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Red Velvet Cream Cheese Bundt Cake
It’s the rich red velvet cake we know and love with a surprise swirl of cream cheese filling. Topped with a delicious glaze, this cake is a favorite and easier to make than you think!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 to 12 1x
- Category: Bakery
Ingredients
Scale
- Cream Cheese Filling
- 1 (8-ounce) package cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Cake
- 2 1/2 cups all- purpose flour, plus extra for the pan
- 1 3/4 cups granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 1/2 tablespoons red liquid food coloring
- Cream Cheese Glaze
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 12-cup Bundt pan. Set aside.
- For the cream cheese filling: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1 to 2 minutes. Add the sugar and beat until fluffy. Add the egg, flour, and vanilla and beat until smooth. Set aside.
- For the cake: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a medium bowl, whisk together the buttermilk, oil, eggs, vinegar, and vanilla.
- Slowly add the buttermilk mixture to the flour mixture, whisking until combined. Add the food coloring and fold into the batter.
- Spoon 3 cups of the batter into the Bundt pan. Carefully spoon the cream cheese filling over the batter without touching the sides of the pan. Spoon the remaining batter over the cream cheese mixture. Bake for 45 to 55 minutes or until the cake is lightly browned. Let the cake cool in the
pan for 10 to 15 minutes, then invert onto a wire rack and let cool completely. Transfer the cake to a serving plate. - For the cream cheese glaze: Combine the cream cheese, confectioners’ sugar, sour cream, and vanilla and whisk until smooth and thick.
- Drizzle the glaze over the cake and let it set. Slice and serve.
