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Red Velvet Pound Cake With Cream Cheese Filling

Super moist and super delish, this moist red velvet pound cake with cream cheese filling is truly the stuff dreams are made of.

A Cake With Deep Red Color

Red velvet cake with cream cheese filling on a plate.

It’s got the hallmark of red velvet cakes with that chocolatey flavor and rich red color, and creamy frosting on top.

But I’ve taken it a step further and included a sensational cream cheese filling.

Yes, it’s even more moist and delicious with every bite as you work your way to the center of the cake.

This cake is perfect for dinner parties, birthdays, special occasions, or any time you need some cake in your life, which for me is basically every day!

Red velvet cake with cream cheese filling on a plate. The cake is behind the slice of cake.

Why Make Red Velvet Pound Cake?

I know you’ve seen red velvet pound cakes at the store. I have too.

But I’m telling you, making this from scratch is easier than you think. It also comes out with better results.

For this recipe, I am using my red velvet pound cake recipe and adding the cream cheese mixture.

This red velvet pound cake comes out with a tender crumb.

The tender cake itself is rendered even more spectacular with the sweet cream cheese filling. And the cream cheese frosting on top has a truly velvety texture.

You’re going to wonder where this recipe has been all your life. At least now, you can start making up for lost time and bake it today!

Ingredients For Red Velvet Cake With Cream Cheese

Red Velvet Cake

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
  • Sugar
  • Eggs
  • Vanilla extract
  • Vegetable oil
  • White vinegar
  • Buttermilk
  • Red food coloring

Cream Cheese Layer

  • Cream cheese
  • Sugar
  • Eggs
  • Sour cream
  • Heavy cream
  • Vanilla extract

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Red velvet cake with cream cheese filling on a plate.

How To Make Red Velvet Cake With Cream Cheese Filling

  1. Preheat the oven to 350 degrees and grease a large Bundt pan with nonstick spray. Dust the pan with flour.
  2. Add the flour, unsweetened cocoa, baking soda, sugar, and salt to a large mixing bowl and sift.
  3. In another bowl, add the eggs, vegetable oil, vinegar, and vanilla extract, and mix well.
  4. Pour in the buttermilk and mix well.
  5. Pour the wet ingredients into the dry ingredients and mix until combined.
  6. Add the red food coloring and mix well. Keep adding liquid food coloring until you get the desired color.
  7. Pour half of the cake batter into the greased and floured Bundt pan.
  8. In another large bowl, add the packages of cream cheese and beat with a hand mixer until creamy.
  9. Next, add the sugar, eggs, sour cream, vanilla extract, and heavy cream and mix well.
  10. Pour the cream cheese mixture over the red velvet cake.
  11. Pour the remainder of the red velvet cake over the cream cheese mixture and use a knife to swirl through.
  12. Bake for one hour at 350 degrees or until a cake tester comes out clean.
  13. Allow the cake to cool before inverting.
  14. Frost the cooled cake.

Believe it or not, this red velvet Bundt cake recipe is a cinch to make.

Remember, a red velvet cake is a chocolate cake with red gel food coloring.

If you have all the ingredients in your kitchen, you can start baking it right now. But for some of you, you may need a quick trip to the grocery store.

Get your Bundt pan ready, and it will all flow from there.

Step-By-Step Instructions

Red Velvet Cake

Flour in a clear glass mixing bowl.

Start by adding flour to a large mixing bowl.

Unsweetened cocoa powder and flour in clear glass mixing bowl.

Next, add the unsweetened cocoa to the bowl.

Dry ingredients for red velvet cake with cream cheese. The ingredients are in a clear glass mixing bowl.

Next, add the baking soda and salt to the bowl.

Sugar on top of dry ingredients in a clear glass mixing bowl.

Add the sugar to the bowl and sift the ingredients. Set the flour mixture to the side.

Eggs and vanilla extract in a clear glass mixing bowl.

In another bowl, add the eggs and vanilla extract.

Pouring vegetable oil into a large mixing bowl with eggs.

Pour the vegetable oil into the bowl.

Pouring buttermilk into a large clear glass mixing bowl with eggs and oil.

Pour the buttermilk into the bowl and mix the ingredients until combined.

Pouring wet ingredients into dry ingredients for cake.

Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.

White vinegar in a large mixing bowl with cake batter.

Add the vinegar to the bowl just before adding the red food coloring.

The white vinegar is going to help bring out the red color.

Red velvet cake batter in a Bundt pan.

Add the red food coloring and mix well. Once you get the desired color, pour half into the Bundt pan.

Sometimes a little bit of red food coloring will go a long way, and sometimes, it won’t. Start out with a small amount and go up from there until you’re happy with the color you get.

Cream Cheese Layer

Cream cheese creamed in a clear glass mixing bowl.

Add the packages of cream cheese to the bowl and mix until creamy.

Sugar in a bowl with cream cheese.

Next, add the sugar to the bowl.

Eggs, sour cream, cream cheese, all in a mixing bowl.

Add the eggs, sour cream, and vanilla extract.

Pouring heavy cream into a bowl with cream cheese, eggs, and sour cream.

Pour the heavy cream into the bowl and mix the ingredients.

