Introduction to Red Velvet Cream Cheese Bundt Cake

As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I adore this Red Velvet Cream Cheese Bundt Cake! It’s not just a cake; it’s a delightful experience that brings joy to any gathering. The rich, velvety texture paired with a creamy filling makes it a showstopper. Whether you’re celebrating a birthday or just want to treat your family, this cake is a quick solution that impresses without the fuss. Trust me, once you try it, you’ll want to make it again and again!

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

This Red Velvet Cream Cheese Bundt Cake is a dream come true for busy cooks like us! It’s incredibly easy to whip up, taking just over an hour from start to finish. The taste? Oh, it’s a heavenly blend of rich chocolate and tangy cream cheese that will have everyone asking for seconds. Plus, the stunning bundt shape makes it a beautiful centerpiece for any occasion, effortlessly elevating your dessert game!

Ingredients for Red Velvet Cream Cheese Bundt Cake

Gathering the right ingredients is the first step to creating this delightful Red Velvet Cream Cheese Bundt Cake. Here’s what you’ll need:

All-purpose flour: The backbone of the cake, providing structure and a soft crumb.
Granulated sugar: Sweetens the cake and helps create that lovely moist texture.
Baking soda: This leavening agent gives the cake its lift, making it light and fluffy.
Salt: Enhances the flavors and balances the sweetness.
Cocoa powder: Just a hint adds depth to the flavor without overpowering the red velvet essence.
Vegetable oil: Keeps the cake moist and tender; you can substitute with melted butter for a richer taste.
Buttermilk: Adds a tangy flavor and helps to keep the cake moist; if you don’t have it, regular milk with a splash of vinegar works too.
Eggs: Bind the ingredients together and add richness; make sure they’re at room temperature for best results.
Red food coloring: The star of the show! It gives the cake its signature vibrant hue.
Vanilla extract: A must for flavor; it complements the cocoa and cream cheese beautifully.
White vinegar: Reacts with the baking soda to create a fluffy texture; don’t skip it!
Cream cheese: The creamy filling that adds a luscious contrast to the cake; make sure it’s softened for easy mixing.
Powdered sugar: Sweetens the cream cheese filling and gives it a smooth texture.
Vanilla extract (for filling): Just a touch enhances the cream cheese flavor.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Red Velvet Cream Cheese Bundt Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This step is crucial for even baking. While the oven warms up, grab your bundt pan and grease it generously with butter or cooking spray. This will ensure your cake slides out effortlessly once it’s baked. Trust me, there’s nothing worse than a cake that sticks! A well-prepared pan is the secret to a beautiful bundt shape.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Whisk them together until they’re well blended. This step is important because it ensures that the leavening agents are evenly distributed throughout the flour. The cocoa powder adds a subtle depth to the flavor, making your Red Velvet Cream Cheese Bundt Cake even more delicious. Set this bowl aside for now.

Step 3: Combine Wet Ingredients

In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until everything is well combined and smooth. The oil keeps the cake moist, while the buttermilk adds a lovely tang. The red food coloring is what gives this cake its signature hue, so don’t be shy with it! This vibrant mixture is the heart of your cake.

Step 4: Combine Wet and Dry Mixtures

Now, it’s time to bring the two mixtures together! Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a dense cake, and we want it light and fluffy. This is where the magic begins, as the colors and textures meld into a beautiful batter.

Step 5: Prepare the Cream Cheese Filling

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This filling is what makes the cake truly special! Make sure there are no lumps, as a smooth filling will create a delightful contrast to the fluffy cake. You can use a hand mixer or a whisk; just ensure it’s well combined. This creamy goodness will be a surprise in every slice!

Step 6: Layer the Batter and Filling

Pour half of the red velvet batter into the prepared bundt pan, spreading it evenly. Next, add the cream cheese mixture in the center, being careful not to touch the sides of the pan. Finally, top it off with the remaining red velvet batter. This layering technique creates a beautiful marbled effect when you slice into the cake. It’s like a hidden treasure waiting to be discovered!

Step 7: Bake the Cake

Place the bundt pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be heavenly. Resist the urge to open the oven door too soon, as this can cause the cake to sink. Patience is key!

Step 8: Cool and Serve

Once baked, let the cake cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove. After that, carefully transfer it to a wire rack to cool completely. The anticipation will build as you wait! Once cooled, you can dust it with powdered sugar for a lovely finish. Slice, serve, and watch your loved ones enjoy every bite of this delightful Red Velvet Cream Cheese Bundt Cake!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Don’t overmix the batter; it should be just combined for a light texture.
Grease the bundt pan well to prevent sticking.
Let the cake cool completely before slicing for cleaner pieces.
For extra flavor, consider adding a splash of almond extract to the batter.

Equipment Needed

Bundt pan: Essential for that beautiful shape; a regular cake pan works in a pinch.
Mixing bowls: Use at least two for wet and dry ingredients; a large bowl is ideal.
Whisk: Perfect for mixing; a hand mixer can save time.
Measuring cups and spoons: Accurate measurements are key for baking success.
Cooling rack: Helps the cake cool evenly; a plate can work too.

Variations

Chocolate Chip Addition: Fold in some mini chocolate chips into the batter for an extra chocolatey surprise.
Nutty Twist: Add chopped walnuts or pecans to the batter for a delightful crunch.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free version.
Red Velvet Cupcakes: Use the same batter to make cupcakes; just adjust the baking time to about 20-25 minutes.
Vegan Version: Replace eggs with flax eggs and use plant-based milk and oil for a vegan-friendly treat.

Serving Suggestions

Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside fresh berries for a pop of color and freshness.
Drizzle with chocolate or cream cheese glaze for added indulgence.
Enjoy with a cup of coffee or tea for a cozy afternoon treat.
Dust with powdered sugar just before serving for an elegant touch.

FAQs about Red Velvet Cream Cheese Bundt Cake

Can I make this cake ahead of time?

Absolutely! This Red Velvet Cream Cheese Bundt Cake actually tastes even better the next day. Just store it in an airtight container in the refrigerator. When you’re ready to serve, let it come to room temperature for the best flavor.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, no worries! You can easily make a substitute by mixing one cup of regular milk with a tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!

How do I know when the cake is done baking?

The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your Red Velvet Cream Cheese Bundt Cake is ready. If it’s wet, give it a few more minutes in the oven.

Can I freeze this cake?

Yes, you can freeze this cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.

What’s the best way to store leftovers?

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Just remember to let it come to room temperature before serving for the best taste!

Final Thoughts

Making this Red Velvet Cream Cheese Bundt Cake is more than just baking; it’s about creating memories. The joy of watching my family’s faces light up as they take that first bite is priceless. This cake brings warmth to our gatherings and adds a touch of elegance to any occasion. Plus, it’s a simple recipe that fits perfectly into our busy lives. So, whether it’s a special celebration or a cozy family dinner, this cake is sure to be a hit. I can’t wait for you to experience the delight it brings to your table!

Red Velvet Cream Cheese Bundt Cake: A Delicious Delight!

Author: dishrcp_admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A rich and moist red velvet cake with a creamy cream cheese filling, baked in a beautiful bundt shape.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract (for filling)

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Instructions

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Pour half of the red velvet batter into the bundt pan, then add the cream cheese mixture, and top with the remaining batter.
Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best results.
Store leftovers in an airtight container in the refrigerator.
For a decorative touch, dust with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg