Red Velvet Cheesecake Swirl Bundt Cake

This Red Velvet Cheesecake Swirl Bundt Cake is beautifully tender, incredibly moist, and filled with a creamy cheesecake center you’re going to love! It’s finished off with a rich, dreamy cream cheese frosting that brings the whole dessert together perfectly. It looks fancy enough for special occasions but comes together with ease, making it a winning treat for anything from holiday parties to a simple family dessert night.

The Perfect Pair

I’ve always had a soft spot for red velvet desserts. The flavor is unique not just chocolate, but a moist cake with a subtle tang from vinegar and buttermilk that gives it a little extra something special. There’s also a gentle hint of cocoa, making it one of those flavors that’s hard to forget once you try it. This bundt cake nails that classic red velvet taste but adds a delightful twist: a luscious cheesecake swirl inside. Since cream cheese and red velvet are made to go together, this cheesecake filling adds moisture, tang, and a beautiful surprise when you cut into it.

3 Things I Love About This Bundt Cake

1. Double the deliciousness. This bundt cake gives you the best of both worlds: rich red velvet cake and creamy cheesecake all rolled into one. It’s fun to mix things up and enjoy the different textures and flavors in every bite.
2. The flavor is just right! It tastes exactly like classic red velvet a touch tangy, a bit chocolatey, and so comforting. The creamy cheesecake filling adds a smooth tang that perfectly balances with the cake, and the sweet cream cheese frosting pulls it all together beautifully.
3. Bright and festive look. That vibrant red color is perfect for celebrations like Valentine’s Day, Christmas, or even a summer 4th of July party. It’s a showstopper that’s also super approachable.
4. Elegant but minimal fuss. Bundt cakes are a lifesaver when you want a pretty dessert without the hassle of layers and frosting multiple tiers. Just bake, drizzle on the icing, and you’re set with a stunning cake that’s easy to make and sure to wow your crowd.

Ingredient Notes

This cake is made up of three parts: the cheesecake filling, the red velvet cake batter, and the cream cheese frosting. Each is pretty simple and uses common ingredients you likely already have on hand. You’ll notice some ingredients appear in more than one part of the recipe. Be sure to peek at the recipe card below for precise amounts.

• Cream cheese – Stick with full-fat, block-style cream cheese here. The soft tub kind won’t give you the thick, creamy texture needed for both the filling and frosting. Let it sit out until it reaches room temperature so it whips up silky smooth.
• All-purpose flour – A small amount goes into the cheesecake to help it set while keeping it creamy. Be careful measuring too much flour can dry out your cake or filling. Use the spoon-and-level method or a kitchen scale for best results.
• Cocoa powder – Use natural unsweetened cocoa powder to keep that bright, classic red velvet flavor. Avoid Dutch-process cocoa so the color and taste stay true.
• Baking powder & baking soda – Both are important to get the cake nice and tender with the perfect rise.
• Eggs – Large eggs work best for balanced texture. Using other sizes can change how your cake turns out.
• Buttermilk – If you don’t have fresh buttermilk, powdered is a handy substitute. Or you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes before measuring precisely.
• Powdered sugar – This is key for that thick, fluffy frosting. You can always tweak the amount if you want your icing thinner or thicker.
• Heavy cream – Helps thin the frosting to a nice drizzling consistency. If you swap in milk, use less since milk is thinner.

How To Make Red Velvet Cheesecake Swirl Bundt Cake

Let’s go through the steps so you feel super confident making this. The full printable recipe is just a little further down in the recipe card.

• Prep: Start by preheating your oven to 325°F. Grease your bundt pan really well with baking spray to make sure the cake comes out cleanly.
• Cheesecake filling: Beat cream cheese, sugar, and flour together until smooth and creamy. Scrape down the bowl sides to mix everything. Add vanilla and then the egg, beating until silky. Set this aside while you tackle the cake batter.
• Cake batter: Whisk together the dry ingredients in one bowl. In a different bowl, beat the butter, oil, and sugar until fluffy and light. Add eggs one at a time, mixing well after each. Then pour in the vanilla, vinegar, and red food coloring, and mix until even. Add half of the dry ingredients, mix, then add the buttermilk. Finish by folding in the rest of the dry stuff.

Beat the cream cheese, sugar, and flour until it’s smooth and creamy like velvet.

Cream the butter with sugar until it’s light and fluffy, just like a cloud.

After adding your eggs, blend in vanilla, vinegar, and that classic red food coloring until the batter looks bright and shiny.

• Assemble: Pour half of the red velvet batter into your prepared bundt pan, spreading it evenly. Use the back of a spoon to create a small well right in the middle just don’t touch the pan edges. Gently fill this well with your cheesecake mixture, being careful to keep it away from the sides. I like to add a little more cake batter around the edges to sort of “build a wall” so the cheesecake filling doesn’t sneak out. Then spoon the rest of the cake batter over the top, covering that creamy center completely.

Start by pouring half your batter into the bundt pan, then make a neat little well in the center.

Fill that well carefully with the creamy cheesecake filling this is where the magic happens.

Bake your cake for about an hour to an hour and ten minutes or until a toothpick comes out clean.

• Baking time: Bake for around 60–70 minutes. If the top starts to brown too much near the end, gently cover it with foil to protect it. Check doneness by poking a toothpick in the center it should come out clean or with a tiny few crumbs.
• Cooling: Let the cake cool in the pan for 1 to 2 hours so the cheesecake filling can set up nicely. Then flip the cake out onto a wire rack and let it cool fully to room temperature. Pop it in the fridge for a bit to finish cooling before moving on to the frosting step. This slow cooling helps you get clean, neat slices.

Whip up that creamy, luscious cream cheese frosting for the perfect finish.

Generously drizzle it all over your bundt cake, letting it drip down the sides beautifully.

• Make the frosting: Beat together cream cheese and butter until smooth. Slowly add powdered sugar and beat well. Stir in vanilla and add 1 tablespoon heavy cream. Add a little more cream if you want a thinner, drizzlable frosting just the right consistency to pour over the cake.
• Decorate and serve: Pour or drizzle this dreamy frosting over the cooled cake, letting it drip naturally down the sides. Then slice up and enjoy every single bite!

Tips For Baking The Perfect Bundt Cake

• Get the flour right. Measuring flour correctly makes a big difference with this delicate cake. Too much flour dries it out, so use the spoon and level method or a digital scale for best results.
• Grease your pan thoroughly. A good non-stick baking spray is my go-to. It helps the cake pop out cleanly, so no frustrating sticking or broken cakes.
• Use room temperature ingredients. Make sure eggs, butter, and cream cheese are all at room temp to get smooth batter without lumps or separation.
• Keep an eye on browning. Since the cake takes a while in the oven, if the top browns before it’s done, loosely tent it with foil to keep it from burning.
• Cool it slowly. Let your bundt cake cool in the pan at room temp so the cheesecake layer sets up nicely. Then chill it in the fridge to really firm up before adding the frosting. This step makes slicing so much cleaner!

Proper Storage

• In the fridge: Thanks to the cheesecake filling, this cake needs to stay refrigerated. Cover it tightly with plastic wrap or place it in an airtight container or cake carrier. It’s best eaten within 3 to 4 days for the freshest flavor and texture.
• Freezing tips: You can definitely freeze this bundt cake! Wrap it well in plastic wrap or tuck it in an airtight container and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the fridge. For best results, frost after the cake has thawed completely.

More Red Velvet Desserts

• Red Velvet Cupcakes
• Ultimate Red Velvet Cheesecake
• Red Velvet Cookies
• Red Velvet Cheesecake Cake
• Soft & Chewy Red Velvet Cookie Cake
• Best Red Velvet Cake Recipe