Red Velvet Cream Cheese Bundt Cake always feels like a little celebration, especially on Valentine’s Day. The deep red color looks stunning on the table, while the creamy center feels rich and comforting.
However, this cake never feels fussy or hard to make. The batter mixes quickly, the swirl looks dramatic, and the bundt pan does most of the work.
In fact, I often bake this Red Velvet Cream Cheese Bundt Cake a day early. As a result, it works perfectly for make ahead entertaining. The crumb stays moist, the cream cheese layer sets beautifully, and every slice feels special. It is the kind of dessert that makes people pause, smile, and ask for the recipe.
Table of Contents
Why This Red Velvet Cream Cheese Bundt Cake Works
This Red Velvet Cream Cheese Bundt Cake works because the flavors stay balanced from the first bite to the last. The cocoa adds depth, while the red velvet crumb stays soft and tender. Meanwhile, the cream cheese swirl brings a gentle tang that cuts the sweetness just right.
Also, the structure of a bundt pan helps the cake bake evenly and hold the filling in place. Even beginners can trust the process and get a clean result.
In addition, the optional cream cheese glaze adds a smooth finish without overpowering the cake. As a result, this dessert fits romantic dinners, holiday tables, and even casual gatherings when you want something memorable.
Ingredients You’ll Need
Cream Cheese Filling
The cream cheese filling uses softened cream cheese, butter, and sugar for richness. Then, an egg, flour, and vanilla help the filling stay smooth and set properly.
Also, using room temperature ingredients makes mixing easy and lump free.
Red Velvet Cake Batter
The cake batter combines flour, sugar, cocoa powder, baking soda, and salt for structure. Meanwhile, oil, eggs, sour cream, milk, vanilla, and vinegar keep the crumb moist and velvety.
Finally, red gel food coloring gives the cake its bold Valentine look.
Optional Cream Cheese Icing
The icing blends powdered sugar, cream cheese, heavy cream, and vanilla. It spreads easily and adds a creamy finish.
However, the cake still tastes wonderful without it.
Substitutions and Helpful Swaps
You can swap sour cream with Greek yogurt for a similar tang. Also, buttermilk can replace whole milk, but then skip the vinegar.
Butter can replace oil, although the cake turns slightly less moist. Half and half works instead of heavy cream in the icing.
How to Make Red Velvet Cream Cheese Bundt Cake
Prepare the Cream Cheese Filling
First, preheat the oven to 350°F and grease a 10 inch bundt pan very well. Then, beat the cream cheese, butter, and sugar until light and fluffy.
Next, add the egg, flour, and vanilla, and mix until smooth. Set the filling aside.
Mix the Dry and Wet Ingredients
In a medium bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk the oil, eggs, sour cream, milk, vanilla, and vinegar.
Then, gradually mix the dry ingredients into the wet ingredients until just combined.
Tint the Batter to the Perfect Red
Now, add red gel food coloring a little at a time. Stir gently until you reach the shade you love.
However, avoid overmixing so the crumb stays tender.
Assemble the Bundt Cake with a Clean Cream Cheese Layer
Pour half of the batter into the prepared pan. Then, spoon the cream cheese filling over the batter, leaving about one inch around the edges.
Next, add the remaining batter and lightly swirl with a knife for a neat look.
Bake Until Moist and Set
Bake the cake for 55 to 65 minutes, or until a toothpick comes out clean. Meanwhile, the cake fills the kitchen with a rich aroma.
Each slice comes in around 752 calories, which feels right for an indulgent Valentine dessert.
Cool, Release, and Glaze
Let the cake cool completely in the pan. Then, carefully turn it out onto a plate.
After that, beat the icing ingredients until smooth and drizzle over the cooled cake to prevent melting.
Expert Tips for Best Results
Avoiding Overmixing and Maintaining a Tender Crumb
Mix only until combined. Overmixing leads to a dense texture.
Using Room Temperature Ingredients
Room temperature ingredients blend smoothly. As a result, the batter stays even.
Getting a Perfect Swirl Without Leaking to the Edges
Keep the filling away from the pan edges. This keeps the swirl centered.
Creative Add Ins
Chocolate chips or chopped nuts add texture. However, fold them in gently.
Serving Tips for Best Flavor and Texture
Serve the cake at room temperature after chilling. The flavors open up nicely then.
Storage, Freezing, and Make-Ahead Guidance
Store this Red Velvet Cream Cheese Bundt Cake in the fridge for up to five days. Wrap it tightly or use an airtight container.
For longer storage, freeze individual slices wrapped well and sealed in a freezer safe bag for up to three months.
Then, thaw overnight in the fridge and let slices sit at room temperature for about 30 minutes before serving. As a result, this cake fits busy holiday schedules with ease.
FAQ
Can I use natural food coloring instead of gel?
Yes, you can. However, the color will look softer and less vibrant.
Why did my cream cheese layer sink?
This usually happens if the batter gets overmixed or too thin. Also, keep the filling away from the edges.
Can I bake this in mini bundt pans?
Yes, but reduce the baking time. Start checking around 25 minutes.
Can the icing be made thicker or thinner?
Absolutely. Add more powdered sugar to thicken or more cream to thin it.
What if I don’t have sour cream?
Greek yogurt works well and keeps the texture moist.
Other Recipes You May Enjoy
- Heart-shaped Valentine cookies with colorful icing
- Rich peppermint bark cheesecake for the holidays
- Classic thumbprint cookies with jam centers
- Soft Linzer cookies with raspberry filling
- Moist chocolate chip banana bread
- Festive Christmas tree brownies
Conclusion or Final Thoughts
This Red Velvet Cream Cheese Bundt Cake brings beauty, comfort, and rich flavor to any Valentine’s Day table. It looks impressive, yet it feels easy and familiar.
So, bake it for someone you love, or simply treat yourself. Also, feel free to share your version or find more inspiration on Pinterest.
Red Velvet Cream Cheese Bundt Cake
Equipment
- Bundt pan 10 inch pan recommended
- electric mixer Hand or stand mixer works well
Ingredients
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- 2 ⅓ cups all purpose flour
- 1 ¾ cups granulated sugar
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ¼ cups vegetable oil
- 2 large eggs
- ½ cup sour cream
- ½ cup whole milk
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- red gel food coloring
- 2 cups powdered sugar
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 10 inch bundt pan thoroughly.
- Beat the cream cheese, butter, and sugar until light and fluffy. Add the egg, flour, and vanilla, then mix until smooth. Set aside.
- In a medium bowl, mix the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk the oil, eggs, sour cream, milk, vanilla, and vinegar. Gradually mix the dry ingredients into the wet ingredients. Add red food coloring to the desired shade.
- Pour half of the batter into the pan. Spoon the cream cheese filling over the batter, leaving space around the edges. Top with the remaining batter and gently swirl with a knife.
- Bake for 55 to 65 minutes or until a toothpick comes out clean. Cool completely in the pan before turning out.
- Beat powdered sugar, cream cheese, heavy cream, and vanilla until smooth. Drizzle over the cooled cake if desired.
