Red Velvet Cream Cheese Bundt Cake: this moist red velvet bundt cake is swirled with a sweet cream cheese filling and topped with a whipped cream cheese frosting!
Valentine’s Day is almost here and I have something special for all you red velvet cake fans!
It’s an amazingly moist Red Velvet Bundt Cake that is stuffed with a cream cheese filling and topped with a whipped cream cheese frosting drizzled on top.
With all the bundt cake recipes I have shared over the years, I thought it was about time we had a Red Velvet Cream Cheese Bundt Cake recipe!
So here we are, with one gorgeous bundt. And it’s freaking delicious.
My mother doesn’t like red velvet cake. If she wasn’t such a good Nana, I would probably disown her.
I don’t understand what she doesn’t like about it. It’s one of my favorite cake flavors!
She loves chocolate and cream cheese frosting…and red velvet is just a light chocolate cake with cream cheese frosting.
I think it’s all in her head.
Either way, y’all know how I feel about red velvet cake. LOVE is an understatement.
Yup. It’s pretty obvious how I feel about EVERYTHING Red Velvet!
For Valentine’s Day I am planning on trying out red velvet pancakes for breakfast.
I think the girls would get a major kick out of red heart shaped pancakes. Bonus: I would get to eat any leftovers.
Hopefully the recipe turns out good and I will be back here sharing it with all of you soon!
Red Velvet Cream Cheese Bundt Cake
For the cake:
1½ cup granulated sugar
2½ cups all-purpose/plain flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk at room temperature
½ cup butter melted
½ cup vegetable oil
1 teaspoon vinegar
2 teaspoons vanilla extract
1 tablespoon red food coloring paste
For the Frosting:
1 cups powdered sugar
½ cup butter softened
½ cup cream cheese softened
1 teaspoon vanilla extract
2-4 tablespoons hot water
For the cake:
Preheat oven to 350 f/180 c and generously grease bundt pan.
Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
In a large bowl, whisk together buttermilk, eggs, butter, oil, vinegar vanilla, and red food coloring until well blended.
Add the flour mixture and mix until combined.
Add the batter to the prepared pan. Bake for approximately 50-55 minutes, or until a cake tester comes out clean.
Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
Remove a small bit from the bottom of the cake and crumble it onto a small plate and set aside to use as decoration later (see photo).
For the Icing
Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
Add the powdered sugar 1/2 cup at a time, blending after each addition.
Add the vanilla and hot water 1 tablespoon at a time until the icing is the desired consistency and can be poured (I like mine quite thick).
Pour the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.