Red Velvet Cream Cheese Bundt Cake Recipe

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Why You’ll Love This Red Velvet Cream Cheese Bundt Cake

By Sage Martinez | CookingEating.com

  • Ease of preparation: The Red Velvet Cream Cheese Bundt Cake is approachable for busy home bakers. With a simple batter and an easy cream cheese filling, the recipe moves quickly from mixing bowls to the oven. Prep time is just 30 minutes and total time about 2 hours, including baking and cooling, so you can have a show-stopping dessert without hours of hands-on work.
  • Health-minded choices: While this Red Velvet Cake is an indulgence, you control the ingredients. Using buttermilk and vegetable oil keeps the crumb tender while avoiding more saturated fats. Swap ingredients in the substitutions section to match low-calorie, dairy-free, or gluten-free needs.
  • Versatility: This Cream Cheese Bundt Cake adapts well for celebrations, potlucks, or a weekend treat. The Bundt shape adds visual impact with minimal frosting, and the cream cheese swirl adds richness without heavy layers.
  • Distinctive flavor: The classic tang of cream cheese paired with a hint of cocoa and the moist, tender crumb gives this Red Velvet Cream Cheese Bundt Cake its signature balance of sweet, tangy, and slightly chocolatey notes.

This Red Velvet Cream Cheese Bundt Cake recipe and its variations make it perfect for bakers who want reliable results and delicious flavor with straightforward steps.

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Essential Ingredients for Red Velvet Cream Cheese Bundt Cake

Below are the exact ingredients used in this Red Velvet Cream Cheese Bundt Cake, listed with precise measurements and a short note about each item.

Ingredients

  • 12 oz. cream cheese at room temperature – for the filling; gives the swirl its tang and creamy texture
  • 1/2 cup granulated sugar – sweetens the cream cheese filling
  • 2 Tbsp. buttermilk at room temperature – thins the filling slightly and adds tenderness
  • 1 large egg at room temperature – binds the cream cheese filling
  • 1 tsp. vanilla extract – adds aromatic depth to the filling
  • 2 1/2 cups all-purpose flour – structure for the cake crumb
  • 3 Tbsp. unsweetened cocoa powder – classic hint of chocolate in red velvet
  • 1 tsp. baking soda – leavening for lift
  • 1 tsp. kosher salt – balances sweetness
  • 1 3/4 cups granulated sugar – primary sweetener for the cake
  • 1 1/4 cups vegetable oil – keeps the cake moist and tender
  • 1 cup buttermilk at room temperature – acidity and moisture for the batter
  • 2 tsp. vanilla extract – flavor support for the cake
  • 1 tsp. white vinegar – reacts with baking soda for extra lift and classic red velvet tang
  • 2 large eggs at room temperature – structure and richness
  • 3 Tbsp. red liquid food coloring – gives the cake its signature color
  • baking spray with flour for the pan – crucial to prevent sticking in a Bundt pan
  • 2 oz. cream cheese at room temperature – for the glaze
  • 1 1/2 cups powdered sugar – sweetens and thickens the glaze
  • 1/4 cup buttermilk at room temperature plus more as needed – thins the glaze to pourable consistency
  • 1 Tbsp. salted butter melted – adds richness to the glaze
  • 1/2 tsp. vanilla extract – flavor for the glaze
  • pink and white sprinkles for decorating (optional) – decorative finishing touch

Special Dietary Options

  • Vegan: Substitute cream cheese with a plant-based cream cheese for filling and glaze; replace eggs with 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water, chilled) and use a neutral vegetable oil or vegan butter alternative. Use plant-based buttermilk (1 cup plant milk + 1 Tbsp vinegar).
  • Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Check leavening adjustments if your blend differs.
  • Low-calorie: Use a sugar substitute suitable for baking in both filling and cake (check conversion), swap half the oil for unsweetened applesauce, and use reduced-fat cream cheese for the filling and glaze.
ComponentPurpose
ButtermilkAcidity for tender crumb and reaction with baking soda
Vegetable oilMoisture without solid fat for softer texture
Cream cheeseTangy filling and a rich glaze
Tip: Always bring dairy and eggs to room temperature for smooth blending and a consistent batter.

