Cheese Bundt Cake 6 Secrets to Stunning Red Velvet Perfection

Cheese Bundt Cake recipes often disappoint either the cake turns out dry and crumbly, the cream cheese filling sinks to the bottom, or that signature red velvet flavor is lost under too much cocoa or artificial coloring. If you’ve ever baked a bundt cake that stuck stubbornly to the pan, leaving you with a broken mess instead of an elegant dessert, or struggled with cream cheese that melted out during baking, you know the frustration. But here’s the secret: achieving a moist, velvety red velvet bundt with a perfect cream cheese swirl isn’t complicated it’s all about proper pan preparation and layering technique.

I’m Simon, and my obsession with perfecting this Cheese Bundt Cake began when Megan Carter, my pastry genius, challenged our kitchen to create a show-stopping dessert for a holiday party that would wow guests without requiring elaborate decorating skills. After dozens of tests (including one memorable disaster where the cream cheese filling created what Olivia called “a cream cheese geyser” that erupted in the oven), we’ve cracked the code on a red velvet bundt that’s impossibly moist, perfectly marbled, and releases from the pan every single time.

This recipe promises tender, fine-crumbed red velvet cake with subtle cocoa notes, a ribbon of tangy cream cheese running through every slice, and a glossy cream cheese glaze that cascades down the bundt’s ridges. As someone who’s spent years helping home bakers achieve professional results, I’ve learned that the secret to an exceptional Cheese Bundt Cake is using buttermilk for tenderness, proper pan preparation to prevent sticking, and the right cream cheese consistency for marbling that stays put.

In this comprehensive guide, you’ll discover bundt pan preparation secrets, the cream cheese swirl technique that creates beautiful patterns, troubleshooting tips for common bundt problems, and variations for every occasion. Whether you’re baking for the holidays, a special celebration, or simply craving an impressive yet easy dessert, let’s create the Cheese Bundt Cake that’ll become your signature recipe.

Why This Cheese Bundt Cake Recipe Works

This Cheese Bundt Cake combines the beloved flavors of red velvet with the elegance of a bundt shape and the indulgence of cream cheese in multiple forms. Here’s what makes it exceptional:

• Uses buttermilk and oil for incredibly moist cake that stays tender for days, not dry after one day like butter-based cakes
• Ready in 90 minutes including cooling time impressive presentation without all-day baking commitment
• Foolproof pan release technique ensures your cake comes out perfectly every single time with no sticking or breaking
• Cream cheese swirl stays put using proper consistency and layering method that prevents sinking or erupting
• Beautiful without frosting thanks to the bundt shape and simple glaze no piping skills required
• Feeds a crowd with 12-16 generous servings from a single cake perfect for parties and gatherings
• Make-ahead friendly actually improving in flavor and moisture as it sits for 1-2 days wrapped

Choosing the Right Ingredients for Cheese Bundt Cake

The foundation of exceptional Cheese Bundt Cake lies in selecting quality ingredients and understanding their specific roles in creating that signature red velvet texture.

Best Ingredients for This Recipe

Buttermilk: Essential for tender, moist red velvet cake. The acid in buttermilk reacts with baking soda, creating lift and incredibly soft crumb. It also activates the cocoa powder, enhancing chocolate notes. Don’t skip it’s what makes red velvet special. No buttermilk? Make your own: 1 cup milk + 1 tablespoon vinegar, let sit 5 minutes.

Vegetable Oil vs. Butter: Oil creates moister cake than butter because it stays liquid at room temperature, keeping cake tender for days. Butter-based red velvet dries out faster. Use neutral-tasting oil like canola or vegetable not olive oil.

Full-Fat Cream Cheese: Must be full-fat brick cream cheese (not spreadable or whipped) for both the swirl and glaze. Bring to room temperature for smooth mixing. Philadelphia is the gold standard. The tangy flavor balances red velvet’s sweetness perfectly.

Cocoa Powder: Use unsweetened cocoa powder (not Dutch-process for this recipe). Natural cocoa provides the right flavor and reacts with acid in buttermilk. Don’t add more than specified—red velvet should taste like subtle chocolate, not chocolate cake.

