Layered Red Velvet Cheesecake Bundt Cake

Prepare Cheesecake Filling:
Beat cream cheese, sugar, egg, and vanilla together until smooth. Set aside.
Mix Dry Ingredients:
In a large mixing bowl, combine flour, sugar, cocoa, and baking soda.
Combine Wet Ingredients:
In another bowl, whisk together oil, buttermilk, vanilla, eggs, red food coloring, and vinegar.
Make Cake Batter:
Add wet ingredients to dry ingredients and mix until just combined.
Assemble Cake:
Preheat oven to 350°F (176°C) and grease a 10-inch bundt pan.
Pour 1/3 of the cake batter into the bundt pan.
Spoon half of the cheesecake filling over the batter, keeping it away from the edges.
Layer another 1/3 of the batter over the filling, carefully covering it.
Add the remaining cheesecake filling, again avoiding the edges.
Top with the final third of the cake batter, making sure to cover the cheesecake filling completely.
Bake:
Bake for 38-43 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glaze and Decorate:
Whisk together powdered sugar, milk, and vanilla to create the glaze. Adjust the consistency with more powdered sugar if needed.
Drizzle the glaze over the cooled cake and add sprinkles if using.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12-15 slices
Calories: 413 per slice
Tips:
Ensure all ingredients are at room temperature to ensure even mixing.
For an extra pop of color and flavor, consider adding a bit of lemon zest to the cheesecake filling.
This cake can be made a day ahead and kept refrigerated. Bring to room temperature before serving for best flavor and texture.
Enjoy this beautiful and delicious dessert at your next special occasion or holiday gathering!