Late one night in my kitchen, a sweet idea sparked like magic—what if I could take the classic red velvet cake and make it into this show-stopping Red Velvet Cream Cheese Bundt Cake? The excitement bubbled as I mixed up the batter, imagining the rich, velvety layers wrapped around the cream cheese glaze for bundt cake that I knew would melt hearts. That first bite? Pure comfort food joy with a bold, cozy twist that turns any ordinary night into something special.
This Red Velvet Cream Cheese Bundt Cake wasn’t just a recipe; it was the happy accident that stole the spotlight at every gathering since. The moist red velvet cake crumb paired with that luscious cream cheese glaze for bundt cake makes each slice feel like a hug—soft, tangy, and delightfully sweet. I love how it fits right into those weeknight dessert moments where you want something easy yet showy, proving that easy bundt cake desserts are anything but boring.
If you’re a fan of red velvet cake with cream cheese frosting, this Red Velvet Cream Cheese Bundt Cake takes it up a notch with a beautiful ring shape that impresses without stress. Picture your friends’ faces lighting up when they taste this beauty—it’s my kind of kitchen magic. Fellow food lovers, I’m thrilled to invite you to dive into this recipe and make your own memories with this moist red velvet cake marvel. Ready to join me on this flavor adventure? Let’s go!
Ingredients You Need
This Red Velvet Cream Cheese Bundt Cake ingredient list is all about bold flavors that actually work together! Grab your favorite mixing bowl and get ready to enjoy some delicious magic. Here’s everything you need:
- 2 ½ cups all-purpose flour (You can swap for cake flour to get an even lighter crumb in this Red Velvet Cream Cheese Bundt Cake)
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon unsweetened cocoa powder (This little booster deepens that signature red velvet flavor)
- 1 cup buttermilk, at room temperature (No buttermilk? Use 1 cup milk with 1 tablespoon white vinegar, stir, and let sit for 5 minutes!)
- 1 cup vegetable oil (I love using neutral oils here for moist red velvet cake perfection)
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (This gives our Red Velvet Cream Cheese Bundt Cake that bold, vibrant color)
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar (Adding a little zip to help our moist red velvet cake rise beautifully)
For the glory cream cheese glaze for bundt cake:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons whole milk (For perfect drizzle consistency)
Most of these ingredients are easy to find on your regular grocery spree. If you want to prep this Red Velvet Cream Cheese Bundt Cake quickly on a busy night, soften your cream cheese and butter ahead of time and mix the dry ingredients in one bowl while blending the wet in another. Keep your flour sealed tight to prevent dryness, and once baked, store your cake covered at room temperature for up to three days or refrigerate it wrapped to keep that cream cheese glaze fresh.
I personally love adding a pinch more cocoa powder and a touch of cinnamon to my Red Velvet Cream Cheese Bundt Cake for that unexpected little kick that makes every slice unforgettable. This ingredient list is your foundation for a bold flavor win—get ready to make it yours!
Let’s Make Some!
Alright fellow food lovers, here’s where the delicious magic starts happening. Making this Red Velvet Cream Cheese Bundt Cake is as fun as it is rewarding. Grab your favorite bundt pan, and let’s get mixing!
- Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray and lightly dust with flour, so your cake pops out easily and looks picture-perfect.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This dry mix forms the base of our moist red velvet cake, bursting with bold flavor.
- In a separate bowl, combine buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar. Whisk these wet ingredients until they’re silky smooth and vibrant—this is where that iconic red color really shines.
- Slowly add the dry ingredients to the wet, mixing until just combined. Don’t overmix! Your Red Velvet Cream Cheese Bundt Cake batter should be thick and velvety, with a gorgeous deep red hue.
- Pour the batter evenly into your prepared bundt pan. Use a spatula to smooth the top—this helps with even baking and a smooth finish on your bundt!
- Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. This time frame makes sure your moist red velvet cake has just the right crumb.
- While the cake is baking, it’s time to whip up that amazing cream cheese glaze for bundt cake. Beat softened cream cheese and butter until creamy, gradually add powdered sugar, vanilla, and enough milk to get a smooth, pourable glaze that hugs every curve of your bundt.
- Once your red velvet bundt cake is out and cooled for 10-15 minutes, drizzle on the cream cheese glaze generously. Watch it drip down the sides—it looks stunning and tastes irresistible!
A quick tip: In my kitchen, this Red Velvet Cream Cheese Bundt Cake usually takes about 1 hour total from start to finish, making it a perfect weeknight winner for dessert that feels like a celebration.
Don’t stress if your bundt cake looks a little rustic—it’s all about those bold flavors and moist red velvet cake texture that will have everyone coming back for seconds. The cream cheese glaze for bundt cake keeps it fresh and tangy, balancing the sweet layers effortlessly.
Want to see another scrumptious red velvet bundt cake recipe? Check out this super moist version from Butternut Bakery for some inspiration!
How to Serve Up This!
Serving this Red Velvet Cream Cheese Bundt Cake is where the happy dances begin! I like to cut thick slices so you get a perfect balance of moist red velvet cake and that luscious cream cheese glaze for bundt cake in every bite.
This dessert pairs beautifully with a scoop of vanilla bean ice cream or a drizzle of fresh berry compote for a fancy twist. For brunch, it’s incredible alongside fresh fruit and a hot cup of coffee—talk about a cozy comfort food moment!
I save this Red Velvet Cream Cheese Bundt Cake for birthdays, game nights, and anytime I want to impress without the fuss. Its stunning appearance and mouthwatering flavors make every occasion feel special. Want to get creative? Try adding crushed toasted pecans on top or a sprinkle of edible glitter for that wow-factor presentation.
Leftover slices? Don’t waste them! Use the Red Velvet Cream Cheese Bundt Cake pieces to make a decadent trifle layered with whipped cream or blend chunks into a milkshake for a dessert upgrade.
If fusion flavors excite you, I’ve experimented by adding a hint of espresso powder for a mocha red velvet twist that pairs perfectly with the cream cheese glaze for bundt cake—trust me, it’s a flavor win you’ll want to try.
When I serve this Red Velvet Cream Cheese Bundt Cake, the reactions are priceless—smiles, wide eyes, and sometimes even a happy dance or two around my kitchen!
For more delicious easy bundt cake desserts, you should also check out this creamy Cream Cheese Tortilla Bites recipe for your next flavor adventure.
FAQs:
Will kitchen newbies succeed with this Red Velvet Cream Cheese Bundt Cake?
Absolutely! This recipe is pretty forgiving and perfect for all skill levels. The key is not to overmix your batter and give your bundt pan a good grease job. Even if your first Red Velvet Cream Cheese Bundt Cake looks rustic, the flavor will wow everyone.
What if I mess up my Red Velvet Cream Cheese Bundt Cake?
Don’t sweat it! I’ve had my share of happy accidents—sometimes the cake cracks or looks uneven but tastes heavenly. The cream cheese glaze for bundt cake covers up any imperfections while adding that perfect tang.
How can I prep this Red Velvet Cream Cheese Bundt Cake for busy weeknights?
You can make the cake batter and cream cheese glaze ahead, then refrigerate separately. When ready, bake the cake and drizzle the glaze fresh. It saves time but keeps all the flavor intact!
Can I freeze this Red Velvet Cream Cheese Bundt Cake?
Yep! Wrap in plastic wrap and then foil. Thaw overnight in the fridge and add glaze just before serving to keep it fresh and bright.
What’s the secret to a moist red velvet cake?
Using vegetable oil and buttermilk is my fail-safe. Together they keep the crumb soft, tender, and irresistible.
Do I have to use red food coloring?
For that classic Red Velvet Cream Cheese Bundt Cake look, yes. But you can reduce the amount or go natural with beet juice if you want a less bold color.
Can I make this gluten-free?
You can swap in a gluten-free all-purpose blend, but results vary. Try baking according to the brand’s instructions and keep an eye on baking times.
For more moist red velvet cake inspiration, check out Amycakes Bakes’ easy moist red velvet bundt cake recipe—perfect for your next comfort food fix! And if you love red velvet cake with cream cheese frosting, Erren’s Kitchen has a fabulous red velvet bundt cake with cream cheese icing you’ll adore.
Conclusion
This Red Velvet Cream Cheese Bundt Cake brings me joy because every slice feels like a celebration of bold flavors and cozy comfort food. It’s the kind of dessert that makes people gather around the table, smile, and savor a moment of simple happiness.
My Red Velvet Cream Cheese Bundt Cake Flavor Secrets:
- Always use buttermilk and oil together for that moist, tender crumb.
- The cream cheese glaze for bundt cake shines when you soften the cream cheese and butter fully before mixing.
- A dash of cocoa powder deepens the red velvet flavor and balances the sweetness perfectly.
I’ve tested variations with espresso, toasted nuts, and even swapping out the glaze for a whipped cream topping. Each version fits a different occasion—espresso for coffee lovers’ brunch, nuts for cozy fall gatherings, and whipped cream for lighter celebrations.
Trust your taste buds and feel the freedom to get creative with this recipe. Cooking should bring joy, and this Red Velvet Cream Cheese Bundt Cake is proof that bold flavor and cozy comfort make the ultimate combo. I can’t wait for you to try it and share your own flavor adventures!
Want to keep your comfort food corner deliciously bold? Check out my Hawaiian Pineapple Carrot Cream Cake for a tropical twist or vegan Apple Crumble Cheesecake for a plant-based weeknight winner.
Happy baking, fellow food lovers!
Red Velvet Cream Cheese Bundt Cake
A moist and tender red velvet bundt cake layered with a smooth cream cheese filling and topped with a luscious cream cheese glaze, perfect for any special occasion or dessert craving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened (for filling and glaze)
- ½ cup unsalted butter, softened (for filling and glaze)
- 2 cups powdered sugar (divided)
- 1 teaspoon vanilla extract (for filling and glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, combine vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Prepare the cream cheese filling by beating together 4 oz cream cheese, ¼ cup unsalted butter, 1 cup powdered sugar, and ½ teaspoon vanilla until smooth.
- Pour half of the red velvet batter into the bundt pan, then spoon the cream cheese filling evenly over the batter.
- Carefully pour the remaining batter over the cream cheese layer and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- Make the glaze by beating 4 oz cream cheese, ¼ cup unsalted butter, 1 cup powdered sugar, and ½ teaspoon vanilla until smooth.
- Drizzle the glaze over the cooled bundt cake before serving.
Notes
For best results, chill the cream cheese filling slightly before layering to prevent it from mixing with the batter; serve with a dollop of whipped cream or fresh berries for an extra special touch.