Red Velvet Bundt Cake with Cream Cheese Filling
Red Velvet Bundt Cake is not just a red velvet cake baked in a different pan. This cake is buttery like a pound cake and has the lovely flavor of a true red velvet cake. Oh, and that cream cheese filling!
Why you’ll love this recipe
Traditional Red Velvet Cake is made with oil and the batter is quite wet. So the cake is very soft and light and is the perfect base for making a lovely layer cake filled with Cream Cheese Frosting or, my favorite, Ermine Frosting.
This Red Velvet Bundt has a texture closer to a pound cake. It’s basically a red velvet pound cake baked in a Bundt pan. Because it’s a butter cake, the crumb is rich and slightly more dense, but in a good way.
This cake is made using the “reverse creaming” method. By adding the butter to the dry ingredients before the liquid is added, the flour is coated with butter and can’t develop gluten. This results in a very tender cake with a fine crumb.
The batter has the classic red velvet ingredients of buttermilk, vinegar and a hint of cocoa for a familiar flavor. The cream cheese filling is like a frosting baked inside the cake. The buttermilk glaze on top looks pretty and adds a sweet finish to the cake.
Step by Step Instructions
See the recipe card for detailed measurements and instructions.
- Add the butter to the dry ingredients and mix until the batter is light and aerated. Add the eggs and buttermilk.
- Add a few drops of red food coloring.
- Pour 3/4 of the red velvet batter into the prepared pan.
- Dollop the cream cheese filling over the batter.
- Spread the remaining batter over the filling.
- Allow the cake to cool in the pan for 10 minutes then turn out onto a cooling rack.
- Apply the glaze while the cake is still slightly warm. Let the cake finish cooling then transfer the cake is a serving plate.
Storage
- The cake is best served at room temperature.
- The cake can be held at room temperature for 4-5 hours. After that time the cake should be refrigerated because of the filling.
- Return to room temperature before serving.
- Individual slices can be frozen.
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Red Velvet Bundt Cake with Cream Cheese Filling
Ingredients
Cream Cheese Filling
- 8 oz cream cheese (room temperature)
- 2 oz unsalted butter (room temperature)
- 4 oz granulated sugar (½ cup)
- 2 tablespoons all purpose flour
- 1 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Red Velvet Cake Batter
- 2 large eggs (room temperature)
- 2 large yolks (room temperature)
- 2 teaspoons vanilla extract
- 8 oz buttermilk (1 cup, room temperature)
- 12 ½ oz cake flour (2 ¾ cups, see note)
- 1 ½ tablespoons dutch process cocoa powder
- 12 oz granulated sugar (1 ½ cups)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 oz unsalted butter (room temperature)
- 1 ½ teaspoons white vinegar
- red food coloring
Buttermilk Glaze
- 8 oz confectioner's sugar (2 cups)
- 2 oz buttermilk (¼ cup)
- 1 teaspoon vanilla extract
Instructions
- Generously butter and flour a Bundt pan. Preheat the oven to 350°F.
Cream Cheese Filling
- In the bowl of a stand mixer or in a mixing bowl cream together 8 oz cream cheese, 2 oz unsalted butter and 4 oz granulated sugar until light and aerated.
- Scrape the sides of the bowl. Add 2 tablespoons all purpose flour, 1 large eggs 1 teaspoon vanilla extract and 1 teaspoon lemon juice and mix until smooth. Set aside while you make the cake batter.
Red Velvet Cake Batter
- Whisk together 2 large eggs, 2 large yolks, 2 teaspoons vanilla extract and 1/2 of the buttermilk, set aside.
- Sift 12 ½ oz cake flour, 1 ½ tablespoons dutch process cocoa powder, 12 oz granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt into a mixer bowl. Mix on low speed to combine the dry ingredients. Toss the chunks of 6 oz unsalted butter into the flour mixture.
- Add the reserved 1/2 cup of buttermilk and 1 ½ teaspoons white vinegar. Increase the speed to medium. Mix on medium high for 2 minutes to aerate the batter. Scrape the bowl.
- Add the eggs in 3 batches, scraping the bowl between each addition. Add enough red food coloring to get a deep red color. Spread 2/3 of the batter into the prepared pan.
- Dollop the cream cheese filling over the batter in the pan, leaving a 1" border on either side. Carefully dollop the remaining cake batter over the filling and spread to an even layer.
- Bake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean, about 55 minutes.
- Cool for 10 minutes in the pan. Invert the cake onto a cooling rack set over a clean sheet pan. Cool for another 10-15 minutes until the cake is slightly warm.
Finish the cake
- To make the glaze combine 8 oz confectioner's sugar, 1 teaspoon vanilla extract and 2 oz buttermilk in a small bowl and whisk until smooth.8 oz confectioner's sugar, 2 oz buttermilk, 1 teaspoon vanilla extract
- Pour the glaze over the cake. You can scoop up the glaze from the sheet pan and use it to fill in any gaps in the glaze or leave it with the drips.
- Cool completely and allow the glaze to set. Transfer to a serving plate.
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