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Red Velvet Cream Cheese Bundt Cake
Sue Lau
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Prep Time
20
mins
Cook Time
1
hr
Course
Cake, Dessert
Cuisine
American
Servings
10
Equipment
Bundt pan
Baker's release spray
Ingredients
1x
2x
3x
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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