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