Best 2 Cream Cheese Red Velvet Bundt Cake Recipes

Indulge in the delightful symphony of flavors with our curated collection of cream cheese red velvet bundt cake recipes. This moist and velvety cake, adorned with a luscious cream cheese frosting, is a timeless classic that captivates taste buds with its vibrant red hue and decadent taste. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide will lead you through the steps of creating this culinary masterpiece, ensuring a delectable outcome that will impress family and friends alike.

Let's cook with our recipes!

RED VELVET CREAM CHEESE BUNDT CAKE

Red Velvet Cream Cheese Bundt Cake image

Red velvet fans will love this brilliant, tender cake filled with a smooth cream cheese swirl. A rich and easy glaze is a picture-perfect finish.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 23

Ingredients

2 8-ounce packages cream cheese
2/3 cup granulated sugar
2 large eggs
3 tablespoons sour cream
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
1 3/4 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
3/4 cup sour cream
2 large eggs, at room temperature
1 1/2 teaspoons red gel food coloring
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
4 ounces cream cheese
1/2 cup confectioners' sugar
1/2 cup sour cream
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside.
Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined.
Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours.
Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake.

CREAM CHEESE-RED VELVET BUNDT CAKE

Cream Cheese-Red Velvet Bundt Cake image

This red velvet bundt stunner reveals a cream cheese swirl when cut open for a dessert that tastes as decadent as it looks.

Provided by By Cindy Rahe

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ red velvet cake mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
12 oz cream cheese, softened
5 tablespoons sugar
1 teaspoon Gold Medal™ all-purpose flour
4 oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 to 3 tablespoons heavy whipping cream

Steps:

Heat oven to 325°F. Grease 12-cup bundt cake pan well with baking spray with flour or soft butter and a dusting of flour.
In large bowl, beat Cake ingredients until combined.
In medium bowl, beat Filling ingredients until smooth and creamy.
Spoon half of the cake batter evenly into pan. Spoon or pipe filling into center of cake batter in pan, leaving 1/2-inch border of batter on both inside and outside edges. Using offset spatula or butter knife, gently swirl batter and filling together. Spread remaining batter evenly over top. Place towel on counter, and gently but firmly tap bottom of pan on towel several times to release any pockets of air in batter.
Bake 50 to 55 minutes or until toothpick inserted in cake comes out clean or with very few crumbs attached, and top of cake springs back when touched. Cool in pan on cooling rack 30 minutes before turning out onto rack to cool completely.
In small bowl, beat 4 oz cream cheese and the softened butter together until smooth. Beat in powdered sugar in two stages, scraping bowl well after each addition. Beat in whipping cream 1 tablespoon at a time until desired consistency. Pipe or spread over cooled cake.

Nutrition Facts : Calories 490, Carbohydrate 47 g, Cholesterol 120 mg, Fat 6, Fiber 0 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 32 g, TransFat 1/2 g

Tips:

Use room temperature ingredients. This will help the cake batter to mix together smoothly and evenly.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cake light and airy.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake at the correct temperature and for the correct amount of time. Underbaking the cake can make it dense and gummy, while overbaking the cake can make it dry and crumbly.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This cream cheese red velvet bundt cake is a delicious and festive dessert that is perfect for any occasion. The cake is moist and fluffy, with a rich red color and a cream cheese frosting that is smooth and tangy. With its beautiful presentation and amazing taste, this cake is sure to be a hit at your next party or gathering.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »