why make this recipe
Red Velvet Cream Cheese Bundt Cake is a delicious treat that combines the rich flavor of red velvet with the creamy goodness of cream cheese. This cake is perfect for any occasion, whether it’s a birthday, holiday gathering, or just a special dessert for yourself. The vibrant red color of the cake adds a festive look, making it a favorite among friends and family.
how to make Red Velvet Cream Cheese Bundt Cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tbsp gel red food coloring
- 1 tsp baking soda
- 1 tsp salt
- 8 oz full-fat cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- In another bowl, beat together the sugar and oil. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and red food coloring until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool before preparing the glaze by mixing the cream cheese, powdered sugar, and vanilla until smooth. Drizzle over the cooled cake.
how to serve Red Velvet Cream Cheese Bundt Cake
Serve this cake as a delightful dessert at parties or gatherings. It pairs well with a cup of coffee or a glass of milk. For a special touch, you can garnish it with fresh berries or more cream cheese frosting.
how to store Red Velvet Cream Cheese Bundt Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to let the cake come to room temperature before serving.
tips to make Red Velvet Cream Cheese Bundt Cake
- Make sure your eggs are at room temperature for better mixing.
- Use gel food coloring for a more vibrant red color.
- Don’t overmix the batter to keep the cake light and fluffy.
- For a richer glaze, consider adding a dash of lemon juice to the cream cheese mixture.
variation
You can make cupcakes instead of a bundt cake by pouring the batter into cupcake liners. Bake for about 20-25 minutes or until a toothpick comes out clean. Cupcakes are a fun way to share this treat!
FAQs
1. Can I use a different type of food coloring?
Yes, you can use liquid food coloring, but gel food coloring provides a more vibrant color with less liquid.
2. Can I freeze the cake?
Yes, you can freeze the bundt cake. Wrap it tightly in plastic wrap and then in foil. It can last in the freezer for up to three months.
3. What can I use if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Red Velvet Cream Cheese Bundt Cake
A delicious red velvet bundt cake with a creamy cream cheese glaze, perfect for any occasion.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tbsp gel red food coloring
- 1 tsp baking soda
- 1 tsp salt
- 8 oz full-fat cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- In another bowl, beat together the sugar and oil. Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and red food coloring until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
- Let the cake cool before preparing the glaze by mixing the cream cheese, powdered sugar, and vanilla until smooth. Drizzle over the cooled cake.
Notes
For best results, use room temperature eggs and gel food coloring.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: red velvet, cake, dessert, bundt cake, cream cheese frosting