This delicious red velvet bundt cake is a delicious moist cake, full of a cheesecake like filling and topped with a homemade white chocolate ganache. This cake is perfect for any occasion and especially for the holidays!
Pin this cream cheese stuffed red velvet bundt cake for later.
There are a couple times a year when I think red velvet is the perfect dessert, Christmas and Valentine’s. With Valentine’s day right around the corner, I knew I needed to squeeze in a tasty red velvet dessert. This cream cheese stuffed red velvet cake is seriously perfection.
The cake is perfectly moist, with a perfectly tangy and sweet cream cheese/cheesecakey swirl in the middle. Top the cake with a simple white chocolate glaze and you have perfection, my friends.
This cake is made completely from scratch. I debated starting with a cake mix, but was short one egg for the cake mix, so I went with a from scratch version instead. You’ll need flour, sugar, baking soda, salt and cocoa for your dry ingredients and eggs, buttermilk, vanilla, oil, and vinegar for the wet ingredients. Combine the dry ingredients in a bowl, the wet ingredients in a bowl and then slowly mix them all together.
For the cream cheese swirl you’ll combine cream cheese, sugar, an egg, vanilla and a little flour. Pour about 3 cups of your cake batter into a greased bundt cake, spread your cream cheese mixture all around over the cake batter. Spoon the remaining cake batter carefully over the top of the cream cheese and put the pan in the oven to bake. Make your easy white chocolate ganache and drizzle it over the top, allow the chocolate to set for a little and then you’re ready to enjoy!
Cream Cheese Stuffed Red Velvet Cake with White Chocolate Glaze
Ingredients
For the cream cheese swirl:
- 8 oz cream cheese (softened)
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 2 TBS flour
For the Red Velvet Cake:
- 2 1/2 cups flour
- 1 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 TBS cocoa
- 1 cup buttermilk
- 1 cup oil
- 2 eggs
- 1 tsp vinegar
- 1 tsp vanilla
- 1 TBS red liquid food coloring
For the White Chocolate Ganache:
- 1 cup white chocolate chopped (chips are fine)
- 1/4 cup heavy cream
Equipment
- Large Mixing Bowl
Instructions
- Preheat your oven to 350 degrees.
- Beat your cream cheese in a large bowl until soft. Add in the sugar an beat till light and creamy.
- Mix in the egg, vanilla and flour until smooth. Set aside.
- Combine your dry ingredients for your cake in a large bowl; flour sugar, baking soda, salt and cocoa.
- In another bowl whisk together your buttermilk, oil, eggs, vinegar and vanilla.
- Slowly pour your wet ingredients into your dry ingredients until just combined.
- Add in your food coloring, and carefully fold into the batter.
- Pour 3 cups of your cake batter into a greased bundt cake pan.
- Spoon the cream cheese filling over the batter carefully. Try not to touch the edges of the pan anywhere.
- Carefully spoon remaining batter over the top of the cream cheese mixture.
- Bake for about 45-55 minutes until a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
- When cake has cooled completely prepare your white chocolate ganache.
- Put your white chocolate chips in a medium sized bowl.
- Microwave your heavy cream in another bowl for 30 seconds.
- Pour cream over white chocolate chips and allow to sit for about 4 or 5 minutes.
- Stir mixture gently until completely smooth. (If there are still lumps you can microwave for another 10 seconds together then stir again)
- Allow ganache to cool in the fridge for 5 to 10 minutes to thicken a little. Stir again till smooth.
- Drizzle ganache carefully over the bundt cake. Allow ganache to set and serve cake immediately.
- Make sure to wrap any leftovers tightly with plastic wrap and keep in the refrigerator.
For more red velvet deliciousness, try these:
Red Velvet Better Than Anything Cake
Nutella Stuffed Red Velvet Cookies
Barbara says
I tried this cake before and it was delicious, Red Velvet is one of my favorite cakes. I was wondering if I could use the Whipped cream cheese as the swirl in the middle?
Aimee says
I’d stick with the block of cream cheese for the swirl, unless you’re talking about my whipped cream cheese frosting?
Larel says
Wow, looking so delicious and tasty cheese cream recipe for chocolate cake. I really like the taste of chocolate in cakes. Great reading for me. Thank you for sharing this wonderful article.
Hallen says
Such a great article of of making cheese cake, Looks so delicious and yummy. I really like this amazing recipe of cheese cake. Thank you for sharing this wonderful article.
Hallen says
I really like this cream cheese cake. A great and easy to make recipe of making cake at home, thank you for sharing this wonderful recipe article. I really enjoy this reading.
sonia hickman says
What to do if the red color is dull and not vibrant
Aimee says
If you’re just looking at the batter you can add more red food coloring. As you can see in the pictures, the outside of my baked cake is kind of dark and not super vibrant red, but the inside is redder.
Jessica C says
Wow. I’ve made this cake twice now. First time I did it, entered it into a work bake off and won. Never got to try it. It was gone by the time I got there. The second time I made it, everyone including myself loved it.
It’s such an easy recipe but it’s extremely well balanced. I posted it to the reddit community too! They went wild and some people are going to attempt it next!
Thank you for the recipe! Truly a masterpiece.
Ellen says
Wow, what a nice compliment. Thanks for sharing with others. And congratulations on your win.
Jade says
Made this last night for my boyfriends birthday. Can’t wait to eat today. It’s so pretty!
Aimee says
Hope he loved it! <3
Patricia says
I found that the recommended baking time was insufficient. After 50 minutes, there was still a lot of “runny” batter in the middle and by the time it was fully cooked, it took another 15-20 minutes. I ended up serving this as a cake/pudding in bowls with warm ganache drizzled on top. Flavour was great.
Amie says
Any nutritional information?
Aimee says
Sorry I don’t have that information right now!
Lynda M Shaha says
Thank you Aimee. I will give your tip a try.
Lynda M Shaha says
I made this cake for my husband’s birthday. However I am having trouble with my ganache thickening. I followed the recipe directions. The cream wasn’t warm enough to completely melt my chips. I had to microwave it two or three times at 10 minutes intervals. I chilled for 10 minutes but it didn’t really thicken. I put in back in the refrigerator for another 10 minutes – no luck. What might I have done wrong? Thank you. Otherwise we love this cake.🎂
Aimee Berrett says
Glad you like the cake! I’m not sure why you had so much trouble with the ganache thickening, it should never be super thick like a frosting, but more like something you’d drizzle and it will harden a bit on the cake, you could try putting it in the freezer to thicken more?
Erlinda R Conrad says
Can I make this into a muffins?
Marcia says
I love the recipe, however my cream cheese stayed all on top or in the bottom of the cake when turned around. Do you think I put too little batter over the filling?
Aimee Berrett says
Maybe you didn’t put enough at the beginning since the cream cheese kind of sinks to the bottom (which becomes) the top? Sorry! Glad it still tasted good though!
Lia says
Do I have to serve the cake immediately? Is next day ok?
Aimee Berrett says
It should be okay the next day, but since there is cream cheese I’d keep it in the fridge!
Cindy Harris says
No red food coloring?
Aimee Berrett says
Sorry Cindy, I’m not sure how I left it out of the ingredient list. I updated it so its there now 🙂
Melissa says
What about using beet juice in place of the water in the cake mix….adds a mildly wonderful flavor and great color too!
I also use a lemon flavored cake with lemon zest! Still beautifully red, but has a great taste, not just great looks!
Aimee says
I’ve never tried it, but that sounds like a great idea! The lemon cake sounds delicious!
Danielle says
This is such a gorgeous cake, Aimee! I love red velvet this time of year too, but I’ll happily eat it anytime 😉 That cream cheese swirl is so perfect!
Rachel @ Bakerita says
This is SUCH a gorgeous cake! I always gets starry eyes over red velvet desserts. So perfect for Valentine’s Day!
Aimee Berrett says
Thanks so much Rachel! I agree, perfect for Valentine’s day!
Kelly says
This cake is gorgeous, Aimee! Red Velvet is perfect for Valentine’s Day! Love the cream cheese swirl!
Aimee Berrett says
Thank you Kelly! The cream cheese was my favorite part 🙂
Kristine | Kristine's Kitchen says
This cake is a perfect Valentine’s Day dessert! I love that you added a cream cheese filling!
Aimee Berrett says
Thanks Kristine! The cream cheese just brought it all together to perfection 😉
Hofterzielbeek says
That’s a perfect cake. I was looking out for something that I could make on my own and landed up here with these delicious yummy looking cake with my favourite fillings. Thanks a lot Aimee 🙂
Aimee Berrett says
No, thank you! Let me know if you try it!
Julie Evink says
This is beautiful and I bet every bit as delicious!!!
Aimee Berrett says
Definitely true. Thanks Julie!
Jen | Baked by an Introvert says
So much yum is happening here! I am completely smitten with that cream cheese filling and white chocolate ganache. So perfect for Valentine’s Day!!
Aimee Berrett says
Thanks Jen! I agree, I think I need to make it again in a couple weeks!
Gayle @ Pumpkin 'N Spice says
I totally agree, red velvet is just perfect for Valentine’s Day! This cake is just gorgeous, Aimee! I love the cream cheese filling and white chocolate ganache. This is my idea of the perfect cake!
Aimee Berrett says
Thanks Gayle, I agree. Its splendid!
Sarah @Whole and Heavenly Oven says
Oh my goodness, Aimee! This cake is seriously the most gorgeous thing I’ve ever seen! That white chocolate ganache is making me drool right now and I love the cheesecake swirl!
Aimee Berrett says
Thank you Sarah! Its seriously the perfect combo!