Description
A rich and moist red velvet bundt cake with a creamy filling and a smooth frosting.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- ½ cup granulated sugar (for the filling)
- 1 egg (for the filling)
- 2 tablespoons all-purpose flour (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 2⅓ cup all-purpose flour (for cake)
- ¾ cup granulated sugar (for cake)
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup vegetable oil
- 2 eggs (for cake)
- ½ cup sour cream or Greek yogurt
- ½ cup whole milk or yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract (for cake)
- Red gel food coloring, as needed
- 2 cups powdered sugar (for decorating)
- 4 ounces cream cheese, softened (for garnish)
- ½ cup heavy cream or half a cup
- 1 tablespoon vanilla extract (for garnish)
Instructions
- Preheat the oven to 350°F, and grease a 10-inch baking pan well.
- Beat the cream cheese, butter and sugar until fluffy. Mix eggs, flour and vanilla until smooth. Set aside.
- Combine flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the oil, eggs, sour cream, milk, vanilla, vinegar, and food coloring. Mix the wet and dry ingredients together.
- Pour half the dough into the mold, then add the filling with a spoon (leaving 1 inch from the edges), then cover it with the remaining mixture. Lightly swirl with a knife.
- Bake for 55-65 minutes or until a toothpick comes out clean. Cool completely in the pan before removing.
- Beat the powdered sugar, cream cheese, cream and vanilla until smooth. Pour over the cooled cake and serve.
Notes
- Use room temperature ingredients for a smoother dough and filling.
- Do not over mix.
- Let the cake cool completely before removing it from the pan or decorating.
- Add chocolate chips or nuts for variety.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Red Velvet Bundt Cake, dessert, cake, baking