- soft & tender -
This red velvet bundt cake is soft, fluffy, and swirled with an easy cream cheese filling. It’s topped with a cream cheese glaze and sprinkles.
– Texture: The bundt cake is fluffy and soft. It will stay moist for days! – Swirl: The cream cheese swirl is so easy to make. It tastes like cheesecake. – Flavour: It has that classic red velvet flavour. Slightly chocolatey, tangy, and paired with cream cheese.
I love the texture of cakes with oil but I prefer the flavour of butter. So I combined them to get the best buttery flavour and texture! It will stay soft and moist for longer because of the oil.
what you will need:
– 12 oz cream cheese – 1 large egg – ⅓ cup granulated sugar – ⅛ tsp sea salt – 1 tsp pure vanilla extract – 1 cup unsalted butter – ¼ cup vegetable oil – 1 ½ cup granulated sugar – ¼ tsp sea salt – 1 tbsp pure vanilla extract – 5 large eggs – ⅔ cup sour cream – 1 ¼ cup buttermilk – red gel food colouring – 3 ¼ cup all purpose flour (390g) – ¼ cup cocoa powder – 2 ½ tsp baking powder – ¼ tsp baking soda
Beat butter, oil, and sugar until light and fluffy.
Add eggs one at a time, beating well in between.
Add the rest of the wet ingredients to the batter, including the food colouring. Mix well.
It's ok if the mixture separates like in this photo. Add dry ingredients and stir to form a smooth batter.
Make cream cheese filling by blending everything together until smooth (you can use an immersion blender or an electric mixer).
Spread half of the batter into the bundt pan. Add filling on top.
Spread remaining batter on top and bake until a toothpick inserted into the center comes out clean.
While the red velvet bundt cake cools, make the cream cheese glaze. You can make it a thicker consistency like a frosting or a thinner consistency like I did.
Pour glaze, top with sprinkles, and serve! The cake is even better the next day because the cream cheese swirl has time to develop its flavour.
The perfect cake for Valentine's Day or any occasion!
swipe UP for the full recipe with all the tips!