Cream cheese filled red velvet bundt cake
The cream cheese-filled red velvet bundt cake is soft and tasty with a creamy cheese filling that's sweet and tangy. You won't want to miss this!
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Servings: 12 serving
Equipment
- 10-inch bundt pan
Ingredients
Cream cheese filling
- 8 oz cream cheese, softened
- 4 tablespoon butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoon all purpose flour
- 1 tsp vanilla extract
Red velvet bundt cake
- 2 ⅓ cup all purpose flour
- 1 cup granulated sugar
- 3 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cup vegetable oil
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- a few drops of red food color
cream cheese icing
- 4 oz cream cheese, softened
- ¾ cup whipping cream
- ¾ cup sugar
- 1 teaspoon vanilla extract
Instructions
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.
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.
cream cheese icing
- As the cake cools, prepare the icing. Beat together powdered sugar, cream cheese, heavy cream, and vanilla extract for about 2 minutes until thoroughly combined
- Transfer the icing into a piping bag and apply it to the top of the cooled cake. Serve immediately, and refrigerate any leftovers.
Video
Notes
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.
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.
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.