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Red Velvet Cream Cheese Bundt Cake

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.
Course Dessert
Prep Time 25 minutes
Cook Time 1 hour
Servings 12 people

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

  1. Preheat oven to 350 F. Grease a 10 inch bundt pan with baking spray or butter and flour it.
  2. 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.
  3. In a medium bowl mix flour, sugar, cocoa powder, baking soda and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.