Can I make this red velvet cream cheese bundt cake ahead of time?

Yes, this cake is perfect for making ahead! After baking and cooling, you can refrigerate the cake (unglazed or glazed) in an airtight container for up to 5 days. For best texture, allow it to come to room temperature for about 30 minutes before serving. It also freezes beautifully in slices for up to 3 months.

What if I don’t have a bundt pan?

If you don’t have a bundt pan, you can use two 8-inch round cake pans or a 9x13-inch baking dish. The baking time will vary depending on the pan used—start checking for doneness around the 35-minute mark. You’ll still get that delicious red velvet and cream cheese combo, just in a different shape.

Why does red velvet cake use vinegar?

Vinegar reacts with baking soda to create a lighter, tender crumb and helps enhance the red color of the cake. In this recipe, vinegar mixed with milk mimics buttermilk, giving the cake its classic tangy undertone and ensuring the signature texture of a true red velvet cream cheese bundt cake .

Red Velvet Cream Cheese Bundt Cake – Best Recipe Ever

Name: Red Velvet Cream Cheese Bundt Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened: For the tangy filling and glaze; 4 tablespoons butter, softened: Adds richness to the filling; 1/2 cup granulated sugar: Sweetens the cream cheese filling; 1 large egg: Binds the cream cheese filling; 2 tablespoons all-purpose flour: Helps thicken the filling; 1 teaspoon vanilla extract: Enhances flavor in the filling; 2 1/3 cups all-purpose flour: Base of the cake structure; 1 3/4 cups granulated sugar: Sweetens the cake; 3 tablespoons cocoa powder: Gives the red velvet its chocolate hint; 1 teaspoon baking soda: Leavening agent; 1 teaspoon salt: Balances sweetness; 1 1/4 cups vegetable oil: Keeps the cake moist; 2 large eggs: Provide structure and moisture; 1/2 cup sour cream: Adds moisture and tang; 1/2 cup whole milk: Combined with vinegar to mimic buttermilk; 1 tablespoon vanilla extract: Adds depth to flavor; 1 tablespoon white vinegar: Reacts with baking soda for lift; Red gel food coloring, a few drops: For vibrant red color; 2 cups powdered sugar: For the glaze; 1/2 cup heavy cream: Thins the glaze to drizzle consistency

Description

This Red Velvet Cream Cheese Bundt Cake is a decadent dessert featuring a moist red velvet crumb swirled with a luscious cream cheese filling and topped with a creamy glaze. Perfect for holidays, special occasions, or anytime you want an indulgent treat.

Ingredients

Scale

8 oz cream cheese, softened: For the tangy filling and glaze
4 tablespoons butter, softened: Adds richness to the filling
1/2 cup granulated sugar: Sweetens the cream cheese filling
1 large egg: Binds the cream cheese filling
2 tablespoons all-purpose flour: Helps thicken the filling
1 teaspoon vanilla extract: Enhances flavor in the filling
2 1/3 cups all-purpose flour: Base of the cake structure
1 3/4 cups granulated sugar: Sweetens the cake
3 tablespoons cocoa powder: Gives the red velvet its chocolate hint
1 teaspoon baking soda: Leavening agent
1 teaspoon salt: Balances sweetness
1 1/4 cups vegetable oil: Keeps the cake moist
2 large eggs: Provide structure and moisture
1/2 cup sour cream: Adds moisture and tang
1/2 cup whole milk: Combined with vinegar to mimic buttermilk
1 tablespoon vanilla extract: Adds depth to flavor
1 tablespoon white vinegar: Reacts with baking soda for lift
Red gel food coloring, a few drops: For vibrant red color
2 cups powdered sugar: For the glaze
1/2 cup heavy cream: Thins the glaze to drizzle consistency

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Instructions

Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
In a mixing bowl, beat together 8 oz softened cream cheese, 4 tbsp softened butter, and 1/2 cup granulated sugar until fluffy.
Add 1 egg, 2 tbsp flour, and 1 tsp vanilla to the cream cheese mixture and beat until smooth. Set aside.
In another bowl, whisk together 2 1/3 cups flour, 1 3/4 cups sugar, 3 tbsp cocoa powder, 1 tsp baking soda, and 1 tsp salt.
In a large bowl, whisk 1 1/4 cups oil, 2 eggs, 1/2 cup sour cream, 1/2 cup milk, 1 tbsp vanilla, and 1 tbsp vinegar until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Add a few drops of red gel food coloring until desired color is achieved.
Pour half the batter into the prepared pan. Spoon the cream cheese filling on top, leaving a 1-inch border around the edges.
Add the remaining batter and gently swirl with a knife to marble the filling.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before inverting onto a serving plate.
For the glaze, beat 2 cups powdered sugar, 4 oz softened cream cheese, 1/2 cup heavy cream, and 1 tbsp vanilla for 2 minutes until smooth.
Drizzle or pipe glaze over the cooled cake. Serve and enjoy.

Notes

Let all ingredients come to room temperature before baking for best texture.
Do not overmix the batter to keep the cake light.
Ensure the cake is completely cool before glazing.
Can be stored in the fridge for up to 5 days or frozen for 3 months.
Use gel food coloring for vibrant results without thinning the batter.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 752
Sugar: 60g
Sodium: 434mg
Fat: 46g
Saturated Fat: 17g
Unsaturated Fat: 25g
Trans Fat: 0.3g
Carbohydrates: 81g
Fiber: 1g
Protein: 7g
Cholesterol: 109mg