Best 2 Red Velvet Cream Cheese Bundt Cake Recipes

Are you looking for that perfect red velvet cream cheese bundt cake recipe that will make your taste buds dance? Look no further! With its vibrant red hue, velvety soft crumb, and delectable cream cheese filling, this bundt cake is sure to impress any crowd. Whether you're a seasoned baker or just starting out, this article will guide you through the simple steps and provide you with tips and tricks to ensure your red velvet cream cheese bundt cake turns out spectacular. Get ready to indulge in this classic dessert that's perfect for any occasion.

Here are our top 2 tried and tested 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 high-quality cocoa powder: The cocoa powder is what gives red velvet cake its distinctive flavor, so it's important to use a good quality powder. Look for a powder that is dark and has a strong chocolate flavor.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Use a cream cheese frosting that is not too sweet. A sweet frosting can overwhelm the delicate flavor of the red velvet cake.
Decorate the cake with your favorite toppings. Some popular options include sprinkles, chocolate chips, or fresh berries.

Conclusion:

Red velvet cream cheese bundt cake is a classic dessert that is perfect for any occasion. It's a moist, flavorful cake with a creamy, tangy frosting. With a little bit of planning and effort, you can easily make this delicious cake at home.

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