Description

This Red Velvet Cheesecake Bundt Dump Cake is the ultimate dessert for anyone who loves rich chocolate flavor, creamy cheesecake filling, and stunning bakery-style presentation. With its moist red velvet cake, smooth cheesecake center, and silky white chocolate glaze, this easy recipe transforms simple ingredients into an unforgettable treat. Perfect for holiday desserts, birthday celebrations, dinner ideas, party desserts, and special occasions, this cake combines the elegance of a bundt cake with the comfort of a homemade dessert.

Ingredients

3 cups all-purpose flour

2 tablespoons cocoa powder

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups buttermilk

3 large eggs

1 cup vegetable oil

2 teaspoons vanilla extract

2 tablespoons red food coloring

1 teaspoon white vinegar

16 ounces cream cheese

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 cup white chocolate chips

1/3 cup heavy cream

2 tablespoons butter

1/2 cup crushed red velvet cake crumbs for topping

Instructions

1. Preheat the oven to 350°F and thoroughly grease a bundt pan with butter or baking spray.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Combine sugar, eggs, vegetable oil, buttermilk, vanilla extract, red food coloring, and vinegar until smooth.

4. Gradually mix the dry ingredients into the wet ingredients until combined.

5. Beat the cream cheese until creamy, then mix with powdered sugar, eggs, and vanilla extract.

6. Pour half of the red velvet batter into the bundt pan.

7. Spoon the cheesecake filling into the center of the batter.

8. Cover with the remaining red velvet batter and smooth the top.

9. Bake for 50 to 60 minutes until a toothpick inserted into the cake portion comes out mostly clean.

10. Cool the cake in the pan for 15 to 20 minutes before inverting onto a wire rack.

11. Allow the cake to cool completely.

12. Melt white chocolate chips, heavy cream, and butter together until smooth.

13. Drizzle the glaze over the cooled cake.

14. Top with crushed red velvet crumbs.

15. Slice and serve.

Notes

Allow refrigerated ingredients to come to room temperature before mixing.

Keep the cheesecake filling centered in the pan for the best swirl effect.

Chill the cake before slicing for cleaner cuts and better texture.

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 42g
Sodium: 390mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 2g
Protein: 8g
Cholesterol: 115mg

Keywords: red velvet cheesecake bundt cake, cheesecake bundt cake, red velvet dessert, easy dessert recipe, holiday cake, bundt cake recipe, creamy cheesecake cake, easy baking recipe