I remember the very first time I made this Red Velvet Cream Cheese Bundt Cake. It was around the holidays, and I needed a showstopper dessert that would please a crowd without sending me into a frosting frenzy. This cake quickly became a family favorite because it offers that perfect mix of a moist red velvet cake with the tangy sweetness of a cream cheese frosting, all wrapped up in an easy bundt shape. It’s the kind of dessert that feels special but doesn’t demand fancy ingredients or complicated steps—exactly what we home cooks want in our busy kitchens.
This Red Velvet Cream Cheese Bundt Cake fits right into everyday home cooking because it uses simple ingredients you likely already have. It’s not just for holiday parties; I’ve brought it to weeknight dinners, casual friend gatherings, and even birthday celebrations. The combination of the rich red velvet flavor paired with the cream cheese glaze keeps people coming back for more. Plus, because it’s baked in a bundt pan, it keeps its shape beautifully and slices well, making serving a breeze.
I keep returning to this Red Velvet Cream Cheese Bundt Cake recipe because it never lets me down. Whether I’m short on time or aiming to impress guests, it delivers consistent, crowd-pleasing results. If you’re looking for a dependable but delicious dessert, I warmly invite you to try this recipe. It’s approachable, satisfying, and a real winner in my home—and I’m confident it’ll become one of your go-to holiday bundt cake recipes or any time you want a moist red velvet cake with a touch of cream cheese frosting love.
If you want a twist, I’ve tried making mini versions of the red velvet bundt cake, which are great for smaller gatherings or as thoughtful homemade gifts. For a fun change, check out some inspiring ideas like these mini red velvet bundt cakes with cream cheese frosting from A Classic Twist. They capture the same comforting flavors I cherish in my full-sized Red Velvet Cream Cheese Bundt Cake but in a cute, bite-sized form.
What You’ll Need:
Here’s everything you’ll want to gather for your Red Velvet Cream Cheese Bundt Cake—no fancy trips to specialty stores necessary. Most of these ingredients will be right in your pantry or fridge.
- 2 ½ cups all-purpose flour (You can swap whole wheat pastry flour for a slightly nuttier flavor, but stick with all-purpose for that classic texture)
- 1 ½ cups granulated sugar (Feel free to reduce to 1 ¼ cups if you like it less sweet)
- 1 teaspoon baking soda (Found in the baking aisle)
- 1 teaspoon fine salt (Table salt works fine here)
- 1 tablespoon unsweetened cocoa powder (A little goes a long way—this adds that red velvet hint)
- 1 cup buttermilk, room temperature (If you don’t have buttermilk, use 1 cup milk plus 1 tablespoon vinegar: let sit 5 minutes)
- ½ cup vegetable oil (I often use canola oil, but any neutral oil will do)
- 2 large eggs, room temperature
- 2 tablespoons red food coloring (Liquid or gel works; gel tends to give a richer color without adding liquid)
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
For the cream cheese frosting glaze:
- 8 oz cream cheese, softened (This is where the magic happens)
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted (Add more or less based on your glaze preference)
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream (To thin the frosting nicely)
No worries if you’re missing some ingredients. For example, if you don’t have buttermilk, that simple milk-plus-vinegar mix works every time in my Red Velvet Cream Cheese Bundt Cake. The cocoa powder is subtle but important; if you’re out, a teaspoon of melted chocolate can be a standby.
Shopping tip: You’ll find red food coloring, cocoa powder, and baking soda in the baking aisle along with your flour and sugar.
Budget-wise, this Red Velvet Cream Cheese Bundt Cake stays reasonable because it relies on pantry basics. Cream cheese might be the priciest item but think of it as investment in the flavor that brings the recipe to life.
For prep, I suggest softening cream cheese and butter ahead if possible—they mix easier and give your bundt cake frosting that smooth consistency. Store any leftover cake tightly wrapped or in an airtight container to keep it fresh for a few days. Leftover frosting freezes well in a sealed container if you want to save some for another batch or later treats.
