I still remember the moment I discovered that a Red Velvet Cream Cheese Bundt Cake could be both nourishing and truly delicious without fussing over complicated ingredients. It was a cozy weekend afternoon in my little kitchen, the kind where you want a treat but also want to keep things real. I wanted something that felt special but didn’t come with a long list of odd ingredients or endless steps. That’s when I started experimenting with this Red Velvet Cream Cheese Bundt Cake, tweaking traditional recipes to fit my balance-focused approach to eating.
What surprised me was how this cake slipped so comfortably into everyday life. It feels indulgent, of course, with that lovely cream cheese frosting hugging the moist red velvet cake. But it’s also made with straightforward ingredients, so it doesn’t throw your whole day off track. This cake was a quiet reminder that healthy-ish and tasty can coexist—no stress, just a little homemade magic.
I love that baking this Red Velvet Cream Cheese Bundt Cake became a feel-good moment that didn’t revolve around perfection or restriction, but simply enjoying real food in real life. It’s the kind of recipe I reach for when I’m feeding friends or chasing those weekend vibes with a cozy coffee. If you’re a fellow home cook searching for a simple and nourishing Red Velvet Cream Cheese Bundt Cake that fits into your rhythm, I’m excited to share my journey and tips with you.
This recipe fits seamlessly into a balanced kitchen because it’s flexible—we swap what we need, keep the prep easy, and still end up with something that feels like a treat without the overwhelm. Plus, for anyone who’s tried to find an easy bundt cake recipe that doesn’t dry out or overcomplicate things, this one’s a keeper. And speaking of keeping it moist, I’ve leaned into tips learned from recipes like those on Butternut Bakery’s Super MOIST Red Velvet Bundt Cake and Amycakes Bakes’ Easy MOIST Red Velvet Bundt Cake as gentle reminders that a red velvet cake recipe can be tender and vibrant without extra fuss.
You’re invited to dive into this Red Velvet Cream Cheese Bundt Cake with me, one step at a time, and find your own way to bring this sweet, nourishing treat into your kitchen. No perfection, no pressure, just warm moments with good food.
What You’ll Need:
Here’s the Red Velvet Cream Cheese Bundt Cake ingredient list that keeps it simple and doable. Good food doesn’t need to be complicated, and this list reflects that.
- 2 ½ cups all-purpose flour (No stress if you want to lighten it; I often use half whole wheat flour in my Red Velvet Cream Cheese Bundt Cake for a bit more fiber.)
- 1 ½ cups granulated sugar (You can swap out part of this with coconut sugar for a subtle caramel note.)
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder (This gives the red velvet that slight chocolate hint.)
- ½ teaspoon salt
- 1 cup buttermilk (If you don’t have buttermilk, stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let it sit 5 minutes—perfect for this cake!)
- 1 cup vegetable oil (I sometimes swap half for melted coconut oil, which adds a subtle richness.)
- 2 large eggs (Room temperature helps the Red Velvet Cream Cheese Bundt Cake come together smoothly.)
- 2 tablespoons red food coloring (Or use beet juice as a natural alternative if you’re feeling adventurous.)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar (Adjust to taste for creaminess and sweetness.)
- 1 teaspoon vanilla extract
You’ll find these ingredients easily at your local grocery store; buttermilk usually hangs out in the dairy aisle close to milk and yogurt. Veg oil is a budget-friendly fat here, keeping costs low while maintaining moisture for this Red Velvet Cream Cheese Bundt Cake.
If you’re short on time, a kitchen tip is to prep your ingredients the night before—the dry mix separated from wet—and mix it up when you’re ready to bake. Leftovers? This Red Velvet Cream Cheese Bundt Cake keeps beautifully wrapped at room temp for about 2 days or in the fridge for up to 5, tightly covered to hold that moist red velvet crumb and keep the cream cheese frosting fresh.
Personally, I love adding a handful of mini chocolate chips into the batter sometimes for a little surprise in the Red Velvet Cream Cheese Bundt Cake texture. It’s fully optional but makes it fun!
Let’s Make It Together!
Ready to whip up your Red Velvet Cream Cheese Bundt Cake? Let’s do this side-by-side.
- Preheat your oven to 350°F (175°C). Lightly grease that bundt pan with butter or non-stick spray, then dust it with a bit of flour. This simple care means your Red Velvet Cream Cheese Bundt Cake will pop out perfectly when baked.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. This dry mix sets the stage. Your kitchen will start smelling like a little slice of comfort soon.
- In another bowl, combine the buttermilk, oil, eggs, red food coloring, vanilla extract, and white vinegar. Beat them gently until everything looks smooth. While I used to overthink mixing temps and order, I’ve learned that straightforward mixing keeps this Red Velvet Cream Cheese Bundt Cake tender and moist.
- Slowly pour the wet ingredients into the dry, stirring gently until just combined. This step is key—don’t overmix or your red velvet cake recipe will lose its softness. Lumps? No worries. It should look beautifully red and tender now.
- Pour the batter evenly into your prepared bundt pan. Use a spatula to smooth the top if you like, then place it in the oven.
- Bake your Red Velvet Cream Cheese Bundt Cake for about 45-50 minutes. In my kitchen, this timing works well but ovens vary, so start checking around 40 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- While it bakes, this is the perfect time to clean up or set the table—your kitchen will soon smell so good, everyone will be curious!
