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, but you can jump right to the recipe card if you wish!
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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 recipe:
- 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.
Frequently Asked Questions
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!
Serving Suggestions:
Enjoy at room temperature or chilled. Goes great with a hot cup of coffee or tea.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- 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.
Recommended Equipment/Tools
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- 12 cup bundt cake pan
- Mixing bowls (2 medium, 1 large)
- Electric mixer or stand mixer
- Whisk
How to make Homemade Red Velvet Bundt Cake
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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.
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.
Add vinegar, red color (if using), and vanilla. Gradually mix in dry ingredients, alternating with buttermilk, until smooth.
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.
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.
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.
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Red Velvet Bundt Cake (with Cream Cheese Swirl)
Recommended Equipment
- Bundt pan (12 cup volume)
- Mixing bowls ((1 large, 2 medium))
- Stand Mixer (or electric hand mixer)
Ingredients
Cream cheese swirl
- 12 ounces cream cheese (softened)
- 1/2 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
Red velvet cake
- 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
Cream cheese icing
- 4 ounces cream cheese (softened)
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Directions
Get prepped
- Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan. Set it aside.
Make the cream cheese swirl
- Use an electric mixer to blend 12 ounces cream cheese, 1/2 cup white sugar, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract in a medium bowl until smooth. Add 2 large eggs one at a time, mixing just until combined. Set aside.
Make the red velvet cake
- In a medium bowl, whisk together the 3 cups all-purpose flour, 3 tablespoons cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
- In a large bowl, whisk the 1 1/2 cups white sugar and 3/4 cup oil until light and fluffy. Add 3 large eggss one at a time, beating well after each addition. Stir in the 1 tablespoon white vinegar, 1 1/2 teaspoons red food coloring (if using), and 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet mixture, alternating with the 1 cup buttermilk, until smooth. It’s okay if the batter has a few small lumps.
Assemble the bundt cake
- Spoon half of the batter into the prepared pan, spreading it evenly. Carefully spoon the cream cheese mixture over the batter, keeping it away from the edges. Top with the remaining batter and gently swirl with a knife.
- Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let the cake cool completely in the pan before inverting.
Make the cream cheese icing
- Once the cake is fully cooled and placed on a serving plate, use an electric mixer to beat the 4 ounces cream cheese until smooth. Gradually add the 1 1/2 cups powdered sugar, 1/2 cup at a time, mixing until smooth and thick. Stir in the 3 tablespoons milk and 1 teaspoon vanilla extract until the icing reaches a drizzling consistency. Pour over the cake, letting it cascade down the sides.4 ounces cream cheese, 1 1/2 cups powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla extract
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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