Description
Indulge in a decadent Red Velvet Cream Cheese Bundt Cake with rich cocoa, tangy cream cheese, and a moist, crowd-pleasing texture.
Ingredients
Scale
- 2½ cups (310g) all-purpose flour
- 2 tablespoons (12g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 2 tablespoons (30ml) liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 3–4 tablespoons (45-60ml) milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 325°F (165°C). Thoroughly grease a 10-12 cup bundt pan with baking spray containing flour, ensuring you coat all crevices. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined and set aside.
- Step 2: Make the Red Velvet Batter In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes on medium speed. This extended creaming creates air pockets essential for a tender crumb. Add eggs one at a time, beating well after each addition. In a separate measuring cup, combine buttermilk, red food coloring, vinegar, and vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture (3 additions of flour, 2 of liquid). Mix just until incorporated, being careful not to overmix.
- Step 3: Prepare the Cream Cheese Filling In a medium bowl, beat softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla, mixing until just combined. The mixture should be smooth but not overly aerated.
- Step 4: Assemble and Create Marble Effect Pour two-thirds of the red velvet batter into the prepared bundt pan. Spoon the cream cheese filling over the batter, keeping it away from the edges of the pan. Top with the remaining red velvet batter. Use a knife or thin spatula to gently swirl the batters together with 5-6 figure-eight motions. Tap the pan gently on the counter to release any air bubbles.
- Step 5: Bake and Cool Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for exactly 15 minutes, then carefully invert onto a cooling rack to cool completely before glazing.
- Step 6: Prepare and Apply the Glaze Beat the cream cheese until smooth, then add powdered sugar, milk, and vanilla extract, adjusting milk quantity to reach desired consistency. Once the cake is completely cool, drizzle the glaze over the cake, allowing it to run down the ridges for a beautiful presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 25g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg