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Red Velvet Cream Cheese Bundt Cake Valentine Treat

Red Velvet Cream Cheese Bundt Cake Valentine Treat

Delight in this Red Velvet Cream Cheese Bundt Cake Valentine Treat that combines romance and celebration in every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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 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.

Equipment

  • 10-inch bundt pan
  • mixing bowls
  • electric mixer
  • whisk
  • spatula
  • toothpick

Method
 

Preparation Steps
  1. Preheat your oven to 350°F. Grease a 10-inch bundt pan thoroughly.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 55–65 minutes or until a toothpick comes out clean. Let cool completely in the pan before inverting onto a serving plate.
  6. 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.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Optional: Garnish with fresh strawberries or raspberries for an extra special touch.

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