Irresistible Red Velvet Cream Cheese Bundt Cake for Sweet Moments

From the moment I baked my first Red Velvet Cream Cheese Bundt Cake, I knew it was a keeper. It wasn’t fancy or intimidating—just a simple cake that packed big flavor and a cozy feel. A friend brought this cake to a winter gathering years ago, and the rich cream cheese frosting paired with that moist red velvet texture had everyone asking for seconds. It instantly became the dessert I reach for when I want reliable, crowd-pleasing sweetness that makes people smile.

This Red Velvet Cream Cheese Bundt Cake is perfect for real-life moments—whether it’s a last-minute dinner party or a weekend with family. It brings warmth and color to the table without fuss or fancy ingredients. What I love most about this bundt cake is how accessible it is: simple to make, easy to customize, and always moist—qualities I look for in the kitchen.

If you’ve been hunting for a red velvet cake recipe that’s both comforting and impressive, this one fits the bill. It’s rich but not too sweet, with that signature tang of cream cheese frosting that feels just right. Plus, it’s flexible enough to work as a stunning dessert or a cozy snack.

For fellow home cooks who crave a dessert that’s delicious and doable, this Red Velvet Cream Cheese Bundt Cake is worth trying. I’ll walk you through everything I’ve learned—ingredients, steps, serving tips, and answers to common questions. Let’s make this Bundt cake your new go-to treat.

Curious to see other versions that shine? Check out this Super MOIST Red Velvet Bundt Cake from Butternut Bakery, which shares that same tender, chocolaty crumb I love. Between that and my recipe, you’ll have all the bases covered for perfect Red Velvet Cream Cheese Bundt Cake results.

Here’s the ingredient line-up for this Red Velvet Cream Cheese Bundt Cake:

I like to add just a pinch more cocoa powder than usual to bring out a richer flavor in my Red Velvet Cream Cheese Bundt Cake. This little trick leads to a subtle chocolate note without overshadowing the classic profile.

You probably already have most of these ingredients on hand, which is why this Red Velvet Cream Cheese Bundt Cake is such a practical choice for anytime baking. Plus, it’s affordable—nothing here breaks the bank, even with cream cheese in the mix.

If you have leftovers of any ingredients—like extra buttermilk or cocoa powder—store them well to keep them fresh. For buttermilk, refrigeration in an airtight container will last about a week, so you can use it for pancakes or other recipes.

Ready with your ingredients? Let’s head to the kitchen!

Making your own Red Velvet Cream Cheese Bundt Cake is easier than you think, and it’s a comforting project for the weekend or a special occasion.

From start to finish, this Red Velvet Cream Cheese Bundt Cake takes me about an hour and a half, including cooling. While it’s baking, I like to clean up and prep my serving area—makes things easier later.

If your cake looks a bit cracked on top, don’t worry—that’s natural for bundt cakes. It still tastes fantastic, and the cream cheese frosting hides any imperfections.

For a shortcut, you can mix the dry and wet ingredients in one bowl instead of two. Just add wet to dry gradually and stir carefully.

This recipe behaves well even if you double it for bigger gatherings. For smaller batches, just halve the ingredients and adjust baking time to 30-35 minutes.

If you want to try a slightly different cream cheese topping, Erren’s Kitchen has a great Red Velvet Bundt Cake with Cream Cheese Icing that’s worth checking out for ideas.

This Red Velvet Cream Cheese Bundt Cake shines when served fresh with a simple cup of coffee or hot tea. It’s the kind of dessert that turns any gathering into a cozy celebration.

I usually slice it thick and arrange it on a pretty platter for guests. The contrast between the bright red cake and white cream cheese frosting always brings a smile. For an everyday treat, it’s great with a tall glass of milk—comfort food at its best.

Pair it with whipped cream or fresh berries to brighten things up on the plate. The berry’s tartness complements the sweetness beautifully.

This bundt cake recipe is a crowd-pleaser at birthday parties, holiday dinners, or casual get-togethers. I’ve even brought it for potlucks where it disappears fast. And leftovers? They make amazing treats—wrapped tightly, they keep well in the fridge for up to five days. If you want, warm a slice gently before serving for a fresh-baked feel.

Thinking of switching things up seasonally? Pumpkin puree stirred into the batter adds fall vibes, or swap out some vanilla for orange zest for a fresh twist.

If your family loves this recipe, they might enjoy a similar moist red velvet cake from Amycakes Bakes that has subtle differences in texture and flavor you can try when you want a change.

Can I make this Red Velvet Cream Cheese Bundt Cake ahead of time?

Absolutely! Bake the cake and frost it the day before serving. Store it airtight at room temperature for up to 2 days or refrigerated up to 5 days. For longer storage, freeze uniced cake wrapped tightly for a few months.

What’s the best substitute for buttermilk in this Red Velvet Cream Cheese Bundt Cake?

Plain milk mixed with 1 tablespoon vinegar or lemon juice per cup works great. Let it sit for 5 minutes before adding.

Can I make this cake gluten-free?

Yes, with a 1-to-1 gluten-free flour blend. I’ve tested this recipe with such blends and it keeps the moist red velvet cake texture well but might need slight adjustments in moisture.

How do I adjust this recipe for more or fewer servings?

This recipe is scaled for a standard 10-12 cup bundt pan. For smaller servings, halve it and bake in a loaf pan (reduce baking time). To feed a crowd, double it and bake in two pans.

Can I use a different frosting instead of cream cheese?

You can swap in a simple vanilla glaze or chocolate ganache, but the cream cheese frosting really makes this bundt cake special.

What if my Red Velvet Cream Cheese Bundt Cake sinks in the middle?

Common culprit: oven temperature too high or opening the oven door too soon. Make sure your oven’s calibrated, and resist peeking until it’s nearly done. The toothpick test helps here.

Any tips for making the cream cheese frosting silky?

Always start with room-temperature cream cheese and butter. Beat well before adding powdered sugar, and sift sugar to avoid lumps.

This Red Velvet Cream Cheese Bundt Cake has a special place in my recipe box because it balances flavor, texture, and ease so well. It’s never dry, always flavorful, and gets raves every time I make it.

My Best Red Velvet Cream Cheese Bundt Cake Tips:

• Use room temperature ingredients for best mixing and moist red velvet cake.
• Don’t overmix your batter; stir just until combined to keep the crumb tender.
• Let the cake cool fully before frosting to avoid melting your cream cheese frosting.

I’ve tested a few tasty variations—pumpkin spice for fall, a berry swirl for summer, and a chocolate drizzle instead of cream cheese glaze. But the version with classic cream cheese frosting is the one friends and family request most.

This Red Velvet Cream Cheese Bundt Cake invites you to make it your own. Whether you follow the recipe exactly or add your favorite twists, I hope it becomes a go-to dessert that brings people together like it did for me.

Ready to get baking? Remember, even if the first cake isn’t perfect, there’s plenty of delicious moments to come with this recipe—and I’ll be here cheering you on.

Before you start, consider pairing it with a smooth homemade mayonnaise for sandwiches on the side of a cozy meal—here’s a super easy, creamy recipe I love from Dumafoods. Sometimes the simplest additions make the best combos!