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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 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
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.