This cheesecake stuffed peppermint red velvet bundt cake is the perfect holiday cake!

Peppermint Red Velvet Bundt Cake with Cream Cheese Filling and White Chocolate Ganache |

The first festive thing I planned to bake once Thanksgiving wrapped up was a red velvet cake. I’ve just had such a craving for it’s tender crumb, bright red color, and unique flavor. And if I was going to bake a red velvet cake for the holidays, I figured I might as well go big. Like, over-the-top, crazy-delicious big.

So here it is— a peppermint red velvet bundt cake stuffed with a cheesecake filling and topped with white chocolate glaze and crushed candy canes. It’s epic!

Peppermint Red Velvet Bundt Cake with Cream Cheese Filling and White Chocolate Ganache |

Peppermint Red Velvet Bundt Cake with Cream Cheese Filling and White Chocolate Ganache |

One bite and all of my red velvet dreams came true.

It’s got all the makings of a show-stopper. It’s moist and flavorful, with a hint of chocolate and just the right amount of peppermint. The cheesecake filling is a fun little surprise and plus, it’s bright red and covered with candy canes!

If you’re looking for a fun, festive and delicious way to celebrate the holidays with your friends and family, this is it!

Peppermint Red Velvet Bundt Cake with Cream Cheese Filling and White Chocolate Ganache |

baking tip:Alternatives to Red Food Coloring

Red velvet cake requires a lot of red food coloring, and if that doesn’t sit well with you there are natural alternatives.

  • Pure beet juice
  • Beet powder
  • Pure pomegranate juice
  • Dried hibiscus flowers steeped in hot water, strained
  • Cranberries boiled with enough water to cover, strained

These substitutes can affect the flavor, though some will be more subtle than others. You may also need to play around with amounts to get the red color you want.

Peppermint Red Velvet Bundt Cake with Cream Cheese Filling and White Chocolate Ganache |

Cheesecake Stuffed Peppermint Red Velvet Bundt Cake

This peppermint red velvet cake with cheesecake filling and white chocolate icing is the perfect holiday cake!


For the cake:

  • 1 ¾ cup cake flour (210 grams)
  • ¼ cup unsweetened cocoa powder (20 grams)
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup vegetable oil (237 ml)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg
  • 1 egg yolk
  • 3 tablespoons red food coloring
  • 1 teaspoon  peppermint extract
  • cup buttermilk , well shaken (155 ml)

For the cheesecake filling:

  • 8 ounces cream cheese , at room temperature (1 package, 225 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 large egg
  • 2 teaspoons all-purpose flour
  • ½ teaspoon peppermint extract

For the white chocolate icing:

  • 1 cup chopped white chocolate , melted and cooled (5 oz, 140 grams)
  • ¼ cup heavy whipping cream (60 ml)
  • 1 cup powdered sugar , sifted (227 grams)
  • ½ teaspoon peppermint extract
  • Approximately 2-3 crushed candy canes


To make the cake:

  • Preheat oven to 350°F. Grease a 9-10 inch bundt was nonstick spray or butter and flour.
  • In a medium bowl, sift cake flour, cocoa, salt, baking powder, and baking soda together.
  • In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix the oil and the sugar until well-blended. Add eggs and egg yolk one at a time, mixing after each. With the mixer on low, slowly add all of the red food coloring, being very careful not to splash. Add peppermint extract.
  • Add flour mixture in three additions, alternately with the buttermilk and ending with the flour. Mix until just combined, scraping bowl down as needed; don't overmix.
  • To prepare the cheesecake filling, beat the cream cheese, sugar, egg, flour and peppermint extract until smooth.
  • Pour half of the red velvet batter into the prepared bundt pan. Spoon cheesecake filling over the batter, leaving a 1 inch border. Use a knife to gently swirl some of the batter into the filling. Top with remaining red velvet batter.
  • Bake until a toothpick inserted into the center comes out with a few moist crumbs or the top springs back when pressed gently, about 1 hour. Let cool in the pan 15 minutes, then transfer to a wire rack to cool completely.

To ice the cake:

  • Combine the melted white chocolate and heavy cream, then stir in the powdered sugar and peppermint extract. If it's too thin, let it sit for 5-10 minutes. If it's too thick, add more cream a teaspoon at a time.
  • Gently pour glaze over the cooled cake. Top with crushed candy canes and let it set for at least 15 minutes before serving. Store cake in the fridge for up to 5 days.


Calories: 411kcal, Carbohydrates: 60g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 76mg, Sodium: 291mg, Potassium: 197mg, Fiber: 1g, Sugar: 45g, Vitamin A: 414IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

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