Red Velvet Bundt Cake with Cream Cheese Swirl is the ultimate dessert for any celebration or a special treat. This cake is not just visually stunning with its rich red hue; it’s also incredibly moist and flavorful. The luscious cream cheese swirl inside adds a delightful surprise, complemented by a smooth cream cheese glaze on top. Each bite is a heavenly mix of classic red velvet flavor and tangy cream cheese that melts in your mouth, making it a perfect choice for birthdays or any festive occasion.

Why You’ll Love This Red Velvet Bundt Cake

There are countless reasons to fall in love with this Red Velvet Bundt Cake. Firstly, it brings a burst of color to your dessert table, making it visually appealing. Secondly, the moist texture ensures that every slice is tender and delightful. Thirdly, the cream cheese swirl elevates the flavor profile, balancing sweetness with a hint of tang. It’s also versatile; whether served at birthdays or holidays, it fits every occasion. Plus, the recipe is easy to follow, making it accessible for bakers of all levels. This Bundt Cake Recipe is bound to impress your guests!

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Ingredients for Red Velvet Bundt Cake

Gather these items:

12 oz cream cheese, softened
1 large egg, room temperature
⅓ cup granulated sugar
⅛ teaspoon sea salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, softened
¼ cup vegetable oil
1 ½ cups granulated sugar
¼ teaspoon sea salt
1 tablespoon pure vanilla extract
5 large eggs, room temperature
⅔ cup sour cream, room temperature
1 ¼ cups buttermilk, room temperature
red gel food coloring, as needed
3 ¼ cups all-purpose flour (390g)
¼ cup natural cocoa powder (or Dutch processed)
2 ½ teaspoons baking powder
¼ teaspoon baking soda
4 tablespoons unsalted butter, softened
1 cup powdered sugar
⅛ teaspoon sea salt
4 oz cream cheese, softened
1 teaspoon pure vanilla extract
2-6 tablespoons milk
3 tablespoons sprinkles

How to Make Red Velvet Bundt Cake Step-by-Step

Step 1: In a large bowl or stand mixer, beat together the cream cheese, granulated sugar, and salt until completely smooth. Then, add the egg and vanilla extract, mixing until smooth and creamy. Scrape down the bowl as needed and set aside for later use.
Step 2: Preheat your oven to 180°C (350°F). Grease the inside of a bundt pan with a pat of cold butter. Sprinkle a tablespoon of flour over the butter and shake the pan so the flour coats evenly, then shake out any excess flour.
Step 3: In a large bowl or stand mixer, beat together the softened butter, vegetable oil, sugar, and salt until light and fluffy, about 5-7 minutes. Scrape down the bowl halfway through mixing to ensure even beating.
Step 4: Add vanilla extract and eggs one at a time, beating well after each addition and scraping the bowl. Next, beat in the sour cream until incorporated, then add the buttermilk and mix thoroughly. The mixture will become thick and gloopy, which is expected.
Step 5: Add red gel food coloring one drop at a time, mixing gently or switching to a hand whisk to prevent splattering, until the desired red shade is reached.
Step 6: Sift the all-purpose flour, baking powder, baking soda, and cocoa powder directly into the wet mixture. Fold in with a whisk or mix on low speed just until the batter is thick, smooth, and free of visible dry streaks. Do not overmix.
Step 7: Pour half of the batter into the prepared bundt pan and spread evenly. Gently dollop the cream cheese mixture over the batter, avoiding contact with the edges of the pan. Then, add the remaining batter on top and smooth the surface. Tap the pan a few times on a flat surface to remove large air pockets.
Step 8: Place the bundt pan in the preheated oven and bake for 55 to 70 minutes. The cake is done when a wooden skewer inserted into the center comes out mostly clean with a few crumbs from the cream cheese swirl but no raw batter.
Step 9: Allow the cake to cool in the pan for 10 minutes. Then, place a plate or cooling rack on top and carefully invert to release the bundt cake. Gently tap the pan to help release the cake.
Step 10: Let the bundt cake cool completely. For best flavor, chill in the refrigerator for 2 to 12 hours to allow the cream cheese swirl to develop its full taste, though this step is optional.
Step 11: In a large bowl or stand mixer, beat together softened butter, powdered sugar, and salt until smooth. Scrape down the bowl, then add cream cheese and beat again until creamy. Add vanilla extract and milk one tablespoon at a time, mixing thoroughly after each addition until the glaze reaches your desired consistency.
Step 12: Pour the glaze over the cooled bundt cake, allowing it to drip naturally. You can aim for a runnier glaze for drips or a thicker glaze to spread like frosting. Test on the back of the cake to perfect the drip effect.
Step 13: Immediately sprinkle 3 tablespoons of sprinkles over the glaze before it sets. Store the cake in the refrigerator because of the cream cheese but serve it at room temperature for the best flavor and texture.

Pro Tips for the Best Red Velvet Bundt Cake

Keep these in mind:

Chilling the cake enhances the flavor.
Adjust the milk in the glaze for desired consistency.
Use gel food coloring for a vibrant color.
For a richer flavor, consider using buttermilk instead of regular milk in the batter.

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Best Ways to Serve Red Velvet Bundt Cake

This cake is versatile and pairs beautifully with various accompaniments. Serve it plain to highlight its rich flavor, or add a dollop of whipped cream for extra indulgence. You can also serve it alongside a scoop of vanilla ice cream, making it a delightful dessert for any gathering. For special occasions, consider decorating your Red Velvet Cake with Cream Cheese Frosting for an elegant touch.

