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.
Why You'll Love This Red Velvet Bundt Cake Recipe
Every slice of this cake hides a creamy, tangy cream cheese tunnel that's a little surprise each time. The moist, tender crumb and beautiful red color make it just as fun to serve as it is to eat.
- Simple Presentation: A light powdered sugar dusting lets the red velvet color shine.
- Hidden Surprise: A creamy cream cheese tunnel adds a fun, tangy twist to every slice.
- Moist and Tender: The cake stays soft and rich without being heavy.
Ingredients Overview
This red velvet bundt cake combines classic red velvet ingredients with a creamy cream cheese tunnel in the center. A light dusting of powdered sugar finishes the cake for a simple, sweet touch.
One key ingredient I highly recommend is using the LorAnn Red Velvet Baking emulsion. It's not expensive, and it add not just the red velvet flavor, but the color as well!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Red Velvet Bundt Cake with Cheesecake Filling
The cheesecake filling is prepared first, then half of the red velvet batter is poured into the pan. A tunnel is made in the center to hold the cheesecake filling, the remaining batter is added on top. Our visual step-by-step tutorial will walk you through each part of the process.
Step 1: 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.
Step 2: In a large mixing bowl beat the cream cheese and butter until smooth.
Step 3: Add the powdered sugar, egg, and vanilla and mix until creamy. Set aside.
Step 4: Add the flour, cocoa powder, baking powder, and salt to a medium sized bowl.
Step 5: Whisk the dry ingredients so that they are evenly combined and no cocoa lumps remain.
Step 6: In a separate large bowl or stand mixer bowl, beat the butter and white sugar until fluffy, about 4 minutes. Add the eggs one at a time, and then the vanilla.
Step 7: Alternate adding the flour and cocoa mixture with the buttermilk, mixing after each addition until just combined, with the red gel colorant added last.
Step 8: Spoon ⅔ of the batter into the prepared bundt. Using a teaspoon, swipe an indentation for the cheesecake tunnel.
Step 9: 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.
Step 10: Add the remaining red velvet cake batter gently on top of the tunnel, smoothing out so that the batter is even and level.
Step 11: 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.
Pro Tip
This is a 10 cup bundt pan cake recipe. If you have a 12 cup bundt, the baking time will be slightly less and the cake will not be as tall.
Not all 10 cup bundt pans bake the same. I used a Nordic Ware Vintage Star, which is not as wide, and taller than a standard 10 cup bundt pan. My baking time was about 5 to 7 minutes longer due to the height.
Serving Suggestions
This red velvet bundt cake is perfect for slicing and serving at any festive occasion. Its vibrant red color makes it a standout dessert for Valentine's Day, while the simple powdered sugar dusting adds a touch of elegance for Christmas or the Fourth of July.
Serve it on its own, or alongside other holiday themed treats like 4th of July Rice Krispy Treats or Chocolate Dipped Pink Sugar Cookies for a fun and festive dessert table.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Buttermilk Options: Swap buttermilk with a mixture of milk and a teaspoon of vinegar or lemon juice if needed.
- Vanilla Swap: Use vanilla bean paste instead of vanilla extract for a richer, slightly textured flavor.
- Cream Cheese Filling Twist: Add a teaspoon of lemon zest or a splash of vanilla to the cream cheese for a subtle flavor change.
- Mini Bundts: Bake in a mini Bundt pan for individual servings perfect for parties or gifting.
Tips for Success
Helpful tips to help you when making this recipe:
- 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.
Storage Options
Here is how I store leftovers when making this recipe:
- Room Temperature: Store the cake in an airtight container for up to 2 days.
- Refrigerate: Keep in an airtight container in the fridge for up to a week to maintain freshness.
- Freeze: Wrap tightly in plastic wrap and foil, or place in a freezer-safe container for up to 3 months.
- Slice Before Freezing: Cut into individual slices before freezing for easy grab-and-go portions.
- Thaw Safely: Let frozen cake thaw at room temperature or in the fridge before serving.
Related Recipes
- Easy Vanilla Bundt Cake
- Marbled Christmas Bundt Cake
- Carrot Cake Mini Bundt Cakes
- Bundt-wich Party Sub
Frequently Asked Questions
Sometimes cakes stick because of the pan and nonstick spray quality, so greasing the pan well and flouring or dusting it with cocoa can help prevent sticking.
Traditionally vinegar and buttermilk react with cocoa to give a reddish hue, but most modern recipes use red food coloring for that signature red look.
The tangy undertone comes from the buttermilk and vinegar in the batter, which also contribute to its tender texture.
Yes, you can, but changing pan size may affect baking time and how the cake bakes up, so watch the cake closely as it nears doneness.
Red Velvet Cake is a type of cake known for its striking red color, tender crumb, and subtle cocoa flavor. It's traditionally made with a combination of buttermilk, vinegar, and cocoa powder, which create a slightly tangy taste and velvety texture.
Yes, Red Velvet Cake contains cocoa powder, giving it a hint of chocolate flavor, but it is milder and less sweet than traditional chocolate cake. Its unique taste comes from the combination of cocoa, buttermilk, and vinegar rather than chocolate alone.
Valentine's Day Recipes
Get The Recipe!
Red Velvet Bundt Cake with Cream Cheese Filling
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.
Kelly Bloom says
My family loved this!