Delicious Red Velvet Cream Cheese Bundt Cake for Every Celebration

What You Need

• 2 ½ cups all-purpose flour (Splurge on fresh, unbleached flour; your cake’s crumb will thank you)
• 1 ½ cups granulated sugar (I love a little extra for sweetness)
• 1 tsp baking soda
• 1 tsp fine salt
• 2 tbsp cocoa powder (Use Dutch-processed cocoa for that deep chocolate hint without bitterness)
• 1 cup buttermilk (Grab it fresh or mix 1 cup milk with 1 tbsp vinegar for a shortcut)
• ½ cup vegetable oil (Keeps the cake moist—don’t swap this for butter or it dries out)
• 2 large eggs
• 2 tbsp red food coloring (I go a little heavy here for that signature red velvet flair)
• 1 tsp pure vanilla extract (Quality is key, so grab it from the international aisle if you can)
• 1 tsp white vinegar (This tang adds brightness and reacts with baking soda for lift)

For the cream cheese glaze:

• 8 oz cream cheese, softened (I always pick full-fat for slick, dreamy glaze)
• ½ cup unsalted butter, softened
• 2 cups powdered sugar (Sifted for the smoothest glaze)
• 1 tsp vanilla extract

This lineup makes the perfect Red Velvet Cream Cheese Bundt Cake with a moist crumb and that irresistible cream cheese glaze. Grab your ingredients fresh for maximum flavor; I learned that old baking soda or flat buttermilk makes a difference in how this cake rises and tastes! For shortcuts, soften cream cheese and butter in the microwave just a few seconds to speed up glaze prep without sacrificing texture.

How to Make It

1. Preheat your oven to 350°F and generously grease your Bundt pan. I use coconut oil spray—it boosts flavor and helps the crust crisp just right. This Red Velvet Cream Cheese Bundt Cake loves a well-greased pan to pack in that perfect bake.
2. In a large bowl, whisk together your flour, sugar, baking soda, salt, and cocoa powder until well combined. This dry mix packs in flavor and even crumb for your moist red velvet cake.
3. In a separate bowl, beat buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth. The bright red batter smells like sweet comfort with a hint of chocolatey goodness.
4. Slowly pour wet ingredients into the dry mix, stirring gently but thoroughly. Your batter will be thick, vibrant, and luscious—exactly what you want for a velvety chocolate cake base.
5. Pour the batter evenly into your greased Bundt pan, smoothing the top. This step is where the magic happens with your Red Velvet Cream Cheese Bundt Cake.
6. Bake for 45-50 minutes. Take a peek at the 40-minute mark—your cake should look golden and gorgeous, with a slight spring in the center if you press lightly. The aroma? That sweet cocoa and cream cheese hint will have your kitchen smelling next-level drool-worthy.
7. Let the cake cool in the pan for 15 minutes before flipping it out carefully onto a rack to cool completely. Patience here is key to keep your cake moist red velvet perfection intact.
8. While the cake cools, whip up your cream cheese glaze by beating softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla until smooth, creamy, and easy to drizzle.
9. Drizzle the cream cheese glaze over the cooled Bundt cake generously. The tangy-sweet glaze is what makes this Red Velvet Cream Cheese Bundt Cake sing.
10. Slice, serve, and watch everyone swoon! Trust me, your kitchen will smell incredible while this Red Velvet Cream Cheese Bundt Cake cooks and cools.

Here’s a pro tip: For restaurant-quality Red Velvet Cream Cheese Bundt Cake, mix your dry ingredients thoroughly before adding wet to avoid pockets of cocoa powder. Also, room temp eggs and buttermilk blend better for that silky batter!

For a little shortcut, grab some premade buttermilk or swap easy vinegar-milk combo instead of hunting for buttermilk. And if you want some mix-ins, chopped pecans or white chocolate chips add a fun twist.

Serving This Up

This Red Velvet Cream Cheese Bundt Cake is a showstopper at any gathering—birthday brunch, cozy family nights, or even a spontaneous treat. I like to serve it with a dollop of whipped cream and fresh berries for a pop of juicy brightness. It pairs like a dream with a simple cup of strong coffee or a rich, velvety hot chocolate.

