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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!

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.

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.

Scroll through the process photos to see how to make this recipe:

two photos showing how to mix red velvet bundt cake batter
1. Use the “reverse creaming” method to mix the batter. 2. Add red food coloring to tint the batter.
three photos showing how to add the cream cheese filling in red velvet bundt cake.
1, Pour 3/4 of the red velvet batter into the prepared pan. 2. Dollop the cream cheese filling over the batter. 3, Spread the remaining batter over the filling.
showing red velvet bundt cake cooling in the pan and cooling on a rack
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.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 3 reviews

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!
Prep Time30 mins
Bake Time55 mins
16 slices

Ingredients

Cream Cheese Filling

  • 8 oz cream cheese (room temperature)
  • 2 oz unsalted butter (room temperature)
  • 4 oz granulated sugar
  • 2 tablespoons all purpose flour
  • 1 each large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Red Velvet Cake Batter

  • 2 each large eggs (room temperature)
  • 2 each large yolks (room temperature)
  • 2 teaspoons vanilla extract
  • 8 oz buttermilk (1 cup, room temperature)
  • 12 1/2 oz cake flour (2 3/4 cups)
  • 1 1/2 tablespoons cocoa powder
  • 12 oz granulated sugar (1 1/2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 oz unsalted butter (room temperature)
  • 1 1/2 teaspoons white vinegar
  • red food coloring

Buttermilk Glaze

  • 8 oz confectioner's sugar (2 cups)
  • 2 oz buttermilk (1/4 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 the cream cheese, butter and sugar until light and aerated.
    8 oz cream cheese, 2 oz unsalted butter, 4 oz granulated sugar
  • Scrape the sides of the bowl. Add the flour, egg and vanilla and mix until smooth. Set aside while you make the cake batter.
    2 tablespoons all purpose flour, 1 each large eggs, 1 teaspoon vanilla extract, 1 teaspoon lemon juice

Red Velvet Cake Batter

  • Whisk together the eggs, yolks, vanilla and 1/2 cup of the buttermilk, set aside.
    2 each large eggs, 2 each large yolks, 8 oz buttermilk, 2 teaspoons vanilla extract
  • Sift the flour, cocoa, sugar, baking powder, baking soda and salt into a mixer bowl. Mix on low speed to combine the dry ingredients. Toss the chunks of butter into the flour mixture.
    12 1/2 oz cake flour, 1 1/2 tablespoons cocoa powder, 12 oz granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 6 oz unsalted butter
  • Add the reserved 1/2 cup of buttermilk and the vinegar. Increase the speed to medium. Mix on medium high for 2 minutes to aerate the batter. Scrape the bowl.
    1 1/2 teaspoons white vinegar
  • Add the eggs in 3 batches, scraping the bowl between each addition. Add red food coloring to get a deep red color. Spread 2/3 of the batter into the prepared pan.
    red food coloring
  • Dollop the cream cheese filling over the batter in the pan, leaving a 1" border on either sides. Spread 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 the confectioner's sugar, vanilla and 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.

Equipment

Bundt Pan
KA Stand Mixer
KA Hand Mixer
Cooling Rack
Half Sheet Pans
Kitchen Scale

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Nutrition

Sodium: 200mg | Calcium: 57mg | Vitamin C: 1mg | Vitamin A: 577IU | Sugar: 30g | Fiber: 1g | Potassium: 80mg | Cholesterol: 50mg | Calories: 359kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 10g | Fat: 17g | Protein: 4g | Carbohydrates: 61g | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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