How to Make a Decadent Red Velvet Bundt Cake
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Red Velvet Bundt Cake is one of life’s sweet indulgences! Our Red Velvet cake has a cream cheese filing and cream cheese drizzled on the top.
RED VELVET BUNDT CAKE WITH CREAM CHEEESE FILLING
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!
Before you get started on this recipe, here are few tips and suggestions.
Why are bundt cakes so moist?
I think one of the reasons is the unique shape of the pan! You have to really grease and flour a Bundt pan or it’s not going to release from the pan!
CAN YOU USE A BAKING SPRAY TO GREASE THE PAN?
Yes, you can. However, I would recommend using butter or shortening. I think you get better coverage since you have to use your hands to get it into every ceviche.
WHAT INGREDIENTS ARE NEEDED TO MAKE A RED VELVET CREAM CHEESE BUNDT CAKE?
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.
Looking for more decadent recipes? Our Red Velvet Donuts are a real treat! Our Chocolate Covered Strawberry Cupcakes are simply divine!
READY TO MAKE OUR RED VELVET BUNDT CAKE WITH CREAM CHEESE FILLING?
To get the full printable breakdown of the recipe as well as the instructions, make sure to go down to the bottom of the post.
How to Make a Decadent Red Velvet Bundt Cake
Ingredients
- Store bought Red Velvet cake mix check the ingredients on the back of the mix you are buying
- 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
- 1 tbsp. vanilla extract
- 1/2 c milk
- 4 oz. cream cheese softened
- 1/ 2 c powdered sugar
Instructions
- 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.
Notes
Nutrition
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