Red Velvet Bundt Cake With Cream Cheese

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Who loves bundt cake? I do because they are so easy to make, and you don't have to mess around with lots of cake pans and big bowls of icing. Plus, bundt cakes are so easy to serve.

Let’s make the classic red velvet pound cake with cream cheese that makes this cake extra moist. This is not just a typical red-tinged vanilla cake; it bakes up dense and tender and features a tangy, buttery flavor with a subtle cocoa essence and a hint of sweet vanilla.

Make sure you don’t overlook the last step of drizzling a simple cream cheese icing over the cake. I love the striking contrast of red and white that makes this cake so beautiful.

Looking for more red velvet recipes, try these Red Velvet Crinkle Cookies and prepare to get powdered sugar all over you. And these Red Velvet Stuffed Cookies are covered in the prettiest red and pink sprinkles.

Want to make a traditional Red Velvet Cake? Try this recipe, and make sure to make the delicious cooked icing called butter roux. It's fabulous.

• It's so easy to make; simply measure the ingredients and mix.
• This cake feeds a crowd and is easy to transport for potlucks and parties.
• This cake is perfect for a holiday dessert, especially when it’s made for Christmas or Valentine’s Day.

These three cakes are for the citrus lover, bake this sweet and tart Lemon Bundt Cake, or try this sweet Mandarin Orange Bundt Cake. Both are delicious. Grab a boxed cake mix to make this Mountain Dew Bundt Cake, it's so lemony.

This Banana Caramel Bundt Cake and this Chocolate Stout Beer Cake are both easy to make and they make a great dessert for celebrations.

• Flour - I use all-purpose flour for this recipe
• Butter & Oil: What distinguishes red velvet cake from chocolate cake is its distinctive buttery taste. Solely relying on butter might result in a dry cake, while using only vegetable oil could sacrifice the buttery essence and the tender texture achieved by creaming butter and sugar. To strike the right balance, opt for a combination of both butter and oil.
• Buttermilk - Use full-fat buttermilk that will provide a tangy flavor and brings moisture to the cake. When making a red velvet cake, you can't go without it! Plus, the buttermilk sets the baking soda in motion, ensuring the cake rises.
• Cream Cheese - Gives pound cake a super-moist, pleasantly dense texture that’s simply irresistible. Use cream cheese in the frosting too!
• White Vinegar - Like buttermilk, vinegar helps activate the baking soda and brings out the red tones in the cocoa powder.
• Red Food Coloring - I still prefer using liquid food coloring for this cake to truly make this a red cake. You can leave it out, but your cake will be more of a reddish-brown color.
• Unsweetened Cocoa Powder - You don't need much, but the cocoa powder will react with the buttermilk, baking soda and vinegar to help give this cake its beautiful red color.

• Bundt Cake Pan- I have a few different bundt cake pans, but this classic design is still my favorite and has a great non-stick coating.
• Electric hand mixer- This KitchenAid electric hand mixer is my go-to. It works well and seems to be quieter than the cheaper brands I’ve had.

1. Preheat oven: To 350 degrees.
2. Prepare bundt pan: Spray a 10-12 cup non-stick spray bundt cake with cooking spray. Lightly dust the pan with flour and cocoa powder (about ½ teaspoon each). Shake out excess.
3. Whisk dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
4. In a large mixing bowl: Add the oil, softened butter, softened cream cheese and sugar; beat on medium speed with an electric mixer for about 3 minutes until it's light and fluffy.
5. Add to the mixing bowl: The eggs, buttermilk, vanilla, and food coloring to the bowl, along with half of the flour mixture. Mix on low speed to combine the ingredients.
6. Scrape and add: The remaining dry ingredients to the bowl and mix on medium speed until the dry ingredients are mixed into the batter. Don't overmix.
7. Final step: Add the vinegar to the batter and mix in with a rubber spatula. Immediately pour the batter into the prepared pan.

1. Bake in preheated oven: Bake until a toothpick inserted into the center of the cake comes out clean, about 45 – 55 minutes. This is determined by the size and shape of your bundt pan.
2. Cool the cake: Set the cake on a cooling rack for 30 minutes, shake the pan to loosen the cake, and if necessary, run a knife down the sides of the cake to ensure it is loose. Invert onto a wire rack to finish cooling.
3. Make the cream cheese icing: Mix the softened cream cheese and powdered sugar, adding a little milk in a medium-sized bowl with a handheld mixer on low speed to combine the powdered sugar. Keep adding milk to make a smooth, pourable glaze.
4. Pour or spoon over cake: Pour the icing evenly over the top of the cake, or spoon it on the top. Let the icing set up before slicing.

Store this cake covered in the refrigerator for up to five days.

• Bring your ingredients to room temperature before baking. About an hour before baking, set your eggs, cream cheese, and butter on the countertop to allow them to reach room temperature. This step ensures a smooth batter formation, free from any lumps.
• To remove any air bubbles in the batter, tap the bundt pan on the counter before baking. Because this batter is thick, it’s hard to fill the Bundt pan without creating air pockets in the batter. So tap away to deflate the bubbles.
• The cake needs to cool for 15 minutes before removing it from the pan. This will ensure that the cake is easily released from the pan without it sticking.
• Make mini bundt cakes. Bake time will be about 20 minutes.

• Yes, bundt cakes can easily be frozen. It would be best if you left the cake uniced though.
• Let the cake cool before storing it.
• Store in an airtight container for up to 3 months. For the best results, I wrap the cake in foil or plastic wrap and then store it in a freezer container.
• Thaw the cake on the counter or in the fridge. When thawed, you can add the icing.

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Every now and then, I enjoy sharing recipes from my wonderful One Hot Oven readers. Today's special recipe comes straight from Agnes O'Donnell in Cleveland. Agnes knows about my fondness for red velvet, and she generously shared her all-time favorite cake recipe with all of us. Thank You!

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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.