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5 from 10 votes

Cream Cheese Stuffed Red Velvet Cake with White Chocolate Glaze

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!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins


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


  • 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.