Food Coloring: Gel food coloring provides vibrant red without adding excess liquid. Liquid food coloring works but requires more volume. Some bakers use beet juice for natural color, though results are more burgundy than bright red.

Cake Flour: Creates the finest, most tender crumb. All-purpose flour works in a pinch but texture will be slightly less delicate. For DIY cake flour: use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch.

Buying Tips

• Check cream cheese dates: Fresh cream cheese (within 2 weeks of purchase) has better flavor and smoother texture than older packages
• Quality cocoa matters: Hershey’s or Ghirardelli natural cocoa work perfectly—avoid cheap store brands with weak flavor
• Get gel food coloring: Find in baking aisle or craft stores—provides best color with least liquid
• Fresh eggs: Room-temperature eggs incorporate better and create lighter texture
• Real vanilla extract: Pure vanilla extract (not imitation) makes noticeable difference in delicate red velvet flavor
• Invest in good bundt pan: Heavy, detailed bundt pans (Nordic Ware) create beautiful cakes and distribute heat evenly

Substitutions

• Buttermilk: Use 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit 5 minutes
• Cake flour: Use 2 1/4 cups all-purpose flour minus 4 tablespoons, plus 4 tablespoons cornstarch
• Red food coloring: Replace with 1/4 cup beet juice for natural burgundy color (less vibrant)
• Sour cream: Can replace half the buttermilk with sour cream for extra tang and richness
• Natural sweetener: Replace half the sugar with honey or maple syrup (reduce buttermilk by 2 tablespoons)

Ingredients & Prep for Cheese Bundt Cake

Bundt Pan Preparation Essentials

Proper pan prep is absolutely crucial for Cheese Bundt Cake that releases perfectly:

Grease Thoroughly: Use softened butter or shortening to grease every nook, cranny, and crevice of the bundt pan. Use pastry brush for hard-to-reach spots. This step takes 3-5 minutes—don’t rush it.

Flour the Pan: After greasing, dust entire pan with flour (or cocoa powder for chocolate cakes), tapping out excess. Or use baking spray with flour (Baker’s Joy) for one-step solution.

Room Temperature Ingredients: Bring eggs, buttermilk, and cream cheese to room temperature 1-2 hours before baking. Room temperature ingredients emulsify properly and create smooth batter.

Prepare Cream Cheese Mixture: Beat cream cheese until completely smooth with no lumps. Add sugar and egg, beating until fluffy. Lumpy cream cheese creates streaky filling instead of smooth swirl.

Red Velvet Cake Batter Ingredients

For Moist, Tender Cake:

• 2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 tablespoons red gel food coloring (or 1 ounce liquid)
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

Cream Cheese Swirl

For Tangy Ribbon:

• 8 ounces cream cheese, room temperature
• 1/3 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Cream Cheese Glaze

For Glossy Drizzle:

• 4 ounces cream cheese, room temperature
• 2 cups powdered sugar, sifted
• 3-4 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Pantry Staples

• Cake flour or all-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Granulated and powdered sugar
• Vegetable oil
• Eggs and buttermilk
• Cream cheese
• Vanilla extract
• Red food coloring
• White vinegar

Step-by-Step Baking Instructions for Cheese Bundt Cake

Pre-Baking Prep for Cheese Bundt Cake

1. Preheat oven to 325°F (163°C). Lower temperature than typical cakes prevents over-browning in bundt pan and ensures even baking.
2. Prepare bundt pan meticulously: Using pastry brush, coat entire inside of 10-12 cup bundt pan with softened butter or shortening. Get into every ridge and crevice. Dust with flour, tapping out excess. Or use baking spray with flour. This is THE most important step for easy release.
3. Bring ingredients to room temperature: Set eggs, buttermilk, and cream cheese on counter 1-2 hours before baking. This ensures smooth batter and proper emulsion.
4. Make cream cheese filling: In medium bowl, beat 8 ounces room-temperature cream cheese with electric mixer until completely smooth and fluffy, about 2 minutes. Add 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth and creamy with no lumps. Set aside.
5. Prep dry ingredients: In medium bowl, whisk together cake flour, cocoa powder, baking soda, and salt. Set aside.

Baking Method for Cheese Bundt Cake

Making the Batter (15 minutes)

1. In large bowl or stand mixer, beat 1 1/2 cups sugar and 1 1/2 cups oil on medium speed for 1-2 minutes until well combined.
2. Add 2 eggs one at a time, beating well after each addition until mixture is thick and smooth.
3. In measuring cup, combine 1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon vinegar, and 1 teaspoon vanilla. Stir to combine.
4. Add flour mixture to sugar-oil mixture in three additions, alternating with buttermilk mixture (begin and end with flour). Mix on low speed just until combined after each addition. Don’t overmix overmixing creates tough cake.
5. Scrape bowl sides and bottom to ensure everything is incorporated. Batter should be smooth, thick, and vibrant red.

Assembly and Baking (55-65 minutes)

6. Pour half of red velvet batter into prepared bundt pan, spreading evenly.
7. Spoon all of cream cheese mixture in dollops over red velvet batter layer. Use back of spoon to spread gently but don’t let it touch pan sides (or it will stick).
8. Pour remaining red velvet batter over cream cheese layer, spreading to cover completely.
9. Use butter knife or skewer to swirl gently through layers 3-4 times in figure-eight pattern. Don’t over-swirl or you’ll blend everything together.
10. Tap pan firmly on counter 3-4 times to release air bubbles.
11. Bake for 55-65 minutes until toothpick inserted in center comes out clean or with just a few moist crumbs. Top should spring back when lightly touched. Don’t overbake or cake will be dry.

Cooling Your Cheese Bundt Cake

12. Critical cooling step: Remove from oven and let cake cool in pan on wire rack for exactly 15 minutes. Not longer cake will stick. Not shorter cake will break.
13. After 15 minutes, place serving plate upside-down over bundt pan. Holding both firmly, flip over quickly. Let pan sit on cake for 1 minute, then gently lift off pan. If any bits stick, use offset spatula to carefully reattach them.
14. Let Cheese Bundt Cake cool completely on wire rack, about 1-2 hours, before glazing.

Glazing Your Cheese Bundt Cake

15. Make glaze: In medium bowl, beat 4 ounces room-temperature cream cheese until smooth. Gradually add 2 cups sifted powdered sugar, beating until smooth.
16. Add 3 tablespoons milk and 1 teaspoon vanilla. Beat until glaze reaches thick but pourable consistency (like thick honey). Add more milk if too thick, more sugar if too thin.
17. Pour glaze over completely cooled cake, letting it drip naturally down sides. Use offset spatula to encourage drips if needed.
18. Let glaze set for 30 minutes before slicing and serving.

Pro Tips for Perfect Cheese Bundt Cake

Achieving Flawless Release

Grease Like Your Life Depends On It: This cannot be emphasized enough. Every single ridge, tube, and crevice must be thoroughly greased. Miss one spot and your Cheese Bundt Cake sticks there. Use pastry brush to reach difficult areas.

15-Minute Rule: This is magic timing for bundt cakes. Too short and cake breaks apart. Too long and cake sticks. Set timer for exactly 15 minutes after removing from oven.

Never Use Non-Stick Spray Without Flour: Plain cooking spray doesn’t work for bundts—you MUST use baking spray with flour (like Baker’s Joy) or grease + flour separately.

Cool Completely Before Glazing: Warm cake makes glaze melt and run off instead of setting beautifully. Be patient—cooling takes 1-2 hours but prevents glaze disasters.

Room Temperature Matters: Room-temperature cream cheese, eggs, and buttermilk create smooth batter that bakes evenly. Cold ingredients create dense spots and uneven texture.

Tool Recommendations for Cheese Bundt Cake

• 10-12 cup bundt pan: Nordic Ware is gold standard heavy construction and beautiful designs
• Pastry brush: Essential for getting grease into every crevice of bundt pan
• Stand mixer or hand mixer: Makes beating cream cheese smooth and batter light
• Offset spatula: Perfect for spreading batter evenly and fixing any stuck bits
• Wire cooling rack: Allows air circulation for even cooling
• Toothpicks: For testing doneness and creating swirl pattern
• Sifter: For lump-free glaze that’s smooth and glossy

Storage & Make-Ahead

Room Temperature: Store glazed Cheese Bundt Cake covered with cake dome or inverted large bowl for up to 3 days at room temperature. Cake actually improves on day 2 as flavors meld.

