Red Velvet Bundt Cake
A classic red velvet bundt cake with a tangy cream cheese filling swirled inside and a smooth cream cheese glaze.
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
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.