Red Velvet Cream Cheese Bundt Cake

Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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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!

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!

Red, white and pink sprinkles sprinkled on top of cream cheese icing drizzled on top of a red velvet bundt cake on a cake stand.

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.
A slice of red velvet bundt cake with cream cheese filling being lifted with a cake server from the whole bundt cake.

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.
A slice of red velvet cream cheese bundt cake being lifted with a serving spatula from the cake.

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.
A slice of red velvet cream cheese bundt cake being lifted with a cake server.
4.3 from 10 votes
Print Pin Recipe
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.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes

Ingredients

Cream Cheese Filling

Red Velvet Cake

Optional Cream Cheese Icing

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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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.