How to Prepare the Perfect Red Velvet Cream Cheese Bundt Cake: Step-by-Step Guide

This section lays out the full method in clear, labeled steps so you can follow along without guesswork. The main recipe directions are preserved, and I add small notes for adaptation and timing.

First Step: Prep and filling

Preheat your oven to 350°F. Make sure a rack is centered. Lightly spray a 10-cup Bundt pan with baking spray that contains flour; this is essential for an easy release. Allow your cream cheese, eggs, and buttermilk to come to room temperature before beginning.

To prepare the filling: In a medium bowl, beat 12 oz. cream cheese at room temperature with 1/2 cup granulated sugar and 2 Tbsp. buttermilk at room temperature until smooth. Add 1 large egg at room temperature and 1 tsp. vanilla extract; mix until fully combined and smooth. Set aside in the refrigerator briefly while you make the cake batter if it looks too soft.

Second Step: Dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 3 Tbsp. unsweetened cocoa powder, 1 tsp. baking soda, and 1 tsp. kosher salt. Whisking ensures even distribution of the cocoa and leavening so you avoid pockets of baking soda.

Third Step: Wet ingredients and color

In another large bowl, combine 1 3/4 cups granulated sugar, 1 1/4 cups vegetable oil, 1 cup buttermilk at room temperature, 2 tsp. vanilla extract, 1 tsp. white vinegar, and 2 large eggs at room temperature. Whisk until smooth, then add 3 Tbsp. red liquid food coloring and mix until the color is uniform. If you prefer a deeper red without more liquid, consider a concentrated gel dye instead.

Fourth Step: Combine batter

Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Avoid overmixing to keep the cake tender. The batter should be smooth and pourable; if it feels too thick, a splash of additional buttermilk can help.

Fifth Step: Assemble the Bundt

Pour about 3 cups of batter into the bottom of the prepared 10-cup Bundt pan. Carefully spoon the cream cheese filling on top, leaving a 1/2-inch border around the edges so the filling does not touch the pan sides. Gently add the remaining batter on top and smooth the surface with an offset spatula.

Sixth Step: Bake

Bake at 350°F for 1 hour to 1 hour 10 minutes, or until a wooden pick inserted comes out clean. Note: some bakers prefer 325°F for 55-65 minutes in a 10-12 cup pan; oven temperatures and pan sizes vary, so begin checking at 50 minutes. Dark pans may bake faster, so watch for overbrowning.

Seventh Step: Cooling and unmolding

Cool the cake in the pan for 30 minutes on a wire rack. This rest allows the cake to set and pull away from the edges for easier release. After 30 minutes, carefully invert the Bundt onto a plate and let it cool completely for about 2 hours before glazing.

Final Step: Glaze and serve

To make the glaze, whisk 2 oz. cream cheese at room temperature with 1 1/2 cups powdered sugar, 1/4 cup buttermilk at room temperature (add more as needed), 1 Tbsp. salted butter melted, and 1/2 tsp. vanilla extract until smooth. Adjust buttermilk to achieve a thick but pourable consistency. Pour the glaze over the cooled cake and decorate with pink and white sprinkles if desired. Let the glaze set for 20 minutes before slicing.

Adaptations: For a dairy-free version, replace cream cheese with a plant-based alternative and use a vegan butter substitute in the glaze. If making the cake a day ahead, cool, wrap, and store at room temperature; add the glaze just before serving.

Red Velvet Cream Cheese Bundt Cake this …
Red Velvet Cream Cheese Bundt Cake Recipe 9

Dietary Substitutions to Customize Your Red Velvet Cream Cheese Bundt Cake

Protein and Main Component Alternatives

If you need to swap core ingredients, here are reliable options that keep texture and flavor balanced without losing the signature Red Velvet Cake profile.

  • Egg replacements: Use 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water) for a vegan option. Note that crumb will be slightly denser.
  • Dairy-free cream cheese: Choose a high-quality plant-based cream cheese for both the filling and glaze. Some brands respond well to whipping; chill briefly if too soft.
  • Oil swaps: Light olive oil or melted coconut oil can replace vegetable oil, but coconut will add a mild flavor. Reduce coconut if you want a neutral taste.

