There’s something undeniably special about a slice of Red Velvet Cream Cheese Bundt Cake that whispers romance and celebration. As Valentine’s Day approaches, I can’t help but recall the laughter and joy shared with loved ones over this dessert. The vibrant red hue combined with the silky cream cheese filling is enough to make anyone’s heart flutter.
One afternoon, while planning a sweet surprise for my partner, I discovered this recipe tucked away in an old cookbook. The idea of a rich, moist bundt cake drizzled with decadent cream cheese icing felt like the perfect way to express my affection. Fast forward to today, and this cake has become a staple not just for Valentine’s, but at any gathering where love and delicious flavor are on the menu.
Whether you’re rekindling romance, celebrating milestones, or simply treating yourself after a long week, this cake serves up a delightful combination of ease and elegance. Let's dive into the world of this scrumptious treat that promises happiness in every bite!
Why You'll Love This Red Velvet Cream Cheese Bundt Cake Valentine Treat
- This Red Velvet Cream Cheese Bundt Cake is incredibly easy to make, allowing you to whip up a stunning dessert without spending hours in the kitchen.
- The rich and decadent flavors will tantalize your taste buds, making each bite a heavenly experience.
- Its vibrant red color and beautiful cream cheese swirl make it a showstopper that is sure to impress your guests.
- Plus, it’s versatile enough to be the star of any occasion, from romantic dinners to festive gatherings, ensuring you always have a perfect dessert on hand.
Red Velvet Cream Cheese Bundt Cake Ingredients
This delightful cake is packed with flavor and sure to become a favorite!
For the Cream Cheese Filling
• 8 oz cream cheese – make sure it's softened for easy mixing.
• 4 tablespoon butter – softened butter helps create a smooth filling.
• ½ cup granulated sugar – adds sweetness to the creamy center.
• 1 large egg – binds the filling ingredients together.
• 2 tablespoon all-purpose flour – helps stabilize the filling.
• 1 teaspoon vanilla extract – enhances the flavor of the filling.
For the Cake Batter
• 2⅓ cups all-purpose flour – gives the cake its structure.
• 1¾ cups granulated sugar – sweetens the cake beautifully.
• 3 tablespoon cocoa powder – adds a subtle chocolate flavor.
• 1 teaspoon baking soda – helps the cake rise perfectly.
• 1 teaspoon salt – balances the sweetness of the cake.
• 1¼ cups vegetable oil – ensures a moist texture throughout.
• 2 large eggs – enriches the batter and provides stability.
• ½ cup sour cream – adds moisture and tanginess to the cake.
• ½ cup whole milk – keeps the batter smooth and pourable.
• 1 tablespoon vanilla extract – infuses the cake with delightful flavor.
• 1 tablespoon white vinegar – enhances the texture and flavor.
• A few drops of red gel food coloring – gives the cake its signature color.
For the Cream Cheese Icing
• 2 cups powdered sugar – sweetens and thickens the icing.
• 4 oz cream cheese – adds a rich, creamy texture to the icing.
• ½ cup heavy cream – helps the icing achieve a luxurious consistency.
• 1 tablespoon vanilla extract – rounds out the flavor of the icing.
With these ingredients, you're well on your way to creating a gorgeous Red Velvet Cream Cheese Bundt Cake Valentine Treat that will wow everyone!
How to Make Red Velvet Cream Cheese Bundt Cake
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Preheat your oven to 350°F. Greasing a 10-inch bundt pan thoroughly is key so that your cake releases perfectly once it’s done baking.
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Beat together the cream cheese, butter, and sugar until the mixture is light and fluffy. Add in 1 large egg, 2 tablespoon of flour, and 1 teaspoon of vanilla extract, mixing until completely smooth.
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Whisk 2⅓ cups of flour, 3 tablespoon of cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt in a separate bowl. In another bowl, combine 1¼ cups of vegetable oil, 2 large eggs, ½ cup of sour cream, ½ cup of whole milk, 1 tablespoon of vanilla extract, and 1 tablespoon of white vinegar until smooth. Combine the wet and dry ingredients, then incorporate just a few drops of red gel food coloring to achieve that beautiful shade.
