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red velvet cream cheese bundt cake

Red Velvet Cream Cheese Bundt Cake

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.
Course Dessert
Cuisine American
Prep Time 3 hours
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings 6
Author Cookie Madness


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


  • 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.