This decadent red velvet cream cheese bundt cake features a rich, moist and velvety texture with a swirl of cream cheese filling, creating a delightful contrast. Made from scratch and topped with a sweet cream cheese glaze, it’s a heavenly treat for any occasion!
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Why You Will Love This Red Velvet Bundt Cake Recipe
Each bite is better than the last, here’s why you will make this cake over and over again:
- Velvety Perfection: Experience the luxurious texture of a perfectly moist red velvet cake with a sweet cream cheese filling. A cream cheese glaze adds a delightful richness to every bite.
- Crowd-Pleaser: Whether it’s a family celebration or a gathering of friends, this cake is a guaranteed hit with its universally loved red velvet flavor.
- Make-Ahead Magic: This is a great cake to prepare in advance and enjoy stress-free entertaining!
- Festive: Dress this bundt cake up with Christmas, 4th of July, or Valentine’s themed sprinkles to make it festive for any occasion!
Love red velvet desserts? Try these easy red velvet crinkle cookies, decadent layered red velvet dream cake, and adorable red velvet cupcakes!
Ingredients Needed
Using common baking ingredients, hopefully you will have everything you need on hand. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
- Cream Cheese: Softened. Used for the filling and icing drizzle on top.
- Butter: Softened.
- Sugar: You will need both granulated sugar and powdered sugar.
- Egg
- Flour: Standard all purpose flour.
- Vanilla Extract
- Cocoa Powder: I used Hershey’s cocoa powder.
- Baking Soda
- Salt
- Sour Cream: You can substitute this for plain greek yogurt.
- Whole Milk: You can substitute this for buttermilk if you choose to, but skip the added vinegar if you do.
- Vinegar: White or apple cider vinegar is added to the whole milk to create a homemade buttermilk.
- Vegetable Oil: Any mild flavored oil will do. You can use melted butter instead, but the cake will be less moist.
- Food Coloring: To add the classic red color, I used red gel food coloring as it is very potent and you only need a little.
- Heavy Cream: Used to thin out the cream cheese icing, half and half is a good substitute.
How To Make Red Velvet Bundt Cake
There are three main components to this bundt cake, the red velvet cake batter, the cream cheese filling and the icing to drizzle on top. For full detailed directions see the recipe card at the bottom of this post.
- Prep: Preheat your oven to 350°F and grease a 10-inch bundt pan thoroughly.
- Cream Cheese Filling: Beat together cream cheese, butter, and sugar until light and fluffy. Add egg, flour, and vanilla and continue beating until smooth. Set aside.
- Batter: Whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk mixture.
- Assemble: Pour half of cake batter into the bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around the edge of the pan. Top with remaining cake batter. Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake.
- Bake: Place cake on middle rack in oven and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- Frost: Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Drizzle on to top of cooled cake.
Baker’s Tips and Variations
A few tips, tricks and a few fun add-ins to make this red velvet bundt cake perfect:
- Room Temperature: Ensure all ingredients, eggs, butter and cream cheese are at room temperature for a smooth batter, frosting and filling.
- Do Not Overmix: Don’t overmix the batter; mix until just combined to avoid a dense cake.
- Cool Completely: Make sure to cool the cake completely in the bundt pan before removing, otherwise the cake may break apart while being removed. Also, if the icing is added on top of a warm cake, it will melt.
- Add-Ins: Chocolate chips (mini or regular sized) and chopped nuts are delicious additions.
How To Store Red Velvet Cake
This cake is a wonderful make ahead dessert as it stores great for a few days. Here’s how to store it:
- Fridge: Place cake in an airtight container (or wrap with plastic wrap) and store in the refrigerator for up to 5 days.
- To Serve: Remove cake from the fridge and let it sit at room temperature for 30 minutes before serving.
- Freeze: Wrap individual cake slices tightly with plastic wrap and then place in a freezer safe plastic zip top bag. Freeze for up to 3 months. Transfer to fridge to thaw overnight before serving.
Yield: 12 slices
Red Velvet Cream Cheese Bundt Cake
This Red Velvet Cream Cheese Bundt Cake features a velvety texture with a swirl of cream cheese filling, creating a delightful contrast. Topped with a cream cheese glaze, it's a heavenly treat for any occasion.
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Red Velvet Cake
- 2 ⅓ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups vegetable oil
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- a few drops Red gel food coloring
Optional Cream Cheese Icing
- 2 cups powdered sugar
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 tablespoon vanilla extract
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Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- Prepare cream cheese filling first. In a stand mixer, beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth. Set aside while preparing cake batter.
- In medium bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar. Beat in flour mixture until well combined. Add red food coloring, until desired color.
- Pour half of cake batter into prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter.
- Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much; you just need to swirl knife a couple of times through layers.
- Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- While cake cools, prepare icing. Beat the powdered sugar, cream cheese, heavy cream, and vanilla extract together for 2 minutes, until well combined. Place in a piping bag and pipe on to top of cooled cake. Serve immediately, and store leftovers in the refrigerator.
