Simple but stunning red velvet cream cheese bundt cake that’s so easy to make! One bite of this velvety rich dessert and this will instantly become a family favorite!
What does red velvet cake taste like?
Why should I use buttermilk in my red velvet cake?
Why do I need to use hot coffee in my cake batter?
Hot coffee or any hot liquid will help the cocoa powder, easily dissolve into the batter. It also helps bring out its flavor; it helps the cocoa “bloom.”
How do you make red velvet cream cheese bundt cake?
For most cakes, you want to use the muffin mixing method.
Also known as the stirring method, or quick bread method, this method of mixing is used for pancakes, muffins, corn bread, and dumplings. The muffin mixing method is used for most quick breads that result in a batter rather than a dough. It is basically measuring your dry and wet ingredients separately, then quickly mixing the two. Using this mixing method helps to ensure that your muffin remains tender and fluffy. The reason we use it is to limit the product of gluten in your muffin, which is formed when you over mix.
Before pouring the batter into the bundt cake pan, you want to make sure that you prepare the pan properly.
How do you prepare a bundt pan for baking?
Use a pastry brush to grease the pan thoroughly with butter or shortening. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cake. Be sure to grease and flour all the crevices in the pan so the cake will release easily and the design will be sharply defined, especially for this gorgeous bundt pan.
Pour 1/3 of the batter into a prepared pan. Add cream cheese mixture by the spoonful and swirl. Add the rest of the batter and place in the oven.
How to remove the red velvet bundt cake from the pan?
After testing the bundt cake with a wooden pick and making sure it comes out clean, remove the bundt cake from the oven. Place the bundt pan on a wire rack and let cool completely; at least 20 minutes. This cooling time allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan. Tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.
How do you decorate a red velvet bundt cake?
Because this red velvet bundt cake is filled with cream cheese, I wanted to keep it simple and finish it with a dusting of powdered sugar. If you’re someone who likes it a little sweeter, you can make a simple cream cheese glaze and pour it over the top.
For the cream cheese glaze:
In a mixing bowl, combine the following:
8 oz cream cheese at room temperature
1/2 cup powdered sugar
6 tbl milk
Beat with a hand held mixer until smooth. Pour glaze over the top of the bundt cake.
If you loved this recipe, be sure to check out my red velvet crinkle cookies!
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Red Velvet Cream Cheese Bundt Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 24 1x
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbl cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 2 oz red food coloring
- 1/2 cup freshly brewed coffee
Cream cheese filling
- 12 ounces full-fat block cream cheese, softened to room temperature
- 1 large egg
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350 degrees
In a medium bowl, combine flour, baking soda and powder, salt, cocoa powder and sugar. Whisk to combine.
In a separate bowl, combine the oil, eggs, buttermilk and red food coloring with a whisk. Add the coffee and stir to combine.
Add the wet ingredients to the dry a little at a time, mixing after each addition, just until combined.
To make the cream cheese filling:
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Use a pastry brush to grease the pan thoroughly with butter or shortening. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cake.
Pour 1/3 of the batter into a prepared pan. Add cream cheese mixture by the spoonful and swirl. Add the rest of the batter and place in the oven for 50-55 minutes or until a wooden pick comes out clean.
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6 Comments
Hi Nicole! This cake looks absolutely on point!!! Your food photography is really amazing. Steph and I have saved your blog on our reading list to make sure we don’t miss your next post!
Have a good day,
Scruff & Steph
You just made my day! Thank you for your kind words and being such a loyal follower!
This cake is pure perfection Nicole! Thanks for sharing.
It tastes even better than it looks! Can you believe it?! Can something taste gorgeous? 😉
I’m really excited to try this! I came upon your blog because I have that pan and immediately thought it was a perfect use for it. I have a question about your recipe though- It calls for all-purpose flour. Can I swap that for cake flour or nah?
The substitution isn’t 1:1 so I wouldn’t recommend it. All purpose flour is what I used for this recipe. Hope you enjoy!