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Red velvet Bundt cake with cream cheese glaze on a cake stand with one slice served

Red Velvet Cream Cheese Bundt Cake

A moist red velvet Bundt cake with a ribbon of cream cheese filling baked into the center.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 2 tablespoons red food coloring
  • 1 teaspoon vinegar
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • ¼ cup sugar
  • 1 egg
  • ½ teaspoon vanilla

Method
 

  1. Preheat the oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan, getting into every crevice.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa and salt.
  3. In another bowl, whisk the eggs, oil, buttermilk, vanilla, food coloring and vinegar until smooth.
  4. Pour the wet ingredients into the dry and stir until just combined.
  5. For the filling, beat the cream cheese, sugar, egg and vanilla until smooth.
  6. 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.
  7. Bake for 50–60 minutes, until a tester inserted into the cake near the outer edge comes out clean.
  8. 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.