Decadent Red Velvet Cream Cheese Bundt Cake: Your Ultimate Swirl Recipe
Red velvet cake holds a special place in many hearts, often evoking memories of celebrations and comforting home baking. My husband, for one, absolutely adores it, which means this delightful dessert makes a frequent appearance in our kitchen. While a classic layer cake is always a hit, I’ve discovered an equally enchanting variation: the **Red Velvet Cream Cheese Bundt Cake**. This particular recipe transforms the beloved red velvet into a stunning Bundt form, featuring a beautiful stripe of creamy cheesecake running through its center, making every slice a delightful surprise.
Crafting the Perfect Red Velvet Cream Cheese Bundt Cake
This innovative Bundt cake rendition of the timeless red velvet recipe is inspired by a version found in the esteemed Food Network Magazine. It’s designed to bring that familiar rich, cocoa-tinged red velvet flavor together with the tangy sweetness of cream cheese, all presented in the elegant, easy-to-slice Bundt shape. For our household, a full-sized cake can sometimes be a bit much, so I successfully halved the original recipe, opting to bake it in my smaller 6-inch Bundt pan. The results were nothing short of excellent, proving that great flavor comes in all sizes.
When adapting recipes, especially from different sources like a magazine versus a website, it’s always wise to pay close attention to details. I noticed a discrepancy in the original Food Network recipe regarding the amount of sugar in the cheesecake filling: the website initially called for ⅓ cup, while the magazine version specified ⅔ cup. Fortunately, it appears this has since been corrected on their site. I personally went with the more generous ⅔ cup (which, after halving the recipe, became ⅓ cup for my smaller cake), and found the level of sweetness in the cream cheese swirl to be absolutely perfect, balancing beautifully with the cake’s richness. This careful balance is key to achieving that signature delightful experience.
Beyond the sugar measurement, achieving a truly perfect Bundt cake involves a few crucial techniques. Proper pan preparation is paramount. Ensuring your Bundt pan is thoroughly greased and floured prevents sticking and preserves the cake’s intricate design. Using a baking spray with flour is a fantastic shortcut, but a meticulous hand-greasing and flouring method works just as well. The magic of red velvet itself lies in its unique combination of cocoa, buttermilk (or sour cream, as used here), and vinegar, which react to create its tender crumb and subtle tang, beautifully accentuated by the vibrant red hue. This cake is not just a dessert; it’s a statement piece, perfect for holiday gatherings, special occasions, or simply to brighten an ordinary day.
The Ultimate Cream Cheese Glaze: Reminiscent of Nothing Bundt Cake
And speaking of things that undeniably “work well,” let’s talk about the frosting for this cake – it was absolutely awesome! This isn’t just any cream cheese frosting; it strikes that coveted balance of being not overly sweet, with an incredibly light and fluffy texture, thanks to the addition of sour cream. For anyone who has ever indulged in the delightful Bundt cakes from “Nothing Bundt Cakes,” you’ll find this glaze strikingly familiar. It has that signature tang and creamy consistency that perfectly complements the rich cake.
If you’ve been on a quest to replicate that iconic “Nothing Bundt Cake” frosting at home, your search ends here. The sour cream plays a pivotal role, adding not only a pleasant tang but also contributing to the glaze’s desirable airy lightness. Unlike heavier buttercreams, this glaze drips and settles beautifully over the contours of the Bundt cake, creating a visually appealing finish that’s as delicious as it looks. Tips for achieving this perfect glaze include ensuring your cream cheese is properly softened, sifting your confectioners’ sugar to avoid lumps, and beating until just smooth and creamy – overmixing can sometimes incorporate too much air or change the texture. This glaze elevates the entire cake, providing a refreshing counterpoint to the deep red velvet and the creamy cheesecake swirl.
This recipe truly offers a complete package: a moist, flavorful cake with a surprising cheesecake center, all crowned with a legendary frosting. Whether you’re a seasoned baker or new to the world of Bundt cakes, this recipe provides detailed steps to ensure success. The joy of baking, after all, lies in creating something beautiful and delicious from scratch, and this Red Velvet Cream Cheese Bundt Cake is a testament to that joy.
More Red Velvet Delights to Explore
If you’re a devoted fan of red velvet, here are a few other recipes to satisfy your cravings:
- Favorite Red Velvet Cake
- Red Velvet Cheesecake Cups
- Red Velvet Cheesecake Cups
- Easiest Red Velvet Cake
- Red Velvet Biscotti
Recipe: Red Velvet Cream Cheese Bundt Cake
Red Velvet Cream Cheese Bundt Cake
Anna
Pin Recipe
Ingredients
Cream Cheese Swirl
- 8 ounce package cream cheese, softened (230 grams, ensure it’s at room temperature for a smooth mixture)
- ⅓ cup granulated sugar (65 grams)
- 1 ½ tablespoons sour cream (21 grams)
- 1 ½ tablespoons heavy cream (21 grams)
- ½ teaspoon pure vanilla extract
- 1 large egg (at room temperature for better emulsion)
Cake:
- 1 ¼ cups all-purpose flour, plus more for pan (160 grams, spooned and leveled for accuracy)
- ¾ cup plus 2 tablespoons granulated sugar (175 grams)
- 1 tablespoons unsweetened cocoa powder (5 grams, for that signature subtle chocolate flavor in red velvet)
- ½ teaspoon baking soda (reacts with vinegar for lift)
- ½ teaspoon salt (enhances all flavors)
- ¾ cup vegetable oil (contributes to a moist crumb)
- ¼ cup plus 2 tablespoons sour cream (85 grams, for tenderness and tang)
- 1 large egg at room temperature
- ¾ teaspoons red gel food coloring (gel provides a more intense color with less liquid)
- ½ teaspoon pure vanilla extract
- ½ teaspoon distilled white vinegar (activates baking soda and contributes to color)
- 2 tablespoons water
For the glaze:
- 2 ounces cream cheese, softened (56 grams)
- ¼ cup confectioners’ sugar (30 grams, sifted to prevent lumps)
- ¼ cup sour cream (45 grams)
- ½ teaspoon pure vanilla extract
- Pinch of salt (to balance sweetness)
Instructions
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**Prepare the Cream Cheese Swirl:** In a medium mixing bowl, combine the softened cream cheese, granulated sugar, sour cream, heavy cream, and vanilla extract. Beat these ingredients together with an electric mixer on medium speed until the mixture is completely smooth and wonderfully creamy, with no lumps of cream cheese remaining. Next, add the large egg and beat it in just until it is fully incorporated into the mixture. Be careful not to overmix at this stage. Set this luscious cream cheese filling aside.
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**Preheat Oven and Prepare Bundt Pan:** Position an oven rack in the lower third of your oven. Preheat the oven to 350 degrees F (175 degrees C). Now, generously coat a 6-inch Bundt pan with flour-added baking spray. Alternatively, you can meticulously grease the pan with shortening or butter, then dust it evenly with all-purpose flour, tapping out any excess. This crucial step ensures your cake releases beautifully, preserving its intricate design.
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**Combine Dry Ingredients for the Cake:** In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk well to ensure all ingredients are evenly distributed and any lumps are broken up.
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**Combine Wet Ingredients for the Cake:** In a separate, second bowl, whisk together the vegetable oil, sour cream, room temperature egg, red gel food coloring, pure vanilla extract, distilled white vinegar, and water. Mix until these wet ingredients are fully combined and the color is uniform.
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**Mix Cake Batter:** Pour the prepared wet ingredients into the bowl containing the dry ingredients. Whisk them together using a hand whisk or a spatula until they are just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake. A few small lumps are perfectly fine.
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**Assemble the Cake:** Spread about 1 ½ cups of the vibrant red velvet cake batter evenly into the bottom of your meticulously prepared Bundt pan. Next, very carefully and slowly pour the reserved cream cheese mixture over the cake batter, creating a distinct layer. Try to keep it in the center without disturbing the red velvet layer too much. Finally, spoon the remaining red velvet cake batter evenly over the top of the cream cheese mixture, ensuring it is fully covered.
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**Bake and Cool the Cake:** Transfer the Bundt pan to the preheated oven and bake for 55-60 minutes. The cake is done when the top appears cracked, the edges are slightly browned, and the cake gently pulls away from the sides of the pan. A wooden skewer inserted into the red velvet portion (avoiding the cream cheese swirl if possible) should come out with moist crumbs, not wet batter. Once baked, transfer the pan to a wire rack and let it cool in the pan for 20 minutes. This cooling period helps the cake firm up and prevents it from breaking when inverted. After 20 minutes, carefully invert the cake onto a serving plate or wire rack and let it cool completely before glazing.
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**Prepare and Apply the Glaze:** In a small mixing bowl, combine the softened cream cheese, confectioners’ sugar (sifted to avoid lumps), sour cream, vanilla extract, and a pinch of salt. Beat with an electric mixer or whisk by hand until the glaze is perfectly smooth and creamy. The consistency should be thick enough to cling to the cake but thin enough to drip attractively. If too thick, add a tiny bit of milk or more sour cream; if too thin, add more sifted confectioners’ sugar. You can either pipe the glaze artfully over the cooled cake using a pastry bag or simply spread it with a spoon, allowing it to cascade down the sides. Serve and enjoy your magnificent Red Velvet Cream Cheese Bundt Cake!