Rich Red Velvet Cream Cheese Bundt Cake

The scent of Red Velvet Cream Cheese Bundt Cake wafting through my kitchen always brings a flutter of excitement – like Christmas morning and birthday surprises rolled into one delicious moment. My first attempt at this crimson beauty left a trail of red batter splattered across my countertops that looked like a crime scene from one of those detective shows Grandma pretends not to binge-watch. But oh, the result! That perfect marriage of tangy cream cheese swirl dancing through the velvety cake made every messy moment worthwhile.

I’ve spent years perfecting this recipe, playing with the balance of ingredients until I found the exact formula that makes everyone at my table go quiet for those magical first few bites. This isn’t just cake, it’s a showstopper that somehow manages to be both impressive and comforting at the same time.

Why You’ll Love This Red Velvet Cream Cheese Bundt Cake

You’ll fall head over heels for this cake because:

• The texture is impossibly moist with a tender crumb that practically melts on your tongue
• That cream cheese swirl adds a tangy surprise in every other bite
• The deep crimson color makes it a stunning centerpiece for any occasion
• It’s perfect for Valentine’s Day, Christmas, or anytime you need to impress without stress
• The subtle cocoa flavor pairs beautifully with the cream cheese, creating that classic red velvet magic
• Even if you’re a beginner baker, this recipe is surprisingly forgiving (trust me, I’ve tested this theory!)
• The aroma that fills your kitchen while it bakes will have everyone wandering in to ask what’s in the oven

Ingredients for Red Velvet Cream Cheese Bundt Cake

This recipe brings together pantry staples with a few special ingredients to create that unmistakable red velvet flavor we all crave. I’ve tested this recipe more times than I’d like to admit, tweaking ingredients until the balance was just right!

What You’ll Need

• Red velvet cake mix
• Cream cheese
• Eggs
• Vegetable oil
• Milk
• Sour cream
• Vanilla extract
• White chocolate chips
• Powdered sugar
• Butter
• Red gel food coloring
• Cocoa powder
• Salt

Why These Ingredients Matter

I’ve carefully selected each ingredient to play its perfect role in this show-stopping cake. The cake mix provides convenience while still allowing for that homemade touch. Premium cream cheese (never the low-fat kind!) creates that signature tangy swirl that cuts through the sweetness. Sour cream is my secret weapon for keeping the cake incredibly moist for days after baking. The splash of extra vanilla might seem small, but it’s what gives that warm, aromatic depth that makes this cake smell like Grandma’s kitchen. And those white chocolate chips? They melt slightly into the batter creating little pockets of creamy goodness that’ll make you swoon.

See recipe card for quantities.

Instructions for Making Red Velvet Cream Cheese Bundt Cake

Step-by-Step Directions

• Step 1: Preheat your oven to 350°F and thoroughly grease your bundt pan with shortening, then dust with flour. (This step is non-negotiable for easy removal!)
• Step 2: Beat cream cheese, 1/3 cup sugar, and 1 egg until smooth and creamy for your filling. Set aside.
• Step 3: In a large bowl, combine cake mix, remaining eggs, oil, milk, sour cream, vanilla, and extra cocoa powder. Mix until just combined – don’t overmix!
• Step 4: Pour 2/3 of the red velvet batter into your prepared bundt pan.
• Step 5: Carefully spoon the cream cheese mixture over the batter in a complete circle, trying not to touch the edges of the pan.
• Step 6: Add the remaining red velvet batter on top, covering the cream cheese layer completely.
• Step 7: Bake for 45-50 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
• Step 8: Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
• Step 9: Prepare cream cheese glaze by beating together softened cream cheese, powdered sugar, vanilla, and enough milk to reach a pourable consistency.
• Step 10: Drizzle glaze over cooled cake and sprinkle with white chocolate chips if desired.

Hint: I always put my bundt pan in the freezer for about 10 minutes before adding batter. This cold pan trick helps create that beautiful crust on the outside while keeping the inside perfectly moist!

Personal Anecdote

I learned to bake watching Grandma’s hands – always confident, never measuring. When she first taught me this red velvet cake recipe, I scribbled notes frantically as she tossed ingredients together with practiced ease. “Jazzy,” she said, noting my anxiety, “baking is love made visible, not a math test.”

My first solo attempt was for Tom’s birthday dinner with his parents. Halfway through mixing, I realized I’d added double the oil. Panicking, I called Grandma who calmly talked me through salvaging it with extra flour and cocoa. I was sure it would be a disaster.

When I served that slightly-too-dense cake, my future mother-in-law asked for the recipe! Grandma winked at me across the table, her silent message clear: kitchen mishaps often turn into the best stories – and sometimes, surprisingly good cake. I’ve been tinkering with this recipe ever since, but I always think of that first imperfect success whenever I smell red velvet in the oven.

