Red Velvet Cream Cheese Bundt Cake
Cuisine: American
Author: Cookie Madness
Prep time: 180 mins
Cook time: 70 mins
Total time: 4 hours 10 mins
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.
Cream Cheese Swirl
  • 1 8 -ounce package cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons sour cream
  • 1 1/2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/4 cup plus 2 tablespoons sour cream
  • 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
  • 1/4 cup confectioners' sugar
  • 1/4 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  1. 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.
  2. 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.
  3. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
  4. In a second bowl, whisk together the vegetable oil, sour cream, egg, food coloring, vanilla, vinegar and water.
  5. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  6. 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.
  7. 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.
  8. Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt and beat until smooth. Pipe or spread over the cake.
Recipe by Cookie Madness at