cake using a spoon or piping bag. Let it set for 10–15 minutes before serving.

Storing Red Velvet Cheesecake Swirl Bundt Cake

• Room Temperature: If unglazed, it can be stored tightly wrapped at room temp for 24 hours.
• Refrigerator: Because of the cheesecake layer and glaze, store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: You can freeze the whole cake (without glaze) for up to 2 months. Wrap in plastic wrap and then foil. Thaw overnight in the fridge before serving.

Tips and Tricks for Success

• Use Room Temperature Ingredients: This ensures everything blends smoothly and evenly for both batters.
• Don’t Overmix the Batter: Mix just until the flour disappears to keep your cake soft and tender.
• Grease Every Crevice of the Pan: Bundt pans can be tricky. Use a pastry brush to get into all the corners with softened butter or baking spray.
• Cool Completely Before Glazing: The glaze will melt right off a warm cake.
• Test Carefully for Doneness: Insert a toothpick into the red velvet portion, not the cheesecake, to check for doneness.

Nutrition (Per Slice – Estimated)

Nutrient	Amount
Calories	450–480 kcal
Carbohydrates	52g
Sugars	34g
Fat	25g
Saturated Fat	11g
Protein	6g
Fiber	1g
Sodium	290mg
Cholesterol	90mg

Note: Nutrition values are estimates and can vary based on ingredients and portion size.

Frequently Asked Questions

Can I use a loaf pan or regular round cake pan?
No, this recipe is designed for a Bundt pan. The amount of batter and the baking time won’t work properly in a standard loaf or round cake pan.

Can I make this ahead of time?
Yes! In fact, the flavor improves overnight. Bake and cool completely, then wrap tightly and glaze before serving the next day.

Why is my cake sticking to the pan?
Bundt pans require thorough greasing. Make sure every corner is coated, and don’t skip dusting with cocoa powder if you’re not using baking spray with flour.

Can I freeze this cake?
Yes, you can freeze it (without glaze) for up to 2 months. Thaw overnight in the fridge, then glaze before serving.

Conclusion

This Red Velvet Cheesecake Swirl Bundt Cake is a dessert that combines classic comfort with a touch of elegance. It looks fancy, tastes decadent, and makes a memorable impression with every slice. From the rich red velvet crumb to the smooth cheesecake center and creamy glaze, it’s a showstopper that feels right at home at any celebration—or just a cozy weekend bake.