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image of a red velvet bundt cake, sliced to show the cream cheese ripple swirled through the middle
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4.77 from 68 ratings

Red Velvet Bundt Cake

This red velvet bundt cake is insanely moist and tender, and has a ripple of cream cheese filling right through the middle of it! It's everything you could want and more!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Additional Time2 hours
Total Time3 hours 25 minutes
Course: Cakes
Cuisine: American
Servings: 20
Calories: 416kcal
Author: Chelsey White

Ingredients

Red Velvet Bundt Cake

  • 2 1/2 cups all-purpose flour 325 grams
  • 2 cups granulated sugar 400 grams
  • 1 Tbsp unsweetened cocoa powder, sifted 6 grams
  • 1 1/2 tsp baking soda 9 grams
  • 1 tsp fine salt 6 grams
  • 2 large eggs, room temperature 113 grams
  • 1 cup buttermilk, room temperature 228 grams
  • 1 cup vegetable or canola oil 224 grams
  • 2 tsp. vanilla extract or vanilla bean paste 8 grams
  • 1 tsp white vinegar 4 grams
  • 1 tsp red gel food coloring

Cream Cheese Ripple Filling

  • 1 cup cream cheese, room temperature 8 oz, 226 grams
  • 1/4 cup unsalted butter, room temperature 56 grams
  • 1/2 cup granulated sugar 100 grams
  • 1 large egg, room temperature 56 grams
  • 1 tsp vanilla extract or vanilla bean paste 4 grams
  • 2 Tbsp all-purpose flour 16 grams

Cream Cheese Frosting Glaze

  • 1/2 cup cream cheese, room temperature 4 oz, 113 grams
  • 1/2 cup heavy whipping cream, room temperature 114 grams
  • 1 tsp vanilla extract or vanilla bean paste 3 grams
  • 2 cups powdered sugar 250 grams

Instructions

Cream Cheese Ripple Filling

  • Make the cream cheese filling first! Beat together the cream cheese and unsalted butter with a whisk attachment of a stand mixer or a hand mixer until smooth and creamy. If you don't have an electric mixer, you can mix this by hand with a whisk.
  • Add in the granulated sugar, and mix on a medium speed.
  • Add in the eggs and vanilla extract, and mix on medium speed until fully incorporated.
  • Scrape the sides and bottom of the bowl with a rubber spatula.
  • Mix in the flour on a low speed.
  • Cover with plastic wrap and set aside.

Red Velvet Bundt Cake:

  • Preheat oven to 350°F. Butter and flour a 10 inch bundt pan (with 10 cup capacity), being sure to get into all the nooks and crannies of your bundt pan to ensure an easy release.
  • Whisk together the dry ingredients (all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt) in a large bowl, and set aside.
  • In another large bowl, whisk together the eggs, buttermilk, oil, vanilla extract, vinegar, and red gel food coloring. Don't worry if it looks a bit separated, it'll come together as we add the dry ingredient.
  • Fold in half of the the dry ingredients, until only a few streaks of flour are visible. Stir in the remaining dry ingredients, being careful not to overmix the batter.
  • Pour 1/2 of the batter into the pan, and add the cream cheese ripple filling. Top with the remaining cake batter.
  • Bake for 55-65 minutes, or until a toothpick comes out clean. My bundt pan took about 60 minutes.
  • Allow the pans to cool for a couple hours, until the cake reached room temperature.
  • Once cooled, use a serrated knife to level the bottom of the cake. Save the scraps and crumble them with a fork to decorate the cake later.
  • Carefully invert the pan, and flip the cake onto the plate or cake stand you plan to serve the cake on.

Cream Cheese Frosting Glaze:

  • While the bundt cake bakes and cools, make the cream cheese frosting glaze.
  • Add the heavy cream and cream cheese into a medium-sized bowl, the mix together until smooth.
  • Mix in the vanilla bean paste or vanilla extract.
  • Stir in the powdered sugar, one cup at a time. Mix until smooth.

To Decorate This Red Velvet Bundt Cake:

  • Drizzle the cream cheese glaze over the ridges of the bundt cake, covering as much of the cake as possible.
  • Sprinkle the red velvet cake crumbs on top of the glaze, and enjoy!

Video

Notes

I used this Bundt Pan Mold to make this cake, which is 10 inches across, and has a capacity of 10 cups.
Bake time can vary a lot based on your bundt pan, so keep an eye on your cake and check in every 5 minutes once it's been in the oven for 55 minutes.

How To Store This Red Velvet Bundt Cake:

Sadly this cake cannot be left out at room temperature because of the cream cheese and heavy cream in the glaze!
If you make it in advance or have leftovers, it can be stored in the fridge for up to 5 days.
It can also be frozen (frosted or unfrosted) for up to 1 month if stored in an airtight container.

Nutrition

Serving: 1 | Calories: 416kcal | Carbohydrates: 51g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 59mg | Sodium: 302mg | Sugar: 37g