Bundt cakes are one of my favorite things to bake because they have this homemade charm that I find irresistible. The charm factor is bumped up several notches when the Bundt is a vibrant red velvet batter swirled with tangy cream cheese filling. This particular red velvet Bundt starts with a deliciously moist Betty Crocker cake mix and is capped off with thick and luscious drips of cream cheese icing that mimic the swirled middle of this showstopping dessert.
Before you begin, heat your oven to 325°F and grease a 12-cup Bundt cake pan with baking spray and flour or soft butter and a dusting of flour. In a large bowl, beat the cake ingredients until combined. In a medium-size bowl, mix filling ingredients until smooth and creamy. Spread half of the cake batter evenly into your pan and set aside the remaining half.
Pipe or spoon the filling mixture on top of the batter, leaving a border of batter on both sides. Using a spatula or butter knife, swirl the cake mix and filling together. A quick twirl of the knife gives the batter deep swirls of red and white batter with hints of pink throughout the middle of the cake.
Spread the remaining batter over the top. Bake for 50 to 55 minutes or until a toothpick inserted in the cake comes out clean. The top of the cake should spring back when touched. Cool the cake in the pan for at least 30 minutes before turning it out onto a rack to cool completely.
To make the icing, beat four ounces of cream cheese and softened butter together in a small bowl. Add the powdered sugar in slowly before adding the whipping cream one tablespoon at a time. Continue to beat the ingredients until you have reached the consistency you desire. Pipe or spread the icing on top of the cooled cake.
The icing on the cake takes this Bundt from simple to showstopping with hardly any effort. And who can say no to a thick crown of cream cheese icing?
Ingredients
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Cake
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1box Betty Crocker™ Delights Super Moist™ Red Velvet Cake Mix
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1cup sour cream
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1/2cup vegetable oil
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4eggs
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Filling
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12oz cream cheese, softened
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5tablespoons sugar
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1teaspoon Gold Medal™ all-purpose flour
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Icing
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4oz cream cheese, softened
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2tablespoons butter, softened
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1cup powdered sugar
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1to 3 tablespoons heavy whipping cream
Directions
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1Heat oven to 325°F. Grease 12-cup bundt cake pan well with baking spray with flour or soft butter and a dusting of flour.
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2In large bowl, beat Cake ingredients until combined.
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3In medium bowl, beat Filling ingredients until smooth and creamy.
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4Spoon half of the cake batter evenly into pan. Spoon or pipe filling into center of cake batter in pan, leaving 1/2-inch border of batter on both inside and outside edges. Using offset spatula or butter knife, gently swirl batter and filling together. Spread remaining batter evenly over top. Place towel on counter, and gently but firmly tap bottom of pan on towel several times to release any pockets of air in batter.
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5Bake 50 to 55 minutes or until toothpick inserted in cake comes out clean or with very few crumbs attached, and top of cake springs back when touched. Cool in pan on cooling rack 30 minutes before turning out onto rack to cool completely.
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6In small bowl, beat 4 oz cream cheese and the softened butter together until smooth. Beat in powdered sugar in two stages, scraping bowl well after each addition. Beat in whipping cream 1 tablespoon at a time until desired consistency. Pipe or spread over cooled cake.
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