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Red Velvet Cream Cheese Bundt Cake

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This luscious Red Velvet Cream Cheese Bundt Cake features moist, vibrant red layers paired with a smooth cream cheese filling and a tender crumb, perfect for celebrations or a decadent dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
  2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. For the cream cheese filling, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then mix until creamy and fluffy.
  6. Pour half of the red velvet batter into the prepared bundt pan.
  7. Drop spoonfuls of the cream cheese filling evenly over the batter without scraping the sides.
  8. Top with the remaining red velvet batter, spreading gently to cover the cream cheese layer.
  9. Bake for 50–60 minutes or until a toothpick inserted near the center comes out mostly clean.
  10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing and serving.

Notes

For an extra touch, dust the cooled cake with powdered sugar or drizzle with a simple cream cheese glaze before serving.

Find it online: https://foodnarrative.com/red-velvet-cream-cheese-bundt-cake/