Easy Red Velvet Cream Cheese Bundt Cake

This beautiful red cake is simple by starting with a box mix and making a creamy cheese filling and topping with a tasty frosting. You can spend all the extra time making a cake from scratch with buttermilk and cocoa, but why? This recipe is easy enough to teach the kiddos something to bake, while having a wow factor for the ones taking the first bites.

Look at that middle filling! Who can turn that down? Valentine's Day is just around the corner, so whip this up for an impressive dessert for your family or loved one!

There are tons of recipes out there for red velvet everything, including cakes, cookies, crinkles and brownies. You are just a google search away so thank you for checking out my page! Please drop a comment with your favorite red velvet treat!!

Ingredients:

Cake -

• 1 box red velvet cake mix

• 1 cup sour cream

• 1/2 cup vegetable oil

• 4 eggs

Filling -

• 12 oz cream cheese, softened

• 5 Tablespoons sugar

• 1 teaspoon all purpose flour

Icing -

• 4 oz cream cheese, softened

• 2 Tablespoons butter, softened

• 1 cup powdered sugar

• 1 to 3 Tablespoons heavy whipping cream

Directions:

1. Heat oven to 325 degrees. Grease 12-cup bundt cake pan well with Pam baking spray with flour or soft butter and a dusting of flour.

2. In large bowl, beat all the cake ingredients until combined.

3. In medium bowl, beat filling ingredients until smooth and creamy.

4. Spoon half of the cake batter evenly into pan. Using a spoon, lay filling onto center of cake batter in pan, leaving 1/2-inch border of batter on both inside and outside edges. Using offset spatula or butter knife, gently swirl batter and filling together, creating a marble look. Spread remaining batter evenly over top. Firmly tap bottom of pan on counter several times to release any pockets of air in batter.

5. Bake 50 to 55 minutes or until toothpick inserted in cake comes out clean or with very few crumbs attached, and top of cake springs back when touched. Cool in pan on cooling rack 30 minutes before turning out onto rack to cool completely.

6. In small bowl, beat the cream cheese and the softened butter together until smooth. Beat in powdered sugar in two stages, scraping bowl well after each addition. Beat in whipping cream 1 tablespoon at a time until desired consistency. I like a little thicker frosting but you can make it runnier, so that it drips down the sides more like a glaze. Pipe or spread over cooled cake.

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