Red Velvet Cream Cheese Bundt Cake is one of life’s sweet indulgences! I absolutely adore anything that has to do with Red Velvet cake batter! Red Velvet cupcakes, Red Velvet cookies….

We normally celebrate Valentine’s Day the weekend before the big day. That way we are all home and we are not dealing with school/work schedules. Tomorrow I have a full holiday menu planned for my husband and kids.

Tonight, I went ahead and made a Red Velvet Cream Cheese Bundt Cake. There are so many great recipes out there for the cake on Pinterest to be inspired by! I decided to try a two-tone batter for our cake. I was a bit concerned as I have never made a two-tone batter like this before.

I must be honest; this cake recipe is semi-homemade if you will. I used a store boxed mix for the cake. I know there are so many fabulous homemade from scratch cake mixes out there. You most certainly can use one of those. I decided to just go a different route with this one. It is totally up to you!

For our Red Velvet Bundt Cake recipe, you will need a store-bought cake mix and all the ingredients that are listed on the back of the box. To make the cream cheese filling that will also be in the cake, you will need flour, powdered sugar, cream cheese, an egg, and vanilla. For the frosting, you will need more of the luscious cream cheese, milk, vanilla, and powdered sugar.

Pro-tip: To drizzle the delicious cream cheese powdered sugar frosting all over the cake, invest in a set of disposable condiment squeeze bottles. These things are amazing! I use them a lot now. I still use disposable bags and those would work good for this too, however, I wanted to have a distinctive look for this cake, so I went with the squeeze bottles instead.

 

To make this Red Velvet Cream Cheese Bundt Cake, you will need:

Ingredients:

Cake:

Store bought Red Velvet cake mix (check the ingredients on the back of the mix you are buying)

Cream cheese filling:

1 t vanilla extract

1 large egg

1/2 c powdered sugar

3 tbsp. salted butter, softened

1 8 oz package of cream cheese, softened

 

Frosting:

1 tbsp. vanilla extract

1/2 c milk

4 oz. cream cheese, softened

1/ 2 c powdered sugar

 

Supplies:

Bundt cake pan

Mixer

2 Large mixing bowls

Knife

Disposable squeeze bottle

Pearlized sugar crystals

 

Directions:

Preheat your oven to 350. Lightly grease and flour a 10 inch Bundt cake pan.

In a large mixing bowl, prepare your cake mix according to the directions on the box and set that bowl aside. In a separate large bowl, prepare the cream cheese filling. Mix together the egg, butter, cream cheese and vanilla extract. Once that mixture is combined, turn the speed of your mixer down and slowly add the powdered sugar in. Gradually increase the speed until the powdered sugar is incorporated. Continue mixing the filling until all of the ingredients are thoroughly combined, about two minutes.

Next, pour half of the cake batter into the Bundt cake pan. Then carefully add the cream cheese filling to the top of the cake batter.

Make sure to leave a 1-inch border around the pan. Then finish off the cake with the remaining cake batter.

Carefully use a serrated knife (like a butter knife) and lightly swirl the filling into the cake. ***Only swirl the knife a few times.

Bake the cake for 50 minutes. Start doing the toothpick test at five minute intervals until the toothpick comes out clean.

When the cake is done, pull the cake pan out of the oven and let it rest until the cake is completely cool. Once it’s completely cool, invert the cake onto the platter that you choose.

As the cake is cooling, you can prepare the frosting. Mix together the vanilla extract, milk, cream cheese and powdered sugar. Remember to SLOWLY add the powdered sugar! Mix the frosting together for about two minutes.

Pour the frosting into the squeezable disposable bottle and put the lid back on. Decorate the cake however you choose.

Slice the cake and enjoy!

Make sure to store the remaining cake in the refrigerator.

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