Refrigeration: Cake keeps refrigerated for up to 5 days wrapped in plastic wrap. Bring to room temperature 1 hour before serving for best flavor and texture.

Freezing: Freeze un-glazed cake tightly wrapped in plastic wrap then aluminum foil for up to 3 months. Thaw overnight at room temperature, then make fresh glaze and finish.

Make-Ahead Strategy: Bake cake 1-2 days ahead and store wrapped at room temperature. Glaze day of serving for freshest appearance. Or bake and freeze weeks ahead for stress-free entertaining.

Glaze Storage: Make glaze up to 3 days ahead and refrigerate in airtight container. Let come to room temperature and stir well before using (may need to add splash of milk).

Flavor Variations for Cheese Bundt Cake

Classic Variations

Chocolate Cream Cheese Bundt: Increase cocoa powder to 1/2 cup and omit red food coloring for deep chocolate bundt with cream cheese swirl. Add 1/2 cup mini chocolate chips to batter.

Lemon Cream Cheese Bundt: Replace red food coloring with zest of 2 lemons. Add 2 tablespoons lemon juice to batter. Use lemon juice instead of milk in glaze for bright citrus flavor.

Marble Bundt: Make half vanilla batter, half chocolate. Layer and swirl for classic marble effect with cream cheese ribbon.

Cinnamon Roll Bundt: Add 2 teaspoons cinnamon to cream cheese filling and sprinkle cinnamon-sugar layer between batters for cinnamon roll-inspired Cheese Bundt Cake.

Holiday Variations

Pumpkin Cream Cheese: Replace 1/2 cup buttermilk with pumpkin puree. Add pumpkin spice blend to batter. Perfect for Thanksgiving.

Peppermint Chocolate: Add 1 teaspoon peppermint extract to chocolate bundt. Crush candy canes over glaze for festive holiday cake.

Strawberry Cream Cheese: Add 1/2 cup pureed strawberries to batter (reduce buttermilk by 1/4 cup). Use pink food coloring for pretty Valentine’s cake.

Dietary Adaptations for Cheese Bundt Cake

Gluten-Free: Replace cake flour with gluten-free 1-to-1 baking flour blend. King Arthur or Bob’s Red Mill work well. Add 1/2 teaspoon xanthan gum if blend doesn’t contain it. Texture is nearly identical.

Reduced Sugar: Reduce sugar to 1 cup in cake and 1 1/2 cups in glaze. Cake will be less sweet but still moist and delicious.

Dairy-Free: Use dairy-free cream cheese (Kite Hill or Violife), dairy-free milk + vinegar instead of buttermilk, and coconut oil instead of vegetable oil. Results are surprisingly good.

Flavor Variations Comparison Table

Serving Suggestions for Cheese Bundt Cake

Your beautiful Cheese Bundt Cake deserves presentation that showcases its elegant shape:

Plating for Elegance: Serve slices on white or dark plates to make red velvet color pop. Add dollop of whipped cream and fresh raspberry. Dust plate with cocoa powder for restaurant-style presentation.

Holiday Centerpiece: Place whole glazed bundt on cake stand as table centerpiece. Surround base with fresh flowers, berries, or seasonal decorations. Let guests admire before slicing.

Coffee Pairing: Serve with hot coffee or espresso the slight bitterness balances cake’s sweetness perfectly. The cream cheese elements pair beautifully with coffee’s richness.

Dessert Wine: For adult gatherings, pair with late-harvest Riesling, Port, or sweet Moscato. The wine’s sweetness complements without overwhelming.

Ice Cream Addition: Serve warm slices with vanilla bean ice cream melting on top for ultimate indulgence. The temperature contrast is wonderful.

Brunch Star: This Cheese Bundt Cake works beautifully for brunch alongside fresh fruit, mimosas, and coffee. The cream cheese elements feel breakfast-appropriate.

