Red Velvet Cream Cheese Bundt Cake

This decadent red velvet cream cheese bundt cake is a show-stopping dessert featuring a moist and velvety red velvet base with a creamy swirl of cream cheese filling. Topped with a luscious cream cheese glaze, it’s perfect for celebrations, holidays, or just because you’re craving something sweet. Whether you’re a baking pro or just starting, this recipe will quickly become a favorite!

Why You Will Love This Red Velvet Bundt Cake Recipe

Every bite of this cake is indulgent, and here’s why you’ll want to make it over and over again:

• Velvety Perfection: The soft and moist texture of the red velvet cake is perfectly complemented by the creamy swirl of sweetened cream cheese. The glaze takes it to the next level!
• Crowd-Pleaser: The universal appeal of red velvet makes this cake a hit at birthdays, holidays, or potlucks.
• Make-Ahead Friendly: Bake this cake a day ahead, store it, and enjoy stress-free entertaining.
• Customizable: Add sprinkles for holidays like Christmas or Valentine’s Day to make it festive.

Love red velvet? Check out these Red Velvet Cupcakes or these Red Velvet Whoopie Pies for more inspiration.

Ingredients You Need

This recipe uses pantry staples, so you likely already have what you need:

Cream Cheese Filling

• Cream Cheese: 8 oz, softened.
• Butter: 4 tbsp, softened.
• Sugar: ½ cup granulated.
• Egg: 1 large.
• All-Purpose Flour: 2 tbsp.
• Vanilla Extract: 1 tsp.

Red Velvet Cake

• All-Purpose Flour: 2 ⅓ cups.
• Granulated Sugar: 1 ¾ cups.
• Cocoa Powder: 3 tbsp (I recommend Hershey’s cocoa powder).
• Baking Soda: 1 tsp.
• Salt: 1 tsp.
• Vegetable Oil: 1 ¼ cups.
• Eggs: 2 large.
• Sour Cream: ½ cup (or plain Greek yogurt).
• Whole Milk: ½ cup (or buttermilk).
• Vanilla Extract: 1 tbsp.
• White Vinegar: 1 tbsp.
• Red Gel Food Coloring: A few drops for vibrant color.

Optional Cream Cheese Icing

• Powdered Sugar: 2 cups.
• Cream Cheese: 4 oz, softened.
• Heavy Cream: ½ cup (or half-and-half).
• Vanilla Extract: 1 tbsp.

How to Make Red Velvet Cream Cheese Bundt Cake

This cake has three components: the batter, the cream cheese filling, and the glaze. Follow these steps for perfect results:

1: Prep the Pan and Oven

• Preheat your oven to 350°F.
• Grease a 10-inch bundt pan thoroughly with baking spray or butter and flour.

2: Make the Cream Cheese Filling

• Beat together softened cream cheese, butter, and granulated sugar until light and fluffy.
• Add the egg, flour, and vanilla extract. Beat until smooth and set aside.

3: Prepare the Cake Batter

1. Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking soda, and salt in a medium bowl.
2. Wet Ingredients: In a large bowl, whisk oil, eggs, sour cream, milk, vanilla, and vinegar. Gradually mix the dry ingredients into the wet mixture until just combined. Add red gel food coloring for the signature red velvet look.

4: Assemble the Cake

• Pour half the batter into the prepared bundt pan.
• Spoon the cream cheese filling on top, leaving a 1-inch border around the edges.
• Top with the remaining batter and lightly swirl with a butter knife.

5: Bake

• Bake for 55–65 minutes or until a toothpick inserted comes out clean.
• Cool completely in the pan before inverting onto a serving plate.

6: Frost the Cake

• Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes until smooth.
• Drizzle over the cooled cake, and serve immediately!

Baker’s Tips for the Best Bundt Cake

• Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for a smooth batter.
• Don’t Overmix: Overmixing can make the cake dense.
• Grease the Pan Well: Thoroughly grease the pan to avoid sticking.
• Cool Completely: Let the cake cool fully in the pan before removing it to prevent breakage.
• Add-Ins: Mix in mini chocolate chips or chopped nuts for extra flavor.

FAQs for Red Velvet Cream Cheese Bundt Cake

Can I use liquid food coloring instead of gel food coloring?

Yes, but gel food coloring is preferred for its vibrant hue without thinning the batter. If using liquid, you might need more to achieve the same intensity.

Why does the cream cheese filling need a border?

The border keeps the filling centered and prevents it from sticking to the pan, ensuring a clean release and perfect presentation.

Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance, cool it completely, and store it in the fridge. Add the icing just before serving.

What can I substitute for sour cream?

You can use full-fat Greek yogurt instead of sour cream. It provides the same tangy moisture to the cake.

How do I prevent my bundt cake from sticking to the pan?

Grease the pan thoroughly with baking spray or butter and flour. Ensure all crevices are covered and let the cake cool completely before removing it.

Can I freeze the entire cake instead of individual slices?

Yes! Wrap the entire cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before icing.

How to Store Red Velvet Cake

• Fridge: Store the cake in an airtight container or wrap it in plastic wrap. Keep refrigerated for up to 5 days.
• To Serve: Bring the cake to room temperature for 30 minutes before serving.
• Freeze: Wrap slices individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the fridge.

Related Recipes You’ll Love

• Red Velvet Cupcakes
• Red Velvet Whoopie Pies
• Mini Red Velvet Bundt Cakes

Enjoy this delightful red velvet cream cheese bundt cake with friends and family! Whether you’re baking for a holiday, birthday, or just a sweet craving, this cake will impress everyone. Don’t forget to share your creations and pin this recipe on Pinterest to save for later!

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