Vegetable, Sauce, and Seasoning Modifications

Because red velvet relies on cocoa and vanilla for its flavor, seasoning changes are subtle but effective.

  • Reduce cocoa: If you prefer less chocolatey notes, reduce 3 Tbsp cocoa to 2 Tbsp and add 1 extra Tbsp flour to keep batter balance.
  • Flavor boosts: A pinch of espresso powder can deepen the cocoa flavor without tasting like coffee. A small scrape of fresh orange zest brightens the glaze for a citrus twist.
  • Sweetness alternatives: Swap part of the granulated sugar for coconut sugar for a warmer flavor; expect a slightly darker crumb.

Mastering Red Velvet Cream Cheese Bundt Cake: Advanced Tips and Variations

After you have the basic method down, try these pro-level tricks and fun variations to make the recipe uniquely yours.

Pro cooking techniques

  • Pan care: Spray the Bundt pan thoroughly with a baking spray that contains flour. For extra insurance, dust the pan lightly with flour after spraying and tap out the excess.
  • Even baking: If the top browns too quickly, tent the cake with foil halfway through baking. Rotate the pan once during the last 20 minutes for even color if your oven has hot spots.
  • Room temperature ingredients: Warm dairy blends more smoothly; cold cream cheese can cause lumps in the filling or glaze.

Flavor variations

  • Chocolate swirl: Fold a small amount of melted semisweet chocolate into part of the batter for a marbled effect.
  • Spiced velvet: Add a pinch of cinnamon and nutmeg for a cozy autumn twist.
  • Berry topping: Top slices with fresh raspberries or a quick raspberry coulis to contrast the tangy cream cheese.

Presentation tips

Use a piping bag to drape the glaze for a cleaner look, or pour it down the center for a more casual finish. Sprinkle choices (pink and white or gold) make this a festive cake for showers or birthdays.

Make-ahead options

  • Un-glazed Bundt cake freezes well for up to two months wrapped tightly; thaw before glazing.
  • Prepare the filling and batter the day before, but wait to assemble and bake on the day you plan to serve for the best texture.

Want another easy dessert idea? Try a one-bowl fruit dessert like my peach cobbler dump cake for hands-off baking with big flavor.

How to Store Red Velvet Cream Cheese Bundt Cake: Best Practices

Proper storage keeps this Red Velvet Cream Cheese Bundt Cake tasting fresh and prevents the cream cheese from spoiling.

Refrigeration

After glazing, store the cake covered in the refrigerator for up to 4 days. Use an airtight cake keeper or wrap the cake loosely with plastic wrap. Before serving, allow slices to come to room temperature for 20-30 minutes to restore tenderness.

Freezing

Freeze undecorated Bundt cake wrapped tightly in two layers of plastic wrap and then foil for up to two months. Label with the date. Thaw in the refrigerator overnight, then bring to room temperature before adding glaze and serving.

Reheating

For single slices, warm in a microwave in short 8-10 second bursts until just warmed through. Avoid overheating to prevent drying the crumb and melting the glaze.

Meal prep considerations

This Bundt cake is ideal for make-ahead entertaining: bake and freeze the plain cake, then glaze and decorate on the event day for fresh presentation. Storing slices between parchment layers prevents sticking if you pack them for potlucks.

Red Velvet Cream Cheese Bundt Cake
Red Velvet Cream Cheese Bundt Cake Recipe 10

FAQs: Frequently Asked Questions About Red Velvet Cream Cheese Bundt Cake

How do I keep red velvet cream cheese Bundt cake from sticking to the pan?

To prevent sticking, start by generously spraying your Bundt pan with a baking spray that includes flour, like Baker’s Joy, ensuring every crevice is coated. Avoid using butter or oil alone, as they can cause sticking. After baking, let the cake cool in the pan on a wire rack for 20-30 minutes—this allows it to firm up and naturally release from the sides without trapping steam. Gently run a thin knife or offset spatula around the edges if needed, then invert onto a plate. Patience here avoids cracks or breakage. For extra insurance, chill the pan briefly post-baking if your kitchen is humid. This method works reliably for cream cheese-filled Bundts, keeping your cake intact and presentation-ready. (92 words)

Can you freeze red velvet cream cheese Bundt cake?