Gift Giving: Bake in disposable bundt pan, wrap beautifully, and give as hostess gift or holiday present. Include recipe card for extra thoughtfulness.

FAQs About Cheese Bundt Cake

Why did my Cheese Bundt Cake stick to the pan? Most common causes: 1) Insufficient greasing (must coat every crevice), 2) Letting cake cool too long in pan (remove at exactly 15 minutes), 3) Using old or damaged bundt pan with rough surface, or 4) Using plain cooking spray instead of butter+flour or baking spray with flour. Next time, grease thoroughly and time the cooling precisely.

My cream cheese filling sank to the bottom. What went wrong? Cream cheese mixture was too thin (beat less) or batter was too thick (check measurements). Also happens if you don’t cover cream cheese completely with top batter layer. Ensure cream cheese doesn’t touch pan sides and is fully covered with batter.

Can I make this Cheese Bundt Cake without food coloring? Absolutely! You’ll have a “velvet cake” that’s light brown instead of red. The flavor remains identical subtle chocolate with tangy cream cheese. Some bakers prefer this natural version. Or use beet juice for burgundy color.

How do I know when my bundt cake is done? Insert toothpick or cake tester into thickest part (near center tube). It should come out clean or with just a few moist crumbs—not wet batter. Top should spring back when gently pressed. Internal temperature should reach 205-210°F if using thermometer.

My glaze is too thick/thin. How do I fix it? Too thick: Add milk 1 teaspoon at a time, beating between additions, until desired consistency. Too thin: Add powdered sugar 2 tablespoons at a time. Glaze should be thick like honey pourable but not runny.

Can I use a different size bundt pan? This recipe is designed for 10-12 cup bundt pan. Smaller pan (6-8 cup) will overflow. Larger pan will make shorter cake. If using different size, adjust baking time: smaller pan needs less time (40-50 minutes), larger pan may need more (70-75 minutes).

Is this Cheese Bundt Cake safe for pregnant women? Yes! All ingredients are pregnancy-safe when cake is fully baked. Eggs and cream cheese reach safe temperatures during baking (well above 160°F). The small amount of vinegar is also safe. Enjoy without worry!

How long does this cake stay fresh? At room temperature (covered): 3 days. Refrigerated (wrapped): 5 days. Frozen (un-glazed): 3 months. The cake actually improves on day 2 as moisture redistributes and flavors meld. This makes it perfect for making ahead.

Can I double this recipe? Not recommended to double in one pan batter amount would be too much and wouldn’t bake evenly. Instead, make recipe twice and bake in two separate bundt pans. Or make recipe 1.5 times for a very tall cake in large bundt pan.

What’s the white streaks in my red velvet cake? Usually from insufficient mixing of food coloring or vinegar not fully incorporated. Ensure red food coloring is mixed thoroughly with buttermilk before adding to batter. Mix batter just until no streaks remain, but don’t overmix.

Conclusion

There’s something magical about a Cheese Bundt Cake the way it emerges from the pan in perfect form, the elegant ridges that catch glaze in the most beautiful way, the surprise of cream cheese swirl in every slice, the way it makes any occasion feel special without requiring fancy decorating skills. This isn’t just a cake; it’s a showstopper that proves impressive desserts can be simple

Cheese Bundt Cake 6 Secrets to Stunning Red Velvet Perfection

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• Author: Simon
• Total Time: 2 hours 50 minutes (includes cooling)
• Yield: 12–16 servings 1x
• Diet: Vegetarian

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Description

This Red Velvet Cream Cheese Bundt Cake features moist, tender red velvet cake with subtle cocoa flavor, a ribbon of tangy cream cheese swirled throughout, and a glossy cream cheese glaze. The bundt shape creates elegant presentation without requiring frosting skills. Made with buttermilk for incredible moisture that lasts for days, this cake is perfect for holidays, celebrations, or any time you want an impressive yet easy dessert. Serves 12-16.

