Introduction to Red Velvet Cream Cheese Bundt Cake
There’s something magical about a Red Velvet Cream Cheese Bundt Cake that makes it the star of any gathering. I remember the first time I baked this beauty; the vibrant red hue and creamy filling had my friends oohing and aahing before they even took a bite! This cake is not just a feast for the eyes; it’s a delightful blend of rich flavors that will impress your loved ones. Whether you’re celebrating a special occasion or just want to brighten up a regular day, this cake is a quick solution that brings joy and warmth to any table.
Why You’ll Love This Red Velvet Cream Cheese Bundt Cake
This Red Velvet Cream Cheese Bundt Cake is a true crowd-pleaser! It’s incredibly easy to make, even for those who might feel intimidated in the kitchen. The rich, velvety texture paired with the creamy filling creates a taste sensation that’s hard to resist. Plus, it looks stunning on any dessert table, making it perfect for impressing guests or simply treating yourself. Trust me, every slice is a little piece of happiness!
Ingredients for Red Velvet Cream Cheese Bundt Cake
Gathering the right ingredients is the first step to creating this stunning Red Velvet Cream Cheese Bundt Cake. Each component plays a vital role in achieving that rich flavor and beautiful presentation. Here’s what you’ll need:
- All-purpose flour: The backbone of the cake, providing structure and a soft crumb.
- Cocoa powder: Just a touch adds depth to the flavor without overpowering the signature red hue.
- Baking soda and baking powder: These leavening agents help the cake rise, giving it that perfect fluffy texture.
- Salt: A pinch enhances the sweetness and balances the flavors beautifully.
- Granulated sugar: Sweetness is key! It also helps create a moist cake.
- Vegetable oil: This keeps the cake moist and tender, making each bite melt in your mouth.
- Eggs: They bind everything together and add richness to the batter.
- Buttermilk: This adds a tangy flavor and helps keep the cake moist.
- Vanilla extract: A splash of vanilla brings warmth and enhances the overall flavor.
- White vinegar: It reacts with the baking soda, helping the cake rise and adding a subtle tang.
- Red gel food coloring: Essential for that iconic red color; adjust to your preference for vibrancy.
- Cream cheese: The star of the filling, providing a rich, tangy contrast to the sweet cake.
- Granulated sugar (for filling): Sweetens the cream cheese filling, making it irresistible.
- Additional egg (for filling): Helps bind the filling together for a smooth texture.
- Vanilla extract (for filling): Adds a lovely flavor to the cream cheese mixture.
- Cream cheese frosting or vanilla glaze (optional): A drizzle on top elevates the cake’s presentation and taste.
- Red velvet crumbs (optional): Use these for a decorative touch if you trim the cake.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Red Velvet Cream Cheese Bundt Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making this stunning Red Velvet Cream Cheese Bundt Cake! Follow these simple steps, and you’ll be on your way to impressing everyone with your baking skills.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grease and flour your bundt pan thoroughly. This step is crucial to ensure your cake slides out easily after baking. Trust me, no one wants a cake disaster!
Step 2: Make the Cream Cheese Filling
In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. This filling is the heart of your cake, so make sure it’s well combined. Set it aside for now; it’ll be worth the wait!
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This mixture is the foundation of your cake. Make sure there are no lumps, as they can affect the texture of your Red Velvet Cream Cheese Bundt Cake.
Step 4: Mix Wet Ingredients
In a separate bowl, beat the granulated sugar, vegetable oil, and eggs until creamy. Then, add the buttermilk, vanilla extract, white vinegar, and red gel food coloring. Mix until everything is well combined. The vibrant color will make your cake pop!
Step 5: Combine Mixtures
Now, slowly add the dry ingredients into the wet mixture, stirring gently until smooth. Be careful not to overmix; you want a tender cake. This is where the magic happens, transforming your ingredients into a luscious red velvet batter!
Step 6: Layer the Batter
Pour half of the red velvet batter into the prepared bundt pan. Then, spoon the cream cheese filling evenly over the batter, making sure it doesn’t touch the edges. Finally, cover it with the remaining red velvet batter. It’s like a delicious surprise waiting to be revealed!
Step 7: Bake
Place your bundt pan in the preheated oven and bake for 50–55 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean. The aroma wafting through your kitchen will be heavenly, I promise!
Step 8: Cool and Glaze
Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Drizzle with cream cheese frosting or vanilla glaze, and sprinkle with red velvet crumbs for that extra touch. Your masterpiece is ready to shine!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip greasing and flouring the bundt pan; it’s key to a clean release.
- Adjust the red gel food coloring to achieve your desired shade of red.
- Let the cake cool completely before glazing for a neater finish.
- Store leftovers in an airtight container in the fridge to keep it fresh.
Equipment Needed
- Bundt pan: Essential for that beautiful shape; a regular cake pan can work in a pinch.
- Mixing bowls: Use a variety of sizes for mixing ingredients; even a large pot can do the trick.
- Electric mixer: Makes beating easier; a whisk will work if you’re feeling adventurous!
- Measuring cups and spoons: Accurate measurements are key; a kitchen scale is a great alternative.
- Spatula: Perfect for scraping down the sides of bowls; a wooden spoon can also be handy.
Variations
- Chocolate Chip Addition: Fold in some mini chocolate chips into the batter for an extra layer of sweetness and texture.
- Nutty Twist: Add chopped walnuts or pecans to the batter for a delightful crunch.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
- Red Velvet Cupcakes: Use the same batter to create individual cupcakes; just adjust the baking time to about 20-25 minutes.
- Vegan Version: Replace eggs with flax eggs and use plant-based milk and oil for a delicious vegan alternative.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
- Serve alongside fresh berries to add a pop of color and a hint of tartness.
- Drizzle with extra cream cheese frosting for an indulgent touch.
- Enjoy with a cup of coffee or tea to balance the sweetness.
- Garnish with mint leaves for a fresh, vibrant presentation.
FAQs about Red Velvet Cream Cheese Bundt Cake
As I’ve baked this Red Velvet Cream Cheese Bundt Cake countless times, I’ve gathered a few common questions that pop up. Let’s dive into them!
Can I use regular cream cheese instead of softened cream cheese for the filling?
It’s best to use softened cream cheese for a smooth filling. Regular cream cheese can be too thick and may not blend well, affecting the texture of your cake.
How can I store leftovers of the Red Velvet Cream Cheese Bundt Cake?
Store any leftovers in an airtight container in the refrigerator. This will keep the cake fresh and moist for up to five days. Just remember to let it come to room temperature before serving!
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just cool it completely, wrap it tightly in plastic wrap, and store it in the fridge. Glaze it just before serving for the best presentation.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes, and you’re good to go!
Can I freeze the Red Velvet Cream Cheese Bundt Cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge overnight before serving.
Final Thoughts
Baking this Red Velvet Cream Cheese Bundt Cake is more than just a culinary task; it’s an experience filled with joy and creativity. Each step, from mixing the vibrant batter to watching it rise in the oven, brings a sense of accomplishment. The moment you slice into the cake and reveal that luscious cream cheese filling is pure magic. Whether it’s for a special occasion or a simple family gathering, this cake is sure to create lasting memories. So, roll up your sleeves, embrace the process, and let this delightful cake bring smiles to your table!
Print
Red Velvet Cream Cheese Bundt Cake will wow your guests!
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A stunning Red Velvet Cream Cheese Bundt Cake that will impress your guests with its rich flavor and beautiful presentation.
Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 2 tbsp cocoa powder (unsweetened)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk
- 2 tsp vanilla extract
- 1 tsp white vinegar
- Red gel food coloring (as needed for deep color)
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (70 g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup cream cheese frosting or vanilla glaze (optional)
- Red velvet crumbs (from trimming the cake, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- In one bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, beat sugar, oil, and eggs until creamy. Add buttermilk, vanilla, vinegar, and food coloring.
- Slowly add dry ingredients into wet, mixing until smooth.
- Pour half of the red velvet batter into the bundt pan.
- Spoon cream cheese filling evenly over it (avoid touching the edges).
- Cover with the remaining red velvet batter.
- Bake for 50–55 minutes, or until a toothpick inserted comes out mostly clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack.
- Drizzle with cream cheese glaze or vanilla glaze and sprinkle with red velvet crumbs for a stunning look.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of red gel food coloring to achieve your desired color.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
