Description
Red Velvet Cream Cheese Bundt Cake: Indulge in moist red velvet cake swirled with creamy cheesecake filling, guaranteed to impress any crowd.
Ingredients
Scale
- 2½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tablespoons liquid red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 8 oz cream cheese, softened
- ¼ cup granulated sugar1 large egg1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 3–4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Pan and Ingredients Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-12 cup bundt pan, making sure to cover all crevices. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This ensures your Red Velvet Cream Cheese Bundt Cake will have a consistent texture throughout.
- Step 2: Make the Cream Cheese Filling In a medium bowl, beat the cream cheese until smooth and creamy. Add ¼ cup sugar, egg, and vanilla extract, beating until well combined but not overmixed. The filling should be smooth but still have some body to create the perfect swirl. Set aside while you prepare the cake batter.
- Step 3: Create the Red Velvet Batter In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar on medium speed for 3-4 minutes until light and fluffy. This incorporates air that will help your Red Velvet Cream Cheese Bundt Cake rise properly. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Step 4: Combine Wet and Dry Ingredients Reduce the mixer to low speed. Add the dry ingredients in three additions, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition – overmixing will lead to a tough cake. With the mixer on low, add the red food coloring and vinegar, mixing until the batter is uniformly red and no streaks remain.
- Step 5: Layer and Swirl Pour two-thirds of the red velvet batter into the prepared bundt pan. Use the back of a spoon to create a slight channel in the center of the batter. Carefully spoon the cream cheese filling into this channel, keeping it away from the edges of the pan. Top with the remaining red velvet batter, spreading gently to cover the filling completely.
- Step 6: Bake to Perfection Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs (not wet batter). Allow your Red Velvet Cream Cheese Bundt Cake to cool in the pan for exactly 15 minutes – any less and it might fall apart, any more and it might stick.
- Step 7: Cool and Glaze Carefully invert the pan onto a cooling rack and lift it away from the cake. Allow the cake to cool completely, about 2 hours. For the glaze, beat cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla until you reach a pourable consistency. Drizzle generously over your cooled Red Velvet Cream Cheese Bundt Cake before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg