Red velvet cream cheese Bundt cake
Published on: Wednesday, November 23, 2022
By: Jessie in the Kitchen
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THIS rich, velvety red velvet Bundt cake with sweet cream cheese filling swirled throughout and cream cheese frosting on top is the ideal recipe to make when you want to say, “I LOVE YOU.”
THIS rich, velvety red velvet Bundt cake with sweet cream cheese filling swirled throughout and cream cheese frosting on top is the ideal recipe to make when you want to say, “I LOVE YOU.”

The name “red velvet cake” is quite lovely. This cake is always sold on Valentine’s Day because it looks like it matches the flame-like red rips. I had this dessert for the first time on the day of my relative’s engagement. 

I uttered “WOW” after the first taste. To me, this cake ought to be offered year-round, not just on Valentine’s Day. If it contains a spoonful of love and happiness, it can be prepared at any time.

If the elegance of macaroons is the reason for its capture of the heart, then the red velvet cake is the essence of returning to the food, giving you a beautiful taste. 

Unlike other cakes, the red velvet cake has a very low density and delicate as velvet.

The traditional velvet cake is exceptionally buttery. However, I’m not using butter; I’m using cooking oil.

 The best thing about using oil is that I can store this cake in the refrigerator, especially since it contains cream cheese in it.  

And I can just take the cake out of the fridge and serve it right away. It is a little cold, but it is still nice and soft. 

Of course, you can serve immediately, and store the leftovers in the refrigerator.

If you look beyond the striking appearance of a Red Velvet Cake, you will find that it has a very mild chocolate flavour (it contains just 3 tablespoons of unsweetened cocoa powder. This cake’s exceptionally moist and soft crumb comes from the use of buttermilk. 

Buttermilk has a rich, tangy, and buttery flavour along with a thick, creamy texture. You can use yoghurt or sour cream as a substitute if buttermilk is not readily available. 

You can make a good substitute for commercial buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup (240ml) of milk and letting this mixture sit at room temperature for about 10 minutes before using.

The “Velvet” in this cake, which is both visually appealing and unexpected on the inside, is truly deserving of its lovely name.


Cream cheese filling

250g cream cheese, softened

50g butter, softened

100g granulated sugar

1 large egg

2 tbsp all-purpose flour

1 tsp vanilla extract

Red velvet cake

280g all-purpose flour

350g granulated sugar

3 tbsp unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

300ml vegetable oil

2 large eggs

240 buttermilks

1 tbsp vanilla extract

1 tbsp white vinegar

2 tbsp red gel food colouring, 

or as needed

Cream cheese icing

100g cream cheese, softened

1 cups confectioner powder sugar

150ml heavy cream

1 tbsp vanilla extract

  1. Preheat oven to 180˚C. Grease 1 10-inch bundt pan with butter and flour it.
  2. Prepare the cream cheese filling. In a stand mixer, beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth. Set aside while preparing cake batter.
  3. In a medium size bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, whisk together vegetable oil, eggs, buttermilk, vanilla extract, and vinegar. Add the flour mixture in 3 three additions, until combined. Add red food colouring until the desired colour.
  5. Pour half the cake batter into the bundt pan that has been greased. Add cream cheese filling on top evenly. leaving the pan’s edge with a 1-inch border. Add the rest of the cake batter on top.
  6. Baked for 50 to 60 minutes, until a wooden skewer is inserted into the cake and comes out clean. The cake will just be starting to pull away from the sides of the bundt pan. Allow the cake to cool completely before inverting it onto the cake plate.
  7. Prepare the icing as the cake cools. Beat the cream cheese, heavy cream, vanilla extract, and powdered sugar thoroughly for 2 minutes. Place in a piping bag, then pipe on the cake’s top after it has cooled. Store in the refrigerator or serve right away.

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