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a slice of Red Velvet Cream Cheese Bundt Cake on a plate.

Red Velvet Cream Cheese Bundt Cake

Angelina
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!
5 from 5 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Cake
Cuisine American
Servings 14 servings
Calories 815 kcal

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

Video

Notes

Storage: Store any leftovers wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Serving: 1sliceCalories: 815kcalCarbohydrates: 58gProtein: 6gFat: 64gSaturated Fat: 9gTrans Fat: 1gCholesterol: 55mgSodium: 332mgPotassium: 132mgFiber: 1gSugar: 39gVitamin A: 302IUCalcium: 55mgIron: 2mg
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