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Red Velvet Bundt Cake

This red velvet Bundt cake is such a rich and decadent dessert, you wouldn't believe how simple it is to make.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 683 kcal

Ingredients
  

Red Velvet Bundt Cake

  • 2 3/4 cup flour spooned and leveled
  • 1/4 cup natural unsweetened cocoa
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cup granulated sugar
  • 1 cup unsalted butter softened
  • 1 cup buttermilk room temperature
  • 1/2 cup canola oil
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tbsp white vinegar
  • 1-2 tbsp liquid red food color

Cheesecake Filing

  • 12 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 3 tbsp whole milk

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.
  • Start with the cheesecake filling. With an electric mixer on medium speed, cream together the cream cheese, powdered sugar, egg, and vanilla in a bowl.
  • In a mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
  • In a large mixing bowl, using a hand mixer on medium speed, cream together the butter and sugar until well combined.
  • Add the buttermilk, canola oil, eggs, vanilla, vinegar, and red food coloring. Mix on medium-low speed until well combined.
  • Add the dry ingredients to the wet and mix on medium-low speed just until everything is mixed together, making sure not to overmix.
  • Pour ½ of the red velvet cake batter into the prepared bundt pan. Then, spoon the cheesecake filling onto the center of the cake batter, making sure to keep the filling from touching the edges.
  • Pour in the rest of the cake batter covering the top and sides of the cheesecake filling. Give the cake a gentle tap on the counter to settle the mixture and remove any air pockets.
  • Bake the cake for 50 to 60 minutes. Start checking at 50 minutes and remove once there are still some moist crumbs on the stick. Cool the cake in the pan on a wire rack for 2 hours. Then, remove the cake and cool for another hour.
  • Mix the cream cheese and powdered sugar for the frosting in a bowl until they are light and airy. Add the milk and mix on medium speed for another minute or until the frosting is smooth.
  • Pour or spoon the frosting over the cooled bundt cake pushing it down the sides to create drips.
Keyword bundt cake, cheesecake, dessert, recipe, red velvet