Red Velvet Bundt Cake with Cream Cheese Filling
Make a stunning showstopper with our Red Velvet Bundt Cake! The cream cheese filling adds a deliciously tangy twist in every bite. Bake now!
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Cooking tools:
- Bundt pan
- Stand mixer
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Oven
- Cooling rack
- Fine-mesh sieve
- Spoon
- Plate
Ingredients
- Red Velvet Bundt Cake:
- 1¼ cups (284 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 3 large eggs (150 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- ½ cup (43 grams) unsweetened cocoa powder
- 1½ teaspoons (7.5 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- 1 cup (240 grams) whole buttermilk
- 1 (1-ounce) bottle (29 grams) liquid red food coloring
- Cream Cheese Filling (recipe follows)
- Garnish: confectioners’ sugar, sugared rosemary
- Cream Cheese Filling:
- 8 ounces (226 grams) cream cheese, softened
- 1 tablespoon (14 grams) unsalted butter, softened
- ½ cup (60 grams) confectioners’ sugar
- 1 large egg yolk (19 grams)
- ½ teaspoon (2 grams) vanilla extract
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