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red velvet + cream cheese bundt cake

Red Velvet + Cream Cheese Bundt Cake

Megan
Red velvet cake + cream cheese swirl make this bundt cake everything a cake should be! It is topped with a powdered sugar vanilla glaze that will make you swoon! A perfect cake for any special occasion.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert

Ingredients
  

Cream Cheese

  • 2-8 ounce pkg cream cheese
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3 tablespoons sour cream
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Red Velvet

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3/4 cup sour cream
  • 2 eggs
  • 1 1/2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/4 cup water

Vanilla glaze

  • 2 cups powdered sugar
  • 3 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk or half n half

Instructions
 

Cream Cheese

  • In bowl of a large food processor, add cream cheese, sugar, sour cream, heavy cream, and vanilla. Pulse until smooth, scrape sides of bowl and pulse 1 to 2 more times. Set aside.

Red Velvet

  • Position rack in lower third of your oven.
  • Preheat oven to 350℉. Grease and flour bundt pan. When flouring pan, add a good spoonful of flour to pan and turn pan so flour sticks to all sides of pan. Shake out excess flour.
  • In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk ingredients together until combined.
  • In a medium bowl, combine vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar, and water. Whisk ingredients until well incorporated
  • Pour wet ingredients into dry ingredients and stir just until ingredients are combined.

Cream Cheese + Red Velvet Together

  • Add 2 1/2 cups of batter into bundt pan and spread evenly.
  • Pour in the cream cheese mixture.
  • Spoon the remaining batter over the cream cheese layer.
  • Bake for 1 hour or until toothpick inserted comes out clean.
  • Transfer cake to a cooling rack and let cool 20-30 minutes.
  • Invert onto a plate or cake stand to let cake cool completely for a minimum of 2 hours.

Vanilla glaze

  • In a small bowl, combine powdered sugar, butter, vanilla, and 3 tablespoons of milk. Stir well. Add an additional tablespoon of milk if necessary for desired consistency.
  • Pour glaze over cake.

Notes

Recipe adapted from Food Network.