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A slice of red velvet cheesecake bundt cake on a white square plate with a fork holding a bite off the end
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5 from 1 vote

Red Velvet Cheesecake Bundt Cake

Tender, moist Red Velvet Cheesecake Bundt Cake is the perfect dessert!
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 356kcal
Author: Julie Evink

Ingredients

Cake

  • 1 box Red Velvet Cake Mix plus ingredients to make cake
  • 8 oz cream cheese softened
  • 1/4 c. sour cream room temperature
  • 1 egg
  • 1/4 c. sugar
  • 1 tsp vanilla extract

Frosting

  • 4 oz cream cheese room temperature
  • 4 Tbsp butter room temperature
  • 2 c. powdered sugar
  • 2 tsp vanilla
  • 2 Tsp heavy cream

Instructions

  • Preheat your oven to 350 degrees. Spray bundt cake pan with non-stick spray.
  • Mix cake mix according to package directions. Pour into bundt pan.
  • Using a stand mixer beat cream cheese and sour cream until smooth. Beat in egg, sugar and vanilla. Mix until smooth. Evenly pour the cheesecake mixture into your bundt pan on top of the cake mix. Use a butter knife to swirl the mixture into the cake mix. Just a little, not to much swirling.
  • Bake according to package directions for a bundt cake. Test it with a toothpick. If it comes out clean it's done. Cool completely and remove from pan. THIS IS IMPORTANT!
  • To make the frosting mix the butter and cream cheese together until smooth. Add powder sugar in, one cup at a time, and mix well after each addition. Add vanilla mix well. Add heavy cream one tsp at a time until the frosting is the consistency you desire. Spread over cake.
  • Store in fridge.

Nutrition

Calories: 356kcal | Carbohydrates: 53g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 320mg | Potassium: 126mg | Sugar: 43g | Vitamin A: 420IU | Calcium: 67mg | Iron: 1.4mg