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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!

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.

Find it online: https://ukfinda.com/red-velvet-cream-cheese-bundt-cake/