Easy Red Velvet Bundt Cake with Cream Cheese
This red velvet bundt cake is tangy, moist, and delicious. It does NOT have a thick layer of cream cheese filling. So if that’s what you’re looking for this is not the recipe for you. (Although I do provide a thick filling suggestion in the notes.)
Why You’ll Love It:
I created this red velvet bundt cake for a family brunch;. And we wanted it to be rich and delicious, without being overly sweet. So I decided to skip the thick cream cheese filling and instead add a swirl of cream cheese to the batter.
When the cake bakes most of the cream cheese ribbon will be absorbed and you’ll be left with a dense, flavorful cake with a touch of cream cheese flavor.
This red velvet cake is perfect for Valentine’s Day. (Or Christmas!) Check out that bright red color!
But if you aren’t into bright red cake, no worries. This recipe alls for 1-2 tablespoons of red food coloring to get the color you want. If you want to skip the red altogether, no worries. It will still be a delicious not red velvet cream cheese bundt cake. (Did you know that red velvet cake is really a tangy chocolate cake? The red color is just for looks.)
Bundt cake is an easy addition to brunch or any celebration. You don’t need fillings, frostings, or anything fancy. Just a simple glaze (see notes) or sprinkle of powdered sugar and you are goo to go.
How to make red velvet bundt cake:
The first step in baking a red velvet ream cheese bundt cake is to preheat the oven to 325°F. Generously spray a 12 cup Bundt pan with baking spray with flour. I like to use this one.
Then prepare your red velvet bundt cake dry ingredients. In a medium bowl, whisk together 2 3/4 cups flour, 3 tablespoons cocoa powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt. Set aside.
In a large bowl, using a stand mixer or a hand mixer, beat 1 cup butter and 1 2/3 cups sugar together until fluffy, about 3 minutes. Add 1/3 cup vegetable oil and beat 1 minute longer, until well combined.
Add 4 large room temperature eggs, one at a time, beating well after each addition. Stop and scrape down the bottom and sides of the mixing bowl as needed.
Then add flour mixture alternately with 3/4 buttermilk, starting and ending with flour.
Beat in 2 teaspoons vanilla, 2 teaspoons white vinegar, and red food coloring (tint to desired shade) just until combined.
Pour batter into prepared pan and tap lightly on the counter to release any bubbles. Smooth the top of the batter with a rubber spatula.
Finally, prepare the cream cheese swirl. In a small bowl, mix beat together 8 ounces cream cheese, 1/2 cup confectioners sugar, and 1 teaspoon vanilla. Add cream cheese mixture in dollops to red velvet cake butter. Use a toothpick to swirl.
Bake 55-65 minutes or until a wooden pick inserted into the center of the cake comes out clean and the top of cake springs back when touched. Most of the cream cheese mixture will be absorbed into the cake. This is normal.
Let cool in pan on cooling rack 10 minutes, then turn out onto cooling rack to cool completely.
Sprinkle with powdered sugar and serve.
Enjoy!
Red velvet bundt cake is delicious with a cup of coffee or tea. And it would also be great with a big glass of milk, if you are into that.
It makes the perfect addition to a holiday brunch. And it’s an easy dessert.
I also love to bring this red velvet bundt cake to picnics. I think red velvet cake is perfect any time of year.
Store leftovers covered in the pantry for up to four days. Or pop it into the fridge and store for up to a week.
Would you rather make cupcakes?
Off we go! Try this recipe!
Red Velvet Cream Cheese Bundt Cake
Equipment
- Large bowl
- Medium bowl
- Bundt Pan
- oven
- Measuring cups and spoons
- Hand mixer
Ingredients
- Baking spray with flour
- 2 3/4 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp table salt
- 1 cup (2 sticks) butter, softened
- 1 2/3 cups granulated sugar
- 1/3 cup vegetable oil
- 4 large eggs at room temperature
- 3/4 cup whole buttermilk
- 3 tsp vanilla extract divided
- 2 tsp white vinegar
- 1- 2 tbsp red food coloring
- 8 oz. cream cheese softened
- 1/2 cup confectioners sugar
Instructions
- Preheat oven to 325°F. Generously spray a 12 cup Bundt pan with baking spray with flour.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together with an electric mixer until fluffy, about 3 minutes. Add vegetable oil and beat 1 minute longer, until combined.
- Add eggs, one at a time, beating well after each addition. Stop and scrape down the bottom and sides of the mixing bowl as needed.
- Add flour mixture alternately with buttermilk, starting and ending with flour.
- Beat in vanilla, vinegar, and food coloring (tint to desired shade) just until combined.
- Pour batter into prepared pan and tap lightly on the counter to release any bubbles. Smooth the top of the batter with a spatula.
- In a small bowl, mix beat together the cream cheese, confectioners sugar, and vanilla.
- Add cream cheese mixture in dollops to cake butter. Use a toothpick to swirl.
- Bake 55-65 minutes or until a wooden pick inserted into the center of the cake comes out clean and the top of cake springs back when touched.
- Let cool in pan on cooling rack 10 minutes, then turn out onto cooling rack to cool completely.
- Sprinkle with powdered sugar and serve.
Notes
Make a rich cream cheese glaze: Beat 8 ounces cream cheese, 2 1/2 cups powdered sugar, 1 tsp vanilla, 1/2 tsp salt, and 1-2 tbsp of heavy cream (to get desired consistency) together and spread over the to of the cake.
Make a thick cream cheese filling. In a stand mixer, beat 8 ounces cream cheese, 4 tbsp butter, and 3/4 cup granulated sugar sugar until light and fluffy, about 2 minutes. Add 1 egg, 2 tablespoons flour, and 1 teaspoon vanilla and continue beating until smooth. Pour half the cake batter into the pan. Top with the cream cheese mixture, leaving a border on both sides. Top with remaining cake batter. Bake at 350 degrees for 50-60 minutes until cake is done.
