Red Velvet Cream Cheese Bundt Cake

Prep Time

25m

Bake Time

55m - 1h 5m

Yields

10-12 slices

About 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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Red Velvet Cream Cheese Bundt Cake

Prep Time

25m

Bake Time

55m - 1h 5m

Yields

10-12 slices

About this Recipe

Print this recipe

This Recipe URL has been copied.

Ingredients

Cream Cheese Filling

1 (8 oz) package cream cheese, softened
4 tablespoons butter, softened
1/2 cup Imperial Sugar 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 Imperial Sugar 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 Imperial Sugar 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

25m

Bake Time

55m - 1h 5m

Yields

10-12 slices

About this Recipe

Print this recipe

Ingredients

Cream Cheese Filling

1 (8 oz) package cream cheese, softened
4 tablespoons butter, softened
1/2 cup Imperial Sugar 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 Imperial Sugar 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 Imperial Sugar 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.