Introduction

This Red Velvet Bundt Cake with Cream Cheese Swirl combines the rich flavors of classic red velvet with a luscious cream cheese filling. Perfect for special occasions or whenever you want to impress, this cake offers a moist, tender crumb with a beautiful cheesecake center and a creamy glaze.

A close-up of a sliced chocolate bundt cake with three visible layers: a dense, dark brown cake layer at the bottom and top with a thick, creamy white frosting layer in the middle. The cake is topped with a smooth white glaze that drips slightly down the sides, decorated with small red and pink sprinkles scattered over the glaze. The cake sits on a plain white plate placed on a white marbled surface with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz cream cheese (softened)
1 large egg (room temperature)
⅓ cup granulated sugar
⅛ teaspoon sea salt
1 teaspoon pure vanilla extract
1 cup unsalted butter (softened)
¼ cup vegetable oil
1 ½ cup granulated sugar
¼ teaspoon sea salt
1 tablespoon pure vanilla extract
5 large eggs (room temperature)
⅔ cup sour cream (room temperature)
1 ¼ cup buttermilk (room temperature)
Red gel food colouring
3 ¼ cup all purpose flour (390g)
¼ cup natural cocoa powder (or Dutch processed)
2 ½ teaspoon baking powder
¼ teaspoon baking soda
4 tablespoons unsalted butter (softened, for glaze)
1 cup powdered sugar (for glaze)
⅛ teaspoon sea salt (for glaze)
4 oz cream cheese (softened, for glaze)
1 teaspoon pure vanilla extract (for glaze)
2-6 tablespoons milk (for glaze)
3 tablespoons sprinkles (for garnish)

Instructions

Step 1: Prepare the cream cheese swirl by beating together 12 oz cream cheese, ⅓ cup granulated sugar, and ⅛ teaspoon sea salt in a large bowl or stand mixer until completely smooth. Add 1 egg and 1 teaspoon vanilla extract, beating until smooth and creamy. Set aside.
Step 2: Preheat the oven to 180°C (350°F). Grease the inside of a bundt pan with cold butter, then dust with a tablespoon of flour, shaking out the excess.
Step 3: In a large bowl or stand mixer, beat 1 cup softened butter, ¼ cup vegetable oil, 1 ½ cup granulated sugar, and ¼ teaspoon salt until light and fluffy, about 5-7 minutes. Scrape the bowl halfway through mixing.
Step 4: Add 1 tablespoon vanilla extract and the 5 eggs one at a time, beating well after each addition and scraping the bowl as needed.
Step 5: Mix in ⅔ cup sour cream and then 1 ¼ cup buttermilk. The batter will appear thick and gloopy—this is expected.
Step 6: Add red gel food coloring drop by drop, switching to a hand whisk if needed to avoid splattering, until the batter is the desired red shade.
Step 7: Sift 3 ¼ cup all-purpose flour, 2 ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ cup cocoa powder into the batter. Fold gently or mix on low until the batter is smooth and thick with no streaks of dry flour remaining.
Step 8: Pour half the batter into the bundt pan and smooth the top. Carefully spoon the cream cheese mixture over the batter, avoiding contact with the pan edges. Add the remaining batter on top and smooth it out. Tap the pan on a flat surface a few times to release air bubbles.
Step 9: Bake for 55-70 minutes, or until a wooden skewer inserted into the middle comes out clean but may have a few crumbs attached from the filling.
Step 10: Let the cake cool in the pan for 10 minutes. Place a plate or cooling rack on top and invert the bundt pan to release the cake. Tap gently to help it come out smoothly.
Step 11: Allow the cake to cool completely. For best flavor, chill it in the fridge for 2 to 12 hours to let the cream cheese swirl set, though this step is optional.
Step 12: To make the glaze, beat 4 tablespoons softened butter, 1 cup powdered sugar, and ⅛ teaspoon salt until smooth. Add 4 oz cream cheese and beat again until smooth.
Step 13: Stir in 1 teaspoon vanilla extract, then add 2 to 6 tablespoons milk one tablespoon at a time until reaching desired consistency. A thinner glaze drips nicely, while a thicker one spreads like frosting.
Step 14: Drizzle or spread the glaze over the cooled bundt cake. Sprinkle with 3 tablespoons sprinkles just before serving.

Tips & Variations

Use room temperature ingredients for smoother batter and better volume.
If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
For a deeper red color, add food coloring gradually and adjust to your preference.
Try using a different shaped pan if you don’t have a bundt pan, but adjust baking time accordingly.

Storage

Store the cake in an airtight container in the refrigerator because of the cream cheese glaze and filling. It will keep well for 3-4 days. Bring to room temperature before serving for best flavor and texture. Leftover glaze can be refrigerated and stirred before reuse.

How to Serve

A round bundt cake with a rich brown color sits on a white marble plate, with a thick layer of creamy white icing dripping smoothly down the sides in uneven streams. The icing is decorated with small red, pink, and white sprinkles scattered all over the top. The cake is placed on a rust-colored cloth, adding warmth to the scene, and in the soft background, two glass milk bottles stand on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without the cream cheese swirl?

Yes, you can omit the cream cheese swirl if desired. The cake will still be moist and flavorful but won’t have the signature cheesecake center.

How do I know when the cake is fully baked?

Insert a wooden skewer into the center of the cake. It should come out clean or with a few moist crumbs but no wet batter. Because of the cream cheese filling, some crumbs are normal.