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Red Velvet Bundt Cake: 12 Irresistible Creamy Layers

Red Velvet Bundt Cake
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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.

Ingredients

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  • 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

Instructions

  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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.

Notes

  • Chilling the cake enhances the flavor.
  • Adjust the milk in the glaze for desired consistency.
  • Use gel food coloring for a vibrant color.

Nutrition

Find it online: https://keepityummy.com/red-velvet-bundt-cake/

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