Plating it on a white cake stand with a light dust of cocoa powder or powdered sugar gives it that gorgeous ‘gram-worthy vibe. Leftover slices? Toast them lightly for a quick dessert with a scoop of vanilla ice cream or crumble them over yogurt for a red velvet dessert parfait. Too good.

Seasonal twist alert: swap pure vanilla for a splash of orange extract for a festive holiday turn, or add a sprinkle of cinnamon in your cream cheese glaze for fall flavors. Your crowd will love how versatile this Bundt pan recipe can be.

Want to try something related? If you love this Red Velvet Cream Cheese Bundt Cake, you need to check out this moist and decadent sweet potato pancakes recipe—it’s comfort food but in pancake mode! Also, the best protein pancakes recipe I found gives you fuel and flavor with every bite.

Your Questions Answered

Q: How do I make this Red Velvet Cream Cheese Bundt Cake extra flavorful?

A: I love adding a pinch of espresso powder to the dry mix. It amps up that velvety chocolate cake profile without tasting like coffee. Also, don’t skip quality vanilla extract—it’s subtle but a flavor powerhouse.

Q: Can I meal prep this Red Velvet Cream Cheese Bundt Cake?

A: Absolutely! It keeps up to 4 days tightly wrapped at room temp or in the fridge for a week. You can freeze slices for up to 2 months; just thaw overnight in the fridge.

Q: What’s the best way to reheat Red Velvet Cream Cheese Bundt Cake without losing quality?

A: Pop a slice in the microwave for 10 seconds or wrap it in foil and warm in a 300°F oven for 10 minutes. This keeps that moist red velvet cake soft without drying it out.

Q: Can I make this Red Velvet Cream Cheese Bundt Cake without a Bundt pan?

A: You could bake it as a layered cake or even muffins, just adjust baking times accordingly. The sweet cream cheese glaze pairs just as well on any shape!

Q: Is there a dairy-free version of this Red Velvet Cream Cheese Bundt Cake?

A: I’ve swapped out cream cheese for vegan cream cheese and buttermilk for almond milk with lemon juice. The taste isn’t 100% classic but still deliciously moist and flavorful.

Q: How thick should the cream cheese glaze be?

A: Thick enough to drizzle slowly but not pour off the cake. You want it to cling and pool in the grooves of your Bundt cake for max bite-impact.

Q: Can I make the Red Velvet Cream Cheese Bundt Cake ahead of time?

A: Yes! The flavors actually marry better the next day, so making it the day before is a smart move for a party. It slices beautifully cold or at room temp.

If you want to see other versions of red velvet bundt cakes, check out this red velvet bundt cake with cream cheese center and buttercream frosting—talk about next level! And for a classic glaze idea, there’s a Red Velvet Bundt Cake with Cream Cheese Glaze! – Delishar that’s just as crave-worthy.

Final Bites

This Red Velvet Cream Cheese Bundt Cake deserves a permanent place on your recipe shelf because it’s straight-up drool-worthy every time. The perfect moist red velvet cake base combined with that creamy, tangy cream cheese glaze is a combo that never disappoints.

My Foodie Tips:

• Always sift your cocoa and powdered sugar for the smoothest batter and glaze.
• Grease your Bundt pan generously; it helps the cake release perfectly without breaking.
• Use room temperature ingredients for the silkest cake batter and glaze texture.

If you want to switch it up, try:

• Adding a swirl of Nutella inside for a chocolate hazelnut twist.
• Making a Bundt cake with a cream cheese center and buttercream frosting like this red velvet bundt cake with cream cheese center.
• Topping with a white chocolate drizzle for extra indulgence.

So many versions get love, but the classic cream cheese glaze paired with a moist red velvet cake is always the crowd-pleaser. I’m super excited for you to try making this Red Velvet Cream Cheese Bundt Cake—it’s a recipe that’s worth every joyful bite and will quickly become your go-to red velvet dessert.

For inspiration and more drool-worthy ideas, give this super moist Red Velvet Bundt Cake from Butternut Bakery a peek, and if you’re curious to pair your sweet tooth with savory breakfasts, don’t miss my sweet potato pancakes or best protein pancakes recipes—they’re all about flavor-packed moments like this cake.

Get ready, fellow foodies—this Red Velvet Cream Cheese Bundt Cake is about to be your new obsession!

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