Nothing is quite as festive as a delicious and moist Red Velvet Bundt Cake during the holiday season. Its vibrant red color and rich cream cheese filling make it a stunning centerpiece for Christmas celebrations, it's sure to be a favorite at the dessert table!
Why You'll Love This Red Velvet Bundt Cake Recipe
Beautiful Dessert Centerpiece- This cake has a bright red color and a lovely bundt shape, making it a great decoration for Christmas gatherings.
Irresistible Flavor Combination- Red velvet cake has a subtle cocoa flavor. It features a creamy and tangy cream cheese filling and frosting. This combination makes it a rich treat that isn't too sweet and a nice balance.
Great for a Special Occasion- This bundt cake is great for Christmas and Valentine's Day. This cake can easily be decorated to fit the special occasion you are making it for.
Check out this recipe for Red Velvet Cupcakes with Marshmallow Cream Filling for an individual dessert idea!
Ingredients in Red Velvet Bundt Cake with Cream Cheese Frosting
Common ingredients are needed to make this red velvet bundt cake recipe:
- melted butter
- white sugar
- vegetable oil
- large eggs
- vanilla extract
- all purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- buttermilk
- white vinegar
- red gel food coloring (I prefer to use this over liquid food coloring)
Cream Cheese Filling Ingredients:
- cream cheese, softened
- powdered sugar
- large egg
- vanilla extract
- sour cream
Cream Cheese Frosting Ingredients:
- cream cheese, softened
- butter, softened
- powdered sugar
- vanilla extract
The ingredient amounts and directions are listed in the recipe card below.
How to Make Cream Cheese Filled Red Velvet Bundt Cake with Cream Cheese Frosting
- Preheat the oven to 350ºF. Spray a 10 cup bundt pan with cooking spray containing flour such as Baker's Joy. Set aside.
- In a medium-sized bowl, combine the wet ingredients: beat the cream cheese, powdered sugar, egg, vanilla, and sour cream with an electric mixer until the mixture is smooth and creamy. Set aside.
- In a large bowl, use an electric mixer to combine the melted butter and sugar. Add in the oil and one egg, whisking well. Then, add the remaining egg and the vanilla.
- In a small bowl, combine the dry ingredients by whisking the flour, cocoa powder, baking powder, baking soda and salt.
- Start by adding the flour mixture and buttermilk combined with vinegar to your wet ingredients. Begin and end with flour. Mix until all the cake ingredients are combined. Once the batter is fully mixed, add red food coloring gradually until you reach the color you want. About ½ to ¾ teaspoon should be enough.
- Spoon about ½ of the cake batter into the bundt pan.
- Carefully spoon the cheesecake layer into the center of the cake batter, keeping it away from the sides of the cake.
- Spoon the remaining cake batter over the cheesecake layer. Use a butter knife to gently swirl it in, being careful not to mix it completely. A few swirls are enough.
- Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a knife or a cake tester comes out clean. Let it rest in the bundt pan for 10 to 15 minutes, then turn it out onto a cooling rack to cool completely.
- To make the frosting, mix the cream cheese and butter in a large mixing bowl until smooth and creamy, about 1-2 minutes. Add in the powdered sugar and vanilla and continue to beat until you have a smooth frosting.
- Place the frosting into 3 piping bags (tips used #2D, 869, 336) and create swirls and dots over the crown of the cake as desired.
- Decorate with the sugared cranberries, gold pearl sprinkles, and rosemary sprigs as desired.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To make Sugared Cranberries:
- In a large skillet, mix ½ cup of water with ½ cup of white sugar.
- Heat over medium-low until the sugar dissolves.
- Add the cranberries and stir them in the sugar mixture.
- Use a slotted spoon to take the cranberries out and put them in the refrigerator for at least 1 hour.
- In a medium bowl, put 1 cup of granulated sugar and add the cranberries a little at a time.
- Toss the cranberries in the sugar and let them dry completely before placing them on top of the cake.
These White Chocolate Cupcakes are topped with frosted cranberries, another festive dessert!
Quick Tips for the Perfect Homemade Red Velvet Bundt Cake
Use Room-Temperature Ingredients: For a smooth batter and cream cheese filling, ensure that your eggs, butter, and cream cheese are at room temperature.
Don't Overmix: Mixing the batter just until combined prevents the cake from becoming dense.
Grease Your Bundt Pan Thoroughly: To avoid sticking, use a baking spray with flour or brush your pan with a combination of melted butter and flour. Make sure to get in all the nooks and crannies. I prefer to use Nordic Ware bundt pans!
Allow the Cake to Cool Completely: Let the cake cool fully before frosting to prevent the frosting from melting and sliding off.
Decorate with Festive Toppings: Add a touch of holiday magic by sprinkling crushed candy canes, red and green sprinkles, or sugared cranberries to the top of your cake.
Other Christmas Favorite Recipes
Looking for more holiday baking inspiration? Try these festive favorites:
- Classic Iced Gingerbread Cookies: A timeless treat that fills your home with the warm, spicy scent of the holidays.
- Cream Cheese Sugar Cookies: Cream Cheese Sugar Cookies have a tender, chewy texture and a mild, tangy flavor from the cream cheese.
- Spice Cake with Eggnog Buttercream: Spice Cake with Eggnog Buttercream Frosting is a delicious dessert filled with warm flavors like ginger, cinnamon, nutmeg, allspice, and cloves.
📖 Recipe
Red Velvet Bundt Cake with Cream Cheese Frosting
Equipment
Ingredients
Red Velvet Cake
- ½ cup melted butter
- 1 ½ cup white sugar
- ⅓ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon white vinegar
- ½ teaspoon red food gel color - more or less depending on color desired
Cream Cheese filling:
- 8 ounces cream cheese - softened
- ¼ cup powdered sugar
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- Cream Cheese Frosting:
- 4 ounces cream cheese - softened
- ¼ cup butter - softened
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
Optional garnish options
- sugared cranberries
- gold pearl sprinkles
- fresh rosemary sprigs
Instructions
- Preheat the oven to 350ºF. Spray a 10 cup bundt pan with cooking spray containing flour such as Baker's Joy. Set aside.
- In a medium-sized bowl, combine the wet ingredients: beat the cream cheese, powdered sugar, egg, vanilla, and sour cream with an electric mixer until the mixture is smooth and creamy. Set aside.
- In a large bowl, use an electric mixer to combine the melted butter and sugar. Add in the oil and one egg, whisking well. Then, add the remaining egg and the vanilla.
- In a small bowl, combine the dry ingredients by whisking the flour, cocoa powder, baking powder, baking soda and salt.
- Start by adding the flour mixture and buttermilk combined with vinegar to your wet ingredients. Begin and end with flour. Mix until all the cake ingredients are combined.
- Once the cake batter is fully mixed, gradually add red food coloring until you reach the desired color. About ½ to ¾ teaspoon should be enough.
- Spoon about ½ of the cake batter into the bundt pan.
- Carefully spoon the cheesecake layer into the center of the cake batter, keeping it away from the sides of the cake.
- Spoon the remaining cake batter over the cheesecake layer. Use a butter knife to gently swirl it in, being careful not to mix it completely. A few swirls are enough.
- Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a knife or a cake tester comes out clean. Let it rest in the bundt pan for 10 to 15 minutes, then turn it out onto a cooling rack to cool completely.
- To make the frosting, mix the cream cheese and butter in a large mixing bowl until smooth and creamy, about 1-2 minutes. Add in the powdered sugar and vanilla and continue to beat until you have a smooth frosting.
- Place the frosting into 3 piping bags (tips used #2D, 9FT, 336) and create swirls and dots over the crown of the cake as desired.
- Decorate with the sugared cranberries, gold beads, and rosemary sprigs as desired.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Sugared Cranberries Directions
- In a large skillet, mix ½ cup of water with ½ cup of white sugar.
- Heat over medium-low until the sugar dissolves.
- Add the cranberries and stir them in the sugar mixture.
- Use a slotted spoon to take the cranberries out and put them in the refrigerator for at least 1 hour.
- In a medium bowl, put 1 cup of granulated sugar and add the cranberries a little at a time.
- Toss the cranberries in the sugar and let them dry completely before placing them on top of the cake.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
