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Red Velvet Cream Cheese Bundt Cake

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Red Velvet Cream Cheese Bundt Cake is a stunning dessert with a rich, moist red velvet cake swirled with a creamy cheesecake filling. Topped with a smooth cream cheese glaze, this cake is perfect for holidays, birthdays, or any special occasion!

Ingredients

Units Scale

For the Cake:

  • 2 1/2 cups (315g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs

For the Cream Cheese Filling:

  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

For the Cream Cheese Glaze:

  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

Make the Cake Batter:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate small bowl, mix buttermilk, vinegar, vanilla extract, and red food coloring. Set aside.
  4. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
  5. Add eggs one at a time, beating well after each addition.
  6. Alternate adding the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.

Make the Cream Cheese Filling:

  1. In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.

Assemble the Cake:

  1. Pour half of the red velvet cake batter into the prepared Bundt pan.
  2. Spoon the cream cheese filling evenly over the batter (avoid touching the edges).
  3. Pour the remaining cake batter over the top and smooth it out.

Bake the Cake:

  1. Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean.
  2. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Make the Cream Cheese Glaze:

  1. Beat the cream cheese until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk. Mix until smooth, adding more milk if needed for drizzling consistency.
  2. Drizzle the glaze over the cooled cake.

Notes

  • For a deeper red color, add more food coloring as needed.
  • Store leftover cake in an airtight container in the fridge for up to 5 days.
  • If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes before using.

Nutrition

  • Calories: 420
  • Sugar: 35g
  • Sodium: 280mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://quickbiteskitchen.com/red-velvet-cream-cheese-bundt-cake/