Red velvet cake is already a classic, but when you take it up a notch by baking it in a bundt pan and adding a luscious cream cheese filling, it becomes a true centerpiece dessert. This red velvet bundt cake is moist, velvety, and rich in flavor, topped with a smooth white chocolate glaze and adorned with whipped cream and cake crumbs for a beautiful finish.
The Charm of Red Velvet in Bundt Form
A Classic with a Twist
The bundt shape not only makes this cake visually appealing but also allows for an even bake and delightful texture. The slight hint of cocoa pairs perfectly with the tangy cream cheese core, creating a balanced flavor that feels indulgent yet sophisticated.
Ideal for Celebrations
This red velvet bundt cake is perfect for special occasions like birthdays, holidays, or dinner parties. It slices beautifully and offers a stunning presentation that guests won’t soon forget. Even better, it’s simpler to make than it looks.
How to Make Red Velvet Bundt Cake
Ingredients
For the cake batter:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, sit 5 mins)
- 2 large eggs
- 2 tbsp red food coloring (gel preferred)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the cream cheese filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
For the glaze & topping:
- 1 cup white chocolate chips or candy melts
- ⅓ cup heavy cream
- Whipped cream or buttercream for decorating (optional)
- Crumbled red velvet cake for garnish
Directions
Prepare the filling: In a bowl, beat together cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
Make the cake batter: In a large mixing bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt. In a separate bowl, combine vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Gradually mix the wet ingredients into the dry ingredients until just combined; do not overmix.
Assemble: Grease and flour a bundt pan thoroughly. Pour half of the red velvet batter into the prepared pan. Carefully spoon the cream cheese filling around the center, avoiding the edges. Pour the remaining batter on top to cover the filling.
Bake: Preheat oven to 350°F (175°C). Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool completely in the pan before inverting onto a serving plate.
Add glaze & decorate: Heat the heavy cream until hot but not boiling. Pour over white chocolate chips and stir until smooth. Drizzle the glaze over the cooled bundt cake. Pipe on whipped cream or buttercream if desired, and sprinkle with crumbled red velvet cake for a stunning finish.
Tips and Variations
Make-Ahead and Storage
This cake keeps well in the refrigerator for up to 5 days. Simply cover tightly with plastic wrap or store in an airtight container. For make-ahead convenience, you can bake the cake a day in advance and add the glaze and decorations just before serving.
Flavor and Presentation Tweaks
Add a tablespoon of orange zest to the cream cheese filling for a citrusy twist, or swap the white chocolate glaze for a cream cheese glaze for added tang. Using gel food coloring ensures a vibrant hue without altering the batter’s consistency. Serve with a scoop of vanilla ice cream or fresh berries for an extra indulgent dessert.
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Red Velvet Bundt Cake with Cream Cheese Filling: A Showstopper Dessert
Moist red velvet bundt cake with a creamy cheesecake center, topped with white chocolate glaze and whipped cream.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Ingredients
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– 1 tsp cocoa powder
– ½ tsp salt
– 1 ½ cups vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 8 oz cream cheese
– ¼ cup granulated sugar (for filling)
– 1 egg (for filling)
– ½ tsp vanilla extract (for filling)
– 1 cup white chocolate chips
– ⅓ cup heavy cream
– Whipped cream or buttercream (optional)
– Crumbled red velvet cake (for garnish)
Instructions
– Beat cream cheese, sugar, egg, and vanilla extract until smooth; set aside.
– Mix dry cake ingredients in one bowl; mix wet ingredients in another.
– Combine wet and dry until just mixed.
– Pour half the batter into greased bundt pan.
– Add cream cheese filling to center, avoiding edges.
– Top with remaining batter.
– Bake at 350°F (175°C) for 50–60 minutes.
– Cool completely before removing from pan.
– Heat cream and pour over white chocolate; stir until smooth.
– Drizzle glaze over cake. Decorate with whipped cream and cake crumbs.
Notes
Store refrigerated up to 5 days. Great for make-ahead desserts.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg