Red Velvet Cream Cheese Bundt Cake

For a long time I have been wanting to make a “red velvet” dessert. I’ve collected recipes for cupcakes, cakes, brownies, cookies and bundt cakes. Even though I love to bake all kinds of things a bundt cake has always been a favorite as they are attractive for entertaining and they always freeze well.

Keeping with the holiday season a red dessert seemed very appropriate and festive. Happy New Year to Everyone and the Best in 2017!



This recipe comes from the Food Network which I have adapted. I have indicated where I changed the recipe.

Red Velvet Cream Cheese Bundt Cake, Adapted

Cream Cheese Filling:

  • 2 (8 oz.) pkg. cream cheese
  • 2/3 cup sugar
  • 2 large eggs
  • 3 tbsp. sour cream (I used low-fat)
  • 3 tbsp. heavy cream (I will add less for a thicker filling)
  • 1 tsp. vanilla extract

Combine the above ingredients in a food processor until smooth; set aside. You really do need  a food processor to get all the ingredients incorporated well. I found the filling was a little too thin and would adjust the ingredients to get it thicker.


  • cooking spray(I always like to use Crisco instead) and dusting of flour for pan
  • 2-1/2 cups flour
  • 1-3/4 sugar
  • 2 tbsp. unsweetened cocoa powder (I omitted the cocoa powder for a more vibrant red color – it did not affect the taste)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1-1/2 cups vegetable oil (I used 1 cup oil and 8 tbsp. (1 stick) of unsalted butter, softened)
  • 3/4 cup sour cream (I used low-fat)
  • 2 large eggs
  • 1-1/2 tsp. red gel food coloring (I used 2 tbsp. of red velvet cake flavor from KAF – see comment)
  • 1 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1/4 cup water

Preheat the oven to 350°F and position a rack in the bottom third of the oven. Cover a 10-15 cup Bundt pan with Crisco and then flour, tapping out the excess. Combine the flour, sugar, cocoa powder (if using), baking soda and salt in a large bowl. In a medium bowl whisk the vegetable oil, (butter if using), sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water. Add the wet ingredients to the flour mixture and whisk until just combined.

Spread 3 cups (next time I will use 2 to 2-1/2 cups) of the batter into the prepared pan. Carefully add the cream cheese mixture and spread out. Finally add the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and  cool for 20 minutes, then invert onto a plate and let cool completely, for at least 2 hours before adding the glaze.

The cake did overflow a bit and I cut off the excess once it was baked.


  • 4 oz. cream cheese
  • 1/2 cup confectioners’ sugar (I always sift this kind of sugar to prevent lumps)
  • 1/2 cup sour cream (I did use low-fat)
  • 1 tsp. vanilla extract
  • pinch of salt
  • I added shimmer gold sugar (edible glitter would also be decorative)

Combine the above ingredients in a food processor until smooth. Spread over the cooled cake.

Comment: King Arthur Flour sells a product called Red Velvet Cake Flavor which I used instead of the red gel food coloring. It has a deeper and darker red velvet flavor with bright citrus notes.  I also omitted the cocoa powder which can darken the brightness of the red color.

Recipe by Cooking With Aunt Juju

This is my last recipe to share with Fiesta Friday in 2016. A special thanks to the two co-hosts Jhuls and Ginger.

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30 thoughts on “Red Velvet Cream Cheese Bundt Cake

  1. Judi,
    That cake is spectacular and am sure very very yummy with that cream cheese mixture and glaze! The shimmering sugar adds the final ‘golden’ touch! Simply brilliant!
    Wishing you the best in 2017!


  2. I’ve meaning to get a bundt pan. I love the cream cheese inside the cake. The shimmer sugar looks lovely on top, too! I bet this would be gone soon – I hope you brought more batches! 😀 Thanks for sharing at this week’s FF party, Aunt Juju. I am happy that you are here to spend the end of the year party with our wonderful friends. Have a blessed 2017! x


    • Thanks so much Jhuls. There are so many different bundt pans you can buy and they really make a dessert look special without much trouble, as the pan does leaves such a pretty design. Happy Fiesta Friday and I’m wishing you a special 2017 🙂 Thanks for co-hosting too!


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