Cream Cheese Cake with Red Velvet Fudge Frosting

Course: Dessert
Dessert Type: Cake
Prep Time: 12 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 42 minutes
Servings: 8
Calories: 1189kcal
Author: Elizabeth LaBau
This Cream Cheese Cake with Red Velvet Fudge Frosting is almost like an inside-out red velvet cake and is amazingly delicious and even better, a ton of fun! Time to turn the tables and experience this cake in a new way!
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Ingredients

For the Cream Cheese Pound Cake:

  • 8 ounces butter at room temperature
  • 8 ounce cream cheese at room temperature
  • 1 3/4 cups sugar
  • 4 eggs at room temperature
  • 1 tbsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 10-12 cup Bundt pan

For the Optional Cream Cheese Swirl:

  • 8 ounces cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg at room temperature

For the Red Velvet Fudge Frosting:

  • 1 1/2 cups granulated sugar
  • 3/4 cup water
  • 1 tbsp light corn syrup
  • 9 oz butter divided use
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 - 1 1/4 powdered sugar
  • 2 tbsp cocoa powder choose a light-colored variety for best frosting color
  • 1/4 cup powdered buttermilk
  • Red gel food coloring
  • Candy thermometer

Instructions

To Make the Cream Cheese Pound Cake:

  • Preheat the oven to 350 degrees Fahrenheit (176 C). Spray the bundt pan with nonstick cooking spray, and dust the inside lightly with flour. Knock excess flour out.
  • If you’re going to be adding a cream cheese swirl, make that first. Combine the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium until creamy. Add the vanilla and egg—it might separate at first, but beat gently until incorporated. Transfer the mixture to a small bowl nearby, and make the cake batter—no need to clean the mixing bowl first!
  • Combine the room temperature butter, cream cheese, and sugar in the large bowl of a stand mixer. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point—that’s okay.
  • In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredient and mix just until they’re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl.
  • Scrape about half of the batter into the prepared bundt pan. Spread it into an even layer, and spread a little of the batter up the sides of the pan to form a little indent in the middle. Pour the cream cheese swirl into the indent, trying to keep it from touching the edges of the pan. Pour the remaining cake batter on top, and spread it into an even layer.
  • Bake the bundt cake at 350 F (176 C) for 60-70 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean. If the top of the cake seems to be getting too dark before it’s done baking, cover it loosely with foil.
  • Let the cake cool on a wire rack for 15-20 minutes, then carefully invert it, remove the cake pan, and let it cool completely before frosting.

Frosting and Assembly:

  • Combine the granulated sugar, water, corn syrup, 6 ounces of butter, and salt in a large saucepan. Place the pan over medium-high heat, and stir until the butter melts and sugar dissolves. Bring the mixture a boil, and insert a candy thermometer. Continue to cook the mixture, stirring occasionally, until it reaches 240 degrees Fahrenheit (115 C).
  • Once at 240 F, remove the pan from the heat and pour the hot mixture into the bowl of a large stand mixer fitted with a whisk attachment. Whip the mixture on medium speed until the candy has slightly cooled and thickened, about 5 minutes. It might start to look a little grainy; that’s okay. While it’s mixing, sift together the cocoa powder, dry buttermilk, and 1 cup of powdered sugar.
  • Add the remaining 3 ounces of butter, the salt, and the vanilla extract, and mix well. Add the powdered sugar mixture in 2 batches, mixing well after each addition. Once all the ingredients are added, add 1/2 teaspoon of red gel food coloring and mix it in. Add more if desired to get your ideal color, then whip the frosting on medium-high speed for about 10 seconds, until it’s light and fluffy. It should be fluid but thick, like warm fudge. If it seems too thin, add a little more powdered sugar.
  • Spread frosting over the outside of the cake, using a spatula to spread it evenly. To get the surface smooth, you can wet your hands with hot water and gently press them on the frosting to smooth it out. Let the cake sit at room temperature until the frosting sets.
  • This cake keeps very well—as it ages the cake and frosting seem to meld together more, and the frosting helps the cake stay moist for days. If it’s well-wrapped, the cake can keep for up to a week at room temperature.

Notes

This recipe calls for powdered buttermilk, which helps give the frosting the characteristic tang of red velvet cake. It can often be found in the baking aisle of stores like Target, Walmart, and Fresh & Easy, or you can purchase it online. If you can’t find powdered buttermilk, you have 2 options. First, you can omit it entirely and replace it with an equal amount of powdered sugar. Your frosting will still have a great texture, but it won’t be quite as flavorful. Secondly, you can replace the water in the recipe with liquid buttermilk. In the course of cooking the frosting, the milk proteins will cook as well, giving your frosting a caramel color and flavor. It will still be delicious, but it will be more like a caramel frosting and less like a red velvet flavor.

Nutrition

Calories: 1189kcal | Carbohydrates: 128g | Protein: 12g | Fat: 71g | Saturated Fat: 43g | Cholesterol: 296mg | Sodium: 967mg | Potassium: 343mg | Fiber: 1g | Sugar: 99g | Vitamin A: 2420IU | Vitamin C: 0.2mg | Calcium: 177mg | Iron: 2.6mg