Red Velvet Bundt Cake (with Cream Cheese Swirl)

Slices of red velvet bundt cake arranged on a white platter, showcasing the cream cheese swirl inside.

Red Velvet Bundt Cake (with Cream Cheese Swirl)

A stunning red velvet bundt cake with a rich cream cheese swirl, topped with a yummy cream cheese frosting. It's super moist, tender, and perfect for any occasion!

Course baked goods, Dessert

Cuisine American

Prep Time 25

Cook Time 45

Rest time 1

Total Time 2 10

Servings slices

Calories 608kcal

Author Kylee Ayotte

Equipment

Bundt pan 12 cup volume
Mixing bowls (1 large, 2 medium)
Stand Mixer or electric hand mixer
Whisk
Measuring cups and spoons
Spatula

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

Instructions

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

Notes

How to Store Leftovers

Room temperature: Not recommended due to the cream cheese components.

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

Chef tips

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 in the cream cheese swirl.

Nutrition