Red Velvet Bundt Cake (with Cream Cheese Swirl)

Name: Red Velvet Bundt Cake (with Cream Cheese Swirl)
Prep time: 25 min
Cook time: 45 min
Total time: 130 min
Ingredients: 12 ounces cream cheese (softened); 1/2 cup white sugar; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 2 large eggs; 3 cups all-purpose flour; 3 tablespoons cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups white sugar; 3/4 cup oil; 3 large eggs (room temperature); 1 tablespoon white vinegar; 1 1/2 teaspoons red food coloring (optional); 1 teaspoon vanilla extract; 1 cup buttermilk; 4 ounces cream cheese (softened); 1 1/2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon vanilla extract

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This red velvet cream cheese bundt cake is a showstopper for any occasion. With a super moist, tender red velvet cake and a rich cream cheese swirl, it’s as delicious as it is beautiful. Perfect for celebrations or just because you’re craving something special!

Love big bundts and you cannot lie? Ha. Try my Pumpkin Bundt Cake with Cream Cheese Frosting, or this one bowl Chocolate Bundt, or this amazing Lemon Bundt cake too! Want something cozy and cinnamon-y instead of chocolatey? Try Snickerdoodle Bundt Cake next.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

A slice of red velvet bundt cake with cream cheese swirl on a server, close-up shot.

Red velvet bundt cake is one of those desserts that looks fancy but is actually really easy to make. It’s soft, moist, and has just the right amount of chocolate flavor. The best part? A creamy cheesecake swirl baked right inside!

No need for extra frosting (but we’re totally adding it anyway!) just slice and enjoy.

Bundts are my go-to when I want something impressive without a ton of effort. No stacking layers, no complicated decorating – just mix, bake, and let the pan do the work. The shape comes out beautiful every time, and that swirl in the middle? Absolute perfection.

This cake is great for holidays, birthdays, or just because you want a little something sweet. It’s the kind of dessert that disappears fast, so don’t be surprised if everyone goes back for seconds!

What does red velvet cake taste like?

This cake has a rich flavor with a hint of cocoa that gives it just the right amount of chocolatey goodness without being overpowering.

It’s slightly tangy, thanks to the buttermilk, which also keeps it soft and moist. The cream cheese swirl adds a luscious, cheesecake-like richness that balances the sweetness and makes every bite extra creamy.

It’s the perfect mix of chocolate, vanilla, and tangy creaminess – all in one soft, melt-in-your-mouth cake!

Why you’ll love this

Moist. The red velvet cake is incredibly tender and soft.
Tangy. The cream cheese swirl adds a rich, tangy contrast.
Adaptable. Perfect for any celebration or casual dessert.

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FAQs

How do I avoid gaps in the cream cheese swirl?

Let the cake cool completely in the pan and refrigerate if possible before inverting.

What if I don’t have buttermilk?

Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk.

How long will this cake last?

It keeps well in the refrigerator for up to 3 days or in the freezer for 3 months.

How do I keep my cake from sticking?

You can use a commercial spray (like Baker’s Joy) or make your own cake goop. See notes section for details!

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

Sliced red velvet bundt cake with cream cheese glaze on a white plate.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

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Flour. Spoon and level for accurate measurement to avoid a dense cake.
Cocoa powder. Natural cocoa powder is ideal for vibrant color and flavor.
Baking powder & baking soda. Essential for the perfect rise and texture.
Sugar. Granulated sugar sweetens the cake, while powdered sugar thickens the icing.
Oil. Canola or vegetable oil keeps the cake moist and tender.
Buttermilk. Adds a tangy depth and enhances the cake’s texture. Substitute by mixing 1 tablespoon of vinegar with 1 cup of milk.
Red food coloring. Optional but enhances the vibrant red hue. Both red gel food coloring and red liquid coloring work well.

An assortment of ingredients labeled for the recipe: cream cheese, eggs, sugar, cocoa powder, and others.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

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Get prepped. Preheat the oven to 350°F. Grease and flour a 12 cup bundt pan.

Make the cream cheese swirl. Beat cream cheese, sugar, flour, and vanilla extract until smooth. Mix in eggs one at a time. Set aside.

A glass bowl containing cream cheese, sugar, flour, and vanilla extract mixed until smooth with two eggs visible. Text on the image says 'Blend cream cheese, sugar, flour, and vanilla extract in a medium bowl until smooth. Add eggs, one at a time.'

A glass bowl with smooth batter, after all ingredients are combined. Text on the image says 'Mix until just combined.'

Make the red velvet cake. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, whisk sugar and oil until fluffy. Beat in eggs one at a time.

A glass bowl filled with whisked together flour, cocoa powder, baking powder, baking soda, and salt. Text on the image says 'Whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.'

Bowl with sugar, oil, and an egg on white marble surface with recipe instructions above.

Add vinegar, red color (if using), and vanilla. Gradually mix in dry ingredients, alternating with buttermilk, until smooth.

A glass bowl with a bright red mixture of vinegar, red food coloring, and vanilla extract. Text on the image says 'Stir in the vinegar, red food coloring, and vanilla extract.'

A glass bowl with red batter and dry ingredients, ready to be mixed. Text on the image says 'Gradually add the dry ingredients to the wet mixture.'

Assemble the bundt cake. Spread half of the cake batter in the prepared bundt pan. Spoon the cream cheese mixture on top, keeping it from the edges. Cover with the remaining batter and swirl gently with a knife.

A bundt pan filled with red velvet cake batter, topped with a layer of cream cheese mixture. Text on the image says "Spread half of the batter in the pan. Spoon the cream cheese mixture on top."

A bundt pan filled with red batter and cheesecake swirl, ready to be baked. Text on the image says 'Top with the remaining batter and gently swirl with a knife.'

Bake. Bake for 40-45 minutes in the preheated oven until a knife or cake tester inserted in the center of the cake comes out clean. Allow the cake to cool completely you invert the cake onto a cooling rack.

Make the cream cheese icing. Beat cream cheese until smooth. Mix in powdered sugar gradually, then stir in milk and vanilla until drizzling consistency. Pour over the top of the cooled cake, letting it flow down the sides.

A glass bowl with cream cheese frosting, mixed until smooth.

A slice of red velvet bundt cake with cream cheese swirl on a serving plate. Text on the image says 'Pour over the cooled cake, letting it drizzle down the sides.'

Kylee’s Notes

Use “Cake Goop” (equal parts shortening, oil, and flour) to grease the pan for easy release.

Swirl the knife slowly to blend layers slightly and reduce air bubbles.

Cool the cake in the pan completely to avoid large gaps or bubbles in the cream cheese swirl.

How to store Red Velvet Bundt Cake

Counter: Not recommended due to the cream cheese swirl.

Refrigerator: Wrap in plastic or store in an airtight container for up to 3 days.

Freezer: Wrap in plastic and foil to freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Top view of a red velvet bundt cake with cream cheese glaze, partially sliced, on a white plate with milk bottles nearby.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee