Moist Red Velvet Bundt Cake with Cream Cheese Swirl
This decadent Red Velvet Cream Cheese Bundt Cake features a luscious cream cheese swirl nestled within a moist red velvet cake, topped off with a chocolatey Nutella glaze. Whether it’s Valentine’s Day or any special occasion, this recipe is a great way to celebrate!
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!
Cream Cheese Filling
What sets this red velvet bundt cake recipe apart from the rest is the decadent layer of cream cheese filling on top. Cream cheese and red velvet are a match made in dessert heaven because the tangy cream cheese complements the rich cocoa taste in the moist red velvet cake. You’ll simply mix all of the ingredients together and layer it on top of the batter. It’s heavier than the cake, so it sinks to the bottom while baking, which stays on top when removing the bundt cake from the pan.
By incorporating a cream cheese swirl into the batter, this recipe elevates the classic red velvet experience, pairing it with a cheesecake-like richness by layering the cream cheese mixture over the cake batter, making sure that each slice has a perfect balance of velvety cake and creamy texture.
Red velvet bundt cake is a decadent treat that is versatile enough for a special occasion like Valentine’s Day, or it can be enjoyed for other occasions like birthday parties or office potlucks. Serve it as a decadent dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Its unique shape makes it great for gifting to friends and family!
And if you enjoy this beautiful red cake, you’ll love making my Red and Pink Peppercorn Cake, Almond Cake With Hibiscus Glaze, or Red Velvet Cupcakes!
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Why You’ll Love This Recipe
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.
Be sure to check out the recipe card for the full ingredient list below
Equipment Needed
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.
Tip: Make sure that you grease and flour your bundt pan really well before pouring the batter into it. This will help your bundt cake pop out easily once it’s baked. My favorite nonstick baking spray is Baker’s Joy. It has flour in it, so there is no need to flour your pan. If you use a regular spray or butter, be sure to dust your pan with flour lightly.
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.
expert Tips
- Use room temperature ingredients, especially the eggs and buttermilk, to ensure they incorporate smoothly into the batter. Leave them out for 3 hours before baking.
- For this red velvet cream cheese bundt cake recipe, you can use any 10-cup bundt pan (10-inch bundt pans typically hold about 10 cups of batter).
- Avoid overmixing the cake batter to prevent the gluten from developing too much, which can result in a tough cake.
- Level the cake batter in the bundt pan with a spatula to make sure it bakes evenly.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely. This helps prevent the cake from breaking apart.
- If your Nutella glaze is too thick, add one tablespoon of milk at a time until it reaches a pourable consistency. If it is too thin, add one tablespoon of powdered sugar at a time until it thickens.
- Pour the glaze on a completely cooled cake for the best results, as a warm cake could cause the Nutella glaze to run off and melt.
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
Yes, you can omit the red food coloring if desired. The cake will still have a delicious flavor and moist texture, although it won’t have the vibrant red color traditionally associated with red velvet. Alternatively, you can use natural food coloring agents such as beetroot powder or raspberry puree for a similar effect, but it may change the flavor.
Yes, you can make this bunt cake ahead of time. Simply bake and cool the cake completely, then store it in an airtight container at room temperature without the glaze for up to three days. You can also freeze the cake for longer storage, thawing it overnight in the refrigerator before serving. Add glaze once the cake is thawed and you’re ready to serve.
While this batter is specifically formulated for bundt cakes, you can experiment with baking it in round cake pans. Keep in mind that the baking time may need to be adjusted, and the texture and appearance may differ from the traditional bundt cake. Additionally, you may need to adjust the amount of cream cheese filling and Nutella glaze to suit the different shapes of the cake layers. This recipe has not been tested using other pans.
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If you loved this Red Velvet Bundt Cake recipe, check out these other great recipes.
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Red Velvet Cream Cheese Bundt Cake
Equipment
- 10-cup bundt cake pan
- Blender or food processor
- Large mixing bowls
- Wire Rack
Ingredients
Cake
- 1 2/3 cups oil canola or vegetable
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- 2 tablespoon red food coloring
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Ribbon
- 8 ounce cream cheese room temperature
- 1 tablespoon corn starch
- 1-14 ounce can sweetened condensed milk
- 1 egg room temperature
- 2 teaspoons vanilla extract
Nutella Glaze
- 3/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 3 tablespoons Nutella
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 10-cup bundt pan.
- Begin by making the cheesecake layer. Add cream cheese, cornstarch, sweetened condensed milk, egg, and vanilla extract to a blender or food processor. Blend on high speed or process until completely smooth. Set aside.8 ounce cream cheese, 1 tablespoon corn starch, 1-14 ounce can, 1 egg, 2 teaspoons vanilla extract
- In a large glass measuring cup or mixing bowl, combine oil, eggs, buttermilk, red food coloring, vinegar, and vanilla extract. Whisk until well combined.1 2/3 cups oil, 2 eggs, 1 cup buttermilk, 2 tablespoon red food coloring, 2 teaspoons white vinegar, 1 teaspoon vanilla extract
- In a separate large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Pour in the wet ingredients and whisk until you have a smooth batter. There should be no clumps or dry spots of flour.2 1/2 cups all-purpose flour, 2 cups sugar, 3 tablespoons cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- Pour the batter into the prepared bundt pan, then pour the cheesecake filling evenly over the top. Place the pan in your preheated oven and bake for 1 hour-1 hour 15 minutes. Baking times will vary depending on the pan you use and your oven, so check the cake at the 1 hour mark and then every 5 minutes after than until a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool on a wire rack for 15 minutes. After 15 minutes remove the cake from the pan and allow it to cool completely.
- To make the glaze, whisk together powdered sugar, cocoa powder, and milk until smooth. Mix in Nutella until well combined. If your glaze is too thick, add 1 tablespoon of milk at a time until it reaches a pourable consistency. If it is too thin, add 1 tablespoon of powdered sugar at a time until it thickens. Pour the glaze over the cake and enjoy.3/4 cup powdered sugar, 2 tablespoons cocoa powder, 3 tablespoons milk, 3 tablespoons Nutella
Amazing recipe can you plz tell me the substitute for egg in this recipe
Hi! I wouldn’t recommend substituting the egg in this recipe, because it is needed for the cheesecake layer.
Hi!
Can we bake this in a regular cake pan rather than a bundt cake pan?
Hey! I have never tried it, but I am not sure that this cake will be successful baked in a regular cake pan. If you try it out, you will have to keep an eye out on the baking time.
Hi, the 2 eggs for the cake are added to the wet ingredients, aren’t they? It doesn’t say on the instructions
Thank you
Hey! Yes, they are added with the wet ingredients. I just updated the recipe. Sorry about that!
Looks amazing! Just to check – the cheesecake goes at the bottom of the pan? Otherwise it’d be at the bottom once you’ve taken it out of the case and not between the glaze and cake?
The cheesecake filling is poured over the cake batter. During the baking process, it will sink and will go to what will be the top. You can check out the video in the post for a full visial!
Any adjustments needed for high altitude? I live in the Mile High City!
Hi Jennifer! I have not tried this recipe or really have any experience baking in high altitudes, but here are some adjustments. Increase the flour by 1-2 tablespoons per cup to strengthen the cake’s structure. Simultaneously, it’s beneficial to decrease sugar by 1-2 tablespoons per cup since excessive sugar can weaken the cake at higher altitudes. Depending on high your elevation is, add an extra 2-4 tablespoons of buttermilk. Also, increase the oven temperature by 15°F but monitor the cake closely as the baking time might reduce by 5-10 minutes. I hope this helps!
Can you freeze this cake?
Absolutely! First, ensure 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. For reference, label and date the bag. While the cake will remain safe to eat for several months in the freezer, it’s best consumed within 3 months for best quality. When ready to enjoy, thaw the cake at room temperature for several hours, adding the glaze afterwards to maintain texture and prevent sogginess.
The ingredients for the cake batter include 2 eggs. However, the 2 eggs are not mentioned in the instructions for the batter. Put them in with the wet ingredients which seemed like the right thing to do. Cake was beautiful and delicious!
Wow, this looks so yummy. I will try to make it for my husband on Valentine’s Day.
Thank you! Enjoy! 🙂
Wow, amazing recipe. Looking forward to making this this weekend.
Thank you! It’s definitely one of my top favorites!
Thank you for the recipe! Turned out super delicious!!
Yay!! Thank you!!
This recipe is perfection. I’ve been looking for a red velvet cake recipe that makes a deep red, rich, moist, cake. And I finally found it! I love the cheesecake filling and chocolate topping. Couldn’t be happier with the results.
Thank you.
Thank you sooo much, Jess!