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Red Velvet Cream Cheese Bundt Cake

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This Red Velvet Cream Cheese Bundt Cake is a stunning and decadent dessert featuring a moist, rich red velvet cake swirled with a luscious cream cheese filling. Baked to perfection in a bundt pan and topped with a velvety cream cheese glaze, this cake is perfect for holidays, Valentine’s Day, or any special occasion!

Why You’ll Love This Recipe

  • Rich & Moist – Classic red velvet flavor with a tender crumb.
  • Luscious Cream Cheese Swirl – A surprise cheesecake-like layer in every bite.
  • Show-Stopping Bundt Cake – Beautifully shaped and easy to slice.
  • Perfect for Special Occasions – Great for birthdays, holidays, or celebrations.
  • Topped with Creamy Glaze – A smooth, sweet cream cheese drizzle for extra indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake:

  • All-purpose flour
  • Granulated sugar
  • Cocoa powder
  • Baking soda
  • Salt
  • Buttermilk
  • Vegetable oil
  • Eggs
  • Vanilla extract
  • White vinegar
  • Red food coloring

For the Cream Cheese Filling:

  • Cream cheese (softened)
  • Granulated sugar
  • Egg
  • Vanilla extract

For the Cream Cheese Glaze:

  • Cream cheese (softened)
  • Powdered sugar
  • Milk (or heavy cream)
  • Vanilla extract

Directions

Step 1: Prepare the Bundt Pan

  1. Preheat Oven – Set to 350°F (175°C).
  2. Grease the Pan – Thoroughly grease and flour a 10-12 cup bundt pan to prevent sticking.

Step 2: Make the Red Velvet Batter

  1. Whisk Dry Ingredients – In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  2. Mix Wet Ingredients – In a separate bowl, beat eggs, buttermilk, oil, vanilla, vinegar, and red food coloring.
  3. Combine – Gradually mix the dry ingredients into the wet mixture until smooth.

Step 3: Make the Cream Cheese Filling

  1. Beat Cream Cheese – In a medium bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth and creamy.

Step 4: Assemble the Cake

  1. Layer the Batter – Pour half of the red velvet batter into the bundt pan.
  2. Add Cream Cheese Filling – Spoon the cream cheese mixture evenly over the batter, avoiding the edges.
  3. Top with Remaining Batter – Pour the remaining red velvet batter on top, fully covering the cream cheese layer.

Step 5: Bake the Cake

  1. Bake – Place in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool – Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Step 6: Make the Cream Cheese Glaze

  1. Beat Cream Cheese & Sugar – In a bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
  2. Drizzle Over Cake – Once the cake is completely cooled, drizzle the glaze over the top.

Step 7: Serve & Enjoy!

  • Slice and serve with fresh berries or a dusting of powdered sugar for an elegant touch.

Servings and Timing

  • Servings: 12-14 slices
  • Prep Time: 20 minutes
  • Bake Time: 50-60 minutes
  • Cooling Time: 1 hour

Variations

  • Chocolate Red Velvet Bundt Cake – Add chocolate chips for extra decadence.
  • Nutty Crunch – Stir in chopped pecans or walnuts into the batter.
  • Extra Moist Cake – Swap vegetable oil for melted butter for a richer flavor.
  • Lighter Version – Use Greek yogurt instead of some of the oil.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze unglazed cake for up to 2 months; thaw before glazing.
  • Serving Tip: Let chilled cake sit at room temperature for 20 minutes before serving for the best texture.

FAQs

Can I make this cake without red food coloring?

Yes! The cake will still taste delicious, but it will be a light cocoa color instead of red.

Why did my cake stick to the bundt pan?

Make sure to grease and flour the pan well, or use a non-stick baking spray with flour.

Can I use a different frosting instead of glaze?

Yes! Try a thicker cream cheese frosting or chocolate ganache.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder works best for red velvet flavor.

Can I use cake flour instead of all-purpose flour?

Yes! Use 1 cup + 2 tablespoons of cake flour for every 1 cup of all-purpose flour.

How do I prevent my cake from being dry?

Don’t overbake—remove the cake when a toothpick has a few moist crumbs attached.

Can I add fruit to this cake?

Yes! Fold in raspberries or chopped strawberries for extra sweetness.

Can I bake this cake in a different pan?

Yes! Use a 9×13-inch pan or two 9-inch round pans (adjust bake time accordingly).

Do I need to refrigerate this cake?

Yes! Because of the cream cheese filling and glaze, store it in the fridge.

Can I make this cake ahead of time?

Yes! Bake the cake a day ahead and glaze it before serving for the freshest taste.

Conclusion

This Red Velvet Cream Cheese Bundt Cake is a stunning and indulgent dessert that’s perfect for any celebration. With its moist red velvet layers, creamy cheesecake filling, and silky glaze, it’s guaranteed to impress. Try this recipe today and enjoy a rich, elegant cake with every bite!

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Red Velvet Cream Cheese Bundt Cake

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This Red Velvet Cream Cheese Bundt Cake is a moist, rich, and beautifully swirled cake with a creamy cheesecake filling and a smooth cream cheese glaze. It’s the perfect dessert for Valentine’s Day, holidays, or any special occasion!

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Red Velvet Cake:

  • 2 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tsp vinegar)
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

Step 1: Preheat & Prepare the Bundt Pan

  1. Preheat oven to 350°F (175°C).
  2. Grease a 10-cup Bundt pan with butter or nonstick spray and lightly flour it.

Step 2: Make the Cream Cheese Filling

  1. In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
  2. Set aside.

Step 3: Make the Red Velvet Cake Batter

  1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. In another large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each.
  4. Stir in vanilla, vinegar, and red food coloring.
  5. Alternately add dry ingredients and buttermilk, mixing until smooth.

Step 4: Assemble the Cake

  1. Pour half of the red velvet batter into the prepared Bundt pan.
  2. Spoon the cream cheese filling evenly over the batter, avoiding the edges.
  3. Cover with the remaining red velvet batter.
  4. Smooth the top with a spatula.

Step 5: Bake the Cake

  1. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
  2. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 6: Make the Cream Cheese Glaze

  1. In a bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over the cooled cake.

Notes

  • Extra Moist? Add ¼ cup sour cream to the batter.
  • No buttermilk? Use regular milk with 1 teaspoon vinegar.
  • Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.

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