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Unbelievable Red Velvet Bundt Cake

There's no contest. This cream cheese-stuffed red velvet bundt cake is the BEST EVER.

Cream Cheese-Stuffed Red Velvet Cake
Cream Cheese-Stuffed Red Velvet Cake
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This red velvet bundt cake recipe is a terrific way to turn a classic dessert into a signature cake of your own. Everyone loves red velvet cake, but this cream-cheese-stuffed creation is unique and completely delicious. It’s a win-win that you can enjoy making for your friends and family again and again. You can make this red velvet bundt cake with cream cheese filling on any occasion, but maybe the best time is when no one expects it. Brighten up a casual evening with this jaw-dropping dessert.

From the Chef: Red velvet cake is a showstopper all on its own, but what your friends and family aren't expecting is the cream cheese surprise in the center. The glaze on top seals it all in.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Cake!: 103 Decadent Recipes for Poke Cakes, Dump Cakes, Everyday Cakes and Special Occasion Cakes Everyone Will Love.


Preparation Time20 min

Cooking Time45 min


  • 1 (8-ounce) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups all-purpose flour, plus extra for dusting the pan
  • 1 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons cocoa powder
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoon red liquid food coloring
  • 1/2 (8-ounce) package cream cheese, room temperature
  • 1/2 cup confectioners' sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan.

  2. For the Cream Cheese Filling: In a stand mixer, beat the cream cheese for 1 to 2 minutes. Add in the sugar and beat until fluffy.

  3. Add in the egg, vanilla, and flour and mix until smooth. Set aside.

  4. For the Cake: In a large bowl, whisk the flour, sugar, baking soda, salt, and cocoa.

  5. In a medium bowl, mix the buttermilk, oil, eggs, vinegar, and vanilla.

  6. Slowly add the wet ingredients into the dry until combined.

  7. Add in the food coloring and fold into the batter.

  8. Spoon 3 cups of the batter into the Bundt pan.

  9. Carefully spoon the cream cheese filling over the batter without touching the sides of the pan.

  10. Spoon the remaining batter over the top of the cream cheese mixture.

  11. Bake for 45 to 55 minutes until lightly browned.

  12. Let the cake cool in the pan for 10 to 15 minutes. Invert onto a cooling rack to cool completely.

  13. For the Cream Cheese Glaze: Combine the cream cheese, confectioners' sugar, sour cream, and vanilla and mix until the desired consistency is reached to drizzle over the cake.

  14. Drizzle the glaze over the cake and let it set. Slice and serve.

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Red velvet cake is delicious at the best of times. With the cream cheese filling inside it must be heaven on a plate! I would love to make this and never thought of putting a filling inside a cake. I think it is an awesome idea and am definitely going to that when I bake my next cake.


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