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.
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 16 servings
Preparation Level: Beginner +
What I Love About This Recipe
- It’s got the hallmarks of red velvet cakes: that chocolatey flavor, rich red color, and creamy frosting on top. But I’ve taken it a step further and included a sensational cream cheese filling.
- 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!
- Believe it or not, this red velvet Bundt cake recipe is a cinch to make.
Ingredients
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
The frosting recipe is in the recipe card at the bottom.
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Red Velvet Cake
Start by adding flour to a large mixing bowl. Next, add the unsweetened cocoa, baking soda, sugar, and salt. Sift the ingredients and set the flour mixture to the side.
Add the eggs, vanilla extract, and vegetable oil to another bowl. Pour the buttermilk into the bowl and mix the ingredients until combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
Add the vinegar to the bowl just before adding the red food coloring. The white vinegar will help bring out the red color.
TIP: 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.
Once you get the desired color, pour half of the batter into the Bundt pan.
Cream Cheese Layer
Add the packages of cream cheese to the bowl and mix until creamy. Next, add the sugar to the bowl. Finally, add the eggs, sour cream, and vanilla extract. Pour the heavy cream into the bowl and mix the ingredients.
Pour the cream cheese layer on top of the red velvet cake layer.
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.
Bake the cake for at least one hour or until the cake tester comes out clean. Allow the cake to cool to room temperature, which usually takes about an hour. Once it does, you can carefully invert it onto your cake plate.
TIP: I placed the Bundt pan on a cookie sheet covered with aluminum foil while it baked in case any batter dripped over the side.
Frost the cake and serve!
More Delicious Cakes
- Pound cake with sweetened condensed milk
- Gingerbread cake with cream cheese frosting
- Slow cooker chocolate cake
- Homemade chocolate cake
- Cream cheese pound cake
- Strawberry lemonade cake from Dance Around The Kitchen
How To Store Cake Recipe
Store the cake in an airtight container and keep it refrigerated. It does need to be refrigerated because of the cream cheese.
Moist Red Velvet Pound Cake With Cream Cheese Filling
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
- Preheat the oven to 350 degrees.
Cake
- Grease a large Bundt pan with nonstick cooking spray. Dust the pan with flour.
- Add the flour, unsweetened cocoa, baking soda, sugar, and salt to a large mixing bowl and sift.
- In another bowl, add the eggs, vegetable oil, and vanilla extract and mix well.
- Pour in the buttermilk and mix well.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Add the vinegar and mix.
- Add the red food coloring and mix well. Keep adding liquid food coloring until you get the desired color.
- Pour half of the cake batter into the prepared Bundt pan.
Cream Cheese Filling
- In another large bowl, add the packages of cream cheese and beat with a hand mixer until creamy.
- Next, add the sugar, eggs, sour cream, vanilla extract, and heavy cream and mix well.
- Pour the cream cheese mixture over the red velvet cake in the Bundt pan.
- Pour the remainder of the red velvet cake over the cream cheese mixture and use a knife to swirl through.
- Bake for one hour at 350 degrees or until a cake tester comes out clean.
- Allow the cake to cool before inverting.
- Frost the cooled cake.
Frosting
- Add the ingredients to a bowl and mix until combined.
- Spread on the cake.
