Red Velvet Cream Cheese Bundt Cake

This Red Velvet Cream Cheese Bundt Cake is a classic “improved box cake” done right — exceptionally moist, tender, and familiar, with a rich cream cheese ribbon baked through the center and a simple cream cheese drizzle on top. The method here preserves everything that makes the original so good, while preventing the filling from sinking before the cake has time to set.

Ingredients

Cream Cheese Filling

• 1 pkg (8 oz) cream cheese, softened
• 4 tbsp butter, softened
• ½ cup sugar
• 1 large egg
• 2 tbsp flour
• 2 tsp vanilla extract

Cake

• 1 pkg red velvet cake mix
• 1 pkg instant vanilla pudding mix
• 1 cup sour cream
• 4 eggs
• ⅓ cup water
• ½ cup oil
• ½ tsp table salt

Cream Cheese Frosting

• 1 pkg (8 oz) cream cheese, softened
• ¼ cup butter, softened
• 1½ cups powdered sugar
• 1–2 tsp vanilla extract
• ⅛ tsp table salt

Directions

Make the Cream Cheese Filling

In a stand mixer or with a hand mixer, beat cream cheese, butter, and sugar until smooth and creamy, about 1–2 minutes.

Beat in the egg, flour, and vanilla just until fully incorporated.

Refrigerate the filling for 20–30 minutes, until thickened but still spoonable.

Prepare the Cake Batter

Heat oven to 325°F. Generously grease a Bundt pan.

In a large bowl, whisk together sour cream, eggs, water, oil, and table salt until smooth.

Add cake mix and pudding mix and beat just until combined, scraping down the bowl as needed. Do not overmix.

Assemble

Pour about half of the cake batter into the prepared Bundt pan.

Spoon the chilled cream cheese filling evenly over the batter, keeping about a ¾-inch border from the edges.

Pour the remaining cake batter over the filling and gently smooth the top.

Bake

Bake at 325°F for 60–70 minutes, until a toothpick inserted into the cake portion (not the filling) comes out clean.

Cool in the pan for 20 minutes, then invert onto a rack and cool completely.

Finish

Beat cream cheese and butter until smooth. Beat in powdered sugar, vanilla, and table salt until creamy.

Drizzle frosting over the cooled cake.

Notes

Preparation

• Chilling the filling before assembly helps prevent it from sinking before the cake structure sets, without changing its flavor or texture.

Serving Suggestions

• For the cleanest slices, chill the cake for several hours after cooling, then slice with a long knife wiped clean between cuts.

Variations

• A teaspoon of espresso powder added to the cake batter deepens the cocoa notes without making the cake taste like coffee.

Make-Ahead & Storage

• Store covered in the refrigerator.
• Keeps well for up to 5 days.
• Unglazed cake can be frozen for up to 2 months; thaw overnight in the refrigerator and frost before serving.