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Red Velvet Cream Cheese Bundt Cake on a plate

Red Velvet Cream Cheese Bundt Cake

Rich and moist red velvet bundt cake swirled with a sweet cream cheese filling is the perfect recipe. Top it with a Nutella glaze for an extra special touch.
5 from 5 votes
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Cake
Cuisine American
Servings 14 servings
Calories 815 kcal



  • 1 ⅔ cups oil canola or vegetable
  • 2 eggs
  • 1 cup buttermilk
  • 2 tablespoon red food coloring
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 2 ½ 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
  • 1 tablespoon corn starch
  • 1-14 ounce can sweetened condensed milk
  • 1 egg
  • 2 teaspoons vanilla extract

Nutella Glaze

  • ¾ cup powdered sugar
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 3 tablespoons Nutella


  • 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.
  • In a large glass measuring cup or mixing bowl, combine oil, buttermilk, red food coloring, vinegar, and vanilla extract. Whisk until well combined.
  • 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.
  • 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.



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


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