Irresistible Red Velvet Cream Cheese Bundt Cake Recipe

I still remember the exact moment I discovered this incredible Red Velvet Cream Cheese Bundt Cake. It was a cozy Sunday afternoon, and I had just stumbled upon a recipe that promised all the velvety goodness of a classic red velvet cake but with the eye-catching shape and dense texture of a bundt cake. I thought, “This is exactly what my baking life needed!” Since then, this Red Velvet Cream Cheese Bundt Cake has become a happy staple in my recipe rotation for all kinds of occasions.

What I love most about this recipe is how it combines the rich, moist red velvet cake with that tangy, smooth cream cheese frosting baked right in the bundt shape. It manages to feel both fancy and totally approachable, like a chocolate cake variation that gives you all the comfort without any fuss. It’s the kind of dessert that makes people pause and smile, no matter if it’s a midweek treat or a celebration. Every time I make this Red Velvet Cream Cheese Bundt Cake, my kitchen fills with that warm, sweet smell that just pulls everyone together.

For fellow foodies who enjoy mixing a classic dessert with a little twist and love the joy of sharing big slices with friends or family, I’m excited to invite you to give this Red Velvet Cream Cheese Bundt Cake a try. It’ll quickly become one of those recipes you reach for whenever you want guaranteed smiles at the table. Plus, if you want to check out other crowd-pleasers that pair beautifully with cream cheese like this, you might love my Cream Cheese Sausage Balls recipe or even the No-Bake Oreo Cheesecake Bites for a no-fuss finish after a cozy meal.

This Red Velvet Cream Cheese Bundt Cake keeps the ingredient list totally approachable—because good food shouldn’t be complicated.

2½ cups all-purpose flour (regular grocery stores have you covered here)

1½ cups granulated sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 tablespoon unsweetened cocoa powder (even a little makes a big difference)

1 cup buttermilk (Out of buttermilk? No problem, just add 1 tablespoon lemon juice or vinegar to regular milk and let it sit 5 minutes)

1 cup vegetable oil (feel free to swap with light olive oil for a subtle flavor twist)

2 large eggs

2 tablespoons red food coloring (you can find this in most stores or order online)

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the cream cheese swirl: 8 oz cream cheese (room temp), ½ cup powdered sugar, 1 large egg, 1 teaspoon vanilla extract

Just a quick kitchen nugget: I always add a little extra vanilla in the cream cheese frosting part—it amps up the flavor without making it sweeter.

This Red Velvet Cream Cheese Bundt Cake is kind to your wallet because it uses pantry staples with just a few special touches, and nothing expensive or fancy is required. If you end up with leftovers (which happens less often than you’d think), wrap them tightly in plastic and refrigerate for up to 4 days, or slice and freeze for longer storage.

Alright, friends, here’s the fun part! Your journey to the best Red Velvet Cream Cheese Bundt Cake starts here.

1. Preheat your oven to 350°F (175°C). Give your bundt pan a good spray with nonstick cooking spray or grease it with butter and dust with flour. This step saves so many cakes from sticking.

2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. While the dry ingredients are mingling, grab your mixer for the wet side.

3. In a large bowl, whisk the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth. I like to use a whisk here, but a handheld mixer works just as well.

4. Slowly pour the dry ingredients into the wet, mixing on low speed until combined and smooth. Don’t overmix here—that’s the step where I learned to be patient with my Red Velvet Cream Cheese Bundt Cake; overworking the batter makes the cake tough.

5. For the cream cheese swirl, beat together the cream cheese, powdered sugar, egg, and vanilla until nice and creamy.

6. Pour half of the red velvet cake batter into your prepared bundt pan. Then dollop half of the cream cheese mixture all around on top. Pour the remaining cake batter over, followed by the last of the cream cheese mixture. Use a knife or skewer to gently swirl for that gorgeous pattern.

7. Pop the bundt pan in the oven and bake for 50-60 minutes. Your kitchen is about to smell incredible. You’ll know it’s done when a toothpick inserted into the cake (away from the cream cheese swirl) comes out mostly clean with a few moist crumbs.

8. Let the cake cool in the pan for about 15-20 minutes before turning it out onto a wire rack. This bit of patience helps keep your bundt shape perfect.

Here’s a handy multitasking tip: While your Red Velvet Cream Cheese Bundt Cake is baking and cooling, why not pour yourself a drink or check out my Cheese Tortellini in Creamy Marinara recipe for an easy dinner inspiration? For a sweet follow-up, no one’s ever said no to a round of No-Bake Oreo Cheesecake Bites.