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Pour half of the batter into the prepared pan. Spoon the cream cheese filling in the center, ensuring it doesn’t touch the edges. Cover the filling with the remaining batter and gently swirl everything together using a butter knife for a marbled effect.
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Bake the cake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Once you remove it from the oven, allow the cake to cool completely in the pan before inverting it onto a serving plate.
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Beat together 2 cups of powdered sugar, 4 oz of cream cheese, ½ cup of heavy cream, and 1 tablespoon of vanilla extract for a delicious icing. Drizzle this luxurious icing over the cooled cake just before serving.
Optional: Garnish with fresh strawberries or raspberries for a lovely touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Red Velvet Cream Cheese Bundt Cakes are a wonderful choice for meal prep, saving you precious time during busy weeknights! You can prepare the cream cheese filling up to 24 hours in advance; simply mix the ingredients and store it in an airtight container in the refrigerator to keep the flavors fresh. Additionally, you can mix the dry ingredients (flour, cocoa powder, baking soda, and salt) and store them in a separate container for up to 3 days. When you're ready to bake, combine your wet ingredients, add the dry mix, and pour the batter into the pan. Bake as directed, and drizzle the icing over the cooled cake just before serving for that fresh, delightful taste. This way, you'll enjoy a delicious dessert without the last-minute rush!
How to Store and Freeze Red Velvet Cream Cheese Bundt Cake
Room Temperature: Store the cake at room temperature for up to 3 days, tightly wrapped in plastic wrap to maintain its moisture and prevent any drying out.
Fridge: If you prefer a chilled cake, refrigerate it for up to 5 days. Be sure to cover it with plastic wrap or place it in an airtight container to keep the cream cheese filling fresh.
Freezer: For longer storage, freeze the cake (unsliced and wrapped tightly in plastic wrap, then aluminum foil) for up to 3 months. When ready to enjoy, thaw in the fridge overnight before serving.
Reheating: If you’d like to serve the cake warm, microwave individual slices for about 15-20 seconds, or until just heated through, adding a cozy touch to your Red Velvet Cream Cheese Bundt Cake experience.
What to Serve with Red Velvet Cream Cheese Bundt Cake?
There's nothing quite like pairing this luscious treat with complementary dishes that enhance its vibrant flavors and textures.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a cool contrast to the warm cake, making each bite a delightful experience.
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Fresh Berries: Strawberries or raspberries add a pop of tartness that cuts through the sweetness of the cake, creating a refreshing balance. The vibrant colors also elevate the presentation beautifully.
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Chocolate Ganache: A drizzle of rich chocolate ganache amplifies the cocoa notes in the bundt cake, making it a double-chocolate delight that's irresistible.
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Coffee or Espresso: A warm cup of coffee or a shot of espresso perfectly complements the cake's richness, enhancing its flavors and providing a cozy, comforting experience.
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Whipped Cream: Light and airy whipped cream adds a fluffy texture, making for a delightful contrast with the dense bundt cake. It’s also an easy way to add a touch of elegance.
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Sparkling Wine: For a celebratory touch, pair the cake with a glass of bubbly to create a festive atmosphere, making it perfect for any special occasion.
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Cinnamon Cream Cheese Frosting: If you want to elevate the decadence, try adding a cinnamon cream cheese frosting to intensify the flavors and introduce a warm spice note.
Imagine gathering loved ones, your exquisite Red Velvet Cream Cheese Bundt Cake at the center of the table, complemented by these delicious pairings that create a memorable meal.
Red Velvet Cream Cheese Bundt Cake Variations
Feel free to personalize your cake with these fun twists for even more delightful experiences!
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Dairy-Free: Substitute cream cheese and butter with coconut or almond cream alternatives for a delicious vegan option.
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make this cake available for everyone.
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Chocolate Lovers: Add ½ cup of mini chocolate chips to the batter for an extra burst of chocolatey goodness. The melty chocolate adds a delightful surprise!