One small personal twist I like—adding an extra half teaspoon of vanilla to the batter—it deepens the flavor in a subtle way that makes this Red Velvet Cream Cheese Bundt Cake unique to me.
Let’s Make It Together:
Making this Red Velvet Cream Cheese Bundt Cake is easier than it looks, and I’ll walk you through it with no surprises. From start to finish, expect about 1 hour and 15 minutes, including baking and cooling.
- Preheat your oven to 350°F. Grease your bundt pan well with butter or non-stick spray, then dust lightly with flour to help the cake release cleanly.
- Mix the dry ingredients. In a large bowl, sift together the flour, baking soda, cocoa powder, salt, and sugar. Setting these up now makes blending easier and helps your Red Velvet Cream Cheese Bundt Cake have that even crumb.
- Whisk together the wet ingredients. In a separate bowl, combine the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until smooth.
- Combine wet and dry. Slowly add the dry ingredients into the wet, stirring gently until just mixed. Don’t overmix—overworking the batter can make it dense rather than the moist red velvet cake we want.
- Pour the batter into your prepared bundt pan. Give it a quick tap on the counter to release any air bubbles.
- Bake for 50–60 minutes. Stick a toothpick or skewer into the center after 50 minutes to check. It should come out with a few moist crumbs but not wet batter. Don’t worry if your Red Velvet Cream Cheese Bundt Cake looks a bit cracked — that’s just the bundt pan doing its thing!
- Cool the cake in the pan for about 15 minutes. This is critical. Trying to remove it too soon can break your cake. After cooling slightly, invert the bundt pan onto a wire rack and let it cool completely.
- Make the cream cheese frosting glaze. Beat the cream cheese and butter together until light and fluffy. Add vanilla, then gradually beat in powdered sugar until thick. Thin with milk or cream, one tablespoon at a time, until you get that perfect drizzle consistency.
- Drizzle glaze over the cooled cake. Let it set a bit before slicing.
While your Red Velvet Cream Cheese Bundt Cake bakes, it’s a great time to catch up on setting the table or preparing a simple side like a fresh salad. The kitchen will smell wonderfully inviting once your bundt comes out of the oven, instantly signaling a treat is on its way.
When I started making this cake, I rushed the cooling step, which made separating the cake tricky. Taking your time here really pays off—you want those clean edges that you see in photos of Red Velvet Cream Cheese Bundt Cakes. For some inspiration or a slightly different take on the moist red velvet cakes category, check out this easy moist red velvet bundt cake by Amycakes Bakes. It’s a solid comparison in technique and flavor.
How to Serve & Enjoy:
Serving this Red Velvet Cream Cheese Bundt Cake is one of my favorite kitchen moments. I usually slice it and plate it with a dollop of whipped cream or a scoop of vanilla ice cream to complement that luscious cream cheese glaze.
Because it’s slightly dense but super moist, it pairs wonderfully with fresh berries or a lightly dressed spinach salad for a more festive occasion. For holiday bundt cake recipes, it’s a perfect centerpiece because it’s visually stunning and comforting all at once.
If you’re hosting friends or family, presenting the cake with a simple dusting of powdered sugar around the plate adds a nice touch. A rustic but elegant look goes perfectly with this cake’s deep red hue and creamy frosting.
Got leftovers? No problem. I love cubing the cake, layering it with some extra cream cheese frosting, and freezing it for quick mini desserts throughout the week. It’s one way to stretch this crowd-pleaser even further.
For seasonal variations, I’ve tried adding a pinch of cinnamon or swapping regular vanilla for almond extract in the glaze to give the cake a slightly different flavor twist. Both were hits, especially around the holidays.
If you’re curious about similar crowd-pleasers, this butternut squash apple coffee cake from AllFoodsRecipe.com also makes a great breakfast or dessert companion for your Red Velvet Cream Cheese Bundt Cake.
Your Questions Answered:
Can I make this Red Velvet Cream Cheese Bundt Cake ahead of time?
Absolutely! You can bake the cake a day in advance, keep it wrapped tightly at room temperature, and add the glaze before serving. It actually helps the flavors meld a bit more, making it even better the next day.
What’s a good substitute for buttermilk in this Red Velvet Cream Cheese Bundt Cake?
A quick and reliable substitute is milk with a tablespoon of vinegar or lemon juice added. Let it sit for 5 minutes, and you’re good to go. This simple swap has saved me many times without affecting the moist red velvet cake texture.
Can I make this recipe smaller or larger?
Sure! For fewer people, halve the ingredients and bake in a smaller loaf or round pan—baking time will be shorter, so start checking at around 30 minutes. For larger gatherings, double the batch and use two bundt pans or a larger bundt pan. Just keep an eye on baking times.
What if I don’t like cream cheese frosting?
You can skip the glaze and dust the cake with powdered sugar or drizzle with melted white chocolate. Though, I highly recommend trying the cream cheese glaze at least once—it’s what really sets this Red Velvet Cream Cheese Bundt Cake apart for me.
Can I freeze this cake?
Yes! Freeze the cooled cake (without glaze) wrapped well in plastic wrap and foil. Thaw at room temperature, then prepare the glaze fresh. I recommend freezing slices for easy treats later.
How do I prevent the cake from sticking to the bundt pan?
Be generous with greasing and flouring your pan, or use a non-stick baking spray with flour included. I’ve learned that skipping this step leads to stress, so don’t rush it.
Can I use natural food coloring or skip it?
Natural food coloring can work, but it usually yields a less vibrant red. Skipping it means you’ll have a different-looking cake, more like a chocolate bundt. For that classic look tied to red velvet bundt cake memories, I stick to the red food coloring.
For more ideas on red velvet bundt cake variations, this recipe from Butternut Bakery offers a beautifully moist version that’s worth a peek.
Final Thoughts:
My Red Velvet Cream Cheese Bundt Cake holds a special place in my kitchen because it combines ease, flavor, and that familiar comfort we all want in a homemade dessert. Whether it’s a holiday bundt cake recipe or a sweet pick-me-up for weekday dinners, it’s one I trust to deliver every time.
My Best Red Velvet Cream Cheese Bundt Cake Tips:
- Don’t skip the vinegar and buttermilk—they make a moist red velvet cake that’s perfectly tender.
- Take your time cooling the cake before glazing; patience pays off when unmolding.
- Use softened cream cheese and butter for an ultra-smooth and dreamy cream cheese frosting glaze.
I’ve tested versions with mini bundt pans, some with almond extract in the glaze, and others with a hint of cinnamon mixed into the batter. The classic red velvet with cream cheese frosting wins every time as the most requested recipe by friends and family.
I encourage you to make this Red Velvet Cream Cheese Bundt Cake your own. Try add-ins, adjust sweetness, or serve it with your favorite sides. What I hope you’ll love most is how dependable and satisfying this cake is—no matter the occasion.
For more trusted crowd-pleasers, you might want to check out my cream cheese sausage balls or the butternut squash apple coffee cake next. Baking and sharing these reliable recipes brings joy to my table, and I’m sure it will to yours too.
Happy baking, my cooking friends! Your next favorite Red Velvet Cream Cheese Bundt Cake is just one baking session away.
If you want to see more inspiring takes on red velvet bundt cakes, here are some trusted spots:
Red Velvet Cream Cheese Bundt Cake
This Red Velvet Cream Cheese Bundt Cake is a moist, tender cake layered with rich cream cheese filling, perfect for celebrations or a delightful dessert treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients into the dry ingredients, mixing until just combined.
- In a medium bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract and mix until creamy to form the cream cheese filling.
- Pour half of the red velvet batter into the prepared bundt pan.
- Spread the cream cheese filling evenly over the batter layer.
- Top with the remaining red velvet batter, smoothing the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.
Notes
For an extra festive touch, drizzle cream cheese glaze on top or garnish with fresh berries before serving.