Red Velvet Cream Cheese Cake: 12 Indulgent Layers of Love

Red Velvet Cream Cheese is not just a dessert; it’s an experience that envelops your senses with its rich, velvety texture and vibrant color. The decadent Red Velvet Cream Cheese Bundt Cake brings together the classic allure of red velvet with a luscious cream cheese filling baked inside. Perfect for any occasion like Valentine’s Day or a special birthday celebration, this cake will leave your guests in awe with its stunning presentation and delightful taste.

Why You’ll Love This Red Velvet Cream Cheese

This Red Velvet Cream Cheese cake is a true delight for several reasons. Firstly, it combines the rich flavors of chocolate and vanilla with the tangy goodness of cream cheese. Secondly, the hidden cream cheese filling creates a beautiful surprise in each slice, making it a memorable treat. Additionally, it is quite easy to prepare, using a boxed cake mix that saves time while ensuring delicious results. You can even explore variations like Red Velvet Cheesecake or Red Velvet Cream Cheese Swirl Brownies to keep things exciting. With its American roots and vegetarian-friendly recipe, this cake fits perfectly into any dietary preference, making it a versatile choice for gatherings.

Ingredients for Red Velvet Cream Cheese

Gather these items:

• 1 box red velvet cake mix (15.25 oz)
• 1 package instant chocolate pudding mix (3.9 oz)
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 large eggs
• 2 teaspoons vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 teaspoon vanilla extract

How to Make Red Velvet Cream Cheese Step-by-Step

1. Step 1: Preheat to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly.
2. Step 2: Beat cream cheese until smooth. Add sugar, flour, egg, and vanilla; mix until creamy. Set aside.
3. Step 3: In a large bowl, combine cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla. Beat for 2 minutes until smooth.
4. Step 4: Pour half the batter into the bundt pan. Spoon cream cheese filling evenly over the batter, avoiding the edges.
5. Step 5: Pour the remaining batter over the filling, covering it completely.
6. Step 6: Bake for 50–60 minutes, until the cake springs back and a toothpick inserted into the cake comes out clean.
7. Step 7: Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
8. Step 8: Dust with powdered sugar or drizzle with cream cheese glaze if desired.

Pro Tips for the Perfect Red Velvet Cream Cheese

Keep these in mind:

• Always use room temperature cream cheese for a smoother filling.
• Make sure to grease your bundt pan thoroughly to avoid sticking.
• For a more intense flavor, add a tablespoon of cocoa powder to the cake batter.

Best Ways to Serve Red Velvet Cream Cheese

There are countless ways to enjoy this cake. Serve it warm with a scoop of vanilla ice cream for a delightful dessert experience. You can also pair it with Cream Cheese Frosting for Red Velvet for an extra creamy finish. Additionally, slice it into smaller pieces to create Red Velvet Cream Cheese Cupcakes for individual servings.

How to Store and Reheat Red Velvet Cream Cheese

To store leftovers, place your Red Velvet Cream Cheese cake in an airtight container in the refrigerator for up to five days. When you’re ready to enjoy it again, simply reheat individual slices in the microwave for a few seconds or enjoy it cold straight from the fridge. This is a great option for meal prep as well, allowing you to indulge in a sweet treat throughout the week.

Frequently Asked Questions About Red Velvet Cream Cheese

What’s the secret to perfect Red Velvet Cream Cheese?

The secret lies in using high-quality ingredients, especially for the cream cheese filling. Ensure that your cream cheese is softened to room temperature for the best texture. This will help create a smooth filling that contrasts beautifully with the moist cake.

Can I make Red Velvet Cream Cheese ahead of time?

Absolutely! You can prepare the cake a day in advance. Just make sure to store it in the refrigerator to keep it fresh. This makes it perfect for parties or special occasions, allowing you to spend more time with your guests.

How do I avoid common mistakes with Red Velvet Cream Cheese?

One common mistake is not measuring your ingredients accurately. Use a kitchen scale for precision, particularly with flour and sugar. Also, be careful not to overmix the batter, as this can result in a denser cake.

Variations of Red Velvet Cream Cheese You Can Try

If you want to get creative, consider these variations:

• Red Velvet Cheesecake – combine the flavors for an even richer dessert.
• Red Velvet Cream Cheese Dip – perfect for parties as a sweet dip.
• Red Velvet Cookies with Cream Cheese – a fun twist on a classic cookie.
• Homemade Red Velvet Cream Cheese Spread – great for breakfast on bagels!

Red Velvet Cream Cheese Cake: 12 Indulgent Layers of Love

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Decadent Red Velvet Cream Cheese Bundt Cake – The Ultimate Valentine’s Dessert

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box red velvet cake mix (15.25 oz)
• 1 package instant chocolate pudding mix (3.9 oz)
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 large eggs
• 2 teaspoons vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 teaspoon vanilla extract

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Instructions

1. Preheat to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly.
2. Beat cream cheese until smooth. Add sugar, flour, egg, and vanilla; mix until creamy. Set aside.
3. In a large bowl, combine cake mix, pudding mix, sour cream, oil, water, eggs, and vanilla. Beat 2 minutes until smooth.
4. Pour half the batter into the bundt pan. Spoon cream cheese filling evenly over batter, avoiding edges.
5. Pour remaining batter over filling, covering completely.
6. Bake 50–60 minutes, until cake springs back and a toothpick inserted into cake comes out clean.
7. Cool in pan 15–20 minutes, then invert onto a wire rack to cool completely.
8. Dust with powdered sugar or drizzle with cream cheese glaze if desired.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 24g
• Sodium: 250mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg