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Red Velvet Bundt Cake-5

Red Velvet Bundt Cake with Cheesecake Filling

Tara Kringlen
This red velvet bundt cake is everything you want in red velvet-moist, slightly tangy and a little chocolatey. The bundt is filled with a creamy vanilla cheesecake filling and then frosted with a decadent cream cheese glaze. Not only does this look gorgeous, but the taste is out of this world.
5 from 2 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 14 slices
Calories 533 kcal


Cheesecake Filling

  • 8 oz cream cheese room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract

Red Velvet Bundt Cake

  • 2 ½ cups (320 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup unsweetened cocoa powder
  • ½ cup unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs room temperature
  • ½ cup buttermilk
  • ½ cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
  • 1 oz 2 tablespoon red food coloring

Cream Cheese Glaze

  • 1 ½ cups powdered sugar
  • 4 oz cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk


Cheesecake Filling

  • Beat the cream cheese and sugar in a medium bowl until smooth. Add the egg and vanilla and beat well. Add the flour until combined and set aside.

Red Velvet Bundt Cake

  • Preheat the oven to 350 degrees. Prepare a 10-12 cup bundt pan with baking spray (flour + oil spray) or coat the pan in melted butter using a pastry brush and flour, shaking off the excess and making sure you don’t miss any areas.
  • Combine flour, baking soda, salt and cocoa powder in a medium bowl.
  • In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.
  • Mix in the oil and then the eggs, one at a time until mixed well.
  • Combine the buttermilk, sour cream, vanilla and vinegar in another bowl.
  • Add half of the dry ingredients, mixing until the flour is incorporated. Then add half of the wet ingredients and repeat with both, without over mixing.
  • Add the red food coloring and mix until combined.
  • Pour about ⅔ of the batter into the prepared bundt pan, smoothing the top. Spoon the cheesecake filling into the center of the batter, leaving a border on each side so it doesn't touch the edges. (see picture in post). Top with the remaining cake batter and smooth the top.
  • Bake for 45-55 minutes. Start checking at 45 minutes with a cake tester or toothpick. Mine was done at 49 minutes.
  • Allow the cake to cool in the pan for 15-20 minutes and then turn it out onto a serving platter. Don't let it cool for longer as it may stick in the pan. Allow it to cool completely before glazing the bundt cake.

Cream Cheese Glaze

  • Beat the powdered sugar and cream cheese in a small bowl until smooth. Add the vanilla extract and 3 tablespoons of milk and mix well. For a thinner consistency add more milk by the tablespoon or for a thicker consistency, add more powdered sugar by the tablespoon.


  • To make your own buttermilk, measure 1 ½ teaspoons of vinegar into a half cup measuring cup. Fill it the rest of the way with milk and let it sit for 5-10 minutes until curdled. Use this in place of the buttermilk. 


Serving: 1sliceCalories: 533kcal
Keyword bundt cake, pumpkin cheesecake filling, red velvet
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