why make this recipe
Red Velvet Cream Cheese Bundt Cake is a delicious dessert that brings a touch of elegance to any occasion. The vibrant red color and rich flavor make it perfect for celebrations or simply to enjoy at home. The creamy glaze adds a wonderful texture, making each slice irresistible. Whether you’re hosting a party or looking for a sweet treat, this cake is sure to impress everyone!
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
To serve, cut the cake into slices and place them on dessert plates. You can add a dollop of whipped cream or a few fresh berries on the side for extra flair. This cake is delightful on its own but adds a nice touch with some light accompaniments.
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, where it should stay good for up to a week. Just allow it to come back to room temperature before serving.
tips to make Red Velvet Cream Cheese Bundt Cake
- Make sure your eggs are at room temperature to help create a smoother batter.
- Do not overmix the batter; mix just until the dry ingredients are combined for a tender cake.
- For a more vibrant color, use gel food coloring instead of liquid food coloring, as it provides a richer hue.
variation
You can try adding chocolate chips or nuts to the batter for a different texture and flavor. Alternatively, you can top the cake with a chocolate ganache instead of cream cheese glaze for a twist.
FAQs
Q: Can I use a different size pan?
A: Yes, you can use a different size pan, but baking times may vary. Just keep an eye on the cake while it bakes.
Q: How can I make this cake healthier?
A: You can substitute some of the all-purpose flour with whole wheat flour and use a light cream cheese for the glaze.
Q: Is it okay to freeze the cake?
A: Yes! You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It should keep well for about 2-3 months. Thaw it in the fridge before serving.
Red Velvet Cream Cheese Bundt Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An elegant and delicious Red Velvet Cream Cheese Bundt Cake perfect for any occasion, featuring a rich flavor and creamy glaze.
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 gel food coloring for a more vibrant color. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: red velvet, bundt cake, dessert, cream cheese glaze, celebrations