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5 from 7 reviews

Red Velvet Bundt Cake with Cream Cheese Filling

Eileen Gray
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 minutes
Bake Time55 minutes
Servings: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, see note)
  • 1 1/2 tablespoons dutch process 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.
  • Scrape the sides of the bowl. Add the flour, egg and vanilla and mix until smooth. Set aside while you make the cake batter.

Red Velvet Cake Batter

  • Whisk together the eggs, yolks, vanilla and 1/2 cup of the buttermilk, set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition

Calories: 359kcal | Carbohydrates: 61g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg