Red Velvet Swirled Bundt Cake

- soft & moist -

This red velvet bundt cake has an easy cheesecake swirl and turns out so soft and tender! It's also topped with a smooth cream cheese glaze.

Soft, tender, moist, and fluffy Cheesecake swirl that is so easy to make Red velvet flavour and texture

Why you NEED to make this recipe:

This has butter and oil for the perfect texture and flavour. Butter gives it all the buttery flavour and a touch of oil keeps it soft + moist for days.

How to get the perfect texture + flavour

what you will need:


– cream cheese  – egg  – granulated sugar – sea salt – vanilla extract – unsalted butter  – vegetable oil – granulated sugar – sea salt – vanilla extract – eggs  – sour cream  – buttermilk  – red gel food colouring – all purpose flour  – cocoa powder  – baking powder – baking soda




In a large bowl beat the butter, oil, and sugar until creamy and light in colour. Scrape down the bowl.


Add eggs one at a time, beating well in between to incorporate. Scrape down the bowl. 


Add sour cream, buttermilk, vanilla, and food colouring. Mix on low to combine. 


The mixture will seperate like here but that's ok. It will come together when the dry ingredients are added.


Blend the ingredients for the cream cheese swirl together. Have the cream cheese at room temperature so it's easier. You can use an immersion blender.


Add half of the batter to a greased and floured bundt pan. Scoop cream cheese filling on top. 


Add the rest of the batter and smooth the top. Bake until a toothpick or wooden skewer inserted in the centre comes out clean. 


Make the cream cheese glaze while the red velvet bundt cake bakes and cools. I made mine a thinner consistency so it drips down but you can have it thicker.


Top the flipped and cooled bundt with cream cheese glaze and sprinkles. Slice and serve!

The best showstopper cake for any celebration, Valentine's Day, or Galentine's Day!

swipe UP for the full recipe with all  the tips!