Moist Red Velvet Pound Cake With Cream Cheese Filling
Moist red velvet Bundt cake is perfect for any occasion. The recipe features a classic red velvet cake with swirled sweet cream cheese.
Servings: 16
Calories: 1302kcal
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.
Video
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
Serving: 1 | Calories: 1302kcal | Carbohydrates: 174g | Protein: 6g | Fat: 68g | Saturated Fat: 11g | Polyunsaturated Fat: 52g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 313mg | Fiber: 1g | Sugar: 161g