Moist Red Velvet Bundt Cake with Cream Cheese Swirl

I love when I make desserts that not only taste delicious but look stunning! This recipe for moist red velvet bundt cake with cheese cream filling does just that. Not only does it have the signature deep red color and classic hint of cocoa powder undertones of a traditional red velvet cake, but it also features a velvety cream cheese swirl that adds a cheesecake-like richness to every bite!

Ingredient Notes

• Canola Oil – Provides moisture and richness to the cake while keeping it tender and flavorful. You can also use vegetable oil as long as it has a neutral flavor. 
• Eggs – Act as a binding agent and help to leaven the cake, contributing to its structure and texture.
• Buttermilk – Unlike regular milk, buttermilk adds tanginess and acidity to the batter, enhancing the flavor and tenderizing the crumb of the cake.
• Red Food Coloring – Gives the cake its signature vibrant red color, making it stand out as a red velvet cake.
• White Vinegar – Reacts with the baking soda to create carbon dioxide gas, which helps the cake to rise and achieve a light texture.
• Vanilla Extract – Enhances the overall flavor of the cake with its aromatic and sweet notes.
• All Purpose Flour – Forms the base of the cake batter, providing structure and stability.
• Sugar – Sweetens the cake while also contributing to its moistness and tenderness.
• Unsweetened Cocoa Powder – Adds depth of flavor and a subtle hint of cocoa flavor to the red velvet cake.
• Baking Soda – Helps the cake to rise and become light and fluffy, especially when mixed with vinegar.
• Salt – Balances the sweetness and enhances the flavors of the other ingredients in the cake batter.

Cream Cheese Swirl

• Cream Cheese – Creates the base of the creamy and tangy filling that complements the sweetness of the cake.
• Corn Starch – Thickens the cream cheese filling, giving it a smooth and thick texture.
• Sweetened Condensed Milk – Adds sweetness and richness to the cream cheese filling while thinning out the filling.
• Egg – Helps to bind the ingredients together and adds structure to the cream cheese filling.
• Vanilla Extract – Enhances the flavor of the cream cheese filling with its warm and sweet notes.

Nutella Glaze

• Powdered Sugar – Sweetens the glaze and helps to create a smooth consistency.
• Cocoa Powder – Adds a rich chocolate flavor to the glaze.
• Milk – Thins out the glaze to a pourable consistency and adds moisture.
• Nutella – Infuses the glaze with a delicious hazelnut and chocolate flavor.

Equipment Needed

• 10-cup bundt cake pan
• Blender or food processor
• Large mixing bowls
• Wire rack

Step by Step Instructions

• Prepare for baking: Preheat oven to 325 degrees F. Grease and flour a 10-cup bundt pan. Set aside.
• Make the cheesecake layer: To a food processor or blender, add the cream cheese, cornstarch, sweetened condensed milk, egg, and vanilla extract. Blend on high speed or until the mixture is completely smooth. Set aside while you make the cake batter. 
• Combine wet ingredients: Add the oil, eggs, buttermilk, red food coloring, vinegar, and vanilla extract to a large mixing bowl or large glass measuring cup. Whisk until the ingredients are fully combined. 
• Combine dry ingredients: To a separate mixing bowl, add the flour, sugar, cocoa powder, baking soda, and salt. Whisk until dry ingredients are evenly distributed. 
• Mix the cake batter: Slowly pour the wet ingredients into the dry whisking as you go until you have a smooth batter with no clumps or dry spots of flour. Mix until just combined without overworking. 
• Assemble and bake: Pour the red velvet cake batter into the prepared bundt cake pan, then pour the cheesecake filling from the blender over the top evenly. Bake for about 75 minutes or until a cake tester inserted into the center comes out clean. You may need to check at the one-hour mark and every 5 minutes after, as baking times may vary. 
• Cool the bundt cake: Once the cake is finished baking, place it on a wire rack and let it cool for 15 minutes in the pan. Once the 15 minutes is up, remove from the pan and let it cool completely before adding the glaze on top of the cake. 

Nutella Glaze for Bundt Cake

Though optional, the Nutella glaze is a great addition to this homemade red velvet bundt cake. With its rich hazelnut and chocolate flavors, the glaze adds an extra layer of sweetness and indulgence, along with a hint of nutty flavor that pairs well with the rest of the flavors. 

Simply whisk powdered sugar, cocoa powder, and milk in a mixing bowl until smooth, then whisk in the Nutella until fully combined, adjusting with milk or powdered sugar until a pourable consistency is formed. Pour the glaze over the cooled cake and let it set before slicing and serving. 

The Best Food Coloring For Red Velvet Cake

When you think of red velvet cake, you expect it to have that signature deep red color. To get that gorgeous red color, you will need to add two tablespoons of red food dye to the batter. I prefer to use liquid red food color over the gel kind. Liquid food coloring creates a deep red color rather than the vibrant red color that gel dye creates. Also, I find that the liquid mixes into the batter a lot more smoothly.

Flavor Variations and Substitutions

• Flavor extracts: Experiment with different extracts such as almond or peppermint in place of vanilla for a unique flavor twist.
• Nutty: Incorporate chopped nuts like pecans or walnuts into the cream cheese filling for added texture and crunch.
• Mocha: Add a tablespoon of espresso powder to the cake batter for a subtle coffee undertone that complements the chocolate notes.
• Colors: Experiment with different food colorings, such as pink or purple, for a fun and colorful variation.
• Chocolate chips: Fold in a cup of chocolate chips or chunks into the cake batter for extra bursts of chocolate goodness.
• Boozy: Incorporate a tablespoon of rum or bourbon into the cream cheese filling for a boozy twist that adds warmth and depth to the cake.

Storing and Freezing

Storing: Store the cooled in an airtight container wrapped in plastic wrap in the refrigerator for up to 5 days to maintain freshness. 

Freezing: Make sure the cake has cooled completely to prevent condensation during freezing. Once cooled, wrap it tightly in plastic wrap or aluminum foil, then place the wrapped cake into a large resealable freezer bag, pressing out as much air as possible. While the cake will remain safe to eat for several months in the freezer, it’s best consumed within three months for the best quality. When ready to enjoy, thaw the cake at room temperature for several hours, adding the glaze afterward to maintain texture and prevent sogginess.

Reheating: When ready to enjoy, thaw the frozen cake overnight in the refrigerator. Once thawed, reheat individual slices in the microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through.

Frequently Asked Questions