Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Cream Cheese + Red Velvet = Our Best Bundt of the Season

By Cindy Rahe
Updated February 11, 2017
Just when we thought we couldn’t possibly love red velvet any more, this lovely cake showed up on the dessert table.
cream-cheese-red-velvet-bundt-cake_hero

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.

cream-cheese-red-velvet-bundt-cake_01

This cake may be a stunner, but the ingredients are super simple. Everything begins with Betty Crocker Super Moist Red Velvet cake mix. If you can’t find Betty’s red velvet mix, try using Betty Crocker Super Moist German Chocolate cake mix and a one-ounce bottle of red food coloring for similar results.

cream-cheese-red-velvet-bundt-cake_02

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.

cream-cheese-red-velvet-bundt-cake_03

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.

cream-cheese-red-velvet-bundt-cake_04

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.

cream-cheese-red-velvet-bundt-cake_05

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.

cream-cheese-red-velvet-bundt-cake_06

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?