Red Velvet Cream Cheese Bundt Cake
Prep Time
25m
Bake Time
55m - 1h 5m
Yields
10-12 slicesAbout this Recipe
Love will be forever associated with the color red, which is why red velvet is often thought of as a romantic dessert. When you want to say “I love you” with food, this rich, moist, red velvet bundt cake swirled with a sweet cream cheese filling is the perfect recipe. Top Red Velvet Cream Cheese Bundt Cake with a cream cheese frosting and colorful sprinkles for an extra special touch.
Red Velvet Cream Cheese Bundt Cake
Prep Time
25mBake Time
55m - 1h 5mYields
10-12 slicesAbout this Recipe
Love will be forever associated with the color red, which is why red velvet is often thought of as a romantic dessert. When you want to say “I love you” with food, this rich, moist, red velvet bundt cake swirled with a sweet cream cheese filling is the perfect recipe. Top Red Velvet Cream Cheese Bundt Cake with a cream cheese frosting and colorful sprinkles for an extra special touch.
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Ingredients
Cream Cheese Filling
- 1 (8 oz) package cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Red Velvet Cake
- 2 1/3 cups all-purpose flour*
- 1 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- Red gel food coloring, as needed
Cream Cheese Icing
- 2 cups Dixie Crystals Confectioners Powdered Sugar
- 4 oz cream cheese, softened
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- Prepare cream cheese filling first. In a stand mixer, beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth. Set aside while preparing cake batter.
- In medium bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar. Beat in flour mixture until well combined. Add red food coloring, until desired color.
- Pour half of cake batter into prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter.
- Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much; you just need to swirl knife a couple of times through layers.
- Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- While cake cools, prepare icing – Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Place in a piping bag and pipe on to top of cooled cake. Serve immediately, and store leftovers in the refrigerator.
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Red Velvet Cream Cheese Bundt Cake
Prep Time
25mBake Time
55m - 1h 5mYields
10-12 slicesAbout this Recipe
Love will be forever associated with the color red, which is why red velvet is often thought of as a romantic dessert. When you want to say “I love you” with food, this rich, moist, red velvet bundt cake swirled with a sweet cream cheese filling is the perfect recipe. Top Red Velvet Cream Cheese Bundt Cake with a cream cheese frosting and colorful sprinkles for an extra special touch.
Ingredients
Cream Cheese Filling
- 1 (8 oz) package cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Red Velvet Cake
- 2 1/3 cups all-purpose flour*
- 1 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- Red gel food coloring, as needed
Cream Cheese Icing
- 2 cups Dixie Crystals Confectioners Powdered Sugar
- 4 oz cream cheese, softened
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- Prepare cream cheese filling first. In a stand mixer, beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth. Set aside while preparing cake batter.
- In medium bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar. Beat in flour mixture until well combined. Add red food coloring, until desired color.
- Pour half of cake batter into prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter.
- Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much; you just need to swirl knife a couple of times through layers.
- Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- While cake cools, prepare icing – Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Place in a piping bag and pipe on to top of cooled cake. Serve immediately, and store leftovers in the refrigerator.
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