Yesterday I woke up with a powerful craving for red velvet cake, but with all the gifts to wrap and tidying to do, I knew I wouldn’t have time to create a fancy layer cake. I decided to make a bundt cake because it’s quick, and I’d have an hour to do other things while it baked.
Wow, talk about tasty! A thick layer of cream cheese filling runs through the center of the cake, and it tastes like a cross between vanilla custard and cheesecake! It is lovely inside and out – what more can I say?
The batter is layered in the bundt pan with red velvet first, then cream cheese in the middle and the remaining red velvet batter is poured on top.
It takes a little over an hour for the cake to bake, and when it comes out of the oven the top should be cracked and look pretty gnarly in general. This is normal and a good sign your cake is baked through.
I made a simple (and speedy!) milk glaze with confectioners’ sugar and cream. It added a nice touch of sweetness to the outside of the cake without overwhelming it.
The inside is so swirly, and slices practically glow red on the plate. I’m not someone who usually brings a cake to a party with slices missing, but this may end up at my mom’s Christmas Eve shindig. It’s just too good not to share!
Red Velvet Cream Cheese Swirl Bundt Cake
- 10 cup or larger bundt pan
Red velvet batter
- 2 1/2 cups 330g All-purpose flour
- 1 3/4 cups 350g granulated sugar
- 1 tablespoon unsweet cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup 113g unsalted butter, at room temperature
- 3/4 cup 186g sour cream
- 2 large eggs at room temperature
- 3 tablespoons liquid red food color
- 1 teaspoon vanilla extract
- 2 teaspoons white vinegar
Cream cheese batter
- 16 ounces cream cheese at room temperature
- 2/3 cup 150g granulated sugar
- 2 eggs large eggs at room temperature
- 3 tablespoons sour cream
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 cups 227g confectioners’ sugar
- Pinch of salt
- 2-4 tablespoons milk or cream
- Make the red velvet batter: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda and salt. Whisk to combine. In the bowl of an electric mixer combine the vegetable oil, butter, sour cream and eggs. Mix well. Add the food color, vanilla and vinegar. Mix again. Add the flour mixture to the creamed mixture until just combined. Scrape down the bowl and fold in any streaks of flour or butter by hand using the spatula.
- Make the cream cheese batter: Combine all ingredients in the bowl of an electric mixer. Beat until combined and no lumps of cream cheese remain.
- Preheat the oven to 350°F.
- Generously coat a 10-15 cup bundt pan with flour-based baking spray (such as Baker’s Joy). Spread 3 cups of batter into the prepared pan. Pour the cream cheese mixture on top; spoon the remaining red velvet batter evenly over the top. Bake about 1 hour 10 minutes, or until the top of the cake is cracked and a toothpick tester comes out clean. Transfer the cake to a wire rack to let cool in the pan 15 minutes. Turn the cake onto a serving plate or cake stand and let cool.
- Make the glaze: Whisk together the confectioners’ sugar, salt and 2 tablespoons of milk in a medium bowl. If the mixture is thick, whisk in a little more milk or cream. The glaze should be thick but still of pouring consistency.
- When the cake is cool, pour the glaze on top of the cake. Let stand until the glaze is set, about 30 minutes.
- Store the cake covered in plastic wrap or in an air-tight cake keeper in the refrigerator. Bring the cake to room temperature before serving.