This red velvet bundt cake has a striking look with its deep red color and a surprise inside: a ribbon of tangy cream cheese filling. It’s a fun twist on the classic layer cake, with all the familiar flavors packed into one beautiful pan.
From start to finish, this cake takes about an hour and a half, with most of that time being hands-off baking and cooling. The steps are straightforward, making it a manageable project for a special weekend treat or holiday dessert.
Why is Red Velvet Bundt Cake a Must-Try?
The oil-based batter creates a very moist and tender cake that stays fresh longer than butter-based cakes.
A hidden cream cheese swirl adds a lovely tangy flavor and a creamy texture that complements the cake.
Layering the batter and filling is a simple way to create a pretty, marbled effect with minimal effort.
Ingredients for Red Velvet Bundt Cake
• Red Food Coloring: Gel food coloring provides a vibrant red without adding too much extra liquid. Start with a smaller amount and add more until you get the color you want.
• Sour Cream: Use full-fat sour cream for the best texture and richness. In a pinch, full-fat plain Greek yogurt can be used as a substitute.
• Cocoa Powder: Natural, unsweetened cocoa powder is the standard for traditional red velvet cake flavor.
• Cream Cheese: For a thick filling and glaze, use full-fat, block-style cream cheese, not the whipped kind sold in tubs.
• White Vinegar: This pantry staple reacts with the baking soda to help the cake rise and creates a very soft crumb.
Exact quantities are in the recipe card below.
How to Make Red Velvet Bundt Cake
Step 1: Prepare the Pan and Filling
Start by setting your oven to 350°F and preparing your bundt pan so the cake won’t stick. Next, whip up the simple cream cheese filling by beating together cream cheese, butter, sugar, an egg, flour, and vanilla until smooth.
Step 2: Make the Cake Batter
The cake batter comes together in two parts. First, mix your dry ingredients in one bowl. In another, whisk the wet ingredients, then combine the two and stir in the red food coloring to get that signature hue.
Step 3: Assemble and Bake the Cake
Pour half the batter into your pan, then spoon the cream cheese filling on top. Cover with the rest of the batter and give it a gentle swirl with a knife. Bake for about an hour, until a skewer comes out clean.
Step 4: Cool and Glaze
Let the cake cool in the pan for at least an hour before turning it out onto a rack to cool completely. While it cools, mix the glaze ingredients. Once the cake is no longer warm, drizzle the glaze over the top.
What to Serve with Red Velvet Bundt Cake
This cake is rich on its own. It pairs well with a simple cup of coffee or a glass of cold milk.
Expert Tips for Red Velvet Bundt Cake
Properly greasing and flouring your bundt pan is very important for a clean release. Use baking spray with flour or coat it well with softened butter and a dusting of flour.
Ensure all dairy and eggs are at room temperature for a smoother batter and filling.
The cake must be completely cool before you add the glaze, otherwise the glaze will melt and run off.
Baked goods containing eggs are safe to eat when a skewer inserted into the center comes out clean, indicating the batter has cooked through.
How to Store and Freeze Red Velvet Bundt Cake
Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze un-glazed slices for up to 3 months; thaw them in the refrigerator before serving.
Red Velvet Bundt Cake Recipe FAQs
Why did my cream cheese filling sink to the bottom?
This can happen if the cake batter is too thin or if the filling is too dense. Be sure to measure your ingredients accurately. Also, avoid over-swirling, which can cause the heavier filling to sink.
Can I make this recipe in a different pan?
Yes, this recipe can be adapted for two 9-inch round cake pans or a 9×13-inch sheet pan. You will need to adjust the baking time, so start checking for doneness earlier.
My cake came out dry. What went wrong?
A dry cake is usually the result of overbaking or measuring too much flour. Use a kitchen scale for the most accurate flour measurement, and start checking the cake for doneness a few minutes before the recipe suggests.
Red Velvet Bundt Cake
Ingredients
For the Cream Cheese Filling
- 8 oz cream cheese softened, 225g
- 1/4 cup unsalted butter softened, 57g
- 1/2 cup granulated sugar 100g
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the Red Velvet Cake
- 2 1/2 cups all-purpose flour 300g
- 1 3/4 cups granulated sugar 350g
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil 300ml
- 2 large eggs
- 1/2 cup full-fat sour cream 120g
- 1/2 cup whole milk 120ml
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- 1 to 2 teaspoons red gel food coloring
For the Cream Cheese Glaze
- 4 oz cream cheese softened, 115g
- 2 cups powdered sugar 240g
- 1/2 cup heavy cream 120ml
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan. Set it aside.
- To make the filling, beat 8 oz of softened cream cheese, the softened butter, and 1/2 cup of granulated sugar with an electric mixer until smooth. Add 1 egg, 2 tablespoons of flour, and 1 teaspoon of vanilla, and beat just until combined. Set this mixture aside.
- In a medium bowl, whisk together 2 1/2 cups of flour, 1 3/4 cups of granulated sugar, the cocoa powder, baking soda, and salt.
- In a separate large bowl, whisk together the oil, 2 eggs, sour cream, milk, 1 tablespoon of vanilla, and vinegar. Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the red food coloring until you reach your desired shade.
- Pour about half of the red velvet batter into the prepared bundt pan. Spoon the cream cheese filling evenly over the batter, keeping it about an inch away from the edges. Gently cover the filling with the remaining batter.
- Insert a butter knife into the batter and swirl it two or three times around the pan to lightly marble the filling into the cake. Do not overmix.
- Bake for 55 to 65 minutes. The cake is done when a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 1 hour before inverting it onto a serving plate. Allow it to cool completely.
- For the glaze, beat 4 oz of softened cream cheese, the powdered sugar, and heavy cream until smooth. Drizzle the glaze over the completely cooled cake before slicing and serving.
Notes
