Introduction

This Red Velvet Bundt Cake with Cream Cheese Swirl is a show-stopping dessert combining a rich, moist cake with a luscious cream cheese filling. The vibrant red cake and smooth cream cheese swirl make it perfect for celebrations or a special treat any time.

A slice of red velvet cake is shown with three visible layers: the top and bottom layers are dark red with a soft, crumbly texture, and the middle layer is creamy white frosting that is smooth and thick. The cake is covered with a white icing that drips slightly down the sides, decorated with small red and purple sprinkles on top. The cake is placed on a white plate with crumbs scattered around, set on a white marbled surface with a soft, warm background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz cream cheese (softened)
1 large egg (room temperature)

⅓ cup granulated sugar
⅛ teaspoon sea salt

1 teaspoon pure vanilla extract
1 cup unsalted butter (softened)

¼ cup vegetable oil
1 ½ cup granulated sugar
¼ teaspoon sea salt

1 tablespoon pure vanilla extract
5 large eggs (room temperature)
⅔ cup sour cream (room temperature)

1 ¼ cup buttermilk (room temperature)
Red gel food colouring
3 ¼ cup all purpose flour (390g)

¼ cup natural cocoa powder (or dutch processed)
2 ½ teaspoon baking powder
¼ teaspoon baking soda

4 tablespoons unsalted butter (softened) for glaze
1 cup powdered sugar for glaze
⅛ teaspoon sea salt for glaze

4 oz cream cheese (softened) for glaze
1 teaspoon pure vanilla extract for glaze
2-6 tablespoons milk for glaze

3 tablespoons sprinkles

Instructions

Step 1: Prepare the cream cheese swirl by beating together 12 oz cream cheese, ⅓ cup granulated sugar, and ⅛ teaspoon sea salt in a large bowl or stand mixer until completely smooth. Add 1 egg and 1 teaspoon vanilla extract, beat until smooth and creamy, scraping down the bowl. Set aside.
Step 2: Preheat the oven to 180°C (350°F). Grease the inside of a bundt pan with a pat of cold butter, then dust with about a tablespoon of flour, shaking out any excess.

Step 3: In a large bowl or stand mixer, beat 1 cup softened butter, ¼ cup vegetable oil, 1 ½ cup granulated sugar, and ¼ teaspoon sea salt until light and fluffy (about 5-7 minutes), scraping the bowl halfway through.
Step 4: Add 1 tablespoon vanilla extract and 5 eggs one at a time, beating well and scraping the bowl after each addition.
Step 5: Beat in ⅔ cup sour cream and then 1 ¼ cup buttermilk. The mixture will become very thick—this is normal.

Step 6: Add red gel food colouring one drop at a time until you reach your desired red color. For easy mixing, switch to a hand whisk to avoid splattering.
Step 7: Sift 3 ¼ cups all purpose flour, ¼ cup cocoa powder, 2 ½ teaspoons baking powder, and ¼ teaspoon baking soda directly into the bowl. Fold or mix on low just until the batter is smooth and creamy with no dry streaks.
Step 8: Pour half the batter into the prepared bundt pan and smooth the surface. Carefully spoon the cream cheese mixture on top, avoiding contact with the sides of the pan. Add the remaining batter on top and smooth it out. Tap the pan gently on a flat surface to remove air pockets.

Step 9: Bake for 55-70 minutes until a wooden skewer inserted in the center comes out mostly clean with a few crumbs from the filling.
Step 10: Let the cake cool for 10 minutes in the pan. Place a plate or cooling rack on top and invert the cake to release it. Tap gently if needed. Allow to cool completely.
Step 11: For best flavor, chill the cake in the fridge for 2-12 hours to let the cream cheese swirl set and develop its taste, though this step is optional.

Step 12: Prepare the glaze by beating 4 tablespoons softened butter, 1 cup powdered sugar, and ⅛ teaspoon sea salt until smooth. Add 4 oz cream cheese and beat again until creamy.
Step 13: Add 1 teaspoon vanilla extract and milk one tablespoon at a time, beating well and scraping the bowl often until reaching your desired consistency. Use less milk for a thicker glaze or more for a drip effect.
Step 14: Drip or spread the glaze over the cooled cake. Add sprinkles immediately before serving.

Step 15: Store the cake in the refrigerator because of the cream cheese glaze. Serve at room temperature for the best flavor.

Tips & Variations

Use room temperature ingredients to ensure a smooth, even batter and swirl.
For a deeper red color, add gel food coloring gradually to avoid over-saturation.

If you don’t have sour cream, substitute with plain Greek yogurt.
For a dairy-free version, try cream cheese and butter substitutes suitable for baking.
Experiment with the glaze thickness: thinner for drips, thicker for spreading like frosting.

Storage

Store the bundt cake covered in the refrigerator for up to 5 days due to the cream cheese components. Before serving, bring it to room temperature for the best texture and flavor. Reheat slices gently in a microwave for about 10-15 seconds if desired.

How to Serve

A round bundt cake with a rich brown color sits on a white marbled plate, topped with a thick layer of smooth white icing that drips down the sides in uneven streams. The icing is decorated with small pink, red, and white sprinkles scattered across the top, adding a playful touch of color. The cake's surface looks dense and textured with a few visible cracks, hinting at a moist inside. The plate rests on a rust-colored cloth, and in the blurred background, there are two glass bottles, one tall and one smaller, filled with white liquid, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring provides more vibrant color without thinning the batter. If using liquid coloring, add it carefully to avoid affecting batter consistency.

Do I have to chill the cake before serving?

Chilling is optional but recommended. It helps the cream cheese swirl set and enhances flavor. If short on time, the cake can be served once completely cooled at room temperature.