Red Velvet Cream Cheese Bundt Cake | A Decadent Bundt Cake Recipe! (2024)

This decadent red velvet cream cheese bundt cake features a rich, moist and velvety texture with a swirl of cream cheese filling, creating a delightful contrast. Made from scratch and topped with a sweet cream cheese glaze, it’s a heavenly treat for any occasion!

Table of Contents

• Why You Will Love This Red Velvet Bundt Cake Recipe
• Ingredients Needed
• How To Make Red Velvet Bundt Cake
• Baker’s Tips and Variations
• How To Store Red Velvet Cake
• More Decedent Desserts To Try
• Get the Recipe

Why You Will Love This Red Velvet Bundt Cake Recipe

Each bite is better than the last, here’s why you will make this cake over and over again:

• Velvety Perfection: Experience the luxurious texture of a perfectly moist red velvet cake with a sweet cream cheese filling. A cream cheese glaze adds a delightful richness to every bite.
• Crowd-Pleaser: Whether it’s a family celebration or a gathering of friends, this cake is a guaranteed hit with its universally loved red velvet flavor.
• Make-Ahead Magic: This is a great cake to prepare in advance and enjoy stress-free entertaining!
• Festive: Dress this bundt cake up with Christmas, 4th of July, or Valentine’s themed sprinkles to make it festive for any occasion!

Love red velvet desserts? Try these easy red velvet crinkle cookies, decadent layered red velvet dream cake, and adorable red velvet cupcakes!

Ingredients Needed

Using common baking ingredients, hopefully you will have everything you need on hand. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Cream Cheese: Softened. Used for the filling and icing drizzle on top.
• Butter: Softened.
• Sugar: You will need both granulated sugar and powdered sugar.
• Egg
• Flour: Standard all purpose flour.
• Vanilla Extract
• Cocoa Powder: I used Hershey’s cocoa powder.
• Baking Soda
• Salt
• Sour Cream: You can substitute this for plain greek yogurt.
• Whole Milk: You can substitute this for buttermilk if you choose to, but skip the added vinegar if you do.
• Vinegar: White or apple cider vinegar is added to the whole milk to create a homemade buttermilk.
• Vegetable Oil: Any mild flavored oil will do. You can use melted butter instead, but the cake will be less moist.
• Food Coloring: To add the classic red color, I used red gel food coloring as it is very potent and you only need a little.
• Heavy Cream: Used to thin out the cream cheese icing, half and half is a good substitute.

How To Make Red Velvet Bundt Cake

There are three main components to this bundt cake, the red velvet cake batter, the cream cheese filling and the icing to drizzle on top. For full detailed directions see the recipe card at the bottom of this post.

• Prep: Preheat your oven to 350°F and grease a 10-inch bundt pan thoroughly.
• Cream Cheese Filling: Beat together cream cheese, butter, and sugar until light and fluffy. Add egg, flour, and vanilla and continue beating until smooth. Set aside.
• Batter: Whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk mixture.
• Assemble: Pour half of cake batter into the bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around the edge of the pan. Top with remaining cake batter. Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake.
• Bake: Place cake on middle rack in oven and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
• Frost: Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Drizzle on to top of cooled cake.

Baker’s Tips and Variations

A few tips, tricks and a few fun add-ins to make this red velvet bundt cake perfect:

• Room Temperature: Ensure all ingredients, eggs, butter and cream cheese are at room temperature for a smooth batter, frosting and filling.
• Do Not Overmix: Don’t overmix the batter; mix until just combined to avoid a dense cake.
• Cool Completely: Make sure to cool the cake completely in the bundt pan before removing, otherwise the cake may break apart while being removed. Also, if the icing is added on top of a warm cake, it will melt.
• Add-Ins: Chocolate chips (mini or regular sized) and chopped nuts are delicious additions.

How To Store Red Velvet Cake

This cake is a wonderful make ahead dessert as it stores great for a few days. Here’s how to store it:

• Fridge: Place cake in an airtight container (or wrap with plastic wrap) and store in the refrigerator for up to 5 days.
• To Serve: Remove cake from the fridge and let it sit at room temperature for 30 minutes before serving.
• Freeze: Wrap individual cake slices tightly with plastic wrap and then place in a freezer safe plastic zip top bag. Freeze for up to 3 months. Transfer to fridge to thaw overnight before serving.

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