There’s something so cozy about pulling a Red Velvet Cream Cheese Bundt Cake out of the oven for my family. I still remember the first time I tried making this cake—it was one of those days when the hectic after-school whirlwind left me searching for a comfort food win that didn’t take forever. My kids were begging for something special, and honestly, I was too tired to fuss over anything complicated. So, I pulled out a recipe that combined their favorite red velvet cake with a luscious cream cheese filling baked right into a bundt shape.
At first, I wasn’t sure if the texture would be just right or if my family would even notice the difference with the cream cheese inside. But as soon as the cake cooled, the sweet vanilla scent filled the kitchen, and by the time I served it up, the smiles said it all. “Mom, this is the best cake ever!” my youngest declared with frosting smudged all over her face. That simple moment sealed this Red Velvet Cream Cheese Bundt Cake as a permanent fixture in our family’s comfort food rotation.
What makes this cake a true family comfort hero is how it balances sweet cream cheese filling with moist red velvet dessert layers. It’s rich, but not overwhelming, and every bite feels like a gentle hug after a long day. Plus, it’s surprisingly easy to make, which is a lifesaver for busy moms who want to serve something special without stress.
If you’re juggling school lunches, after-school activities, and all the cozy chaos that families know, this cake will be a sanity-saving comfort food for you, too. I’m excited to share what I’ve learned about making the perfect Red Velvet Cream Cheese Bundt Cake that brings my family together and fills our home with warmth. Grab a cup of coffee, fellow comfort seekers—let’s dive into this simple treat that’s become one of our happiest kitchen wins! For more seasonal baked treats with easy cream cheese twists, you might also like my pumpkin cheesecake truffles; they pack a creamy punch just like this cake.
INGREDIENTS You’ll Need:
Here’s the straightforward list for your Red Velvet Cream Cheese Bundt Cake. Trust me, it’s simple because busy moms need comfort without complexity!
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder (Don’t worry if you don’t have fancy Dutch-processed cocoa—regular works just fine for that subtle chocolate note!)
- 1 ½ cups vegetable oil (For a moist red velvet dessert, oil keeps it tender and soft)
- 1 cup buttermilk (If you don’t have buttermilk, just mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes. This adds tang and keeps the texture fluffy!)
- 2 large eggs
- 2 tablespoons red food coloring (Enhances that iconic red color without overwhelming flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (Helps activate the baking soda for a light crumb)
For the cream cheese filling:
- 8 ounces cream cheese, softened (My family gets extra comfort when I use full-fat cream cheese for richer flavor)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
You can find these ingredients at your regular grocery store—no special trips needed. This Red Velvet Cream Cheese Bundt Cake recipe proves delicious doesn’t mean expensive. Pro tip—softening the cream cheese beforehand is a little time-saver that helps the frosting blend smoothly into the cake layers.
For flavor benefits, the cocoa powder lends a subtle depth, the vinegar balances sweetness, and the buttermilk ensures the red velvet cake stays moist and tender. Every ingredient plays a role in comforting your family with familiar tastes and satisfying textures. If you’re seeking other bundt cake ideas that bring the family around the table, I recommend checking out a super moist red velvet option shared over at Butternut Bakery. Their version is a great reference for texture tricks.
Let’s Make it Happen!
Here’s where we get that comforting Red Velvet Cream Cheese Bundt Cake ready for the oven. Follow along—I’m with you every step!
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan well so the cake releases smoothly later. I use a baking spray with flour—so easy!
- Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder until combined. This step often feels like the hardest, but once mixed, the base of your Red Velvet Cream Cheese Bundt Cake is set.
- Combine wet ingredients: In another bowl, beat together the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. This mix gives our cake that classic moist red velvet dessert texture.
- Slowly add wet to dry: Pour the liquid ingredients into the dry mix and stir until smooth but don’t overmix! Overbeating can make the cake tough.
- Prepare the sweet cream cheese filling: Beat softened cream cheese, sugar, egg, and vanilla until creamy and smooth. This filling is the surprise layer that makes this cake so special.
- Build your bundt layers: Pour half of your red velvet batter into the bundt pan. Next, dollop and spread the cream cheese filling over the batter, leaving a small border so it doesn’t spill everywhere.
- Top with remaining batter: Gently spoon the rest of the red velvet batter over the cream cheese layer. This layered effect is what creates that beautiful contrast inside the cake, making it a true comfort centerpiece.
- Bake for about 55-65 minutes or until a toothpick inserted comes out with just a few crumbs. I love to set a timer for 50 minutes and check after—it prevents overbaking. Your kitchen will start smelling amazingly sweet.
- Cool the cake in the pan for 15 minutes before turning out onto a wire rack. Don’t stress if some cream cheese peeks out—it means you made it fresh, just like in this family favorite recipe from Dixie Crystals.
While your Red Velvet Cream Cheese Bundt Cake bakes, it’s a perfect opportunity to prep snacks or pack lunches for the next day. Multitasking mama moment! And if your cake’s top edges brown a little more than you’d like, cover with foil next time—it’s a small tweak I learned through trial and error.
If you’re curious about other cream cheese bundt cake ideas, there’s a stunning recipe at Sugar Salt Magic that layers cream cheese filling similarly but with a crumb topping for extra texture. It’s a fun twist for your next homemade treat.
How We Love to Eat This!
Our family’s love for the Red Velvet Cream Cheese Bundt Cake grows every time I serve it. The kids devour it with a side of simple vanilla ice cream or fresh strawberries which brighten up the red velvet flavor.
