Deep red velvet, ultra-moist crumb, and a rich cream cheese swirl baked right inside a Bundt so every slice is dramatic.
Red Velvet Cream Cheese Bundt Cake
Ingredients
Red Velvet Cake
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2½ cups all-purpose flour
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1½ cups granulated sugar
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1 tsp baking soda
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1 tsp cocoa powder
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½ tsp salt
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1 cup vegetable oil
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1 cup buttermilk, room temp
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2 large eggs
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1 Tbsp red food coloring
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1 tsp vanilla extract
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1 tsp white vinegar
Cream Cheese Swirl
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8 oz cream cheese, softened
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⅓ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
Cream Cheese Glaze (Optional but Amazing)
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4 oz cream cheese, softened
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1½ cups powdered sugar
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2–3 Tbsp milk or cream
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½ tsp vanilla extract
Instructions
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Prep
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Preheat oven to 350°F (175°C).
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Grease a Bundt pan very well (butter + flour or baking spray).
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Make cake batter
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Whisk flour, sugar, baking soda, cocoa powder, and salt.
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In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
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Combine wet and dry ingredients just until smooth.
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Make cream cheese swirl
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Beat cream cheese, sugar, egg, and vanilla until creamy.
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Assemble
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Pour ⅔ of the red velvet batter into the Bundt pan.
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Spoon cream cheese mixture evenly over batter.
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Top with remaining red velvet batter.
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Gently swirl with a knife (don’t overmix).
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Bake
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Bake 50–60 minutes, until a toothpick comes out mostly clean.
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Cool in pan 15 minutes, then invert onto a rack and cool completely.
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Glaze
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Beat glaze ingredients until smooth.
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Drizzle over cooled cake.
Pro Tips ❤️
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Room-temperature ingredients = smoother swirl
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Don’t skip the vinegar—it enhances color & tenderness
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Let cake cool fully before glazing or it’ll melt
Storage
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Room temp (covered): 1 day
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Refrigerated: up to 4 days
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Freezes well (unglazed)
This cake is holiday-worthy, birthday-worthy, and “just because” worthy.
Want a chocolate-drizzled version, mini Bundt version, or no-food-color natural red option?