Irresistible Red Velvet Cream Cheese Bundt Cake for Sweet Moments

I remember the first time I nailed this Red Velvet Cream Cheese Bundt Cake. It was one of those rare baking experiments where everything just clicked. The vibrant red cake, the silky cream cheese frosting hugging every curve of the bundt — perfect balance and texture. Since then, this cake has become my go-to for celebrations or when I want to impress without stress.

This Red Velvet Cream Cheese Bundt Cake fits right into real-life cooking because it delivers consistent results every time. No fluff, just a moist red velvet cake that pairs beautifully with the tangy cream cheese frosting. You get the classic flavor of red velvet but with the ease of a bundt cake that bakes evenly. That means no flat or overcooked spots, just a perfectly shaped dessert that’s easy to slice and serve.

Why does this matter? Because we all want desserts that look great, taste amazing, and don’t eat up half the day. This recipe solves a common baking problem — a moist red velvet cake that’s flavorful but not dry or dense. Plus the cream cheese frosting is light enough but rich in flavor, so it’s not overwhelming.

I want you to try this Red Velvet Cream Cheese Bundt Cake and get the same satisfaction I do when friends and family praise it. Whether you’re a seasoned baker or a beginner, these clear, tested instructions will guide you through making a show-stopping cake without headaches. You’ll learn simple bundt cake baking tips that help you avoid pitfalls, keep the cake moist, and get that striking red color.

Ready to bake a cake that’s moist, fluffy, and topped with luscious cream cheese frosting? Let’s get into the ingredients and then I’ll walk you through every step of making your own Red Velvet Cream Cheese Bundt Cake.

Here’s the bold list of exact amounts for this Red Velvet Cream Cheese Bundt Cake:

I prefer using buttermilk over regular milk because it keeps the cake moist and tender. When shopping, grab fresh buttermilk or just make your own substitute if needed. Store dry ingredients in airtight containers and keep frosting ingredients cold until mixing.

You can swap all-purpose flour with cake flour for an even lighter crumb, but I find that slight adjustment is optional. Use neutral oil like canola or vegetable, not olive oil, so the cake flavor stays classic.

This list covers everything to make your Red Velvet Cream Cheese Bundt Cake a smooth success.

1. Preheat your oven to 350°F (175°C). Grease your 10-inch bundt pan thoroughly with butter and dust with flour. This prevents sticking and helps the red velvet cake release cleanly.

2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder. This even mix avoids clumps and helps the cake rise.

3. Combine wet ingredients: In another bowl, beat the eggs lightly. Add the oil, buttermilk, red food coloring, vanilla extract, and white vinegar. Whisk until everything is fully combined and smooth. The red color should look vibrant.

4. Blend wet and dry: Pour the wet mix into the dry ingredients. Using a rubber spatula or wooden spoon, stir gently just until no dry streaks remain. Overmixing can toughen the cake crumb, so stop when everything is incorporated.

5. Pour batter into the pan: Transfer the batter to your prepared bundt pan. Spread it out evenly with your spatula, and give the pan a few gentle taps on the counter to release air bubbles.

6. Bake about 50-60 minutes. Start checking at the 50-minute mark by inserting a toothpick in the thickest part. It should come out clean or with a few moist crumbs attached. If the cake edges are browning too fast, loosely tent with foil.

7. Cool in pan for 15 minutes. This short rest allows the cake to set. Then carefully invert the bundt pan onto a cooling rack and let the cake cool completely before frosting. Hot frosting melts and slides off.

8. Make the cream cheese frosting: Beat softened cream cheese and butter together until smooth and creamy, about 3 minutes. Gradually add sifted powdered sugar, mixing on low speed until combined. Add vanilla extract and whip for another minute until fluffy.

9. Frost your cake: Spread the cream cheese frosting evenly over the cooled cake using an offset spatula or butter knife. The frosting should cling to the bundt grooves to showcase your beautiful cake shape.