- Once baked, let your Red Velvet Cream Cheese Bundt Cake cool in the pan for about 15 minutes. Then gently flip it out onto a wire rack to cool completely before frosting—patience here makes all the difference.
- For the cream cheese frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract last, then taste to adjust sweetness.
- Once the cake is fully cooled, spread the cream cheese frosting evenly over the bundt, letting it drizzle into every nook and cranny. This finishing touch is what makes this Red Velvet Cream Cheese Bundt Cake truly irresistible.
For some extra inspiration or slightly different takes on moist red velvet cake, Amycakes Bakes has a wonderful Easy MOIST Red Velvet Bundt Cake you might want to peek at next. Meanwhile, if your cake looks a little uneven around the edges or has cracks, don’t worry—it still tastes fantastic!
How I Love to Serve This!
This Red Velvet Cream Cheese Bundt Cake is my go-to for weekend guests or a special family dessert. I usually slice it generously, letting the cream cheese frosting shine in each bite.
For sides, I like pairing it with a simple fresh berry salad or a cup of hot coffee—both keep the cake from feeling too heavy but still luscious. Sometimes, we add a dollop of Greek yogurt with a drizzle of honey on the side for an extra creamy touch that balances the sweet richness.
This cake is also perfect for holidays or birthdays when you want an easy bundt cake recipe that looks impressive but really just comes together in a flash. Plus, leftovers make a thoughtful gift wrapped in parchment paper when friends pop by.
Seasonal twist? Adding a sprinkle of crushed pistachios on top adds a nice crunch and color contrast that feels festive for winter holidays.
Friends always ask for this Red Velvet Cream Cheese Bundt Cake recipe after tasting it, especially when it’s fresh and that cream cheese frosting is dreamy. For an elevated experience, I’ve shared it alongside nourishing meals like my quick ramen noodle soup—check it out for more cozy dinner ideas at Just Healthy Bites.
Common Questions Answered
Q: Can I make this Red Velvet Cream Cheese Bundt Cake ahead for meal prep?
Absolutely! I often bake it a day in advance. Keep it tightly wrapped at room temp or in the fridge. The flavors actually deepen, and the moist red velvet cake stays tender. Just add the cream cheese frosting just before serving for the freshest look.
Q: What if I don’t have all the ingredients for this Red Velvet Cream Cheese Bundt Cake?
No worries—I’ve made it swapping buttermilk for regular milk with lemon juice or even plain yogurt. Sometimes I use applesauce instead of part of the oil to cut fat and still keep it moist.
Q: How can I adjust the flavor to my taste?
You can add a little extra cocoa powder for a richer chocolate note or reduce the food coloring if you prefer a subtler hue. The cream cheese frosting is also your playground; add zest or cinnamon for unique flair.
Q: Is this recipe good for beginners?
Totally! The steps are clear and forgiving, especially since this Red Velvet Cream Cheese Bundt Cake doesn’t rely on fancy techniques.
Q: Can I freeze leftovers?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then add frosting fresh for best results.
Q: I don’t have a bundt pan. What can I do?
Use a regular round cake pan or even a loaf pan. Just adjust baking time by checking with a toothpick.
Q: What bundt cake baking tips keep the cake moist?
Make sure not to overbake, prep your pan well, and don’t skimp on the buttermilk and oil. For more ideas, the Red Velvet Bundt Cake with Cream Cheese Icing resource gave me some great moisture-focused tricks.
Final Thoughts
This Red Velvet Cream Cheese Bundt Cake remains special in my kitchen because it brings joy without fuss. It’s the cake I make when I want to feel good about what I’m sharing and still keep things simple.
My Favorite Red Velvet Cream Cheese Bundt Cake Tips:
– Don’t overmix to keep it tender.
– Let the cake cool fully before frosting.
– Use fresh cream cheese for smooth frosting every time.
I’ve also tried a few variations: swapping part of the oil for applesauce for lighter texture, adding mini chocolate chips for surprise bites, and swapping regular sugar for coconut sugar for deeper flavor. But the version I often return to balances flavor and simplicity perfectly.
I encourage you to make this Red Velvet Cream Cheese Bundt Cake your own. Adjust the ingredients, try new frostings, or pair it with your favorite sides. My hope is you find the same comforting rhythm in this recipe that feels like an easy win in your nourishing kitchen.
If you want even more real-life recipe ideas, check out some of my cozy favorites, like the delicious ramen noodle soup that pairs beautifully with this cake for a full meal.
Red Velvet Cream Cheese Bundt Cake
This Red Velvet Cream Cheese Bundt Cake is a moist, rich dessert featuring classic red velvet flavor paired with a smooth cream cheese swirl, perfect for celebrations or indulgent treats.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for cream cheese filling)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, 1 teaspoon vanilla extract, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
- In a separate bowl, beat cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy for the filling.
- Pour half of the red velvet batter into the prepared Bundt pan, then spoon the cream cheese mixture evenly over the batter. Top with the remaining red velvet batter and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese layer) comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
For best flavor and texture, serve the cake slightly chilled or at room temperature with a dusting of powdered sugar or a drizzle of cream cheese glaze.