Can I make this cake ahead of time?

Absolutely. I actually love making this cake a day ahead because it tastes even better after it’s had time to chill and settle. Just keep it covered in the fridge and glaze it before serving, or glaze it and store it covered.

Do I have to use gel food coloring?

Nope, you don’t have to. Liquid food coloring works too, but gel gives you a much richer red without thinning the batter. If you only have liquid, just know you might need a bit more to get that classic red velvet color.

Why is there vinegar in red velvet cake?

I know it sounds odd, but vinegar is kind of the secret weapon here. You don’t taste it at all. It reacts with the baking soda and helps give the cake that soft, tender texture red velvet is known for.

How do I keep the cream cheese filling from sinking?

The key is thickness and placement. Make sure the cream cheese filling is nice and thick, and don’t let it touch the edges of the pan. Keeping that little border helps it stay right in the middle where it belongs.

Red Velvet Cream Cheese Bundt Cake Easy Recipe

Description

A rich and moist red velvet bundt cake with a luscious cream cheese swirl inside and a creamy glaze on top. Impressive, easy, and always a hit.

Ingredients

Scale

For the Cream Cheese Filling:
8 oz cream cheese, softened
4 tablespoons butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
For the Cake Batter:
2 1/3 cups all-purpose flour
1 3/4 cups granulated sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
2 large eggs
1/2 cup sour cream
1/2 cup whole milk
1 tablespoon vanilla extract
1 tablespoon white vinegar
Red gel food coloring
For the Cream Cheese Glaze:
2 cups powdered sugar
4 oz cream cheese, softened
1/2 cup heavy cream
1 tablespoon vanilla extract

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Instructions

Preheat oven to 350°F. Generously grease a 10-inch bundt pan.
For the cream cheese filling: beat cream cheese, butter, and sugar until fluffy. Add egg, flour, and vanilla; mix until smooth. Set aside.
In a separate bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
In a large bowl, whisk oil, eggs, sour cream, milk, vanilla, and vinegar.
Gradually add dry ingredients to wet and mix until combined. Add red gel food coloring until desired color is reached.
Pour half the batter into the bundt pan. Spoon cream cheese filling on top, avoiding the edges. Add remaining batter and gently swirl with a knife.
Bake for 55 to 65 minutes, until a toothpick comes out clean. Let cool completely before inverting onto a plate.
For the glaze: beat powdered sugar, cream cheese, heavy cream, and vanilla until smooth.
Drizzle glaze over cooled cake. Slice and enjoy.

Notes

Softened cream cheese and butter help everything mix smoothly. Don’t overmix once the flour is in. This cake is even better the next day, and it freezes beautifully without the glaze.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 38g
Sodium: 300mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg