Red velvet bundt cake with cream cheese center

Yield 16 servings


Cake batter:

Cream cheese filling:

Cream cheese glaze:


  1. Preheat oven to 350F.
  2. Make cake batter: In large bowl, sift together flour, granulated sugar, brown sugar, baking soda, salt and cocoa powder. Set aside.
  3. In bowl of stand mixer, add eggs and whisk on high with whisk attachment until light and fluffy, about 5 minutes.
  4. Add oil, buttermilk, red food coloring, balsamic vinegar and vanilla. Continue mixing on medium until well blended.
  5. Add dry ingredients made in Step 2 of cake batter.
  6. Make cream cheese batter: In bowl of stand mixer, mix cream cheese with sugar using paddle attachment until well combined.
  7. Add egg, vanilla extract and flour; continue to mix until well combined. Set cream cheese batter aside.
  8. Assemble cake: Spray bundt pan liberally with nonstick cooking spray. Flour inside of bundt pan, tap gently, and pour out and discard excess flour.
  9. Pour red velvet cake batter into bundt pan about 1/4th of the way up. Set remainder of red velvet cake batter aside.
  10. Spoon cream cheese filling evenly around batter, keeping filling centered.
  11. Pour remainder of red velvet cake batter on top of cream cheese filling.
  12. Bake for 55 to 65 minutes or until toothpick stuck in cake comes out clean.
  13. Remove from oven, and allow to cool for about 20 minutes.
  14. Turn bundt cake onto metal cooling rack. Allow cake to completely cool before proceeding to next step.  
  15. Make cream cheese glaze: Using mixer, mix cream cheese, confectioners sugar, and vanilla together until well blended.
  16. Add milk, 1 tablespoon at a time, until glaze reaches slightly runny texture.  
  17. Drizzle glaze over top of cake.
  18. Serve.

Courses Desserts

Recipe by Grateful | at