Substitutions for Red Velvet Cream Cheese Bundt Cake

• Cake Mix – swap the red velvet mix for chocolate cake mix plus red food coloring to make from scratch
• Sour Cream – plain Greek yogurt works beautifully if you’re out of sour cream
• Vegetable Oil – melted butter or coconut oil can replace the vegetable oil for different flavor notes
• Dairy-Free – use dairy-free cream cheese and plant-based milk for a lactose-friendly version
• Gluten-Free – a good quality gluten-free cake mix works well (I’ve tested Bob’s Red Mill with success)
• Sugar – reduce sugar in the glaze by using powdered monk fruit sweetener for a less sweet option
• White Chocolate Chips – dark chocolate chips or chopped nuts add a different but delicious texture
• Red Food Coloring – skip it entirely for a natural “brown velvet” version that’s just as delicious

Variations on Red Velvet Cream Cheese Bundt Cake

• Chocolate Lover’s Dream – add mini chocolate chips to both the batter and cream cheese swirl
• Peppermint Twist – add crushed candy canes on top for a festive holiday version
• Berry Bliss – fold fresh raspberries into the cream cheese filling for fruity bursts of flavor
• Southern Style – fold finely chopped pecans into the batter and sprinkle more on the glaze
• Espresso Kick – mix 1 tablespoon of instant espresso powder into the batter for depth
• Orange Infusion – add orange zest to both the batter and glaze for a citrusy twist
• Boozy Version – add 2 tablespoons of Kahlúa or Bailey’s to the batter for grown-up flavor
• Birthday Celebration – fold rainbow sprinkles into the cream cheese filling for a funfetti surprise

If you’re looking for other delicious and easy cake recipes, check out my German Chocolate Poke Cake for another crowd-pleasing dessert!

Equipment for Red Velvet Cream Cheese Bundt Cake

• 10-12 Cup Bundt Pan – I use a classic Nordic Ware design with deep grooves for gorgeous definition
• Stand Mixer or Hand Mixer – makes the cream cheese filling perfectly smooth with minimal effort
• Silicone Spatula – essential for scraping down the sides and folding in ingredients gently
• Measuring Cups and Spoons – precision matters for the best texture and flavor balance
• Cooling Rack – allows air to circulate so your cake doesn’t get soggy on the bottom
• Pastry Brush – perfect for getting butter or shortening into every crevice of the bundt pan
• Sifter – ensures your dry ingredients are lump-free for the smoothest batter
• Mixing Bowls – you’ll need at least three different sizes for this recipe
• Toothpicks – the best tool for checking doneness without making large holes in your cake
• Cake Plate or Stand – because this showstopper deserves a proper display!

Storage Tips for Red Velvet Cream Cheese Bundt Cake

• Room Temperature – safe for up to 24 hours in a covered cake stand or container
• Refrigerator – store for up to 5 days in an airtight container due to the cream cheese elements
• Freezer – wrap individual slices in plastic, then foil, and freeze for up to 3 months
• Pre-Glazing – the unglazed cake freezes better than one with glaze already applied
• Defrosting – thaw slices overnight in the refrigerator for best texture results
• Refreshing – microwave refrigerated slices for 10-15 seconds to restore that just-baked softness
• Glazing Later – make and store the glaze separately in the refrigerator for up to a week
• Transport – use toothpicks around the cake and loosely tent with foil when traveling with it
• Prevent Drying – place a slice of bread in the storage container to maintain moisture (Grandma’s trick!)

For another delicious cream cheese dessert idea, try my No-Bake Classic Woolworth Cheesecake which uses a similar tangy cream cheese flavor profile!

Grandma’s Secret for Red Velvet Cream Cheese Bundt Cake

“Jazzy, listen close,” Grandma whispered while showing me this recipe. Her secrets make all the difference:

• Always add a pinch of salt to the cream cheese filling to enhance the tanginess
• Mix 1 tablespoon of mayonnaise into the batter for unbelievable moisture (you’ll never taste it!)
• Pour boiling water over the cocoa powder and let it bloom for 5 minutes before adding to the mix
• Coat white chocolate chips in a dusting of flour so they don’t sink to the bottom of the batter
• Brush the bundt pan with melted shortening, not spray, for the cleanest release
• Let ingredients sit at room temperature for exactly 30 minutes before mixing
• Add a tablespoon of instant pudding mix to the dry ingredients for a velvety texture
• Always tap the pan firmly on the counter three times to remove air bubbles before baking
• Never open the oven door during the first 30 minutes of baking or the cake might fall

Look at this beauty! The perfect swirl of cream cheese filling peeking through that rich red cake, topped with a glaze that drips just right down the curves. This is exactly what you’re aiming for – that stunning contrast between the deep red cake and the creamy white layers. Notice how the glaze settles into the ridges, creating that professional bakery look. Grandma always says we eat with our eyes first, and this cake definitely proves her right!

If you’re a fan of cream cheese desserts, you’ll also love my White Chocolate Raspberry Cheesecake Balls for a bite-sized treat with similar flavors!

FAQ about Red Velvet Cream Cheese Bundt Cake

If you’re craving more red velvet treats, don’t miss my Red Velvet Cake Donuts with Cream Cheese Icing for a fun twist on this classic flavor!

Conclusion

This Red Velvet Cream Cheese Bundt Cake has become my signature dessert for good reason! It strikes that perfect balance between impressive and achievable, with a taste that keeps everyone coming back for “just one more slice.” The contrast between the velvety red cake and tangy cream cheese brings smiles every time. Whether you’re baking for a holiday gathering, special celebration, or just because it’s Tuesday, this cake delivers that perfect bite of comfort and luxury.

For a completely different but equally delicious breakfast treat, my Almond Poppy Seed Muffins make a wonderful pairing with coffee the morning after you’ve enjoyed this cake for dessert!

If you’re curious about the fascinating history behind red velvet cake and why it became such an American classic, I found a wonderful article about its origins here. It’s a delicious read that pairs perfectly with a slice of this cake and a cup of coffee. Now, I’m off to hide the last piece from my husband before he discovers it in the fridge!

Looking for a quick bread recipe to round out your dessert collection? My Banana Bread Recipe is another family favorite that’s perfect for using up those overripe bananas!