Red Velvet Cream Cheese Bundt Cake
This red velvet cake is simple to make and perfect for brunch.A light cream cheese flavor deepens the rich flavor.
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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
Store covered for up to 4 days.
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.
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.
Servings: 12 slices