Homemade Red Velvet Cheesecake Bundt Cake CHRISTMAS EDITION

With its delightful super moist, soft crumb, ultra chocolatey, rich texture, and blend of comforting flavors, this dessert truly brings warmth and joy to any occasion. This RED VELVET BUNDT CAKE with CHEESECAKE FILLING is more than just a treat; after all, how many red velvet haters do you really know? Exactly none. It’s a cake that has the incredible ability to transform a simple gathering into a heartwarming celebration, serving as the perfect finish for a lovely holiday dinner, a thoughtful gift that conveys love and care for those who mean so much to you or even as the perfect Christmas treat, just waiting to be enjoyed alongside a cozy Christmas movie night with a nice cup of hot tea and the ones you love.

After I finished baking this Bundt Cake, I placed it in one of the boxes I had used to sell my cakes during my home bakery days. I wrapped it in a cheerful red ribbon and took it next door, where I gifted it to my sweet neighbors. If you had the amazing neighbors I do, you would completely understand why I feel compelled to spoil them with my baked goods. I prayed for good neighbors and now that I have them, I try to take care of them. As the clock struck 8 pm, I received a heartfelt text message from my neighbor, sharing that this Bundt Cake was simply masterful! When I baked this recipe, I truly didn’t anticipate such an overwhelming response. Moments like these remind me of my passion for culinary arts and why I pursued it. Even now, I often find myself at a loss for words when someone compliments my baking; perhaps one day I will discover how to respond, but for now, let me share more about this delightful cake.

So, whether you’re aiming to impress your guests, delight a friend, or simply indulge in a moment of sweetness for yourself, this Red Velvet Cheesecake Bundt Cake is not just a dessert — it’s a cherished experience that creates sweet memories, wrapping everyone in the spirit of togetherness.

Baking Tips for Perfect Results

• Hot Coffee Trick: Mixing cocoa powder with hot coffee enhances the chocolate flavor and ensures it dissolves smoothly. Don’t skip this step!

• Room Temperature Ingredients: For a smooth batter and cheesecake filling, make sure your butter, eggs, and cream cheese are at room temperature before starting.

• Avoid Overmixing: Once you add the dry ingredients, mix just until combined to keep the cake tender.

• Cheesecake Filling Placement: Keep the filling away from the sides of the pan for a clean look when the cake is baked.

• Cooling is Key: Let the cake cool completely before removing it from the pan or decorating to prevent cracking or breakage.

• Sugared Cranberries: Make these ahead of time for a festive and sparkling garnish that adds a sweet-tart flavor and visual appeal.

With these tips in mind, you’re set to create a bakery-worthy dessert that tastes even better than it looks!

Red Velvet Cheesecake Bundt Cake Recipe

Ingredients

Cake Batter:

• 125ml hot coffee
• 30gr cocoa powder
• 100gr vegetable oil
• 113gr unsalted melted butter
• 380gr granulated sugar
• 160gr eggs (approximately 3 eggs)
• 230gr buttermilk
• 300gr all-purpose flour
• 2gr baking powder
• 4gr baking soda
• 7gr fine salt
• 15ml red gel food coloring

Cheesecake Filling:

• 550gr cream cheese, room temperature
• 120gr granulated sugar
• 100gr egg (approximately 2 eggs)
• 10gr vanilla extract

Glaze:

• 60gr unsalted melted butter
• 240gr powdered sugar
• 60gr milk
• 15gr vanilla extract

Sugared Cranberries:

• 250ml water
• 200gr granulated sugar (plus extra for rolling)
• 220gr fresh cranberries

Yield:

• 1 Bundt Cake
• Bundt cake mould dimensions: 10in x 3.5in

Instructions

1. Prepare the Coffee Mixture:

In a small bowl, mix the hot coffee with the cocoa powder until dissolved. Set aside.

2. Make the Cake Batter:

1. In a large mixing bowl, combine the oil, melted butter, and sugar until smooth.

2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

3. Stir in the buttermilk and the prepared coffee mixture.

4. Sift together the flour, baking powder, baking soda, and salt, then gently fold into the wet ingredients.

5. Add the red gel food coloring and mix until combined. Do not overmix. Set aside.

3. Prepare the Cheesecake Filling:

In another bowl, beat the cream cheese until softened. Add sugar, egg, and vanilla extract mix until smooth and creamy (about 2 minutes).

4. Assemble the Cake:

1. Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly, ensuring all creases are coated.

2. Pour one-third of the cake batter into the pan.

3. Carefully spoon the cheesecake filling on top, avoiding the edges of the pan. If the filling is too runny, chill it in the fridge for 10 minutes.

4. Pour the remaining cake batter over the filling, covering it completely.

5. Bake the Cake:

Bake for 50–60 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool completely in the pan before removing it to prevent breakage.

6. Prepare the Glaze:

Combine the melted butter, sifted powdered sugar, milk, and vanilla extract in a small bowl. Mix until smooth and silky. Set aside.

7. Make the Sugared Cranberries:

1. Heat water and sugar in a saucepan over medium heat until the sugar dissolves and the mixture begins to boil. Reduce heat to low and simmer the syrup for 3 minutes.

2. Remove from heat and stir in the cranberries, ensuring they are fully coated.

3. Transfer the cranberries to a parchment-lined tray and let them dry for 40 minutes.

4. Roll the cranberries in granulated sugar until coated. Pst, don’t forger to follow me on my social media, and tag me in your creations!

8. Assemble and Decorate:

1. Once the cake is completely cool, remove from mould, using a spatula to loosen the sides. Flip the mould over.

2. Pour the glaze over the top.

3. Decorate with sugared cranberries and rosemary for a festive finish.

Enjoy your Red Velvet Cheesecake Cake with its creamy filling, silky glaze, and sparkling cranberries!