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
Scale
- 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