Yes, red velvet cream cheese Bundt cake freezes well for up to 2-3 months. First, bake and cool the cake completely to room temperature to prevent sogginess. Skip glazing or frosting—wrap the plain cake tightly in two layers of plastic wrap, followed by aluminum foil or a freezer bag to block air and freezer burn. Label with the date. To thaw, place it in the fridge overnight, then bring to room temperature for 2-3 hours. Apply cream cheese glaze fresh for best texture and flavor. Slice and serve as needed. This preserves the moist crumb and tangy swirl perfectly, ideal for make-ahead holidays or events. (98 words)

How long to bake red velvet cream cheese Bundt cake?

Bake red velvet cream cheese Bundt cake at 325°F (165°C) for 55-65 minutes in a 10-12 cup pan. Test doneness with a toothpick inserted near the center—it should come out clean or with moist crumbs, not wet batter. The cream cheese swirl may make it slightly denser, so avoid overbaking to keep it tender. Factors like pan material (dark pans bake faster) or altitude may adjust time by 5-10 minutes; start checking at 50 minutes. Cool as directed post-bake. This timing yields a moist, evenly cooked cake with a vibrant red crumb and creamy filling every time. (96 words)

What ingredients are in red velvet cream cheese Bundt cake?

Core ingredients for red velvet cream cheese Bundt cake include: for the cake—2 ½ cups flour, 1 ½ cups sugar, 1 cup buttermilk, ½ cup oil or butter, 4 eggs, 2 tbsp cocoa powder, 1 oz red food coloring, 1 tsp vanilla, 1 tsp baking soda, 1 tsp vinegar, and salt. For the cream cheese swirl—8 oz softened cream cheese, ½ cup sugar, 1 egg, and 1 tsp vanilla. Top with a glaze of 4 oz cream cheese, 2 cups powdered sugar, ¼ cup milk, and vanilla. Use gel food coloring for best red hue without fading. These create the signature tangy, chocolatey flavor profile. (112 words)

How long does red velvet cream cheese Bundt cake stay fresh?

Store red velvet cream cheese Bundt cake covered at room temperature for up to 2 days in a cool, dry spot—its moisture keeps it soft. For longer freshness, refrigerate in an airtight container for 5-7 days; the cream cheese requires chilling to stay safe. Bring slices to room temp before serving to restore tenderness. Avoid direct sunlight or heat to prevent drying. If stacking slices, use parchment between layers. This cake’s buttermilk and cream cheese make it prone to quicker spoilage, so watch for off smells or mold. Perfect for week-long enjoyment post-baking. (94 words)

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Red Velvet Cream Cheese Bundt Cake

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🍰 Experience the perfect combination of moist red velvet cake with a creamy cheesecake center that creates an irresistible marble effect in every slice
🎂 Impress your guests with this stunning Bundt cake that looks as beautiful as it tastes, with a rich cream cheese glaze that ties everything together

  • Total Time: 2 hours
  • Yield: 12–16 servings 1x

Ingredients

Scale

12 oz. cream cheese at room temperature for the filling; gives the swirl its tang and creamy texture

1/2 cup granulated sugar sweetens the cream cheese filling

2 Tbsp. buttermilk at room temperature thins the filling slightly and adds tenderness

1 large egg at room temperature binds the cream cheese filling

1 tsp. vanilla extract adds aromatic depth to the filling

2 1/2 cups all-purpose flour structure for the cake crumb

3 Tbsp. unsweetened cocoa powder classic hint of chocolate in red velvet

1 tsp. baking soda leavening for lift

1 tsp. kosher salt balances sweetness

1 3/4 cups granulated sugar primary sweetener for the cake

1 1/4 cups vegetable oil keeps the cake moist and tender

1 cup buttermilk at room temperature acidity and moisture for the batter

2 tsp. vanilla extract flavor support for the cake

1 tsp. white vinegar reacts with baking soda for extra lift and classic red velvet tang

