Red Velvet Cream Cheese Bundt (Printable Version)

# What You'll Need:

→ For the Red Velvet Cake

01 - 250 g all-purpose flour
02 - 30 g unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 115 g unsalted butter, softened
06 - 200 g granulated sugar
07 - 2 large eggs, at room temperature
08 - 120 ml vegetable oil
09 - 2 teaspoons vanilla extract
10 - 120 ml whole milk
11 - 1 teaspoon white vinegar or apple cider vinegar
12 - Red gel food coloring, as needed for deep color
13 - 120 g sour cream (or plain Greek yogurt), at room temperature

→ For the Cream Cheese Swirl Filling

14 - 225 g cream cheese, softened
15 - 50 g unsalted butter, softened
16 - 60 g granulated sugar
17 - 1 large egg
18 - 1 tablespoon all-purpose flour
19 - 0.5 teaspoon vanilla extract

→ For the Cream Cheese Glaze

20 - 100 g cream cheese, softened
21 - 120 g powdered sugar
22 - 2 tablespoons heavy cream (or half and half)
23 - 0.5 teaspoon vanilla extract
24 - Festive sprinkles, for decoration (optional)

# Step-by-Step Directions:

01 - Preheat oven to 175°C. Generously grease a 25 cm bundt pan with butter and flour or non-stick spray.
02 - Beat cream cheese, butter, and granulated sugar together until light and fluffy. Add egg, flour, and vanilla extract; beat until smooth and creamy. Set aside.
03 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
04 - In a large bowl, cream butter and granulated sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Blend in vegetable oil and vanilla extract.
05 - In a small bowl, combine whole milk with vinegar. Let stand for 5 minutes to thicken, forming a homemade buttermilk.
06 - Gradually add dry ingredients to the wet mixture, alternating with the milk-vinegar mixture and sour cream, beginning and ending with dry ingredients. Mix until just combined. Gently fold in red gel food coloring until vibrant and evenly tinted.
07 - Pour half of the red velvet batter evenly into the prepared bundt pan. Spoon the cream cheese filling over the batter, leaving a 2.5 cm border around the edge. Cover with remaining cake batter. Using a knife, gently swirl the cream cheese layer into the batter without over-mixing.
08 - Place the bundt pan on the middle oven rack and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow the cake to cool completely in the pan before inverting onto a serving plate.
09 - In a bowl, beat cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and drizzleable. Adjust the consistency with extra cream if necessary.
10 - Drizzle the cream cheese glaze over the cooled cake. Garnish with festive sprinkles if desired. Slice and serve at room temperature.

# Helpful Notes:

01 - Ensure all ingredients, especially eggs, butter, and cream cheese, are at room temperature for a smoother texture in both cake and fillings.
02 - Do not overmix the batter to maintain a light and tender crumb.
03 - Cool the cake completely in the pan before removing to prevent cracks or breakage.
04 - Chocolate chips or chopped nuts can be added to the batter for extra flavor and texture.
05 - Store cake in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.

Go Back