Red Velvet Cream Cheese Bundt Cake is topped with cream cheese frosting that doubles up on the delicious cream cheese filling.

Red Velvet Cream Cheese Bundt Cake

By Sue Lau | Palatable Pastime

Red  Velvet Cream Cheese Bundt cake is my recipe of the day with  the monthly Bundt Bakers blogging group. For December we are  baking up red and green Bundts in celebration of winter holidays.

This Red Velvet cake definitely falls into this category. I love that it has a double-cream cheese flavor from both the filling and the frosting.

On top of that, the cake itself is very moist and would be perfect with some vanilla ice cream.

Because the cake contains cream cheese in both  the filling and the frosting, it is advised to keep this one refrigerated.  Of course if it is being served immediately after baking and decorating, it can probably sit out at room  temp for another hour before any leftovers are put away.

Bundt Bakers December 2020

Red & Green Bundts

• Avocado Bundt Cake With Strawberry Glaze by Sneha’s Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Red Velvet Cream Cheese Bundt by Palatable Pastime (You are Here!)
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Sour Cream Vanilla Bundt by Food Lust People Love

Red Velvet Cream Cheese Bundt Cake

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As well, there is my Cranberry Bundt cake with orange glaze and cranberry snow.

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Red Velvet Cream Cheese Bundt Cake

Red Velvet Cream Cheese Bundt Cake

Sue Lau

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 10

Equipment

• Bundt pan
• Baker's release spray

Ingredients

  

1x2x3x

Cake Batter:

• 10 ounces soft unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons red food coloring

Cream Cheese Filling:

• 8 ounces room temperature cream cheese
• 1 tablespoon room temperature butter
• 1/2 cup powdered confectioner's sugar
• 1 egg yolk
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 8 ounces room temperature cream cheese
• 2 cups sifted powdered confectioner's sugar
• 3 drops red food coloring
• 2 teaspoons clear vanilla extract
• 4-6 tablespoons milk
• assorted baking sprinkles to decorate

Instructions

 

• Preheat oven to 350F.
• Prepare Cake Batter: cream together the softened butter and granulated sugar in an electric mixer fitted with a paddle attachment until smooth.
• Add eggs one at a time, then the vanilla.
• Mix the flour with the cocoa, baking powder and salt.
• Add gradually to the mixer bowl and run until smooth.
• Add the buttermilk and food coloring, mixing into a batter.
• Spray a 10-cup standard Bundt pan with Baker's release spray.
• Place half the batter into the pan.
• Mix the cream cheese filling until smooth and place dollops of filling in the center of the batter, avoiding pan edges.
• Top with remaining batter and smooth the top.
• Bake for 55-65 minutes or until cake tests done with a toothpick.
• Cool cake in the pan for fifteen minutes, then turn out cake and finish cooling on a wire rack.
• When cake is cool, whisk together the frosting with just enough milk to be able to drizzle and pour over the cake.
• Apply sprinkles and allow frosting to set for about 45 minutes.
• Refrigerate cake until needed and chill leftovers.

Notes

From the kitchen of palatablepastime.com

Keyword Bundt cakes, Holiday cakes

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