2 large eggs at room temperature structure and richness

3 Tbsp. red liquid food coloring gives the cake its signature color

baking spray with flour for the pan crucial to prevent sticking in a Bundt pan

2 oz. cream cheese at room temperature for the glaze

1 1/2 cups powdered sugar sweetens and thickens the glaze

1/4 cup buttermilk at room temperature plus more as needed thins the glaze to pourable consistency

1 Tbsp. salted butter melted adds richness to the glaze

1/2 tsp. vanilla extract flavor for the glaze

pink and white sprinkles for decorating (optional) decorative finishing touch

Instructions

1-First Step: Prep and filling Preheat your oven to 350°F. Make sure a rack is centered. Lightly spray a 10-cup Bundt pan with baking spray that contains flour; this is essential for an easy release. Allow your cream cheese, eggs, and buttermilk to come to room temperature before beginning. To prepare the filling: In a medium bowl, beat 12 oz. cream cheese at room temperature with 1/2 cup granulated sugar and 2 Tbsp. buttermilk at room temperature until smooth. Add 1 large egg at room temperature and 1 tsp. vanilla extract; mix until fully combined and smooth. Set aside in the refrigerator briefly while you make the cake batter if it looks too soft.

2-Second Step: Dry ingredients In a large bowl, whisk together 2 1/2 cups all-purpose flour, 3 Tbsp. unsweetened cocoa powder, 1 tsp. baking soda, and 1 tsp. kosher salt. Whisking ensures even distribution of the cocoa and leavening so you avoid pockets of baking soda.

3-Third Step: Wet ingredients and color In another large bowl, combine 1 3/4 cups granulated sugar, 1 1/4 cups vegetable oil, 1 cup buttermilk at room temperature, 2 tsp. vanilla extract, 1 tsp. white vinegar, and 2 large eggs at room temperature. Whisk until smooth, then add 3 Tbsp. red liquid food coloring and mix until the color is uniform. If you prefer a deeper red without more liquid, consider a concentrated gel dye instead.

4-Fourth Step: Combine batter Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Avoid overmixing to keep the cake tender. The batter should be smooth and pourable; if it feels too thick, a splash of additional buttermilk can help.

5-Fifth Step: Assemble the Bundt Pour about 3 cups of batter into the bottom of the prepared 10-cup Bundt pan. Carefully spoon the cream cheese filling on top, leaving a 1/2-inch border around the edges so the filling does not touch the pan sides. Gently add the remaining batter on top and smooth the surface with an offset spatula.

6-Sixth Step: Bake Bake at 350°F for 1 hour to 1 hour 10 minutes, or until a wooden pick inserted comes out clean. Note: some bakers prefer 325°F for 55-65 minutes in a 10-12 cup pan; oven temperatures and pan sizes vary, so begin checking at 50 minutes. Dark pans may bake faster, so watch for overbrowning.

7-Seventh Step: Cooling and unmolding Cool the cake in the pan for 30 minutes on a wire rack. This rest allows the cake to set and pull away from the edges for easier release. After 30 minutes, carefully invert the Bundt onto a plate and let it cool completely for about 2 hours before glazing.

8-Final Step: Glaze and serve To make the glaze, whisk 2 oz. cream cheese at room temperature with 1 1/2 cups powdered sugar, 1/4 cup buttermilk at room temperature (add more as needed), 1 Tbsp. salted butter melted, and 1/2 tsp. vanilla extract until smooth. Adjust buttermilk to achieve a thick but pourable consistency. Pour the glaze over the cooled cake and decorate with pink and white sprinkles if desired. Let the glaze set for 20 minutes before slicing.

Last Step:

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Notes

🧈 Spray Bundt pan thoroughly with baking spray containing flour to prevent sticking and ensure easy release
⏰ Cool cake in pan for exactly 30 minutes before removing – this allows it to set and pull away from pan edges without getting stuck
🧊 The cake can be prepared a day ahead and stored wrapped at room temperature; glaze just before serving for best results

  • Author: Brandi Oshea
  • Prep Time: 30 minutes
  • Cooling Time: 2 hours
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice

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