Deliciously Moist Red Velvet Cream Cheese Bundt Cake Recipe

There was a chilly Sunday afternoon when my youngest tugged at my sleeve and asked for something special—a Red Velvet Cream Cheese Bundt Cake. It wasn’t just a cake request; it was that craving for something moist, sweet, and just a little bit fancy that would make our family gathering extra cozy. I pulled out my go-to Red Velvet Cream Cheese Bundt Cake recipe and started baking, thinking this would be another delicious treat. But as the cake baked and filled the house with its velvety scent, I remembered the little tweaks I’d learned over the years to get that perfect texture.

That day reminded me how this Red Velvet Cream Cheese Bundt Cake is more than just a dessert—it’s the reason we all found our way back to the kitchen table, laughing over stories, grabbing another slice before dessert was even served. Since then, this Red Velvet Cream Cheese Bundt Cake has become a regular request at birthdays, Sunday dinners, and even those quiet weeknights when we need a little comfort.

I want you to feel the same joy and confidence when you bake this cake. It’s straightforward enough for busy home cooks, with a moist red velvet dessert that almost melts in your mouth. Plus, the cream cheese frosting adds just the right tang to balance the sweetness. If you’ve been looking for a recipe that feels like a family hug, your search ends here.

This Red Velvet Cream Cheese Bundt Cake will be your new favorite, bringing people together at your dinner table, just like it does at mine. If you want more recipe ideas your family will love, check out my lemon marbled cheesecake bars or blueberry cheesecake protein bites for another way to sweeten up your day.

Here’s a simple but complete list for your Red Velvet Cream Cheese Bundt Cake:

For the best Red Velvet Cream Cheese Bundt Cake, I recommend using real buttermilk rather than the substitute when you can. It really helps achieve that moist red velvet dessert texture everyone loves. Also, fresh eggs and high-quality cream cheese make a noticeable difference in the frosting’s creaminess.

You’ll find everything for this Red Velvet Cream Cheese Bundt Cake at your regular grocery store, including baking basics and cream cheese. If you ever want to swap whole milk plus vinegar for buttermilk, that works in a pinch, but the classic tang from buttermilk is part of what makes this bundt cake shine.

If red food coloring isn’t readily available, beet juice powder is a natural alternative that keeps the cake’s signature color without artificial dyes. My family prefers the traditional red, but I’ve had success making this Red Velvet Cream Cheese Bundt Cake with natural coloring too.

For prepping, take your cream cheese and butter out early to soften—they blend smoother and faster for cream cheese frosting. Also, lightly grease and flour your bundt pan to make sure your Red Velvet Cream Cheese Bundt Cake slides right out when it’s done.

1. Preheat your oven to 350°F (175°C) and grease your bundt pan thoroughly with butter or nonstick spray, then dust with flour. This step helps your Red Velvet Cream Cheese Bundt Cake release cleanly.

2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. The cocoa powder keeps the classic red velvet flavor rich without being over chocolaty.

3. In a large bowl, combine the oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until smooth and well mixed. The vinegar reacts with the baking soda for that tender crumb in your Red Velvet Cream Cheese Bundt Cake.

4. Gradually add the dry ingredients to the wet, mixing gently until just combined. Overmixing can affect the velvety cake texture we want here.

5. Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Don’t worry if the batter looks thick; that’s normal for this Red Velvet Cream Cheese Bundt Cake.

6. Bake for about 50-60 minutes. You’ll know your Red Velvet Cream Cheese Bundt Cake is ready when a toothpick inserted near the center comes out clean or with just a few moist crumbs attached.

7. Let the cake cool in the pan for 15 minutes before turning it out onto a cooling rack. It helps prevent breakage and keeps your moist red velvet dessert intact.

While your Red Velvet Cream Cheese Bundt Cake is cooking, you can prepare the cream cheese frosting. Beat softened cream cheese and butter until fluffy. Slowly add powdered sugar, mixing until smooth, then stir in vanilla extract.

Here’s where I used to mess up my Red Velvet Cream Cheese Bundt Cake—rushing to frost too soon! Give your cake a good hour to cool completely; warm cake will melt that frosting and create a mess. Patience here pays off.

If your bundt cake has cracks, no worries—it still tastes amazing. The cream cheese frosting fills in any imperfections and looks beautiful on top.

When your Red Velvet Cream Cheese Bundt Cake is frosted, you’re ready for some smiles and second helpings.

Everyone reaches for seconds when this Red Velvet Cream Cheese Bundt Cake comes out with its classic cream cheese frosting glow. My family finds it pairs wonderfully with a simple cup of milk or coffee for an afternoon pick-me-up. The moist red velvet dessert stands on its own but shines even brighter with a dollop of whipped cream or fresh berries.

This cake is perfect for birthdays, holiday gatherings, or those unexpected moments when you just want something comforting and special without a lot of fuss. For an easy presentation boost, dust the bundt cake lightly with powdered sugar before frosting or add a small sprinkle of edible flowers for celebrations.

If you end up with leftovers, cover your Red Velvet Cream Cheese Bundt Cake tightly and pop it in the fridge. It stays moist for days and tastes just as good warmed gently in the microwave with a little butter.

I’ve tried variations too—like swirling in cream cheese into the batter before baking for a filled surprise or adding chopped pecans on top for crunch. Family feedback is always enthusiastic, with many asking for these versions at our holiday table.

If your family loves this, they’ll also enjoy the strawberry cream cake roll from my recipe collection or check out other crowd-pleasing sweets that brighten up any occasion.

Yes, you can bake it a day ahead. Wrap it tightly and keep it at room temperature if frosting right before serving. The flavors actually develop nicely when rested.

You can stir 1 tablespoon vinegar or lemon juice into 1 cup of milk and let it sit 5 minutes. It’s a handy substitute and keeps the cake tender.

Store leftovers in an airtight container in the fridge. Bring it to room temperature before serving or warm a slice gently to bring back moisture and flavor.

Yes, wrap it well in plastic and foil, freeze, and thaw overnight in the fridge before frosting.

That usually happens if it’s baked too long or your oven runs hot. Check your oven’s temperature with a thermometer, and start checking for doneness 5-10 minutes early.

Use room temperature ingredients and avoid overmixing your batter. Also, fresh baking soda and vinegar together give that tender crumb classic to Red Velvet Cream Cheese Bundt Cake.

Absolutely! Adjust baking time to about 25-30 minutes, checking with a toothpick.

For more tips on red velvet cake recipe success, check out Red Velvet Cake with Cream Cheese Frosting – Sally’s Baking or try an alternative bundt cake approach with Super MOIST Red Velvet Bundt Cake | Butternut Bakery.

This Red Velvet Cream Cheese Bundt Cake has earned a special place in my recipe rotation because of its perfect balance of moistness, flavor, and family appeal. My Red Velvet Cream Cheese Bundt Cake Tips include: always treat your bundt pan with a good grease and flour to avoid sticking; let the cake cool completely before frosting; and use quality cream cheese for that smooth frosting texture.

I’ve tried several variations—adding toasted pecans, swirling cream cheese filling, or making cupcake versions. My husband loves it straight classic, my kids adore the cream cheese swirl addition, and my friends enjoy it dressed up with fresh raspberries.

You don’t have to be an expert baker to make this a meal win. This recipe is straightforward and forgiving, perfect if you want a moist red velvet dessert that brings smiles around your dinner table. I hope your family loves this Red Velvet Cream Cheese Bundt Cake as much as mine does.

If you’re ready to add more family-favorite cakes to your baking list, check out these great recipes like strawberry cream cake roll or blueberry cheesecake protein bites next.

Happy baking and enjoy every bite with your loved ones!

References: For additional inspiration on bundt cakes with cream cheese frosting, visit the RED VELVET BUNDT CAKE WITH CREAM CHEESE CENTER post on Facebook.