Two heart shaped bundt cakes next to each other with Valentine's decorations.

Red Velvet Bundt Cake with Cream Cheese Filling Recipe

Love is in the air, and what better way to sweeten up your Valentine's Day than with our irresistible Red Velvet Bundt Cake with Cream Cheese Filling! This romantic dessert is not just a treat for the taste buds but also a feast for the eyes, with its deep, velvety red hue and luscious cream cheese swirls – a true symbol of love and indulgence.

Imagine surprising your special someone with a homemade delight that perfectly captures the essence of Valentine's Day. Each slice of this decadent bundt cake is like a little cupid's arrow, hitting the mark with its moist red velvet layers and the enchanting richness of cream cheese. Whether you're celebrating with your sweetheart or sharing the love with friends and family, this recipe is sure to make hearts skip a beat.

So, this Valentine's Day, ditch the ordinary and elevate your celebration with a dessert that speaks the language of love. Get ready to create not just a cake but a sweet memory that will linger long after the last crumb has disappeared. Happy baking, and even happier Valentine's Day! ❤️🍰✨

 

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Make a very special heart-shaped Bundt cake with this beautifully tiered pan in toffee color. The loved ones in your live will feel adored. Made of cast aluminum, this pan provides fine details and superior baking performance with its premium nonstick interior, which makes release and cleanup a breeze.
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Red Velvet Bundt Cake with Cream Cheese Filling

Nordic Ware

Servings

10-12

Prep Time

20 minutes

Cook Time

1 hours

Cuisine

American

Category

Dessert

This red velvet Bundt cake will bring in the love and romance of Valentine's with the warm welcoming flavors of the red velvet cake and the cream cheese frosting.



Red Velvet Bundt Cake with Cream Cheese Filling

Ingredients

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    • 1¼ cups (284 grams) unsalted butter, softened
    • 2 cups (400 grams) granulated sugar
    • 3 large eggs (150 grams), room temperature
    • 1 large egg yolk (19 grams), room temperature
    • 1½ teaspoons (6 grams) vanilla extract
    • 2 cups (250 grams) all-purpose flour
    • ½ cup (43 grams) unsweetened cocoa powder
    • 1½ teaspoons (7.5 grams) baking powder
    • ¾ teaspoon (2.25 grams) kosher salt
    • 1 cup (240 grams) whole buttermilk
    • 1 (1-ounce) bottle (29 grams) liquid red food coloring
    • Cream Cheese Filling (recipe follows)
    • Garnish: confectioners’ sugar, sugared rosemary

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    • 8 ounces (226 grams) cream cheese, softened
    • 1 tablespoon (14 grams) unsalted butter, softened
    • ½ cup (60 grams) confectioners’ sugar
    • 1 large egg yolk (19 grams)
    • ½ teaspoon (2 grams) vanilla extract

    Directions

    1. Preheat oven to 350°F (180°C).

    2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.

    3. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Add food coloring, and stir until combined.

    4. Spray a 10-cup Nordic Ware Heart Shaped Bundt Pan with baking spray with flour. Spoon two-thirds of batter (about 936 grams) into prepared pan. Gently tap pan on counter several times. Using a small spoon, make a well in center of batter, slightly pushing batter up sides and center of pan. Spoon Cream Cheese Filling into well, making sure filling does not touch sides of pan, and gently tap on counter to release any air bubbles. Using a knife, swirl filling and batter, being careful not to touch edges of pan. Spoon remaining batter on top. Swirl filling and batter again, being careful not to touch edges of pan. Tap pan on counter to level batter and release any air bubbles. Smooth top with an offset spatula.

    5. Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Remove from oven, and immediately tap pan on counter 4 to 5 times to release any air bubbles from Cream Cheese Filling. Let cool in pan for 30 minutes. Invert pan onto a wire rack, and let cake stand in pan for 5 minutes. Remove pan, and let cake cool completely. Garnish with confectioners’ sugar and sugared rosemary, if desired. Cover and refrigerate for up to 3 days.

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    1. In a medium bowl, beat cream cheese and butter with a mixer at medium speed until combined and smooth, about 2 minutes. Add confectioners’ sugar, egg yolk, and vanilla. Beat until smooth, about 1 minute.
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