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Nuts Galore: Fold in chopped walnuts or pecans to the batter before pouring it into the bundt pan for a crunchy texture that complements the creamy filling beautifully.
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Spiced Up: Add a pinch of cinnamon and nutmeg to the batter for a warm, spiced flavor that pairs perfectly with the sweetness.
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Fruity Twist: Mix in fresh raspberries or strawberries to the cake batter for added freshness and vibrant taste. The juicy fruit creates a lovely contrast with the cream cheese filling.
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Zesty Kick: Incorporate a teaspoon of orange or lemon zest into the batter to brighten the flavor profile with a citrusy zing. It’s a delightful surprise that will enhance every bite!
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Extra Icing: Drizzle additional cream cheese icing on top of the bundt cake or serve it on the side, allowing everyone to indulge in the rich, creamy goodness.
By experimenting with these variations, each slice can surprise and delight in new ways!
Chef's Helpful Tips
- When making the Red Velvet Cream Cheese Bundt Cake, ensure your cream cheese and butter are softened to room temperature for easy mixing.
- A common mistake is overmixing the batter, which can lead to a dense cake; mix until just combined to achieve a light texture.
- For a vibrant red color, use gel food coloring instead of liquid, as it provides a more saturated hue without altering the batter's consistency.
- Remember to allow the cake to cool completely in the pan before inverting, as this helps prevent breakage and ensures a beautiful presentation.
Red Velvet Cream Cheese Bundt Cake Recipe FAQs
What kind of cream cheese should I use for the filling?
Absolutely! For the best results, I recommend using full-fat cream cheese, as it gives the filling a rich, creamy texture that perfectly complements the cake. Make sure it's softened to room temperature so that it blends smoothly with the butter and sugar.
How long can I store the Red Velvet Cream Cheese Bundt Cake?
You can store the cake at room temperature for up to 3 days if tightly wrapped in plastic wrap. If you choose to refrigerate it, it can last for up to 5 days in an airtight container, keeping the cream cheese filling fresh and delicious.
Can I freeze the Red Velvet Cream Cheese Bundt Cake?
Yes, you can! To freeze the cake, wrap it tightly in plastic wrap, followed by aluminum foil to keep it protected from freezer burn, and store it for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight before serving.
What if my cake sinks while baking?
Very! If your cake sinks, it could be due to underbaking or overmixing the batter. To ensure it rises perfectly, avoid opening the oven door too early—wait until the last 20 minutes. Also, mix the batter only until combined to prevent it from becoming dense.
Is this recipe suitable for people with allergies?
Definitely! If you’re making this cake for someone with dietary restrictions, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use gluten-free flour to make it gluten-free. Always double-check specific ingredient labels for any allergens related to your guests.
How do I know if my cake is done baking?
To check for doneness, I recommend using the toothpick method: insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. It usually takes 55-65 minutes at 350°F, but each oven is different, so keep an eye on it!
Red Velvet Cream Cheese Bundt Cake Valentine Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease a 10-inch bundt pan thoroughly.
- Beat together the cream cheese, butter, and sugar until light and fluffy. Add in 1 large egg, 2 tablespoon of flour, and 1 teaspoon of vanilla extract, mixing until smooth.
- Whisk 2⅓ cups of flour, 3 tablespoon of cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt in a separate bowl. In another bowl, combine 1¼ cups of vegetable oil, 2 large eggs, ½ cup of sour cream, ½ cup of whole milk, 1 tablespoon of vanilla extract, and 1 tablespoon of white vinegar until smooth. Combine wet and dry ingredients, then add a few drops of red gel food coloring.
- Pour half of the batter into the prepared pan. Spoon the cream cheese filling in the center without touching the edges. Cover with the remaining batter and swirl with a butter knife.
- Bake for 55–65 minutes or until a toothpick comes out clean. Let cool completely in the pan before inverting onto a serving plate.
- Beat together 2 cups of powdered sugar, 4 oz of cream cheese, ½ cup of heavy cream, and 1 tablespoon of vanilla extract. Drizzle over the cooled cake just before serving.
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