Red Velvet Bundt Cake with Cream Cheese Swirl

Serves 12

15 mins prep

55 mins cook

70 mins total

This red velvet bundt cake is soft, fluffy, and swirled with an easy cream cheese filling. It’s topped with a cream cheese glaze and sprinkles. This bundt cake has such a beautiful surprise when you cut into it! It’s so soft and moist because of the sour cream and a mixture of butter and oil. Butter gives it all that delicious flavour and oil keeps it moist and fluffy for days. It has all the flavours of a red velvet cake in bundt form.

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Cream Cheese Swirl

In a large bowl or stand mixer, beat together cream cheese, sugar, and salt until completely smooth.
2 oz cream cheese
⅕ cup granulated sugar
⅕ teaspoon sea salt
Add egg and vanilla and beat until smooth and creamy, scraping down the bowl. Set aside until later.
⅕ large egg
⅕ teaspoon pure vanilla extract

Batter

Preheat oven to 180°C (350°F). Grease the inside of a bundt pan with a pat of cold butter. Add a tablespoon of flour and shake it around the pan so it sticks to the butter and forms a thin layer. Shake out any excess.
In a large bowl or stand mixer, beat together butter, oil, sugar, and salt until light and fluffy, 5-7 minutes. Scrape the bowl halfway.
⅕ cup unsalted butter
⅕ cup vegetable oil
¼ cup granulated sugar
⅕ teaspoon sea salt
Add vanilla and eggs, one at a time, beating well in between each egg and scraping the bowl.
1 large eggs
⅕ tablespoon pure vanilla extract
Add sour cream, beat well. Add buttermilk and mix well. It will start to look very gloopy, that's ok.
⅕ cup sour cream
¼ cup buttermilk
Add red food coloring one drop at a time until it looks red. So that it doesn't splatter you can switch to a hand whisk.
red gel food colouring
Sift the flour, baking powder, baking soda, and cocoa powder right into the same bowl. Fold with a whisk or mix on low to make a thick, smooth batter. Stop mixing as soon as it becomes creamy and you stop seeing streaks of dry ingredients.
⅗ cup all purpose flour
⅕ cup natural cocoa powder
½ teaspoon baking powder
⅕ teaspoon baking soda
Add half the batter to the prepared bundt pan. Spread so it's smooth. Scoop cream cheese on top, trying to not let it touch the edges of the pan. Add the rest of the batter on top and smooth. Tap the pan a few times on a flat surface to remove any large air pockets.
Bake in preheated oven for 55-70 minutes, until a wooden skewer inserted into the middle comes out clean. It will have a few crumbs sticking to it because of the filling but it shouldn't be covered in batter.
Remove from the oven and let cool for 10 minutes. Place a plate or cooling rack on top of the bundt cake and flip over to release the cake. Tap the top of the bundt pan gently to help release. It should come right out!
Let the bundt cake cool completely. The cheesecake swirl tastes even better once the bundt cake chills in the fridge (2-12 hours) and the swirl has time to develop its flavour but this isn’t necessary.

Glaze

In a large bowl or stand mixer, beat together butter, sugar, and salt until smooth. Scrape down the bowl and beat again.
⅔ tablespoons unsalted butter
⅕ cup powdered sugar
⅕ teaspoon sea salt
Add cream cheese and beat until smooth, scraping down the bowl halfway. Add vanilla extract and milk, one tablespoon at a time. Beat the milk in well and scrape the bowl down frequently to make sure the glaze is completely smooth.
⅔ oz cream cheese
⅕ teaspoon pure vanilla extract
⅔ tablespoons milk
Add milk until you get the consistency you want. I went for a runnier consistency so that it drips down the bundt cake but you can also go for a thicker consistency to spread it on like a frosting. Make test drips on the back of the cake to get the perfect drip.
Add sprinkles on top right before serving and enjoy! Store in the fridge because of the cream cheese but serve at room temperature.
½ tablespoons sprinkles