Description
This Red Velvet Bundt Cake with Cream Cheese Swirl is a show-stopping dessert perfect for celebrations or a special treat. The cake is rich, moist, and has a beautiful red hue, enhanced by a luscious cream cheese swirl inside and a smooth cream cheese glaze topped with colorful sprinkles. The bundt cake delivers the classic flavors of red velvet, balanced with the tangy cream cheese, resulting in a rich yet airy texture that melts in your mouth.
Ingredients
Scale
Cream Cheese Swirl
- 12 oz cream cheese, softened
- 1 large egg, room temperature
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Batter
- 1 cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 5 large eggs, room temperature
- ⅔ cup sour cream, room temperature
- 1 ¼ cups buttermilk, room temperature
- red gel food colouring, as needed
- 3 ¼ cups all-purpose flour (390g)
- ¼ cup natural cocoa powder (or Dutch processed)
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
Glaze
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ⅛ teaspoon sea salt
- 4 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 2–6 tablespoons milk
- 3 tablespoons sprinkles
Instructions
- Cream Cheese Swirl Preparation: In a large bowl or stand mixer, beat together the cream cheese, granulated sugar, and salt until completely smooth. Then, add the egg and vanilla extract, mixing until smooth and creamy. Scrape down the bowl as needed and set aside for later use.
- Preheat and Prepare Bundt Pan: Preheat your oven to 180°C (350°F). Grease the inside of a bundt pan with a pat of cold butter. Sprinkle a tablespoon of flour over the butter and shake the pan so the flour coats evenly, then shake out any excess flour.
- Make the Batter: In a large bowl or stand mixer, beat together the softened butter, vegetable oil, sugar, and salt until light and fluffy, about 5-7 minutes. Scrape down the bowl halfway through mixing to ensure even beating.
- Add Eggs and Dairy: Add vanilla extract and eggs one at a time, beating well after each addition and scraping the bowl. Next, beat in the sour cream until incorporated, then add the buttermilk and mix thoroughly. The mixture will become thick and gloopy, which is expected.
- Add Red Food Coloring: Add red gel food coloring one drop at a time, mixing gently or switching to a hand whisk to prevent splattering, until the desired red shade is reached.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and cocoa powder directly into the wet mixture. Fold in with a whisk or mix on low speed just until the batter is thick, smooth, and free of visible dry streaks. Do not overmix.
- Layer Batter and Swirl: Pour half of the batter into the prepared bundt pan and spread evenly. Gently dollop the cream cheese mixture over the batter, avoiding contact with the edges of the pan. Then, add the remaining batter on top and smooth the surface. Tap the pan a few times on a flat surface to remove large air pockets.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 55 to 70 minutes. The cake is done when a wooden skewer inserted into the center comes out mostly clean with a few crumbs from the cream cheese swirl but no raw batter.
- Cool and Remove from Pan: Allow the cake to cool in the pan for 10 minutes. Then, place a plate or cooling rack on top and carefully invert to release the bundt cake. Gently tap the pan to help release the cake.
- Chill (Optional): Let the bundt cake cool completely. For best flavor, chill in the refrigerator for 2 to 12 hours to allow the cream cheese swirl to develop its full taste, though this step is optional.
- Make the Glaze: In a large bowl or stand mixer, beat together softened butter, powdered sugar, and salt until smooth. Scrape down the bowl, then add cream cheese and beat again until creamy. Add vanilla extract and milk one tablespoon at a time, mixing thoroughly after each addition until the glaze reaches your desired consistency.
- Glaze the Cake: Pour the glaze over the cooled bundt cake, allowing it to drip naturally. You can aim for a runnier glaze for drips or a thicker glaze to spread like frosting. Test on the back of the cake to perfect the drip effect.
- Add Sprinkles and Serve: Immediately sprinkle 3 tablespoons of sprinkles over the glaze before it sets. Store the cake in the refrigerator because of the cream cheese but serve it at room temperature for the best flavor and texture.
Notes
- Use room temperature ingredients for better mixing and texture.
- Red gel food coloring provides more vibrant color without altering batter consistency.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Allowing the cake to chill enhances the cream cheese swirl flavor but is not required.
- Store the finished cake in the fridge due to the cream cheese glaze; let it come to room temperature before serving.
- You can substitute Dutch-processed cocoa powder for a more intense chocolate flavor.
- Use a hand whisk when adding food coloring to prevent splattering.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cake, Bundt Cake, Cream Cheese Swirl, Dessert, Cake with Glaze, Celebration Cake
