Red Velvet Cream Cheese Bundt Cake

My husband loves red velvet cake so I make it fairly often. I usually make it as a layer cake, but I’ve also made it as Red Velvet Cream Cheese Bundt Cake using this recipe. As you can see, it’s a red velvet flavored cake with a stripe of cheesecake going through the center.

Red Velvet Cream Cheese Bundt Cake

This new Bundt cake version of the classid red velvet is adapted from the most recent issue of Food Network Magazine . We didn’t need a full size cake, so I halved the original version and made it in my 6 inch Bundt pan.  It was excellent, but there are a few things to watch out for. The version on the website calls for 1/3 cup of sugar in the filling while the magazine version calls for 2/3. Update: Looks like they’ve corrected it since then. I went with the 2/3 version (though since I halved it, it was 1/3) and the level of sweetness seemed just right.

Frosting Like Nothing Bundt Cake

And speaking of things that work well, the frosting was awesome! It’s not too sweet and has a light and fluffy texture from the sour cream. It reminds me of the cream cheese frosting from Nothing Bundt Cake. If you’re trying to make a copycat version of their frosting at home, look no further.

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Recipe

Red Velvet Cream Cheese Bundt Cake

Anna

Red Velvet Cake baked in a Bundt pan and filled with a ribbon of creamy cheesecake and topped with a cream cheese glaze similar to the kind you get at the famous Bundt cake bakery.

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Prep Time 3 hrs

Cook Time 1 hr 10 mins

Total Time 4 hrs 10 mins

Course Dessert

Cuisine American

Servings 6

Ingredients

 

Cream Cheese Swirl

• 8 ounce package cream cheese, softened (230 grams)
• 1/3 cup granulated sugar (65 grams)
• 1 1/2 tablespoons sour cream (21 grams)
• 1 1/2 tablespoons heavy cream (21 grams)
• 1/2 teaspoon pure vanilla extract
• 1 large egg

Cake:

• 1 1/4 cups all-purpose flour, plus more for pan (160 grams)
• 3/4 cup plus 2 tablespoons granulated sugar (175 grams)
• 1 tablespoons unsweetened cocoa powder (5 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1/4 cup plus 2 tablespoons sour cream (85 grams)
• 1 large egg at room temperature
• 3/4 teaspoons red gel food coloring
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon distilled white vinegar
• 2 tablespoons water

For the glaze:

• 2 ounces cream cheese, softened (56 grams)
• 1/4 cup confectioners’ sugar (30 grams)
• 1/4 cup sour cream (45 grams)
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

Instructions

 

• Make the cream cheese filling first: Combine the cream cheese, granulated sugar, sour cream, heavy cream and vanilla in a mixing bowl and beat until smooth and creamy. Add egg and beat just until incorporated. Set aside.
• Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Generously coat a 6 inch Bundt pan with flour-added baking spray or grease with shortening and dust with flour.
• In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
• In a second bowl, whisk together the vegetable oil, sour cream, egg, food coloring, vanilla, vinegar and water.
• Pour the wet ingredients into the dry ingredients and whisk until just combined.
• Spread 1 1/2 cups of the batter in the prepared pan. Carefully pour in the cream cheese mixture, then spoon the remaining cake batter evenly over the top.
• Bake for 55-60 minutes or until the top is cracked, edges are slightly browned and cake pulls away from the pan. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely.
• Make the glaze: Combine the cream cheese, confectioners’ sugar, sour cream, vanilla and salt and beat until smooth. Pipe or spread over the cake.

Keyword Baked Red Velvet, Bundt Cake

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