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Cream Cheese-Red Velvet Bundt Cake

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  • Prep 10 min
  • Total 2 hr 30 min
  • Servings 12
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This red velvet bundt stunner reveals a cream cheese swirl when cut open for a dessert that tastes as decadent as it looks.
By Cindy Ensley
Updated Nov 10, 2016
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Ingredients

Cake

Filling

  • 12 oz cream cheese, softened
  • 5 tablespoons sugar
  • 1 teaspoon Gold Medal™ all-purpose flour

Icing

  • 4 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 to 3 tablespoons heavy whipping cream
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Grease 12-cup bundt cake pan well with baking spray with flour or soft butter and a dusting of flour.
  • 2
    In large bowl, beat Cake ingredients until combined.
  • 3
    In medium bowl, beat Filling ingredients until smooth and creamy.
  • 4
    Spoon half of the cake batter evenly into pan. Spoon or pipe filling into center of cake batter in pan, leaving 1/2-inch border of batter on both inside and outside edges. Using offset spatula or butter knife, gently swirl batter and filling together. Spread remaining batter evenly over top. Place towel on counter, and gently but firmly tap bottom of pan on towel several times to release any pockets of air in batter.
  • 5
    Bake 50 to 55 minutes or until toothpick inserted in cake comes out clean or with very few crumbs attached, and top of cake springs back when touched. Cool in pan on cooling rack 30 minutes before turning out onto rack to cool completely.
  • 6
    In small bowl, beat 4 oz cream cheese and the softened butter together until smooth. Beat in powdered sugar in two stages, scraping bowl well after each addition. Beat in whipping cream 1 tablespoon at a time until desired consistency. Pipe or spread over cooled cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    For the red velvet cake mix, you can substitute a box of Betty Crocker™ Super Moist™ German chocolate cake mix along with a 1-oz bottle red food color with great results! Just make the cake as directed above, and mix the food color in with the eggs and sour cream
  • tip 2
    Tapping the cake pan on the counter before baking will release any large pockets of air so there aren’t any large holes in the finished cake.

Nutrition

Nutrition Facts are not available for this recipe
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