Red Velvet Cream Cheese Bunt Cake

Shona House of Faith Baked Cakes joins us on Daytime with a delicious dessert for Valentines Day!

Red Velvet Cream Cheese Bunt Cake



Cream Cheese Filling

  • 1 (8 oz) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/2 cup sugar 
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract


Red Velvet Cake

  • 2 1/3 cups all-purpose flour
  • 1 3/4 cups sugar 
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar
  • Red gel food coloring, as needed


Cream Cheese Icing

  • 2 cups powdered sugar 
  • 4 oz cream cheese, softened
  • 3/4 cup heavy cream
  • 1 tablespoon vanilla extract



  1. Preheat oven to 350°F.  Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
  2. Prepare cream cheese filling first.  In a stand mixer, beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth.  Set aside while preparing cake batter.
  3. In medium bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  4. In large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar.  Beat in flour mixture until well combined.  Add red food coloring, until desired color.
  5. Pour half of cake batter into prepared bundt pan.  Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter. 
  6. Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much; you just need to swirl knife a couple of times through layers.
  7. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in Bundt pan) before inverting onto cake plate.
  8. While cake cools, prepare icing - Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Place in a piping bag and pipe on to top of cooled cake.  

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