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:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate small bowl, mix buttermilk, vinegar, vanilla extract, and red food coloring. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition.
- 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:
- In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Assemble the Cake:
- Pour half of the red velvet cake batter into the prepared Bundt pan.
- Spoon the cream cheese filling evenly over the batter (avoid touching the edges).
- Pour the remaining cake batter over the top and smooth it out.
Bake the Cake:
- Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean.
- 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:
- 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.
- 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