Video
Notes
Storage: Place cake in an airtight container (or wrap with plastic wrap) and store in the refrigerator for up to 5 days. Remove cake from the fridge and let it sit at room temperature for 30 minutes before serving.
Freeze: Wrap individual cake slices tightly with plastic wrap and then place in a freezer safe plastic zip top bag. Freeze for up to 3 months. Transfer to fridge to thaw overnight before serving.
Room Temperature: Ensure all ingredients, eggs, butter and cream cheese are at room temperature for a smooth batter, frosting and filling.
Do Not Overmix: Don’t overmix the batter; mix until just combined to avoid a dense cake.
Cool Completely: Make sure to cool the cake completely in the bundt pan before removing, otherwise the cake may break apart while being removed. Also, if the icing is added on top of a warm cake, it will melt.
Add-Ins: Chocolate chips (mini or regular sized) and chopped nuts are delicious additions.
Nutrition
Calories: 752kcal, Carbohydrates: 81g, Protein: 7g, Fat: 46g, Saturated Fat: 17g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 109mg, Sodium: 434mg, Potassium: 148mg, Fiber: 1g, Sugar: 60g, Vitamin A: 860IU, Vitamin C: 0.2mg, Calcium: 74mg, Iron: 2mg
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I know it wouldn’t be as good but could I start with red velvet cake mix? I have one I need to use. How would I dr it up ? Could I take the cake mix and use just for dry ingredients and then use other items from recipe for Bundt cake? Please respond if you can shortly. I would like to make this cake today. Looks amazing
Hi Glinda! I’m sorry, but I haven’t tried it using a cake mix. If you try it, please let us all know how it turns out!
I made this today. Great recipe . Thank you for sharing. Easy directions . Turned out wonderful. Will definitely make again.
How much red food coloring?
Hi Evelyn! Just enough to color your cake batter a deep red color. If using gel food coloring, you will need a few drops. If using standard red food coloring, you could need anywhere from 1 teaspoon to 1 tablespoon. It depends on the brand and how concentrated it is. Hope this helps!
Made this cake today by request from my nephews girlfriend for her birthday. It’s beautiful but it doesn’t taste like a red velvet cake.
Has anyone tried this with Gluten free flour? I don’t want to waste the ingredients trying it out……anyone?
Para mí red velvet significa Excelencia de la repostería….
I have successfully used Bob Red Mills 1-2-1 gluten free flour on many regular recipes and it turns out great.
https://www.dixiecrystals.com/recipes/red-velvet-cream-cheese-bundt-cake?utm_source=The%20Novice%20Chef&utm_medium=Blog%20%2B%20Social&utm_campaign=Red%20Velvet%20Cream%20Cheese%20Bundt%20Cake
For those that couldn’t see the link.
Your desserts really look tasty, can’t wait to try them
I would like to know the recipe for this Wonderful cake. You know how much of what.
I need the receipt for this cake
can’t eat chocolate. what could I use instead of cocoa?
I would substitute 3 Tbls (flavor of your choice) instant pudding powder for the cocoa. Pudding plays nice in cakes. I’ve added it to cookies, frosting, and other baked goods too, just to create custom flavor combos, with good results. Jello powder is also really fun to play with – not only for flavor, but awesome color effects too!
I would recommend finding a different bundt cake since the chocolate is a big part of the flavor of this cake. If you still want to make it, I would use flour in place of the cocoa. But just know it will not taste the same!
How do i get the recipe?
It’s linked right at the bottom of the post: https://tinyurl.com/y7yvyxm3
Can coconut oil be used in place of all or some of the vegetable oil?
I haven’t tried it, if you use the liquid kind, it should be fine. But if you use the solid coconut oil, I can’t promise how it will turn out.
Where is the recipe? I don’t see it anywhere on the page.
It’s linked right at the bottom of the post: https://tinyurl.com/y7yvyxm3
The frosting is liquid. More of a glaze. I even added an extra cup of powdered sugar and it’s still liquid. I think it’s way too much cream for that small amount of sugar.
Hi Michele, you beat the frosting for a few minutes, this whips the heavy cream (think whipped cream) making it into a much thicker frosting. If you do not beat the icing for 2 minutes as the instructions say, yes it will be very liquid-y.
Can you post the red velvet cake for high altitude? I live in Colorado
Hola gracias por las recetas
I tried the cake but the cream cheese takes so Long to cook and the rest of the cake dries up or burns any tips ?
Recipes look good and easy
My mother is trying to the cake but the recipe link keeps sending her to other deserts can somebody give me the recipe in the reply section please and thank you
Sorry for the issues Renzo! Here is the direct link and it should be working above again now as well:
https://www.dixiecrystals.com/recipes/red-velvet-cream-cheese-bundt-cake
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