The cream cheese-filled red velvet bundt cake is soft and tasty, with a sweet and tangy cheese filling. You won't want to miss this!

This cake is a masterpiece of flavors. The red velvet adds a bit of chocolate flavor that goes really well with how soft and light the cake is. Then comes the creamy surprise inside from the smooth cream cheese filling.

For more delicious cake recipes try my Moist Lemon Bundt Cake with Lemon Glaze, Easy Lemon Blueberry Bars and Cream cheese pound cake.

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🍰 How to make cream cheese-filled red velvet bundt cake
💭 Helpful tips
📋 Storage tips
❔Faqs
🍰More cake recipes
Recipe card
📖 Recipe

🍰 How to make cream cheese-filled red velvet bundt cake

For cream cheese filling

Start by preparing the cream cheese filling. Using a stand mixer, beat together the cream cheese, butter, and sugar until they're light and fluffy, typically about 2 minutes of mixing. Next, add the egg, flour, and vanilla to the mixture, and continue beating until the texture becomes smooth. Set this cream cheese filling aside as you move on to prepare the cake batter

For red velvet bundt cake

Preheat the oven to 350°F and generously grease and flour a 10-inch bundt pan, ensuring to grease the nooks and crannies for easy removal later on.

In a large bowl combine flour, sugar, salt, baking soda, and cocoa powder. Mix the dry ingredients and set aside.

In another bowl whisk, vegetable oil, egg, whole milk, vinegar, sour cream and vanilla extract. Add in the dry ingredients and beat until well combined. Add red food color until you get your desired red color.

Pour half of the prepared cake batter into the bundt pan. Spread it evenly across the bottom. Carefully add the cream cheese filling over the batter, ensuring to leave about a 1-inch space from the edges of the pan. Finish by pouring the remaining cake batter on top of the cream cheese filling in the pan.

Bake for 55-65 minutes or until thoothpicks inserted comes out clean. Allow the cake to cool completely in the bundt pan before removing.

For icing

As the cake cools, prepare the icing. Beat together sugar, cream cheese, heavy cream, and vanilla extract for about 2 minutes until thoroughly combined. Once ready, transfer the icing into a piping bag and apply it to the top of the cooled cake. Serve immediately, and refrigerate any leftovers.

💭 Helpful tips

Room Temperature Ingredients: Ensure your cream cheese, butter, eggs, and other dairy components are at room temperature. This helps in achieving a smooth and well-incorporated batter.
Proper Greasing: When greasing the bundt pan, make sure to thoroughly coat it with butter or baking spray and dust it with flour. Pay extra attention to the crevices of the pan to avoid the cake sticking.
Layering Batter: Maintain an even distribution when layering the cake batter and cream cheese filling. You can also pour the batter in layers and gently swirl the filling, creating a beautiful marbled effect.
Avoid Over-Mixing: Once you start combining the wet and dry ingredients, mix until just incorporated. Overmixing can result in a dense cake texture.
Testing for Doneness: Use a toothpick or a cake tester to check if the cake is fully baked. Insert it into the center of the cake—if it comes out clean or with a few crumbs, the cake is ready.
Cooling Process: Let the cake cool completely in the pan before attempting to remove it. This helps the cake set and prevents it from breaking apart.

📋 Storage tips

Storage: store any leftovers in an airtight container in the refrigerator. This helps maintain freshness and prevents the icing from spoiling.
Freezing: To freeze the red velvet bundt cake, wrap it tightly in plastic wrap and then aluminum foil. Place it in an airtight container or freezer bag to prevent freezer burn. Thaw it overnight in the refrigerator before serving, ensuring the cake stays fresh and flavorful.

❔Faqs

1. Can I substitute ingredients in the recipe? Substituting ingredients may alter the texture and taste of the cake. However, you can try alternatives like Greek yogurt instead of sour cream or a combination of beetroot juice and cocoa powder for red food coloring.

2. How can I prevent my cake from sticking to the bundt pan? Ensure thorough greasing and flouring of the pan. Consider using a non-stick baking spray or butter followed by a light dusting of flour, paying extra attention to the intricate parts of the pan.

3. Can I make this cake in advance? Yes, you can bake the cake in advance and store it in the refrigerator for a few days. The flavors often develop more after a day or two. Prepare the icing and apply it just before serving for the freshest taste.

4. Can I freeze this cake? Yes, you can freeze the cake without the icing. Wrap it tightly in plastic wrap and then foil before placing it in an airtight container or freezer bag. Thaw in the refrigerator before serving.

5. How do I know if the cake is done baking? Use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. Avoid over-baking to maintain moisture.

6. Can I use low-fat ingredients for a healthier version? You can experiment with lower-fat alternatives, but note that they may affect the texture and taste of the cake. Reduced-fat cream cheese or milk substitutes may change the overall outcome.

7. How should I store leftovers? Store any leftover cake in an airtight container in the refrigerator. This helps maintain freshness and prevents the icing from spoiling.