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Red Velvet Bundt Cake with Cream Cheese Swirl Recipe

★★★★★

4.9 from 101 reviews
  • Author: lilan
  • Total Time: 1 hour 40 minutes plus chilling time (optional)
  • Yield: 12-16 servings 1x

Description

This Red Velvet Bundt Cake with Cream Cheese Swirl is a decadent and visually stunning dessert perfect for special occasions. The moist and tender red velvet cake layers perfectly complement a luscious cream cheese swirl inside, topped with a smooth cream cheese glaze that drips beautifully down the sides. Finished with festive sprinkles, this cake offers a delightful balance of rich flavors and textures that will impress any crowd.

Ingredients

Scale

Cream Cheese Swirl

  • 12 oz cream cheese (softened)
  • 1 large egg (room temperature)
  • ⅓ cup granulated sugar
  • ⅛ teaspoon sea salt
  • 1 teaspoon pure vanilla extract

Batter

  • 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 (as needed)
  • 3 ¼ cup all-purpose flour (390g)
  • ¼ cup natural cocoa powder (or dutch processed)
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Glaze

  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • ⅛ teaspoon sea salt
  • 4 oz cream cheese (softened)
  • 1 teaspoon pure vanilla extract
  • 2–6 tablespoons milk

Topping

  • 3 tablespoons sprinkles

Instructions

  1. Prepare Cream Cheese Swirl: In a large bowl or stand mixer, beat together softened cream cheese, granulated sugar, and sea salt until completely smooth. Add the egg and vanilla extract, then beat until smooth and creamy, scraping down the bowl as needed. Set aside.
  2. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease the inside of a bundt pan thoroughly with cold butter, then dust with a tablespoon of flour, shaking to coat evenly and removing any excess flour to prevent sticking.
  3. Make Cake Batter: In a large bowl or stand mixer, beat together softened butter, vegetable oil, granulated sugar, and sea salt until light and fluffy, about 5-7 minutes. Scrape down the bowl halfway through mixing to ensure even incorporation.
  4. Add Eggs and Flavorings: Add vanilla extract and then eggs, one at a time, beating well after each addition. Scrape down the bowl between eggs to ensure thorough mixing.
  5. Incorporate Dairy: Beat in sour cream until well combined, then add buttermilk and mix until the batter is gloopy but smooth.
  6. Color the Batter: Add red gel food coloring drop by drop, switching to a hand whisk to avoid splattering, until the desired vibrant red is reached.
  7. Add Dry Ingredients: Sift flour, baking powder, baking soda, and cocoa powder directly into the wet batter. Fold gently with a whisk or mix on low speed just until a thick, smooth batter forms, avoiding overmixing.
  8. Assemble Cake: Pour half of the batter into the prepared bundt pan and spread evenly. Carefully spoon the cream cheese swirl mixture over the batter, keeping it away from the edges to prevent leaking. Pour the remaining batter on top and smooth the surface. Tap the pan on a flat surface a few times to release large air pockets.
  9. Bake: Bake in the preheated oven for 55-70 minutes. A wooden skewer inserted into the center should come out mostly clean with a few moist crumbs from the filling but no raw batter.
  10. Cool and Remove: Let the cake cool in the pan for 10 minutes. Then place a plate or cooling rack on top of the bundt pan and carefully invert it to release the cake. Gently tap the top of the pan if needed to help the cake release smoothly.
  11. Chill Cake (Optional): Allow the bundt cake to cool completely. For best flavor and texture of the cream cheese swirl, chill the cake in the refrigerator for 2 to 12 hours before glazing, though serving immediately at room temperature is also fine.
  12. Prepare Glaze: In a large bowl or stand mixer, beat softened butter, powdered sugar, and sea salt until smooth. Add cream cheese and beat again until fully smooth, scraping the bowl halfway through. Add vanilla extract followed by milk one tablespoon at a time, beating well after each addition, until the glaze achieves your desired dripping consistency.
  13. Glaze and Decorate: Drizzle or spread the prepared glaze over the cooled bundt cake. Quickly sprinkle sprinkles on top just before serving for a festive look.
  14. Serve and Store: Serve the cake at room temperature for best flavor. Store leftovers in the refrigerator because of the cream cheese components, and bring to room temperature before serving.

Notes

  • Allow eggs, sour cream, buttermilk, and cream cheese to come to room temperature before mixing for smoothest batter and swirl.
  • Be careful not to overmix the batter after adding dry ingredients to keep the cake tender.
  • The red gel food coloring provides vibrant color without thinning the batter.
  • Make sure to grease and flour the bundt pan properly to avoid sticking.
  • Chilling the cake after baking intensifies the cream cheese swirl flavor and makes slicing cleaner.
  • Adjust the glaze milk quantity to achieve either a drip glaze or spreadable frosting consistency.
  • Store the cake covered in the fridge up to 3 days; bring to room temperature before serving to enhance flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet, Bundt Cake, Cream Cheese Swirl, Dessert, Holiday Cake, Birthday Cake

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Find it online: https://cooklilan.com/red-velvet-bundt-cake-with-cream-cheese-swirl-recipe/