Comments on: The Best Red Velvet Bundt Cake with Cream Cheese Glaze

By: Kate

Kate — Thu, 27 Mar 2025 00:17:03 +0000

I used the Wilton Bundt cake pan and it worked perfectly. I made the icing a little before the cake came out of the oven, and then I realized that it was a little too stiff. So I decided to take the cake out of the pan a little bit before it was completely cooled, so the icing would drip down easier, and it was super easy to use. I did let the cream cheese come to room temperature before I used it because my mixer has a hard time with hard cream cheese. That helped a lot with making it more runny.

By: Courtney Rich

Courtney Rich — Tue, 11 Feb 2025 21:24:23 +0000

In reply to Debs. I like to use a 12 cup but this one would fit into a 10 cup if you that's what you have or would prefer to use.

By: Debs

Debs — Fri, 07 Feb 2025 00:50:42 +0000

Hi Courtney. Even if you don’t have a Valentine but fancy something delicious! This ticks all the boxes! It’s a crowd pleaser! Could you confirm cup size of Bundt pan please. Would it be better in a 10 cup or 12 cup? Excited to bake this beautiful cake. Love a Bundt! Thank you.

By: Kimberly Foote

Kimberly Foote — Sat, 16 Nov 2024 17:17:42 +0000

In reply to Lisa Patterson. Same here. My kids request this cake often for special occasions and have made it several times. Mine is never quite runny enough despite adding heavy cream, stirring it after mixing, leaving out on the counter, etc.

By: Courtney Rich

Courtney Rich — Thu, 26 Sep 2024 23:58:34 +0000

In reply to Lisa. Sure. I'd pour half of the batter in, then add your cream cheese swirl. Use a toothpick to swirl it around and then add the rest of the batter.

By: Lisa Patterson

Lisa Patterson — Fri, 20 Sep 2024 08:54:31 +0000

In reply to Ricci McKenna. I think that something is off with the recipe too. I happened to be looking on the website for a Cream Cheese Frosting recipe, because I thought I might pipe a few rosettes onto the bundt. I was therefore looking at half a recipe of Cream Cheese frosting and it is nearly identical to the glaze called for in this bundt. In fact, the normal Cream Cheese Frosting calls for heavy whipping cream but there is nothing in this to make it turn into a glaze. So I'm wondering if something is missing to make it more runny like a glaze.

By: Lisa

Lisa — Thu, 19 Sep 2024 20:37:47 +0000

I would love to use your recipe but add a cream cheese swirl in the center. Could I do that and if so how?

By: Courtney Rich

Courtney Rich — Tue, 13 Feb 2024 21:51:15 +0000

In reply to McCall. Yup!

By: McCall

McCall — Sun, 04 Feb 2024 04:40:31 +0000

Is this the same recipie as the traditional red velvet rounds recipie that use to be on your website a few years back and just adapted for bundt? It's my husbands favorite and I lost the recipe.

By: Courtney Rich

Courtney Rich — Sat, 30 Sep 2023 15:57:44 +0000

In reply to Katie. Yes that works great.

By: Courtney Rich

Courtney Rich — Sat, 30 Sep 2023 15:57:34 +0000

In reply to Lesley. Did it seem kind of dry? If so, you could add a couple tablespoons of melted butter.

By: Lesley

Lesley — Sat, 30 Sep 2023 01:27:59 +0000

My cream cheese butter cream was granny. Mixed for about 3 minutes. Any idea how to fix this?

By: Katie

Katie — Tue, 26 Sep 2023 23:04:51 +0000

If you do not have buttermilk, can you use regular whole milk with a touch of vinegar?

By: Courtney Rich

Courtney Rich — Wed, 09 Aug 2023 15:46:43 +0000

In reply to Sherri Johnson. Yes you can! It would be same temp but probably around 40 minutes.

By: Sherri Johnson

Sherri Johnson — Thu, 03 Aug 2023 23:26:56 +0000

Will this convert to a 9×13 pan? If so, what would the bake time and temp be?

By: Ricci

Ricci — Mon, 20 Mar 2023 11:45:24 +0000

I had the same problem. Looking at some of your other icing/glaze recipes, it seems this one is off…I tried adding heavy cream and could never get a pourable consistency. Were we supposed to melt the cream cheese first? Once you add the cream cheese, it all firms up. I ended up piping it on. It does taste wonderful though!!

By: Ricci McKenna

Ricci McKenna — Mon, 20 Mar 2023 11:44:50 +0000

In reply to Courtney Rich.

By: Courtney Rich

Courtney Rich — Tue, 07 Mar 2023 19:24:05 +0000

In reply to Lychelle Day. If you want to add them to the batter I would use mini choc chips. Dust them a bit in flour and then fold them into the batter.

By: Lychelle Day

Lychelle Day — Wed, 15 Feb 2023 05:50:26 +0000

Love this recipe! Big hit tonight for valentines dinner with the family. Very light and airy cake with a great texture and flavor. I didn’t have any sour cream so I subbed crème fraiche and it turned out perfect. I also chose to do cold butter so I could pipe the frosting on and it turned out great! I would love to add chocolate chips net time but not sure how to do that without melting them. Any tips?

By: Susan

Susan — Mon, 13 Feb 2023 19:07:25 +0000

I made these in bundlette pans – makes 12 and they are delicious. I made the “glaze” and despite the fact that I weighed all the ingredients I ended up putting it in a piping bag because it was not pourable.

By: Courtney Rich

Courtney Rich — Wed, 25 Jan 2023 19:14:37 +0000

In reply to Brianne. It will probably be less time, keep your eye on it.

By: Brianne

Brianne — Fri, 20 Jan 2023 21:17:53 +0000

Any alterations to the cook time if I want to make it in cake rounds for my friends birthday? This recipe popped up at the perfect time!

By: Geetha

Geetha — Mon, 31 Oct 2022 02:05:40 +0000

Hi! Can we use this recipe for a circular or rectangular cake molds ? If so, what would be the baking time and temperature ? We were hopping to use your delicious recipe for my Nieces 13th birthday! Thank you!

By: Courtney Rich

Courtney Rich — Thu, 05 May 2022 15:37:31 +0000

In reply to Jann Homer. If you use salted butter, reduce salt by half in recipe. It's worth making the pan switch for sure!