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Ingredients

Scale 1x2x3x

2 1/2 cups cake flour (or 2 1/4 cups all-purpose flour)

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar (for cake)

1 1/2 cups vegetable oil

2 large eggs, room temperature (for cake)

1 cup buttermilk, room temperature

2 tablespoons red gel food coloring (or 1 ounce liquid)

1 teaspoon white vinegar

1 teaspoon vanilla extract (for cake)

8 ounces cream cheese, room temperature (for swirl)

1/3 cup granulated sugar (for swirl)

1 large egg, room temperature (for swirl)

1 teaspoon vanilla extract (for swirl)

4 ounces cream cheese, room temperature (for glaze)

2 cups powdered sugar, sifted

3–4 tablespoons milk or heavy cream

1 teaspoon vanilla extract (for glaze)

Pinch of salt

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Instructions

1. Preheat oven to 325°F. Thoroughly grease 10-12 cup bundt pan with softened butter using pastry brush, coating every crevice. Dust with flour, tapping out excess.

2. Bring eggs, buttermilk, and cream cheese to room temperature (set out 1-2 hours before baking).

3. Make cream cheese filling: Beat 8 oz room-temperature cream cheese 2 minutes until smooth. Add 1/3 cup sugar, 1 egg, and 1 tsp vanilla. Beat until creamy with no lumps. Set aside.

4. In medium bowl, whisk together cake flour, cocoa powder, baking soda, and salt. Set aside.

5. In large bowl, beat 1 1/2 cups sugar and 1 1/2 cups oil on medium speed 1-2 minutes until combined.

6. Add 2 eggs one at a time, beating well after each until thick and smooth.

7. In measuring cup, combine buttermilk, red food coloring, vinegar, and 1 tsp vanilla. Stir to combine.

8. Add flour mixture to sugar-oil mixture in three additions, alternating with buttermilk mixture (begin and end with flour). Mix on low just until combined after each addition.

9. Pour half of red velvet batter into prepared bundt pan, spreading evenly.

10. Spoon cream cheese mixture in dollops over batter. Spread gently but don’t let it touch pan sides.

11. Pour remaining red velvet batter over cream cheese layer, spreading to cover completely.

12. Use butter knife to swirl gently through layers 3-4 times in figure-eight pattern. Don’t over-swirl.

13. Tap pan on counter 3-4 times to release air bubbles.

14. Bake 55-65 minutes until toothpick inserted in center comes out clean or with moist crumbs.

15. Cool in pan on wire rack for EXACTLY 15 minutes. Not longer or cake will stick.

16. Place serving plate upside-down over bundt pan. Flip quickly. Let pan sit 1 minute, then lift off.

17. Cool completely on wire rack, 1-2 hours, before glazing.

18. Make glaze: Beat 4 oz room-temperature cream cheese until smooth. Gradually add 2 cups sifted powdered sugar.

19. Add 3 tbsp milk and 1 tsp vanilla. Beat until thick but pourable consistency.

20. Pour glaze over completely cooled cake, letting it drip down sides naturally.

21. Let glaze set 30 minutes before slicing and serving.

Notes

Grease bundt pan thoroughly—every single crevice must be coated or cake will stick.

15-minute cooling time is critical. Too short and cake breaks; too long and it sticks. Set timer!

Room temperature ingredients create smooth batter and even baking. Set out 1-2 hours ahead.

Don’t overmix after adding flour—creates tough cake. Mix just until no streaks remain.

Cream cheese filling should not touch pan sides or it will stick during baking.

Don’t over-swirl or you’ll blend everything together instead of creating distinct marble.

Cool completely before glazing or glaze will melt and run off instead of setting beautifully.

Store covered at room temperature up to 3 days. Cake improves on day 2 as flavors meld.

Freeze un-glazed cake up to 3 months. Thaw and make fresh glaze when ready to serve.

For chocolate version, increase cocoa to 1/2 cup and omit red food coloring.

For natural color, omit food coloring (makes light brown cake) or use 1/4 cup beet juice (burgundy color).

If cake sticks, use offset spatula to gently reattach any bits to the released cake.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American, Southern

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 485
• Sugar: 52g
• Sodium: 285mg
• Fat: 26g
• Saturated Fat: 8g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg

Keywords: red velvet bundt cake, cream cheese bundt cake, bundt cake recipe, red velvet cake, cream cheese swirl cake