Name: Red Velvet Bundt Cake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: Italian-American
Ingredients: 8 oz cream cheese, softened (for filling); 4 tbsp butter, softened (for filling); ½ cup granulated sugar (for filling); 1 egg (for filling); 2 tbsp all-purpose flour (for filling); 1 tsp vanilla extract (for filling); 2⅓ cups all-purpose flour (for cake); 1¾ cups granulated sugar (for cake); 3 tbsp cocoa powder; 1 tsp baking soda; 1 tsp salt; 1¼ cups vegetable oil; 2 eggs (for cake); ½ cup sour cream or Greek yogurt; ½ cup whole milk or buttermilk; 1 tbsp white vinegar or apple cider vinegar; 1 tbsp vanilla extract (for cake); red gel food coloring, as needed; 2 cups powdered sugar (for icing); 4 oz cream cheese, softened (for icing); ½ cup heavy cream or half-and-half; 1 tbsp vanilla extract (for icing)

Description

A soft and tender Red Velvet Bundt Cake filled with a creamy cream cheese layer, perfect for gathering family and friends.

Ingredients

Scale

8 oz cream cheese, softened (for filling)
4 tbsp butter, softened (for filling)
½ cup granulated sugar (for filling)
1 egg (for filling)
2 tbsp all-purpose flour (for filling)
1 tsp vanilla extract (for filling)
2⅓ cups all-purpose flour (for cake)
1¾ cups granulated sugar (for cake)
3 tbsp cocoa powder
1 tsp baking soda
1 tsp salt
1¼ cups vegetable oil
2 eggs (for cake)
½ cup sour cream or Greek yogurt
½ cup whole milk or buttermilk
1 tbsp white vinegar or apple cider vinegar
1 tbsp vanilla extract (for cake)
red gel food coloring, as needed
2 cups powdered sugar (for icing)
4 oz cream cheese, softened (for icing)
½ cup heavy cream or half-and-half
1 tbsp vanilla extract (for icing)

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Instructions

Preheat oven to 350°F and grease a 10-inch bundt pan thoroughly.
Beat cream cheese, butter, and sugar until fluffy. Mix in egg, flour, and vanilla until smooth. Set aside.
Combine flour, sugar, cocoa, baking soda, and salt in another bowl. Whisk together oil, eggs, sour cream, milk, vanilla, vinegar, and food coloring.
Mix wet and dry ingredients together until just blended.
Pour half of the batter into the pan, spoon in the cream cheese filling, then top with the remaining batter. Lightly swirl with a knife.
Bake for 55–65 minutes or until a toothpick comes out clean. Let cool completely in the pan before removing.
Beat powdered sugar, cream cheese, cream, and vanilla until smooth. Drizzle over the cooled cake and serve.

Notes

Store the cake at room temperature if eaten the same day, otherwise refrigerate. Can freeze for up to three months.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg