Red Velvet Bundt Cake with Cream Cheese Filling
This Red Velvet Bundt Cake is moist and tender with a light powdered sugar dusting and a hidden cream cheese tunnel that adds a creamy surprise in every slice. Its rich red color and soft crumb make it a perfect dessert for holidays or special occasions.
Servings: 10 -12 slices
Calories: 433kcal
Equipment
- 10 cup Bundt Pan
Ingredients
For the Red Velvet Bundt Cake Batter
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- ⅓ cup cocoa powder Dutch style
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups butter softened
- 2 cups sugar granulated
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 tablespoon Red Velvet emulsion or 1 teaspoon red gel food colorant
- Cheesecake filling recipe below
- powdered sugar for dusting
For The Cheesecake Filling
- 8 oz cream cheese softened
- 2 tablespoons butter softened
- ½ cup powdered sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
Prepare the Bundt Pan
- Prepare the bundt pan by greasing it with something like shortening or butter. Then, using a mesh sieve (I use a tea ball that has a handle!) sift a very light coating of flour (or cocoa for dark cakes) into the pan. Tap the pan about, letting the powdery flour or cocoa lightly coat the greased pan.
Make the Cheesecake Filling
- In a large mixing bowl beat the cream cheese and butter until smooth. Add the powdered sugar, egg, and vanilla and mix until creamy. Set aside.8 oz cream cheese, 2 tablespoons butter, 1 large egg, 1 teaspoon vanilla extract, ½ cup powdered sugar
- Add the flour, cornstarch, cocoa powder, baking powder, and salt to a medium sized bowl. Whisk the dry ingredients so that they are evenly combined and no cocoa lumps remain.NOTE: The flour and cornstarch combination create a cake flour, which bakes up with a lighter, moister crumb.1 ¾ cups all-purpose flour, ¼ cup cornstarch, ⅓ cup cocoa powder, 1½ teaspoons baking powder, ½ teaspoon salt
- In a separate large bowl or stand mixer bowl, beat the butter and granulated sugar until fluffy, about 4 minutes. Add the eggs one at a time, and then the vanilla.1¼ cups butter, 2 cups sugar, 4 large eggs, 2 teaspoons vanilla extract
- Alternate adding the flour and cocoa mixture with the buttermilk, mixing after each addition until just combined, with the red gel colorant added last.1 cup buttermilk, 1 tablespoon Red Velvet emulsion
- Spoon ⅔ of the batter into the prepared bundt. Using a teaspoon, swipe an indentation for the cheesecake tunnel.
- Spoon the prepared cheesecake filling into the tunnel, keeping it centered as much as possible. Use a table knife and make a few zigzags in the tunnel and batter.Cheesecake filling
- Add the remaining red velvet cake batter gently on top of the tunnel, smoothing out so that the batter is even and level.
- Bake in the prepared 350F oven, center rack, 1 hour. Carefully check for doneness with a toothpick. Depending on the bundt cake you're using, you may need to bake an additional 5 to 10 minutes.
- Remove from the oven, tapping the bundt pan gently on the counter 3-4 times to release air pockets in the cheesecake filling. Set on a rack to cool for 30 minutes.
- To release, after the 30 minutes of cooling, invert the pan using a cooling rack, but do not lift the bundt pan off yet. Let it sit for 5 minute, then gently lift the pan in a few places around the cake and ease the pan off. Letting the pan sit right side up on the cooling cake eases any sticking. Let cool completely, then dust lightly with powdered sugar.powdered sugar
Notes
- Room Temperature Ingredients: Bring eggs, butter, and cream cheese to room temperature for a smooth, even batter.
- Prep the Pan Properly: After greasing, dust the Bundt pan with cocoa or flour to help the cake release easily and prevent sticking.
- Measure Carefully: Use precise measurements for flour and cocoa to keep the cake tender and not dense.
- Create the Tunnel Gently: Use a spoon to make the cheesecake tunnel without disturbing the surrounding batter too much.
- Avoid Overbaking: Bake until a toothpick comes out with a few moist crumbs to keep the cake soft and moist.
- Cool Before Dusting: Let the cake cool completely before sprinkling powdered sugar to prevent melting and keep the topping neat.
- Baking Time Can Vary: Due to differences in ovens and bundt pan shapes, baking time can vary. Check at 1 hour using a toothpick, and add additional baking time in 5 minute intervals.
Nutrition
Calories: 433kcal | Carbohydrates: 59g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 428mg | Potassium: 145mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1049IU | Calcium: 95mg | Iron: 2mg