How to Store and Reheat Red Velvet Bundt Cake

To keep your bundt cake fresh, store it in the refrigerator due to the cream cheese glaze. When ready to serve, allow the cake to come to room temperature for the best flavor and texture. You can also reheat individual slices in the microwave for a few seconds if desired, ensuring they stay moist.

Frequently Asked Questions About Red Velvet Bundt Cake

What’s the secret to perfect Red Velvet Bundt Cake?

The secret lies in the quality of ingredients and avoiding overmixing the batter. Use fresh ingredients and mix just until combined for a moist and tender Red Velvet Cake.

Can I make Red Velvet Bundt Cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just ensure it cools completely before storing it in the refrigerator, and frost it before serving for the best presentation.

How do I avoid common mistakes with Red Velvet Bundt Cake?

Common mistakes include overmixing the batter and not properly greasing the bundt pan. Ensure you follow the instructions closely for a successful Bundt Cake Recipe.

Variations of Red Velvet Bundt Cake You Can Try

If you’re looking to mix things up, consider these variations. You can create a Chocolate Red Velvet Cake by adding more cocoa powder, or turn it into a gourmet cake with layers of cream cheese filling. Additionally, for a fruity twist, add raspberries or strawberries to the batter. These options cater to different tastes while keeping the essence of the classic Moist Red Velvet Bundt Cake.

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For a deeper understanding of baking techniques, consider visiting King Arthur Baking’s guide on Red Velvet Cake.

Red Velvet Bundt Cake: 12 Irresistible Creamy Layers

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This Red Velvet Bundt Cake with Cream Cheese Swirl is a show-stopping dessert perfect for celebrations or a special treat.

Author: Olivia
Prep Time: 30 minutes
Cook Time: 55 to 70 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 oz cream cheese, softened
1 large egg, room temperature
⅓ cup granulated sugar
⅛ teaspoon sea salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, softened
¼ cup vegetable oil
1 ½ cups granulated sugar
¼ teaspoon sea salt
1 tablespoon pure vanilla extract
5 large eggs, room temperature
⅔ cup sour cream, room temperature
1 ¼ cups buttermilk, room temperature
red gel food colouring, as needed
3 ¼ cups all-purpose flour (390g)
¼ cup natural cocoa powder (or Dutch processed)
2 ½ teaspoons baking powder
¼ teaspoon baking soda
4 tablespoons unsalted butter, softened
1 cup powdered sugar
⅛ teaspoon sea salt
4 oz cream cheese, softened
1 teaspoon pure vanilla extract
2–6 tablespoons milk
3 tablespoons sprinkles

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Instructions

In a large bowl or stand mixer, beat together the cream cheese, granulated sugar, and salt until completely smooth. Then, add the egg and vanilla extract, mixing until smooth and creamy. Scrape down the bowl as needed and set aside for later use.
Preheat your oven to 180°C (350°F). Grease the inside of a bundt pan with a pat of cold butter. Sprinkle a tablespoon of flour over the butter and shake the pan so the flour coats evenly, then shake out any excess flour.
In a large bowl or stand mixer, beat together the softened butter, vegetable oil, sugar, and salt until light and fluffy, about 5-7 minutes. Scrape down the bowl halfway through mixing to ensure even beating.
Add vanilla extract and eggs one at a time, beating well after each addition and scraping the bowl. Next, beat in the sour cream until incorporated, then add the buttermilk and mix thoroughly. The mixture will become thick and gloopy, which is expected.
Add red gel food coloring one drop at a time, mixing gently or switching to a hand whisk to prevent splattering, until the desired red shade is reached.
Sift the all-purpose flour, baking powder, baking soda, and cocoa powder directly into the wet mixture. Fold in with a whisk or mix on low speed just until the batter is thick, smooth, and free of visible dry streaks. Do not overmix.
Pour half of the batter into the prepared bundt pan and spread evenly. Gently dollop the cream cheese mixture over the batter, avoiding contact with the edges of the pan. Then, add the remaining batter on top and smooth the surface. Tap the pan a few times on a flat surface to remove large air pockets.
Place the bundt pan in the preheated oven and bake for 55 to 70 minutes. The cake is done when a wooden skewer inserted into the center comes out mostly clean with a few crumbs from the cream cheese swirl but no raw batter.
Allow the cake to cool in the pan for 10 minutes. Then, place a plate or cooling rack on top and carefully invert to release the bundt cake. Gently tap the pan to help release the cake.
Let the bundt cake cool completely. For best flavor, chill in the refrigerator for 2 to 12 hours to allow the cream cheese swirl to develop its full taste, though this step is optional.
In a large bowl or stand mixer, beat together softened butter, powdered sugar, and salt until smooth. Scrape down the bowl, then add cream cheese and beat again until creamy. Add vanilla extract and milk one tablespoon at a time, mixing thoroughly after each addition until the glaze reaches your desired consistency.
Pour the glaze over the cooled bundt cake, allowing it to drip naturally. You can aim for a runnier glaze for drips or a thicker glaze to spread like frosting. Test on the back of the cake to perfect the drip effect.
Immediately sprinkle 3 tablespoons of sprinkles over the glaze before it sets. Store the cake in the refrigerator because of the cream cheese but serve it at room temperature for the best flavor and texture.