For quick after-school sweets, it’s ideal because it’s moist and satisfying without needing a fancy plate or forks. Perfect for busy weeknights when we crave comfort food fast! At holiday get-togethers, it’s always a crowd-pleaser that feels festive without the fuss.
To make it even more kid-friendly, I sometimes dust the cake with powdered sugar instead of frosting, keeping cleanup to a minimum (because who has time post-dinner?). Presentation can be as simple as placing it on a pretty cake stand or wrapping slices in parchment paper for lunchbox treats.
Leftover Red Velvet Cream Cheese Bundt Cake? No worries. Wrapped tightly, it stays fresh for days in the fridge and tastes wonderful warmed up with a smear of cream cheese frosting. Speaking of which, if you want to take this cake to the next level, topping it with homemade cream cheese frosting is my family’s favorite indulgence—smooth, tangy, and sweet.
Our guests have often complimented how moist and flavorful this cake is—some even sneak the recipe! For those looking for a super moist red velvet dessert inspiration, the detailed tutorials from Butternut Bakery are fantastic for guidance and ideas.
FAQs: Your Questions Answered
Here’s where I answer the most common questions I get about making this Red Velvet Cream Cheese Bundt Cake.
Is this cake filling enough for growing kids?
Absolutely. The combination of dense red velvet layers plus sweet cream cheese filling packs enough substance to keep kids happy post-snack or dessert.
What if my picky eater won’t try cream cheese filling?
You can always leave out the filling for a classic bundt cake feel or swap it for a quick vanilla pudding layer. Sometimes, novelty takes time! Meanwhile, try serving small bites with a little cream cheese frosting on the side.
Can I meal prep this cake for busy weeks?
Yes! This cake stores well overnight and freezes beautifully. Slice individual portions and freeze them for quick grab-and-go desserts or after-school treats.
How do I avoid the cream cheese filling leaking?
Make sure your cream cheese is well-beaten smooth—a thick, creamy filling holds better between layers. Also, leave a small edge around the filling so batter can seal it in.
Can I substitute ingredients? Like using coconut oil or almond flour?
I’ve tried coconut oil—it changes the taste slightly but still works. Almond flour isn’t ideal here as the texture relies on all-purpose flour. For budget-friendly swaps, plain yogurt instead of buttermilk works in a pinch.
Should I add extra frosting on top?
Our family’s favorite is a light cream cheese frosting drizzle, but the cake is delicious on its own. For quick dinners, powdered sugar dusting feels just right.
What bundt pan size works best?
A 10-cup bundt pan is perfect for this recipe. Using a much smaller or larger pan requires baking time adjustments.
For more comfy cream cheese desserts, you might want to check out my Halloween-themed loaded cream cheese brownies and Halloween swirl Oreo cream cheese brownies—both crowd-pleasers with cheesy sweetness.
Final Thoughts:
This Red Velvet Cream Cheese Bundt Cake supports our family’s comfort food goals because it’s reassuringly simple, deeply satisfying, and made with ingredients that bring cozy memories to life. My Red Velvet Cream Cheese Bundt Cake Comfort Hacks keep things doable:
- Soften cream cheese before mixing for the smoothest filling.
- Use basic pantry staples to avoid last-minute store runs.
- Bake in the early afternoon—anytime between school pickup and dinner works!
Family-tested variations that everyone loves include:
- A chocolate chip cream cheese filling for extra fun.
- A lightly spiced red velvet version adding cinnamon and nutmeg.
- Mini bundt cakes for portion control and adorable presentations.
My youngest prefers the classic sweet cream cheese filling, while my husband enjoys it with extra tangy cream cheese frosting on top. I encourage you to make this recipe your own way—swap flavors, adjust sweetness, and share it with your family at your own pace. This cake’s gentle richness is a gift you’re giving your home—comfort, connection, and a little victory in the cozy chaos.
I hope this Red Velvet Cream Cheese Bundt Cake brings your table some of the simple joy and warmth it’s added to mine. Keep nurturing those family moments—you’re doing an amazing job, and this cake is one way to celebrate those wins!
For my fellow comfort seekers who want more crowd-pleasing ideas with a creamy touch, check out these favorites:
- The spooky-sweet loaded cream cheese Halloween brownies
- The swirly-rich Oreo cream cheese brownies
- Pumpkin cheesecake truffles that bring festive magic
And if you’re curious about extra moist bundt options or new filling ideas, these external recipes are wonderful resources:
- Super moist red velvet bundt cake from Butternut Bakery
- Red velvet cream cheese bundt cake by Dixie Crystals
- Red velvet bundt cake with cream cheese filling at Sugar Salt Magic
Here’s to many cozy family moments with your perfect Red Velvet Cream Cheese Bundt Cake!
Red Velvet Cream Cheese Bundt Cake
A moist and rich red velvet bundt cake layered with smooth cream cheese frosting, perfect for celebrations or a decadent dessert treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a large bowl, sift together flour, baking soda, cocoa powder, and salt.
- In another bowl, combine sugar and oil. Add eggs one at a time, beating well after each addition.
- Mix in red food coloring, vanilla extract, and vinegar.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Pour batter evenly into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Once cake is completely cooled, spread the cream cheese frosting evenly over the bundt cake.
- Slice and serve.
Notes
For an extra special touch, chill the cake before frosting to make spreading easier and garnish with fresh berries or edible flowers.