Red Velvet Bundt Cake with Cream Cheese Filling Recipe

Red Velvet Bundt Cake with Cream Cheese Filling is a rich, elegant dessert that’s surprisingly simple to make. This version uses a boxed red velvet mix transformed into a moist bundt cake with a creamy cream cheese center, finished with smooth cream cheese frosting. It’s an approachable recipe even for beginners and creates a beautiful presentation straight from a bundt pan.

Red Velvet Bundt Cake Ingredients

You’ll find most ingredients in the baking and dairy aisles or already in your pantry. This recipe uses a boxed red velvet mix plus a few additions to boost flavor and texture. Ingredients (see recipe card below for amounts):

• Red velvet cake mix (such as Betty Crocker Super Moist Red Velvet)
• Sour cream – adds richness and moisture
• Vegetable oil or another neutral-flavored oil
• Eggs
• Cream cheese – softened, for the filling
• Sugar – to sweeten the filling
• Flour – a small amount to stabilize the filling
• Cream cheese frosting – store-bought or homemade for finishing

How to Make Red Velvet Cake with Cream Cheese Filling

This recipe is straightforward: mix the cake batter, prepare a simple cream cheese filling, layer them in a bundt pan, bake, cool, and frost. Read through the steps before you start so everything goes smoothly.

1. Preheat the oven to 325°F (160°C). Grease a bundt pan well with non-stick spray or butter and flour.
2. In a large bowl, combine the red velvet cake mix, sour cream, vegetable oil, and eggs. Mix until the batter is smooth and evenly combined.
3. In a separate bowl, beat the softened cream cheese with sugar and a teaspoon of flour until the filling is creamy and lump-free. This will form the center of the cake.
4. Pour about half of the red velvet batter into the prepared bundt pan and spread it evenly, leaving a small border around the center tube.
5. Spoon or pipe the cream cheese mixture into a ring around the center, taking care to leave space between the filling and the outer edge so the cake batter can seal around it.
6. Top with the remaining red velvet batter, smoothing it gently so the filling stays enclosed. Tap the pan lightly on the counter to settle the batter.
7. Bake 50–55 minutes, or until a toothpick inserted into the cake portion (not the filling) comes out clean. Allow the cake to cool in the pan for about 20 minutes, then invert onto a rack and let it cool completely.
8. Warm the cream cheese frosting just enough to loosen it, if desired, then spoon or drizzle it over the cooled bundt cake. Slice and serve.

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More Easy Bundt Cake Recipes

• Strawberry Bundt Cake
• Orange Soda Bundt Cake
• Carrot Bundt Cake
• Chocolate Zucchini Bundt Cake

This bundt pan is affordable and convenient to use, making it easy to get a professional-looking cake.