Red Velvet Cream Cheese Bundt Cake

The moment you slice into this Red Velvet Cream Cheese Bundt Cake, a stunning ribbon of creamy cheesecake filling reveals itself against the vibrant crimson cake. This show-stopping dessert combines the tangy, chocolate-tinged flavor of traditional red velvet with a luscious cream cheese filling that bakes right into the cake’s heart. Perfect for holidays, celebrations, or anytime you need to impress, this cake delivers both dramatic presentation and incredible flavor. The velvety crumb contrasts beautifully with the rich cream cheese layer, creating a dessert that’s impossible to resist. You’ll learn how to create this bakery-worthy Red Velvet Cream Cheese Bundt Cake at home with simple ingredients and foolproof techniques.

Why You’ll Love This Recipe

This Red Velvet Cream Cheese Bundt Cake is destined to become your new favorite for several compelling reasons. First, the striking visual contrast between the deep red cake and snow-white cream cheese filling creates an immediate “wow” factor when served. Unlike standard bundt cakes, this recipe features a surprise cream cheese layer that remains perfectly distinct yet integrates seamlessly with the cake.

The texture play is simply magnificent – the exterior develops a slight crust while the interior remains incredibly moist with a tender, fine crumb that practically melts in your mouth. Meanwhile, the cream cheese filling offers a cool, silky counterpoint that makes each bite more interesting than the last.

Perhaps best of all, despite its impressive appearance, this red velvet bundt cake with cream cheese is remarkably straightforward to prepare. The batter comes together quickly, and the bundt pan does all the decorative work for you – no special piping or decorating skills required. It’s the perfect solution when you need a dessert that looks like you spent hours in the kitchen, when in reality, your prep time is minimal.

Ingredients

For the Red Velvet Cream Cheese Bundt Cake, you’ll need:

For the Red Velvet Cake:

• 2½ cups (300g) all-purpose flour
• 2 tablespoons (15g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240ml) buttermilk, room temperature
• 2 tablespoons (30ml) red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Filling:

• 8 oz (226g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

The buttermilk provides essential acidity to activate the baking soda and contributes to the cake’s tenderness. The small amount of cocoa powder gives red velvet bundt cake its signature subtle chocolate flavor without overpowering the delicate tanginess. Quality cream cheese is crucial for the filling – use full-fat Philadelphia-style for the best texture and flavor.

Pro Tips

Master the Bundt Pan Prep: The single most important step in creating a perfect Red Velvet Cream Cheese Bundt Cake is properly preparing your pan. Thoroughly grease every crevice using a baking spray containing flour, or butter and flour manually. Pay special attention to the center tube and any detailed areas of your pan. This meticulous preparation ensures your cake releases cleanly without sticking – crucial for preserving that beautiful bundt shape.

Perfect the Cream Cheese Layer: For the ideal cream cheese filling consistency, beat the cream cheese mixture just until smooth and homogeneous – about 2 minutes. Overbeating incorporates excess air, which can cause the filling to expand too much during baking and potentially break through the top of the cake. The filling should be thick enough to hold its shape when spooned into the pan, creating that distinct ribbon in your cream cheese red velvet bundt cake.

Achieve the Perfect Color: For the most vibrant red color without using excessive food coloring, start with room temperature ingredients and mix the cocoa powder with the food coloring first to create a paste. This enhances the red tones while using less coloring. Additionally, make sure your cocoa powder is natural (not Dutch-processed) to maintain the proper pH balance for the brightest red result.

Step-by-Step Instructions

Step 1: Prepare the Bundt Pan
Preheat your oven to 325°F (165°C). Thoroughly grease a 10-cup bundt pan, ensuring you reach all crevices. For extra insurance against sticking, dust the greased pan with a light coating of flour, tapping out any excess.

Step 2: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese and sugar until completely smooth, about 2 minutes. Add the egg and vanilla extract, then beat until just combined. Set aside while you prepare the cake batter.

Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. The thorough mixing ensures even distribution of leavening agents throughout your Red Velvet Cream Cheese Bundt Cake.

Step 4: Prepare the Cake Batter
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This extended creaming incorporates air for a lighter texture. Add the eggs one at a time, beating well after each addition. In a small bowl, combine the buttermilk, red food coloring, vanilla extract, and vinegar. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined after each addition – overmixing leads to a tough cake.

Step 5: Assemble and Bake
Pour two-thirds of the red velvet batter into the prepared bundt pan. Using the back of a spoon, create a shallow 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 cake batter, ensuring the filling is completely covered. Gently tap the pan on the counter to remove air bubbles.

Step 6: Bake and Cool
Bake for 55-60 minutes, or until a wooden skewer inserted in the center comes out clean with just a few moist crumbs. Cool in the pan for exactly 15 minutes – any less and the cake may break; any more and it might stick. Invert onto a cooling rack and allow to cool completely before glazing your Red Velvet Cream Cheese Bundt Cake.

Variations

Chocolate Chip Surprise: Transform your Red Velvet Cream Cheese Bundt Cake by folding 1 cup of mini chocolate chips into the cream cheese filling. The chips create delightful pockets of melted chocolate throughout the filling, adding another dimension of texture and flavor. For an extra chocolatey version, you can also add ½ cup of mini chips to the cake batter itself.

White Chocolate Red Velvet: For a luxurious twist, replace the standard cream cheese filling with a white chocolate cream cheese variation. Simply melt 4 ounces of white chocolate, allow it to cool slightly, then blend it into the cream cheese mixture before assembling. After baking, drizzle the cooled cake with additional melted white chocolate for a stunning finish that complements the red velvet beautifully.

Holiday Spice Red Velvet: Create a seasonal variation by adding 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves to the cake batter. This warm-spiced version of red velvet bundt cake with cream cheese filling is perfect for winter holidays, especially when served with a sprinkle of powdered sugar resembling fresh snow on the deep red cake.

Storage and Serving

Your Red Velvet Cream Cheese Bundt Cake can be stored at room temperature for up to 24 hours, but because of the cream cheese filling, refrigeration is recommended for longer storage. Place the cake in an airtight container or cover tightly with plastic wrap and refrigerate for up to 5 days. The cake actually improves after a day of resting, as the flavors meld and the texture becomes even more velvety.

For serving, consider these elegant options: Dust the cake with powdered sugar for a simple, classic presentation. Alternatively, drizzle with a tangy cream cheese glaze made from 4 ounces softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons of milk whisked until smooth. For a chocolate lover’s dream, top with chocolate ganache and chocolate shavings.

Bring refrigerated cake to room temperature for about 30 minutes before serving for the best flavor and texture. For an extra-special dessert experience, warm individual slices for 10-15 seconds in the microwave and serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

FAQs

Can I make this Red Velvet Cream Cheese Bundt Cake ahead of time?
Yes! This cake actually benefits from being made 1-2 days in advance. The flavors deepen and the moisture distributes evenly throughout the cake. Store it covered in the refrigerator until a few hours before serving.

Why did my cream cheese filling sink to the bottom of the cake?
This typically happens when the cream cheese mixture is too thin. Make sure your cream cheese is just softened, not melted. Also, ensure you’re creating a proper channel for the filling and completely covering it with the remaining batter.

Can I use natural food coloring for this recipe?
Absolutely. Beet powder works well as a natural alternative. Start with 3 tablespoons and adjust as needed. The color won’t be as vibrant as with artificial coloring, but you’ll get a lovely natural red hue.

Why did my cake stick to the bundt pan?
This is usually due to inadequate pan preparation. Be extremely thorough when greasing your pan, and consider using a baking spray with flour. Also, timing is crucial – let the cake cool in the pan for exactly 15 minutes before turning it out.

Can I freeze this Red Velvet Cream Cheese Bundt Cake?
Yes, it freezes beautifully. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature for serving.

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