Red Velvet Cream Cheese Swirl Bundt Cake

Red Velvet Cream Cheese Swirl Bundt Cake

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?

Red Velvet Cream Cheese Swirl Bundt Cake

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.

Red Velvet Cream Cheese Swirl Bundt Cake

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.

Red Velvet Cream Cheese Swirl Bundt Cake

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.

Red Velvet Cream Cheese Swirl Bundt Cake
Red Velvet Cream Cheese Swirl Bundt Cake

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

Heather Baird
A thick layer of cream cheese filling runs through the center of this red velvet cake. It tastes like a cross between vanilla custard and cheesecake.
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Prep Time 20 mins
Cook Time 1 hr 10 mins
15 minutes cooling time 15 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 10

Equipment

  • 10 cup or larger bundt pan

Ingredients
 
 

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

Glaze

  • 2 cups 227g confectioners’ sugar
  • Pinch of salt
  • 2-4 tablespoons milk or cream

Instructions
 

  • 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.
Keyword mini bundt cakes, red velvet
Tried this recipe?Let us know how it was!
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Natalie
Natalie
3 years ago

This cake looks so delicious and moist! Love the idea of red velvet marble cake ♥

bryn
bryn
3 years ago

My daughter said the other day that she wants to make red velvet bundt cakes for bday party with her friends. I’ll use mini bundt pans. Is this recipe a good stand alone red velvet bundt or does it rely on the flavors of the filling? Thanks!

Heather Baird
Heather Baird
3 years ago
Reply to  bryn

Hi Bryn! This recipe needs the filling – not only for flavor but for texture. The cheese filling lends moisture to the red velvet cake portion. The red velvet flavor is nice, but I wouldn't make it as stand-alone.

bryn
bryn
3 years ago

Thanks Heather. I love your recipes and your willingness to assist your readers. I know I can always trust the end results. Happy Holidays!

Heather Baird
Heather Baird
3 years ago
Reply to  bryn

Ah, thank you! Happy Holidays to you! xo

Anonymous
Anonymous
3 years ago

I made this last night and it looks perfect. Taking it to a dinner tonight so I haven't cut into it yet!

Winni
Winni
3 years ago

First thing that comes in my mind is amazing, especially the shape/design, if every internet user is going to read your post then people may start preferring red velvet cake during Christmas & New Year Eve instead of plum cake.
Heather, its really a good effort 10 on 10 for effort and 1 marks extra for playing with shape!

Litti
Litti
3 years ago

We loved this. I used yogurt instead of sour cream for the filling. Worked a treat!

Unknown
Unknown
3 years ago

Made this just to use the center batter.. wow!!
Pick any cake and that simple batter center will wake it up.. thank you
Matt

Unknown
Unknown
2 years ago

I made this on Christmas eve and it was delicious. However, I think I might have done something wrong because the batter seemed thick to me. It didn't just pour out the mixing bowl. Is that how it is supposed to be?
Thank you!
Amy

Rayyan Baker
Rayyan Baker
2 years ago

Delicious nice and unique Red velvet cake, i will definitely try this in my bakery, thank you for sharing

Divya Malhotra
Divya Malhotra
1 year ago

I also want such kind of red velvet cake as my birthday cake. The shape is really extraordinary. Must have taken lots of efforts. Finding such tempting cakes online is quite difficult.

myfloristdelhi
myfloristdelhi
1 year ago

Thanks for sharing! I will surely try it for making cakes for my customers.

Spence82
Spence82
1 year ago

I greased and floured my pan generously but the cake was still very difficult to get out of a nonstick Bundt cake pan. I let it cool for 15 minutes before dumping it to the rack to finish cooling. Fell apart. Cream cheese mixture a little wet I think. Cake was done per my cake tester. Any suggestions?

Akshat
Akshat
1 year ago

This cake looks so delicious and moist! Love the idea of red velvet marble cake

Maloli
Maloli
1 year ago

Hi! Can i use gel food coloring instead??

Niharika
Niharika
9 months ago

It is really tasty cake. Keep share more with us.

RichRoseDubai
RichRoseDubai
8 months ago

Loved It. Looks to Yummm.

Iris Baking
3 months ago

First thing that comes in my mind is amazing, especially the shape/design, if every internet user is going to read your post then people may start preferring red velvet cake during Christmas & New Year Eve instead of plum cake.
Heather, its really a good effort 10 on 10 for effort and 1 marks extra for playing with shape!