Red velvet cake has always held a special place in my heart, not just for its stunning appearance but for the rich, velvety texture that makes it an unforgettable dessert. I remember the first time I tried red velvet cake – it was at a family reunion, where my Aunt Clara brought her famous version, topped with a generous layer of cream cheese frosting. It was love at first bite! Since then, I’ve tried numerous recipes, but this Red Velvet Cream Cheese Bundt Cake is a standout, combining the best of both worlds: the moist, tender crumb of red velvet cake with a luscious cream cheese filling.
Bundt cakes have a certain charm that makes them perfect for gatherings. Their elegant shape and ease of slicing make them a favorite for parties and celebrations. This particular recipe is a go-to for me during the holiday season when I want to impress guests with a beautiful and delicious dessert. The cream cheese filling adds a delightful surprise in every slice, and the icing drizzle gives it that picture-perfect finish.
One of the aspects I love about this recipe is its versatility. You can play around with the filling – add a hint of citrus zest to the cream cheese mixture for a fresh twist, or swirl in some chocolate chips for an extra indulgence. For those who enjoy a bit of texture, a handful of chopped nuts in the batter can provide a delightful crunch. And if you’re feeling adventurous, you could even experiment with different food colorings to create a rainbow bundt cake, perfect for themed parties.
When preparing the cake, make sure to use gel food coloring rather than liquid to achieve that deep, vibrant red color without altering the batter’s consistency. Also, remember to let the cake cool completely before icing it – this prevents the icing from melting and ensures a clean, professional look.
Baking this cake always brings back fond memories of family gatherings, where laughter and stories filled the air. Sharing a slice of this bundt cake feels like sharing a piece of those cherished moments. Whether you’re baking it for a special occasion or just to enjoy with a cup of tea on a quiet afternoon, this Red Velvet Cream Cheese Bundt Cake is sure to become a favorite in your recipe collection.
Preparing Red Velvet Cream Cheese Bundt Cake
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Ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 cup whole milk
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon white vinegar
- 2 tablespoons all-purpose flour
- 8 ounces cream cheese, softened
- 3 tablespoons cocoa powder
- 2 large eggs
- 1 1/4 cups vegetable oil
- 4 tablespoons butter, softened
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- a few drops red gel food coloring
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 3/4 cups granulated sugar
Directions
- Set your oven to 350°F. Prepare a 10-inch bundt pan by greasing and flouring it, or use baking spray.
- For the cream cheese filling, mix cream cheese, butter, and sugar in a stand mixer until fluffy, about 2 minutes. Add in the egg, flour, and vanilla, and blend until smooth. Set this aside.
- In a medium bowl, stir together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar. Gradually add the dry ingredients, blending until well mixed. Add red food coloring to achieve the desired color.
- Pour half of the cake batter into the prepared bundt pan. Evenly spread the cream cheese filling on top, leaving a 1-inch border around the edge. Pour the remaining batter over the filling.
- Using a butter knife, gently swirl the cream cheese filling into the cake batter, making just a few swirls to avoid over-mixing.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before turning it out onto a serving plate.
- As the cake cools, make the icing. Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for about 2 minutes until smooth. Pipe onto the cooled cake using a piping bag. Serve right away and store leftovers in the refrigerator.
FAQs:
Can I use liquid food coloring instead of gel food coloring?
Yes, you can use liquid food coloring, but gel food coloring is more concentrated and provides a more vibrant color with less product.
How do I prevent the cream cheese filling from sinking to the bottom?
Make sure to spread the filling evenly and leave a 1-inch border around the edge. Also, do not over-mix the filling into the batter when swirling.
What can I use as a substitute for sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk for a similar texture and taste.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; just thaw it in the refrigerator overnight before serving.
Can I make this cake without a bundt pan?
Yes, you can use a regular cake pan or a loaf pan, but you may need to adjust the baking time. Check for doneness with a toothpick.
Red Velvet Cream Cheese Bundt Cake
Ingredients
- 8 oz softened cream cheese
- 4 tbsp softened butter
- 1/2 cup granulated sugar
- 1 large egg
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cups vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- a few drops red gel food coloring
- 2 cups powdered sugar
- 4 oz softened cream cheese
- 1/2 cup heavy cream
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan or coat with baking spray. Set aside.
- Start with the cream cheese filling. In a stand mixer, blend cream cheese, butter, and sugar until fluffy, around 2 minutes. Add egg, flour, and vanilla, mixing until smooth. Set aside.
- In a medium bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar. Gradually add the flour mixture, mixing until well blended. Add red food coloring to reach the desired hue.
- Pour half the cake batter into the prepared bundt pan. Spread the cream cheese filling evenly on top, leaving a 1-inch border around the edge. Pour the remaining cake batter over the filling.
- Using a butter knife, gently swirl the cream cheese filling into the cake batter. Avoid over-mixing; just a couple of swirls will suffice.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before inverting onto a serving plate.
- As the cake cools, prepare the icing. Beat together powdered sugar, cream cheese, heavy cream, and vanilla extract for about 2 minutes, until smooth. Transfer to a piping bag and pipe onto the cooled cake. Serve immediately. Store leftovers in the refrigerator.
