Description
Red Velvet Cream Cheese Bundt Cake: Indulge in rich red velvet cake swirled with creamy cream cheese filling. Perfect for any celebration!
Ingredients
Scale
- 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
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 calories per serving
- Sugar: 27g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg