Red Velvet Cream Cheese Bundt

This red velvet cream cheese bundt cake is a showstopper at any event, from holiday parties to birthday gatherings. It brings together the iconic flavor of red velvet with a creamy swirl of tangy-sweet filling and gets finished in a thick, drizzly glaze. The recipe is straightforward enough for a confident home baker and turns out so beautiful and moist that people always reach for seconds.

The first time I made this cake it was for my daughter’s birthday and everyone raved about that creamy swirl in the middle. Now I bake it any time I want a guaranteed crowd-pleaser.

Ingredients

• Cream cheese: provides a luscious swirl inside and a thick tangy topping tip choose blocks labeled full-fat for the best results
• Butter: ensures the cake stays rich and moist always use unsalted and let it soften on the counter
• Sugar: both granulated and powdered add sweetness and create a fine cake crumb plus that swoon-worthy glaze
• Egg: binds the batter use large eggs at room temperature for best lift
• Flour: gives structure to the cake opt for standard all-purpose and sift for a softer crumb
• Vanilla extract: rounds out the cocoa flavors a high-quality pure vanilla makes a big difference
• Cocoa powder: signature red velvet flavor and color use a good natural or Dutch-process cocoa for deep chocolate taste
• Baking soda: ensures a tender rise be sure the box is fresh and not expired
• Salt: enhances every other flavor use fine-grain salt for even mixing
• Sour cream or plain Greek yogurt: adds moisture and tang use full-fat for richness
• Whole milk or buttermilk: gives softness and a little tang combine milk with vinegar to mimic buttermilk if needed
• Vinegar: activates cocoa and gives buttermilk flavor white or apple cider both work
• Vegetable oil: adds moisture and tenderness any mild oil is fine sunflower or canola are my favorites
• Red gel food coloring: provides the classic red hue gel is more vibrant than liquid drops
• Heavy cream: thins the glaze to perfect pouring consistency half and half is a great sub

Step-by-Step Instructions

Prep the Pan:

Thoroughly grease a 10-inch bundt pan with oil or baking spray make sure to get into every crevice to prevent sticking

Make the Cream Cheese Filling:

Beat together softened cream cheese butter and sugar with an electric mixer until light and fluffy then beat in the egg flour and vanilla until smooth and no lumps remain set aside

Mix the Dry Ingredients:

Whisk together flour cocoa powder baking soda and salt in a bowl sift if lumpy to ensure even distribution

Cream Butter and Sugar:

In a large bowl beat softened butter and sugar together on medium speed for several minutes until very pale and fluffy this creates the best cake texture

Incorporate Eggs and Vanilla:

Add eggs one at a time beating well after each addition then add vanilla and mix until just combined

Alternate Wet and Dry Additions:

Mix milk with vinegar to create buttermilk pour a third of the dry ingredients into the butter mixture and mix just to combine then alternate with the buttermilk do this in batches until everything is just blended together

Add Color and Oil:

Stir in vegetable oil and red gel food coloring until the batter is evenly colored and glossy

Assemble the Cake:

Spread half the red velvet batter into the prepared bundt pan use a spoon to make a channel then add cream cheese filling on top keeping it away from the edges cover with the remaining cake batter and gently swirl with a butter knife through the middle section

Bake the Cake:

Place the pan on the middle oven rack and bake at 350 degrees Fahrenheit for 60 to 70 minutes check for doneness by inserting a toothpick into the center it should come out clean or with a few moist crumbs

Cool and Release:

Let the cake cool in the bundt pan completely this helps it release easily invert onto a plate once fully cool

Make and Drizzle the Glaze:

Beat together softened cream cheese powdered sugar heavy cream and vanilla with a hand mixer until perfectly smooth and slightly thick drizzle generously over the cooled cake

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Cream cheese is my personal favorite because it makes every bite feel like a special dessert. Watching my family fight over the end pieces with the most filling always makes me smile this cake has become our go-to for holidays and birthdays alike.

Storage Tips

Keep the cake wrapped or in an airtight container in the refrigerator for up to five days. To serve bring slices to room temperature or warm gently in the microwave. For longer storage wrap individual slices and freeze for up to three months thaw overnight in the fridge then glaze if desired.

Ingredient Substitutions

You can swap sour cream for plain Greek yogurt for just as creamy a texture. If you have buttermilk on hand skip the vinegar and use it in place of whole milk. Red food gel gives the brightest color but you could use natural beet powder for a more subtle look. Melted butter can replace oil but your cake may be slightly denser.

Serving Suggestions

Dress it up with seasonal sprinkles or fresh berries for extra color. Pair with coffee or a glass of milk for a perfect treat. For a fancy touch a scoop of vanilla bean ice cream is wonderful on the side. This cake also travels well for potlucks just keep in a sturdy container.

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Red Velvet’s History

Red velvet cake has roots in the American South where bakers used cocoa and acidic buttermilk to create a soft crumb and a unique color. The cake became popular in the twentieth century especially with the rise of food coloring. Its appeal comes from both nostalgic flavor and that signature red wow factor.

Commonly Asked Questions

→ How do I ensure my bundt cake stays moist?

Use room temperature ingredients and do not overmix the batter. Adding sour cream or buttermilk also helps retain moisture.

→ Can I substitute Greek yogurt for the sour cream?

Yes, plain Greek yogurt works well and will keep the cake soft and creamy with a mildly tangy flavor.

→ What prevents the cream cheese filling from sinking?

Leave a border around the edges when adding the filling and avoid over-swirl so it stays centered as the cake bakes.

→ How do I keep the cake from sticking to the pan?

Generously grease every nook of your bundt pan with butter or nonstick spray and dust lightly with flour before pouring the batter.

→ Can I add extra flavors or mix-ins?

Chocolate chips and chopped nuts make delicious additions. Ensure even distribution for balanced bites in every slice.

→ How should leftovers be stored?

Wrap the cake well and refrigerate for up to five days. For longer storage, freeze individual slices for up to three months.