If you run into a dry cake issue, check your oven temperature — sometimes ovens bake hotter than they say. For a shortcut, use boxed red velvet cake mix and just add the cream cheese frosting. It’s not homemade from scratch but works well when pressed for time.

Follow these steps and your Red Velvet Cream Cheese Bundt Cake will turn out moist, tender, and visually stunning every time.

I usually slice my Red Velvet Cream Cheese Bundt Cake into thick wedges to show off the striking red crumb and creamy frosting layers. Serve it on a simple white plate to let those colors pop. You can add a light dusting of cocoa or a few fresh berries on the side for some contrast.

This cake shines on holidays, birthdays, or any time you want a reliable crowd-pleaser. It pairs nicely with coffee, tea, or even a glass of cold milk. For a simple side, fresh strawberries or a scoop of vanilla ice cream complement the cake well.

If you have leftovers, wrap tightly in plastic wrap and refrigerate for up to 3 days. Bring slices to room temp before eating or warm briefly to get that soft, moist texture back. You can also cube leftover cake and serve as trifle layers with whipped cream and berries.

You can adapt serving ideas based on your preferences. This Red Velvet Cream Cheese Bundt Cake works well for casual gatherings and formal occasions alike, making it a versatile dessert addition.

1. Can I use regular milk instead of buttermilk?
Yes, but buttermilk keeps this Red Velvet Cream Cheese Bundt Cake moist and tender. If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit for 5 minutes before using.

2. What if I don’t have red food coloring?
You can try using beet juice as a natural alternative, but the color will be less vibrant. The classic red look comes from food coloring, so I recommend having some on hand.

3. How do I prevent the cake from sticking to the bundt pan?
Grease the pan generously with butter and dust with flour, or use a non-stick baking spray with flour included. Let the cake cool 15 minutes in the pan before inverting to avoid breakage.

4. Can I make this cake ahead?
Absolutely! You can bake the cake a day before and store it tightly covered at room temperature. Make the frosting the next day and assemble. If refrigerated, bring to room temp before serving.

5. Why does my cake sometimes come out dry?
Dryness usually happens from overbaking or batter overmixing. Check your oven temperature with an oven thermometer and stop mixing as soon as dry ingredients are incorporated.

6. Can I freeze this bundt cake?
Yes, freeze unfrosted cake wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge then bring to room temp before frosting.

7. What are the best bundt cake baking tips?
Use a sturdy bundt pan, grease well, avoid overmixing batter, test for doneness early, and cool properly before frosting. These steps ensure your Red Velvet Cream Cheese Bundt Cake looks great and stays moist.

This Red Velvet Cream Cheese Bundt Cake is special because it hits all the right notes — beautiful color, moist crumb, and rich frosting without being too heavy. It’s straightforward to bake, making it perfect for any home cook who wants a reliable red velvet cake recipe.

Three tips for success:

• Measure ingredients accurately with cups or scale.
• Don’t overmix your batter to keep the cake tender.
• Always grease your bundt pan well to avoid sticking.

Variations I’ve tried include adding a teaspoon of instant espresso to the batter for a deeper flavor or swapping the cocoa powder with melted dark chocolate for richness. You can also switch the cream cheese frosting for a simple vanilla glaze for a lighter finish.

Feel free to customize this Red Velvet Cream Cheese Bundt Cake to your taste. Try different frostings, add nuts or berries inside, or experiment with your favorite cake decorations. Baking is about making dishes your own, so go ahead and make this recipe your signature.

Once you try this recipe, your baking routine will have a new staple that’s as reliable as it is delicious. You can also find more easy bundt cake recipes and helpful baking tips on my site like cream cheese sausage balls and Italian Love Cake delicious. For detailed frosting techniques, check out this external cream cheese frosting guide and these Super MOIST Red Velvet Bundt Cake and Easy MOIST Red Velvet Bundt Cake recipes by trusted bloggers.