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.
Ingredients
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
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