I stole this recipe for Red Velvet Cream Cheese Bundt Cake from dixiecrystal.com who stole it from thenovicechef.com. This delicious cake is perfect for Christmas. The red velvet batter is made with dry ingredients, cocoa powder, sour cream and vinegar. Then a cream cheese filling is made with cream cheese, butter, sugar, egg, flour, and vanilla. Half of the batter is poured into a bundt pan, followed by the cream cheese filling and the rest of the batter. Next the cake is baked and cooled. An icing is made with powdered sugar, cream cheese, heavy cream and vanilla. The icing is piped onto the cooled cake. This cake is so good, you’ll want to hide the last piece for yourself.
The ingredients for cream cheese filling are: 8 oz package cream cheese, 4 tbsp butter, ½ cup Dixie crystals extra fine granulated sugar and 1 large egg. Red Velvet Cake batter: 2 tbsp AP flour, 1 tsp vanilla, 2 ⅓ cup AP flour, 1 ¾ cup granulated sugar, 3 tbsp cocoa powder, 1 tsp salt, 1 ¼ cups vegetable oil, 2 large eggs, ½ cups sour cream, ½ cup whole milk, 1 tbsp vanilla, 1 tbsp white vinegar and red food coloring. Cream Cheese Icing: 2 cups powdered sugar, 4 oz cream cheese, ¾ cup heavy cream and 1 tbsp vanilla
Prepare cream cheese filling. First in a stand mixer, beat cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth. Set aside while preparing cake batter.
Then in a medium bowl mix flour, sugar, cocoa powder, baking soda and salt. Set aside.
Next in a large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla and vinegar.
Beat in flour mixture until well combined. Add red food coloring, until desired color.
Preheat oven to 350 F. Grease a 10 inch bundt pan with baking spray or butter and flour it. Pour half of the cake batter into the pan. Then top evenly with cream cheese filling, leaving a 1-inch border around the edge of the pan.
Top with remaining cake batter. Next insert a butter knife into the cake batter and lightly swirl the cream cheese filling into cake. Swirl knife a couple of times through. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
While cake cools, prepare icing. Beat powdered sugar, cream cheese, heavy cream and vanilla for 2 minutes, until well combined.
Place in piping bag and pipe onto cooled cake, adding holiday sprinkles on top of the icing.
Slice and serve.
If you liked the recipe for Red Velvet Cream Cheese Bundt Cake then you can try other red velvet recipe like Peppermint Red Velvet Layer Cheesecake or Red Velvet Cream Cheese Thumbprints. Or you can try other Bundt cake recipes like Chocolate Peppermint Bundt Cake, Pistachio Cake, White Chocolate Funfetti Chip Cake or Nothing Bundt Cakes Lemon Cake Copycat.
Red Velvet Cream Cheese Bundt Cake
Ingredients
Cream Cheese Filling
- 8 oz package cream cheese softened
- 4 tbsp butter softened
- ½ cup extra fine granulated sugar
- 1 large egg
- 2 tbsp AP flour
- 1 tsp vanilla
Red Velvet Cake
- 2 ⅓ cup AP flour
- 1 ¾ cup granulated sugar
- 3 tbsp cocoa powder
- 1 tsp salt
- 1 ¼ cups vegetable oil
- 2 large eggs
- ½ cups sour cream
- ½ cup whole milk
- 1 tbsp vanilla
- 1 tbsp white vinegar
- Red food coloring
Cream Cheese Icing
- 2 cups powdered sugar
- 4 oz cream cheese softened
- ¾ cup heavy cream
- 1 tbsp vanilla
Instructions
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Preheat oven to 350 F. Grease a 10 inch bundt pan with baking spray or butter and flour it.
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Prepare cream cheese filling. First in a stand mixer, beat cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth. Set aside while preparing cake batter.
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In a medium bowl mix flour, sugar, cocoa powder, baking soda and salt. Set aside.
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In a large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla and vinegar. Beat in flour mixture until well combined. Add red food coloring, until desired color.
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Pour half of the cake batter into the pan. Top evenly with cream cheese filling, leaving a 1-inch border around the edge of the pan. Top with remaining cake batter.
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Insert a butter knife into the cake batter and lightly swirl the cream cheese filling into cake. Do not swirl to much; you just need to swirl knife a couple of times through.
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Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely, before inverting onto cake plate.
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While cake cools, prepare icing. Beat powdered sugar, cream cheese, heavy cream and vanilla for 2 minutes, until well combined. Place in piping bag and pipe onto cooled cake. Serve immediately and store leftovers in the refrigerator.