Red Velvet Bundt Cake with Filling

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Easy Red Velvet Bundt Cake with a Cream Cheese Filling and powdered sugar glaze! This moist red velvet cake has a cream cheese tunnel that keeps it moist and delicious. The perfect Valentine’s Day dessert! 

Red Velvet Bundt Cake with Cream Cheese Filling on a plate

The deep red of this easy bundt cake makes it perfect as a Valentine’s Day dessert or even a Christmas dessert! But the real show stopper is the cream cheese filling and perfect drips from the glaze.

I live in Central PA, aka Amish Country, and for reasons unknown to me, Red Velvet Cake is really popular around here! Actually red velvet anything is popular… whoopie pies, brownies, you can even find red velvet ice cream sometimes!

But I’m personally a fan of bundt cakes. They’re easy to cut and serve, they don’t take nearly as much time as a cake that needs frosted, and they look pretty sitting on a dessert table!

red velvet bundt cake with powdered sugar glaze on a white cake stand

Is Red Velvet Cake the Same as Chocolate Cake

Not exactly.

I think the idea that red velvet cake is just chocolate cake came about because most traditional recipes have cocoa powder in them. Honestly, though, it’s not very much. This recipe for example, only has 3 tablespoons of cocoa powder.

In my opinion, not nearly enough to make a rich, chocolaty cake.

Red velvet cake also uses buttermilk and vinegar which isn’t typical in a chocolate cake recipe.  The buttermilk and vinegar react with the cocoa powder to make a really moist, fluffy cake!

How do you Make Red Velvet Bundt Cake with Filling

This recipe is so much easier than it looks! Promise

Start by making your cream cheese filling. Melt your white chocolate chips in the microwave for one minute and then stir. You’ll probably have to put them back in for another 15-20 seconds and then stir again. You want the chips completely melted and smooth with no lumps remaining.

Then add your softened cream cheese, sugar and vanilla and stir it all together really well until it’s smooth. Now you can set that bowl aside until you’re ready to use!

The cake batter is simple because it starts with a cake mix! And because you’re using a cake mix, you can just throw all your other ingredients into the mixing bowl at one time and mix it up. You don’t need to worry about adding ingredients in stages!

Once your cake batter is well-blended pour half of it into a greased bundt cake pan. Then use a spoon to careful place the cream cheese filling over the batter. Take care not to let the filling touch the sides of the pan.

red velvet cake batter in a bundt pan with a cream cheese filling

Then pour the remaining cake batter over the cheesecake filling to cover it.

red velvet cake batter in a bundt pan

Bake it for close to an hour until it tests done. Then let it rest for a bit before you invert it onto a plate. You can either serve it plain, dust powdered sugar over the top or make a quick glaze with powdered sugar and milk.

Either way, your bundt cake will be moist and delicious!

red velvet bundt cake with cream cheese filling on a white cake stand

How to Make Homemade Buttermilk

I mentioned it above, but it’s worth repeating… buttermilk is a key ingredient to a red velvet cake recipe. So please don’t skip it and use regular milk. You’ll be disappointed!

Just a little tip, if you don’t have buttermilk on-hand, you will want to make that before you start your cream cheese filling. Just add 1 tablespoon of either lemon juice or white vinegar to a 1-cup measuring cup. Then fill the remainder of the measuring cup with milk until you have exactly 1-cup. Stir it gently and let it sit for about 5 minutes.

Don’t worry if you see clumps when you pour it in your mixing bowl. That means it worked and you now have buttermilk. They will all be incorporated into the batter and it will taste delicious!

red velvet bundt cake with powdered sugar glaze on white cake stand

red velvet bundt cake with powdered sugar glaze on white cake stand
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Red Velvet Bundt Cake with Cream Cheese Filling

A moist and rich red velvet cake with a tunnel of sweet cream cheese through the center! Dust with powdered sugar or drizzle a powdered sugar glaze on for a company-worthy dessert!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: red velvet bundt cake, red velvet with cream cheese
Servings: 16
Calories: 300kcal
Author: Natalie Dixon

Ingredients

Cake Ingredients

  • 1 box White Cake mix with pudding
  • 8 Tbsp Butter melted
  • 3 Tbsp Unsweetened Cocoa Powder
  • 3 Eggs Large
  • 1 cup Buttermilk
  • 1 oz Red Food Coloring
  • 1 tsp. Vanilla Extract

Filling Ingredients

  • 8 oz Cream Cheese Softened
  • 3/4 cup White Chocolate Chips
  • 3 Tbsp. Granulated Sugar
  • 1/2 tsp Vanilla Extract

Instructions

  • Preheat oven to 325 degrees. Spray a bundt cake pan with non-stick cooking spray.

Cheesecake Filling Instructions

  • In a microwave-safe bowl, melt the white chocolate chips for 1 minute. Stir and heat for another 20 seconds stirring again until smooth. 
  • Add cream cheese, sugar and vanilla into melted white chips and beat until well combined. Set aside. 

Cake Instructions

  • In a mixing bowl, stir together the cake mix, melted butter, cocoa powder, eggs, buttermilk, red food coloring and vanilla. Beat until completely combined.
  • Pour half of the batter into the prepared pan. Carefully spoon the cheesecake filling around the center of the cake batter taking care to not let the cheesecake touch the sides of the pan. Spoon the remaining cake batter over the cheesecake filling and cover it completely.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in center comes out mostly clean.
  • Let cool on a wire rack for 10-15 minutes and then carefully invert onto a plate to cool completely. 

Notes

To make buttermilk, add 1 Tbsp. lemon juice to a 1 cup measuring cup. Fill the remainder of the measuring cup with milk and then let sit for 5 minutes before using.  If you do not have lemon juice, you can also use white vinegar in its place. 
You can serve the cake as is or drizzle with powdered sugar or make a powdered sugar glaze. For the glaze, I start with 1 cup of powdered sugar and then add 1 tsp of milk at a time until I get the drizzling consistency I want. 

Nutrition

Calories: 300kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 355mg | Potassium: 110mg | Sugar: 22g | Vitamin A: 8.7% | Calcium: 12.6% | Iron: 5.5%

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