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Red Velvet Cream Cheese Bundt Cake

A decadent and moist Red Velvet Cream Cheese Bundt Cake, perfect for any occasion, featuring a rich cream cheese swirl and a beautiful red hue.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
Cream Cheese Swirl
  • 1 cup cream cheese, softened
  • 1 cup powdered sugar (for frosting, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined.
  3. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. In a separate small bowl, blend the softened cream cheese and powdered sugar. Pour half the cake batter into the bundt pan, dollop the cream cheese mixture on top, and then cover with the remaining batter.
Baking
  1. Bake in your preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. If desired, whip together additional cream cheese and powdered sugar to drizzle on top once the cake is completely cool.

Notes

For best results, ensure your eggs and buttermilk are at room temperature before mixing. You can store the cake wrapped tightly in plastic wrap in the refrigerator for 5-7 days, or freeze slices individually in airtight containers for up to 3 months.