Cream cheese layer in the Bundt pan on top of red velvet cake.

Pour the cream cheese layer on top of the red velvet cake layer.

Red velvet cake batter mixed in with cream cheese in a Bundt pan.

Pour the remainder of the red velvet cake batter over the cream cheese mixture.

I took a knife and swirled it through, but you don’t have to. I just thought it would look pretty.

The center of the cake with the cream cheese frosting is honestly my favorite part.

It’s perfect for anyone who worries about having a cake with a dry center.

This cake will never disappoint that way. It’s moist through and through and so utterly divine!

Red velvet cake with cream cheese in a Bundt pan.

Bake the cake for at least one hour or until the cake tester comes out clean.

Allow the cake to cool to room temperature. Once it does, you can carefully invert it onto your cake plate.

My Bundt pan wasn’t quite large enough, so it baked up a little.

I placed the Bundt pan on a cookie sheet covered with aluminum foil in case any batter dripped over the side.

Red velvet cake with cream cheese filling on a plate.

Frost the cake and serve!

More Delicious Cakes

How To Store The Red Velvet Cream Cheese Bundt Cake Recipe

Store the cake in an airtight container and keep refrigerated. It does need to be refrigerated because of the cream cheese.

If you want to make a super moist red velvet cake, take a look at the recipe card below.

You can make it for July 4th to celebrate our great nation. Or to show your love on Valentine’s Day, or even bring some cheer for Christmas with the bright red color.

And naturally, this delicious red velvet cake will be adored any time you make it for friends and family, no matter the occasion!

Red velvet cake with cream cheese filling on a plate.

Moist Red Velvet Pound Cake With Cream Cheese Filling

Yield: 16
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 30 minutes

Moist red velvet Bundt cake is perfect for any occasion. The recipe features a classic red velvet cake with swirled sweet cream cheese.

Ingredients

Cake

  • 2-1/2 cups all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups vegetable oil
  • 1 teaspoon white vinegar
  • 2 cups buttermilk
  • 1/2 teaspoon red food coloring

Cream Cheese Filling

  • 2 - 8 ounce packages of cream cheese, softened
  • 2/3 cup of white sugar
  • 2 eggs
  • 4 Tablespoons of sour cream
  • 3 Tablespoons heavy cream
  • 2 teaspoons of vanilla extract

Cream Cheese Frosting

  • 4 ounces of cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup of sour cream
  • 2-3 Tablespoons of heavy cream

Instructions

    1. Preheat the oven to 350 degrees.

    Cake

    1. Grease a large Bundt pan with nonstick cooking spray. Dust the pan with flour.
    2. Add the flour, unsweetened cocoa, baking soda, sugar, and salt to a large mixing bowl and sift.
    3. In another bowl, add the eggs, vegetable oil, and vanilla extract and mix well.
    4. Pour in the buttermilk and mix well.
    5. Pour the wet ingredients into the dry ingredients and mix until combined.
    6. Add the vinegar and mix.

    7. Add the red food coloring and mix well. Keep adding liquid food coloring until you get the desired color.
    8. Pour half of the cake batter into the prepared Bundt pan.

    Cream Cheese Filling

    1. In another large bowl, add the packages of cream cheese and beat with a hand mixer until creamy.
    2. Next, add the sugar, eggs, sour cream, vanilla extract, and heavy cream and mix well.
    3. Pour the cream cheese mixture over the red velvet cake in the Bundt pan.
    4. Pour the remainder of the red velvet cake over the cream cheese mixture and use a knife to swirl through.
    5. Bake for one hour at 350 degrees or until a cake tester comes out clean.
    6. Allow the cake to cool before inverting.
    7. Frost the cooled cake.

    Frosting

    1. Add the ingredients to a bowl and mix until combined.
    2. Spread on the cake.

    Notes

    Make sure you use a large Bundt cake pan for this recipe.

    Check in several places with the cake tester as the cream cheese might come out a little moist.

    You might need quite a bit of food coloring. I have used as little as 1/2 a teaspoon or as much as one ounce.

    If the frosting is too thick, add a small of amount of heavy cream until you reach the desired consistency. If it is too thin, add a small amount of powdered sugar until you reach the desired consistency.

    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 1302Total Fat: 68gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 52gCholesterol: 81mgSodium: 313mgCarbohydrates: 174gFiber: 1gSugar: 161gProtein: 6g

    Nutrition is approximate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Stan

    Friday 8th of March 2024

    Can these be done in a Jumbo muffin pan

    Julie Pollitt

    Saturday 9th of March 2024

    Hey Stan, I think these would work great in a jumbo muffin pan. I would check them after about 30 minutes with a cake tester to see how they are doing. If they need to cook longer, cook them longer, but check every five minutes or so.

    Michelle

    Tuesday 9th of January 2024

    You put baking soda in the list if ingredients. But baking powder in the directions. Which one is it??

    Michelle

    Tuesday 9th of January 2024

    @Julie Pollitt, well that's a relief lol given that I used baking soda and it's literally baking as my thumbs speak! 😩😂😂 thank you for responding so quickly.

    Julie Pollitt

    Tuesday 9th of January 2024

    Sorry about that! It's baking soda and it's fixed.

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