This red velvet Bundt cake hides a ribbon of cream cheese filling in the middle, so every slice has a stripe of cheesecake running through it. The crumb is moist and tender, with the mild cocoa and tang that red velvet is known for.
It’s a showy cake made from ordinary baking staples, plus a block of cream cheese and a bottle of food coloring. Baked at home, it costs much less than a bakery cake of the same size.
Because the filling is baked in, there’s no frosting to make. A dusting of powdered sugar or a quick glaze is all it needs.
Ingredients and Swaps
- Buttermilk: Gives red velvet its tender crumb and tang. No buttermilk? Stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes.
- Oil: Vegetable or canola oil keeps the cake moist for days.
- Cocoa powder: Just a little, for the classic hint of chocolate. Use natural unsweetened cocoa.
- Red food coloring: Liquid coloring, about one 1-ounce bottle. Gel coloring is stronger, so use 1–2 teaspoons.
- Cream cheese: Full-fat block cream cheese, softened so the filling mixes smooth.
Tips for a Bundt Cake That Comes Out Clean
- Grease every crevice. Brush the pan with melted butter or shortening and dust with flour, or use baking spray with flour. This matters more than anything else.
- Keep the filling off the edges. Spoon the cream cheese mixture in a ring in the middle of the batter so it doesn’t touch the pan, where it can stick.
- Use room-temperature ingredients. Eggs, buttermilk and cream cheese blend more smoothly when they aren’t cold.
- Cool for 15 minutes, then invert. Too soon and the cake breaks. Too long and it sticks.
- Test in the cake, not the filling. Insert the tester near the outer edge so you’re checking the cake batter.
Red Velvet Cream Cheese Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan, getting into every crevice.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa and salt.
- In another bowl, whisk the eggs, oil, buttermilk, vanilla, food coloring and vinegar until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- For the filling, beat the cream cheese, sugar, egg and vanilla until smooth.
- Pour about two-thirds of the cake batter into the pan. Spoon the cream cheese filling in a ring over the batter, keeping it away from the sides of the pan. Top with the remaining batter.
- Bake for 50–60 minutes, until a tester inserted into the cake near the outer edge comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a rack. Cool completely before slicing.
Notes
- Drizzle with a vanilla glaze for extra sweetness.
- Add ¼ cup of mini chocolate chips to the cream cheese filling.
- Use less food coloring if you prefer a more natural color.
How to Finish It
- Dust with powdered sugar once the cake is completely cool.
- Drizzle with a glaze of 1 cup powdered sugar, 1–2 tablespoons milk and ½ teaspoon vanilla.
- Serve with whipped cream and fresh berries.
Storage
- Because of the cream cheese filling, store the cake covered in the refrigerator for up to 5 days.
- Let slices sit at room temperature for 15–20 minutes before serving, or microwave for 10–15 seconds.
- Freeze the whole cake or individual slices, well wrapped, for up to 2 months. Thaw overnight in the fridge.
This cake is the dessert on our Christmas Dinner for 4 menu. For a smaller chocolate dessert, try Raspberry Chocolate Mini Bundt Cakes.
Red Velvet Bundt Cake Questions
What size Bundt pan do I need?
A standard 10- to 12-cup Bundt pan.
Can I make it ahead?
Yes. Bake it a day or two ahead and keep it covered in the fridge. The flavor and texture actually improve by the next day.
Can I leave out the food coloring?
Yes. The cake will be a light cocoa brown and taste the same.