If your Red Velvet Cream Cheese Bundt Cake looks like it has an uneven swirl or slight cracks on top, it’s totally fine. That homemade look is part of its charm. Trust me, the taste won’t let you down.

This Red Velvet Cream Cheese Bundt Cake truly shines when you serve it with a simple glass of cold milk or a light cup of coffee to balance the richness.

My absolute favorite way to enjoy this Red Velvet Cream Cheese Bundt Cake is on a lazy weekend morning or when we’re having people over—it’s an instant crowd-pleaser. I sometimes dust the top with extra powdered sugar or little chocolate shavings from a cheap chocolate bar for texture.

The cream cheese swirl keeps each slice moist and tangy, making it a perfect dessert or even an indulgent afternoon snack. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for added decadence.

If you’re feeling adventurous, try a seasonal twist by adding a teaspoon of cinnamon to the batter or topping with candied pecans. These little upgrades have been hits with my friends and family more than once!

Clever leftover makeovers? Crumble your Red Velvet Cream Cheese Bundt Cake over vanilla yogurt or even use it for decadent chocolate trifle layers. I promise you won’t hear any complaints.

Q1: Can I prep parts of this Red Velvet Cream Cheese Bundt Cake ahead?

Absolutely! You can prep the cake batter and the cream cheese swirl separately and keep them in the fridge overnight. Just give them a quick stir before assembling and baking. This is a lifesaver on busy days.

Q2: What’s a good swap for buttermilk in this Red Velvet Cream Cheese Bundt Cake?

If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes—that’s a great easy swap that keeps your cake moist red velvet delicious.

Q3: How can I make this Red Velvet Cream Cheese Bundt Cake for fewer people?

This recipe is perfect for a bundt cake’s size, but you could halve it and bake in a loaf pan for about 40-45 minutes. Keep an eye on it, and test for doneness early.

Q4: Can I use cocoa powder substitutes here?

Dutch-processed cocoa powder changes the color and flavor slightly, but both work well. I stick with unsweetened natural cocoa because that classic red velvet tang sings best with it.

Q5: Is this recipe better with cream cheese frosting or the baked-in swirl?

The baked-in cream cheese swirl in this Red Velvet Cream Cheese Bundt Cake is my favorite because it feels creamy without extra fuss. But if you want, you can add a layer of cream cheese frosting on top after baking for an extra pop.

Q6: Have you tried variations with different chocolate cake variations?

Yes! I’ve swapped in a bit of melted dark chocolate for the cocoa powder, turning this into a semi-sweet red velvet cream cheese bundt cake. Also, a raspberry jam swirl has been an unexpected but tasty hit with friends.

Q7: How do you store leftovers best?

Keep leftovers wrapped well in plastic wrap in the fridge for 4 days or freeze individual slices up to 2 months. I’ve found freezing retains the moist red velvet goodness perfectly.

These questions come up a lot when I make this cake at home and share with friends. If you want to dive deeper, there are some wonderful recipes and insights on the differences between red pound cake and red velvet cakes here, and a beautiful Red Velvet Bundt Cake with Cream Cheese Swirl over on Bunsen Burner Bakery that inspired some of my swirls.

Final Foodie Thoughts:

This Red Velvet Cream Cheese Bundt Cake has a special spot in my foodie heart because it’s a little bit nostalgic, a little bit showy, and all kinds of delicious. It’s the kind of recipe I feel proud to bring to a table, and it doesn’t stress me out in the kitchen.

My Top Red Velvet Cream Cheese Bundt Cake Tips:

Three tasty variations I’ve loved: adding espresso powder for a mocha twist, swapping out the cream cheese for mascarpone in the swirl for extra silkiness, and stirring in chopped white chocolate chips for little sweet surprises.

The baked-in cream cheese swirl version gets requested over and over again because it’s just that good, especially when sharing with family or bringing along to potlucks.

I can’t wait for you to make this Red Velvet Cream Cheese Bundt Cake your own. Whether you stick to the classic or try your own spin, it’s sure to bring a smile to your table and a big thumbs up from your taste buds. Here’s to many joyful bites ahead, friends!

P.S. If you feel like pairing this Red Velvet Cream Cheese Bundt Cake with another favorite, don’t skip the creamy Cheese Tortellini in Creamy Marinara recipe or treat yourself to some crowd-pleasing Cream Cheese Sausage Balls for snacking before dessert. And if you want a no-bake finish after, the Oreo Cheesecake Bites are pure magic.

Happy baking!