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Red velvet always takes me back to the heartwarming days spent with my grandma in the kitchen. She was known for her desserts, especially her Waldorf Astoria Red Velvet Cake, which became a beloved birthday tradition. Inspired by those memories, I’ve created this special Red Velvet Cream Cheese Filled Bundt Cake recipe. It’s an indulgent twist that blends rich, chocolatey flavors with a creamy center and smooth icing, perfect for birthdays, holidays, or any celebration that calls for a little extra sweetness.
Red Velvet Cream Cheese Filled Bundt Cake Recipe
My Grandma loved to bake. Cookies, cakes, pies…she was known for all the delicious desserts and treats! One of my favorites was always her Waldorf Astoria Red Velvet Cake. She made it for me every birthday! That rich chocolaty cake with creamy, luscious icing between the thin layers….I can still remember her giving me the spatula and bowl to finish off the icing!
Her recipes inspired many of my own creations, including this version of Red Velvet Cream Cheese filled Bundt cake. While too rich for our everyday desserts, this dresses up any festive moment, be it birthday, holiday, or other celebration.
Key Takeaways:
- Grandma-Inspired Delight: This Red Velvet Cream Cheese Filled Bundt Cake is a nostalgic, rich twist on a classic, inspired by a beloved family tradition.
- Natural Red Alternatives: Red food dye can be swapped for natural options like beet juice or pomegranate powder, offering both color and flavor.
- Vegan-Friendly Variations: Easily make the recipe vegan by using plant-based substitutes, like dairy-free cream cheese and egg alternatives.
Red Velvet Without the Red Dye
If you’re concerned about the potential health risks of red food dye, don’t worry—there are natural alternatives to give your cake that classic red hue. Ingredients like beet juice, pomegranate powder, or pureed raspberries can add color and a subtle flavor twist, all while keeping your cake wholesome and vibrant!
Red Coloring?
It’s true that red food dye is known for its health issues, and its sources can sometimes raise concerns. But thankfully, there are natural alternatives that still give the cake its signature color without any worry. Options like beet juice, pomegranate powder, or even pureed raspberries can add a beautiful red hue while keeping things natural. These alternatives provide a subtle flavor enhancement as well, so you can enjoy that classic red velvet look with a touch of added goodness!
Or No Red?
Red velvet cake is actually a version of devil’s food cake with red dye added to give it that signature color. Without the dye, it has a rich, natural chocolaty hue that looks just as appealing. If you’re not set on the red shade, feel free to skip the dye altogether—it’ll still be a deliciously moist, chocolate-flavored cake with a deep color and classic appeal. Sometimes, the natural look is just as beautiful, and it lets the cake’s rich flavor truly shine!
Red Velvet Cream Cheese Bundt Cake Recipe
This Red Velvet Cream Cheese Bundt Cake is a delicious spin on Grandma’s favorite Waldorf Astoria recipe. With a rich, chocolatey base and a creamy filling inside and out, it’s perfect for any special occasion. Here’s how to make this indulgent dessert!
Grandma’s recipe for Waldorf Astoria’s Red Velvet Cake was always a favorite in our family. It inspired many variations, including this one with the frosting inside and on top.
Cream Cheese Filling
- 1 package cream cheese (8 oz, softened)
- 4 tablespoons butter (softened)
- 1/2 cup Granulated Sugar (extra fine)
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Red Velvet Cake
- 2 1/3 cups all-purpose flour
- 1 3/4 cups Granulated Sugar (extra fine)
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk (whole milk preferred)
- 1 tablespoon vanilla extract
- 1 tablespoon white vinegar
- Red gel food coloring (as needed)
Cream Cheese Icing
- 2 cups Powdered Sugar (confectioners sugar)
- 4 oz cream cheese (softened)
- 3/4 cup heavy cream
- 1 tablespoon vanilla extract
Directions
Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
Cream Cheese Filling
- In a stand mixer, beat cream cheese, butter, and sugar until light and fluffy, about 2 minutes. Add egg, flour, and vanilla and continue beating until smooth. Set aside while preparing cake batter.2
- In medium bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Set aside.3
- In large bowl whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, and vinegar. Beat in flour mixture until well combined. Add red food coloring, until desired color.4
- Pour half of cake batter into prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter. 5
- Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much; you just need to swirl knife a couple of times through layers.6
- Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.7
- While cake cools, prepare icing – Beat powdered sugar, cream cheese, heavy cream, and vanilla extract for 2 minutes, until well combined. Place in a piping bag and pipe on to top of cooled cake. Serve immediately, and store leftovers in the refrigerator.
Making It Your Own: Vegan Flavor Variations and Toppings
This vegan-friendly version of Red Velvet Cream Cheese Filled Bundt Cake is as indulgent as the original. Here are a few ways to make it extra special:
- Swirl in Some Jam: Add a layer of raspberry or strawberry jam along with the vegan cream cheese filling for a fruity twist that complements the cake’s richness.
- Add a Crunch: Fold in finely chopped pecans or walnuts into the cake batter or sprinkle them on top of the icing for added texture and nutty flavor.
- Drizzle with Vegan Ganache: For a touch of extra decadence, drizzle the cake with a simple vegan chocolate ganache (made from dairy-free chocolate and coconut cream) before adding the cream cheese icing. This pairs beautifully with the cake’s chocolatey notes.
- Festive Decor: Dust the finished cake with edible glitter or sprinkle seasonal decorations on top—like vegan mini candy hearts or colored sugar for a festive look that suits any celebration.
With these creative twists, this vegan Red Velvet Cream Cheese Bundt Cake can be customized to fit any occasion and delight everyone at the table!
Wrapping Up with Red Velvet Charm
This Red Velvet Cream Cheese Filled Bundt Cake recipe combines rich, nostalgic flavors with a modern twist, making it a memorable dessert for any celebration. From the creamy center inspired by my grandma’s beloved Waldorf Astoria cake to the alternative red coloring options, this recipe blends tradition with thoughtful updates.
As you try your hand at this cake, remember a few key points from the article. First, decide if you want to keep the classic red color or embrace a natural chocolaty look by skipping the dye—it’s gorgeous either way. When preparing the cream cheese filling, be sure to leave a 1-inch border around the edges for a perfect swirl and prevent any filling from leaking out. If you’re feeling adventurous, consider trying one of the flavor twists, like a jam swirl or nutty crunch, to make it your own.
Did you find this red velvet recipe inspiring or have suggestions to make it even better? I’d love to hear your feedback, especially if you’ve tried any of the variations or substitutions.
Whether this is your first attempt at red velvet or you’re a seasoned baker, I hope this recipe becomes a favorite. Enjoy the process, and don’t forget to share your creations and ideas! Happy baking!
Frequently Asked Questions
Here are some quick answers to common questions that come up with this Red Velvet Cream Cheese Filled Bundt Cake. Whether you’re looking to prepare ahead, keep it extra moist, get the perfect swirl, or make it vegan, these tips should help!
Can I make this cake ahead of time?
Yes! This cake can be made a day or two in advance, which allows the flavors to develop even more. After it’s completely cooled, store it in an airtight container in the refrigerator. When you’re ready to serve, bring it to room temperature or slightly warm it up for that fresh-baked feel. The cream cheese filling and icing both hold up well when refrigerated.
How can I make the cake extra moist?
Using ingredients like vegetable oil and sour cream in the batter already helps achieve a moist cake. However, if you want an even softer texture, try replacing part of the oil with applesauce or adding an extra tablespoon of sour cream. Make sure not to overmix the batter, as this can make the cake dense instead of tender.
What’s the best way to get the cream cheese filling perfectly swirled?
To get a nice swirl without over-mixing, pour half of the batter into the bundt pan, add the cream cheese filling, and then pour the remaining batter on top. Use a butter knife to swirl the filling just a couple of times through the batter layers. Swirling too much can mix the filling into the cake too much and lose the layered effect.
Are there any vegan substitutes for this recipe?
Absolutely! You can swap the cream cheese and butter in the filling and icing with dairy-free versions, and replace the eggs with flaxseed or chia seed eggs. For the milk, a plant-based option like almond or oat milk works great. These swaps will give you a fully vegan, deliciously moist red velvet cake.
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