If you’ve ever wondered how to turn a classic red velvet cake into an eye-catching, show-stopping dessert, this Red Velvet Cream Cheese Bundt Cake is your answer. Picture a moist, tender cake with a rich cream cheese swirl, baked in a gorgeous Bundt pan that adds elegance without any fuss. Whether it’s a birthday, holiday gathering, or a cozy afternoon treat, this cake is guaranteed to impress. With a luscious cream cheese filling and a delicate glaze on top, every bite melts in your mouth, balancing sweetness, tang, and the iconic red velvet flavor. Let’s dive into this beginner-friendly, yet elegant recipe that uses simple pantry ingredients found in most American kitchens.
Ingredients for Red Velvet Cream Cheese Bundt Cake
Essential Cake Ingredients
This cake relies on classic, easy-to-find ingredients. Using unsalted butter, eggs, and buttermilk ensures a tender, moist crumb, while cocoa powder and red food coloring deliver that signature red velvet taste and color.
Cream Cheese Filling Ingredients
A simple mixture of cream cheese, sugar, egg, and vanilla extract creates a smooth, tangy swirl that pairs perfectly with the rich cake.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted for lighter texture |
| Cocoa powder | 2 tablespoons | Unsweetened, for subtle chocolate flavor |
| Baking soda | 1 teaspoon | Helps cake rise |
| Salt | ½ teaspoon | Balances flavors |
| Unsalted butter | 1 cup (2 sticks), softened | Room temperature for easier mixing |
| Granulated sugar | 2 cups | Sweetens cake |
| Eggs | 3 large | Room temperature for better blending |
| Buttermilk | 1 cup | Adds moisture and tang |
| Red food coloring | 2 tablespoons | Gives classic red velvet color |
| Vanilla extract | 2 teaspoons | Enhances overall flavor |
| Cream cheese | 8 oz | For the filling |
| Powdered sugar | ½ cup | Sweetens the filling |
| Egg (for filling) | 1 large | Helps bind cream cheese mixture |
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake releases easily. You can also use a nonstick spray with flour for convenience.
Step 2: Make the Cake Batter
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla extract and red food coloring. Gradually add the dry ingredients alternately with buttermilk, starting and ending with the dry mixture. Mix until just combined; avoid overmixing.
Step 3: Prepare the Cream Cheese Filling
In a small bowl, beat the cream cheese with powdered sugar and one egg until smooth and creamy. Add ½ teaspoon vanilla extract for extra flavor.
Step 4: Layer Batter and Filling
Spoon half of the red velvet batter into the Bundt pan. Dollop the cream cheese mixture evenly over the batter, then top with the remaining batter. Use a skewer or knife to gently swirl the cream cheese into the cake batter for a marbled effect.
Step 5: Bake the Cake
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely before glazing.
Glazing and Serving Tips
Prepare the Glaze
A simple powdered sugar glaze enhances both flavor and presentation. In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Adjust the consistency by adding a little more milk for a thinner glaze or extra powdered sugar for a thicker drizzle.
Apply the Glaze
Place the cooled Bundt cake on a serving plate. Drizzle the glaze evenly over the top, letting it cascade down the sides for a beautiful effect. The contrast of red cake and white glaze makes this dessert visually stunning.
Serving Suggestions
Slice the cake into even wedges for sharing. It pairs wonderfully with a cup of coffee or hot tea. For added elegance, garnish with fresh berries or a sprinkle of finely chopped white chocolate. This cake is perfect for birthdays, holidays, or a cozy treat for family and friends.
Tips, Variations, and Storage
Baking Tips
Always use room-temperature ingredients to ensure even mixing and a tender cake. Avoid overmixing the batter, especially after adding the flour, to keep the cake light and moist. Check doneness with a toothpick in the thickest part of the Bundt; it should come out mostly clean with a few moist crumbs.
Creative Variations
Enhance the flavor by folding in ½ cup mini chocolate chips or finely chopped pecans into the batter. For a seasonal twist, add a teaspoon of orange zest to the cream cheese filling. You can also experiment with a cream cheese frosting drizzle instead of a simple glaze for a richer presentation.
Storage Instructions
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze unglazed portions for up to 2 months. Add glaze just before serving to maintain freshness and visual appeal.
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Red Velvet Cream Cheese Bundt Cake
- Total Time: 1 hour 20 mins
Description
A moist and tender Red Velvet Bundt Cake filled with creamy, tangy cream cheese. Perfect for holidays, birthdays, or any special occasion, topped with a simple glaze and optional berries for elegance.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- Mix dry ingredients in a bowl.
- In a separate bowl, whisk wet ingredients until smooth.
- Combine wet and dry ingredients gently; pour half into the pan.
- Blend cream cheese filling and layer over the batter; top with remaining batter.
- Bake 50–60 minutes; check with a toothpick. Cool completely.
- Prepare glaze, drizzle over cooled cake, and garnish as desired.
- Prep Time: 20 mins
- Cook Time: 1 hour
Nutrition
- Serving Size: 12 slices
Common Mistakes to Avoid and Troubleshooting Tips
Baking the perfect Red Velvet Cream Cheese Bundt Cake requires attention to detail. Avoiding common mistakes ensures a moist, tender, and visually stunning cake every time. Here’s a breakdown of key tips and solutions.
Overmixing the Batter
One of the most frequent mistakes is overmixing the batter. Overworked flour develops gluten, resulting in a dense, heavy cake rather than a light, tender crumb. Always fold the dry ingredients into the wet mixture gently, alternating with buttermilk. Mix just until combined to maintain the cake’s delicate texture.
Incorrect Oven Temperature or Timing
Every oven is different, so check your cake early. Bake at 350°F (175°C) and start testing for doneness 5–10 minutes before the recommended time. A toothpick inserted into the center should come out clean or with a few moist crumbs. Overbaking dries the cake, while underbaking leaves it gooey inside.
Bundt Pan Preparation
Improper pan preparation is another common pitfall. Grease and flour the Bundt pan thoroughly, reaching every groove. Use a nonstick spray with flour or a butter-flour combination. This prevents sticking and ensures the cake releases smoothly.
Cream Cheese Filling Issues
If the cream cheese isn’t at room temperature, it can curdle or form lumps. Beat the cream cheese until smooth before adding sugar or eggs. When swirling into the batter, avoid excessive mixing to prevent the filling from sinking.
Glaze Problems
A glaze that is too thin will run off, while one that’s too thick may clump. Adjust powdered sugar or milk gradually to achieve a pourable consistency. Apply the glaze only after the cake has completely cooled to maintain its shape and finish.
Storage Mistakes
Storing the cake unwrapped can dry it out, while airtight containers preserve moisture. Refrigerate if storing for more than three days, but allow the cake to reach room temperature before serving for optimal flavor and texture.
By following these tips and avoiding common mistakes, even beginners can achieve a Red Velvet Cream Cheese Bundt Cake that is both beautiful and delicious.
Frequently Asked Questions About Red Velvet Cream Cheese Bundt Cake
What makes red velvet cake red?
Red velvet cake gets its signature color from a reaction between cocoa powder and acidic ingredients like buttermilk. Modern recipes often enhance this with red food coloring to achieve a vibrant, uniform hue.
Can I use a different pan instead of a Bundt pan?
Yes! You can use a 9×13-inch cake pan, but baking time may vary. A Bundt pan is preferred for its decorative shape and even baking, which highlights the cream cheese swirl beautifully.
How do I prevent the cream cheese filling from sinking?
Ensure the cream cheese is at room temperature and smooth before adding eggs and sugar. Avoid over-swirl after layering in the batter, as excessive mixing can cause the filling to sink.
Can I make this cake ahead of time?
Absolutely. Bake the cake a day in advance and store it in an airtight container at room temperature for 2–3 days. You can also refrigerate for up to 5 days. Apply the glaze just before serving for the best presentation.
Can I freeze the Red Velvet Cream Cheese Bundt Cake?
Yes. Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight, then glaze before serving.
Can I substitute the cream cheese filling?
If desired, you can try a mascarpone filling or even a chocolate cream cheese layer. Both provide a creamy texture while maintaining the cake’s signature richness.