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Red Velvet Cream Cheese Bundt Cake

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This Red Velvet Cream Cheese Bundt Cake is a moist, rich dessert featuring classic red velvet flavors paired with a smooth cream cheese glaze, perfect for celebrations or an indulgent treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a large bowl, sift together the flour, baking soda, cocoa powder, and salt.
  3. In another bowl, whisk the sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition.
  4. Mix in the red food coloring, vanilla extract, and vinegar.
  5. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with flour mixture. Mix until just combined.
  6. Pour the batter evenly into the prepared bundt pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. For the cream cheese glaze, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until the glaze is smooth and spreadable.
  10. Once the cake is completely cool, drizzle the cream cheese glaze over the top and let set before serving.

Notes

For an extra festive touch, sprinkle chopped pecans or red velvet crumbs on top of the cream cheese glaze before it sets.

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