There was a special afternoon not long ago when I brought my Red Velvet Cream Cheese Bundt Cake to a small family gathering. As the cake was unwrapped, the room filled with a light tang of cream cheese and the rich scent of cocoa, drawing everyone close. What surprised me most was the way the moist red velvet cake paired with the smooth cream cheese glaze caught everyone’s attention—it was an unforgettable moment of pure delight.
This Red Velvet Cream Cheese Bundt Cake perfectly reflects my approach to cooking: simple, warm, and full of joy. I’m passionate about creating recipes that aren’t meant to intimidate but to invite connection and comfort. The balance between the lush red velvet cake and that luscious cream cheese frosting is just right—never too sweet, always satisfying. It’s the kind of bundt cake recipe that gets folks chatting and reaching for seconds.
Like many of my recipes, this Red Velvet Cream Cheese Bundt Cake started from a place where I wanted something familiar yet special. I’ve experimented with different cake textures and frosting options until I landed on this moist red velvet cake recipe and cream cheese glaze combo that feels just right for busy days or celebrations. Now, I can’t wait for you to try this recipe and see how it turns your kitchen into a cozy place filled with happy baking memories. For fellow food lovers who cherish approachable, comforting cooking, this one’s truly a winner!
Ingredients
This Red Velvet Cream Cheese Bundt Cake ingredient list is surprisingly simple but delivers incredible comfort! Here’s what you need:
- 2 ½ cups all-purpose flour (for a tender crumb, I prefer regular over cake flour here)
- 1 ½ cups granulated sugar (you can swap some for brown sugar to add a hint of molasses)
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder (unsweetened, to achieve that classic red velvet flavor)
- 1 ½ cups vegetable oil (keeps the cake moist without heaviness)
- 1 cup buttermilk, room temperature (the secret to moist red velvet cake!)
- 2 large eggs, room temperature
- 2 tablespoons red food coloring (adjust for your desired red hue)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (helps the cake rise and react with baking soda)
For the cream cheese glaze:
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, as needed for consistency
You’ll find the best ingredients for this Red Velvet Cream Cheese Bundt Cake at your local grocery store, but if you want to splurge on one ingredient, make it the cream cheese. Using a high-quality block cream cheese (not spreadable tubs) makes a big difference in the frosting’s texture and taste.
For customization, swap vegetable oil for melted butter for a slightly richer flavor, or use natural food coloring alternatives like beet juice to keep it more wholesome. Gluten-free flour blends also work well here for those needing that option without compromising moisture.
If you need to prep ahead, soften cream cheese by leaving it out of the fridge for 30 minutes before mixing your cream cheese frosting or glaze. This helps you achieve that silky, smooth finish essential for this Red Velvet Cream Cheese Bundt Cake.
Let’s Make This!
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly. This step is key to easy release later, so take time here—your Red Velvet Cream Cheese Bundt Cake deserves a flawless shape!
- In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. Getting a good blend of dry ingredients ensures every bite of your red velvet cake recipe stays consistent.
- Combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar in another bowl. Mixing the wet ingredients separately gives a smoother batter. No worries if it looks bright—this vibrant color is part of the fun!
- Slowly add the wet ingredients to the dry, mixing until just combined. Overmixing could make your moist red velvet cake tough. Your batter should be smooth but don’t fret if a few tiny lumps remain—that’s perfectly fine.
- Pour the batter evenly into your prepared bundt pan. Tap gently on the counter to remove bubbles. This is where your Red Velvet Cream Cheese Bundt Cake transforms into something truly special.
- Bake for 50-60 minutes. Check your cake at 50 minutes by inserting a toothpick; it should come out with a few moist crumbs but not wet batter. In my kitchen, mine always hits the perfect spot at 55 minutes.
- Let the cake cool upside down in the pan for 10 minutes. This helps it hold its beautiful bundt shape. Then, carefully flip it onto a wire rack to cool completely.
- While your Red Velvet Cream Cheese Bundt Cake cools, make the cream cheese glaze. Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Add milk tablespoon by tablespoon until the glaze is pourable but thick enough to coat.
- Drizzle the cream cheese glaze over the cooled cake. It should cascade beautifully down the ridges. This is where that classic cream cheese frosting feel shines in every bite.
Don’t worry—your Red Velvet Cream Cheese Bundt Cake is going to turn out beautifully! If your glaze feels too thick, loosen with a drop more milk. If the cake sticks a bit when unmolding, a light tap and gentle pull with a silicone spatula help.
While your Red Velvet Cream Cheese Bundt Cake is baking, take a moment to enjoy that amazing aroma. It’s one of those moments that make bundt cake recipes worth every minute.
Serving & Presentation
People always smile when I serve this Red Velvet Cream Cheese Bundt Cake at birthday parties, holiday dinners, or casual Sunday gatherings. The rich red color contrasts beautifully with the creamy white glaze, brightening any table setting instantly.
For plating, place your cake on a simple white or wooden cake stand to let its vivid color pop. Garnish with fresh berries or a light dusting of cocoa powder for an elegant final touch. A cup of freshly brewed coffee or a dollop of whipped cream pairs wonderfully with the moist red velvet cake layers and cream cheese frosting.
This Red Velvet Cream Cheese Bundt Cake creates the sweetest moments at family dinners. I’ve seen shy children light up when offered a slice and grandparents reminiscing about classic red velvet treats.
Leftovers? No worries. Wrap slices in plastic wrap and keep refrigerated for up to five days. For a fun twist, try the cake warmed briefly and topped with vanilla ice cream.
Seasonally, I’ve swapped out the cream cheese glaze for a peppermint-flavored version during the holidays or added toasted pecans for a nutty crunch. Those variations keep this Red Velvet Cream Cheese Bundt Cake feeling fresh and exciting.
If this recipe brings you joy, you’ll love the super moist red velvet variations over at Butternut Bakery’s Super MOIST Red Velvet Bundt Cake or Amycakes Bakes’ Easy MOIST Red Velvet Bundt Cake.
FAQs
Absolutely! Baking it a day before allows the flavors to meld beautifully. Store it covered at room temperature for up to 24 hours or refrigerate for longer freshness.
Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes – this simple swap works great for the moist red velvet cake texture.
Bundt pans give this cake its classic shape, but you can use a tube or even a regular 9×13 inch pan. Just adjust baking time accordingly. Check for doneness with a toothpick.
Look for a lightly golden exterior and a toothpick inserted near the center coming out with moist crumbs but no wet batter. The cake will spring back slightly when pressed.
Add more powdered sugar gradually if too thin, or a teaspoon of milk if it’s too thick. The glaze should pour slowly but hold its shape on the cake.
There are good dairy-free cream cheese substitutes and plant-based milks that work well. Expect slight variations in texture but still delicious!
Wrap slices tightly and keep refrigerated for up to five days. This cake also freezes well; thaw overnight in the fridge before serving.
From my experience and feedback from fellow food lovers, this Red Velvet Cream Cheese Bundt Cake is approachable and forgiving. Baking it together with friends or family makes it even more special. You might also enjoy these cozy, comforting recipes like my Cream Cheese Sausage Balls or Creamy Turkey Pot Mini Pies for your next gathering.
Why This Red Velvet Cream Cheese Bundt Cake Will Become Your New Favorite
This Red Velvet Cream Cheese Bundt Cake represents everything I stand for in the kitchen: comforting recipes that bring people around the table, created with approachable ingredients and gentle guidance. It’s the kind of bundt cake recipe that invites you in and lets you enjoy baking without stress.
- Always use room temperature ingredients for easier mixing and better texture.
- Don’t overmix the batter; a few lumps won’t hurt your moist red velvet cake.
- Let the cake cool fully before glazing to avoid melting or running.
Over time, I’ve created delightful variations of this Red Velvet Cream Cheese Bundt Cake: one with a rich cream cheese frosting swirl inside, a mini bundt version perfect for gifting, and a gluten-free batch that still impressed every guest. The original glazed version is the crowd favorite, bringing smiles at every serving.
I encourage you to make this cake part of your recipe collection. It’s my confidence that your kitchen will fill with enticing aromas and that the finished cake will bring joyful connections.
Bake with love and share your beautiful results—I can’t wait to hear how your Red Velvet Cream Cheese Bundt Cake turns out! For more comforting inspiration, check out my savory favorites like Sour Cream and Onion Chicken too.
Red Velvet Cream Cheese Bundt Cake
A moist and tender red velvet bundt cake layered with rich cream cheese frosting, perfect for celebrations or a decadent dessert treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- For the cream cheese frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beat until creamy.
- Once the cake is fully cooled, spread or pipe the cream cheese frosting over the cake.
- Serve and enjoy!
Notes
For an extra touch, chill the cake after frosting so the cream cheese layer firms up nicely before slicing.