Comments on: Red Velvet Bundt Cake

By: Red Velvet Oreo Cake Recipe with Oreo Cream Cheese Frosting

Red Velvet Oreo Cake Recipe with Oreo Cream Cheese Frosting — Thu, 21 Apr 2022 02:41:05 +0000

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By: Jennifer

Jennifer — Mon, 10 Jan 2022 04:46:22 +0000

In reply to Jenn. @Chelsweets, The recipe says 18oz of cream cheese that's probably where she went wrong

By: Kim

Kim — Tue, 26 Oct 2021 14:58:29 +0000

I’ve made this cake before, and as far as I know, it came out amazing (it was gifted to someone). Well, this time, as I’m making it, I’m an idiot, and didn’t go with my gut. I used all EIGHTEEN OUNCES OF CREAM CHEESE!
So I guess we will see what happens. I put a cookie sheet underneath my pan to hopefully catch any overflow. And am going to hope beyond hope that it isn’t a total bust. Otherwise, I’m gonna be remaking it. Paaaaleasee fix the measurements. I always go by weights when they are there, and that one really screwed me.

By: Sheryll

Sheryll — Tue, 27 Apr 2021 02:09:08 +0000

In reply to Kylie. @Kylie, did you end up using blue food coloring in this bundt cake. I am planning to do the same..

By: Ana

Ana — Tue, 16 Feb 2021 18:04:58 +0000

I divided the recipe by half, weighed all ingredients in grams, and it worked BEAUTIFULLY for a 4 cup tube pan. I don’t like frosting so I omitted the glaze and was pleased by the level of sweetness in the plain cake; I think that the frosting would be nice without being too sweet. Cake still moist and tasty days later (left unrefrigerated).
This is my go-to from now on!

By: Emily

Emily — Thu, 11 Feb 2021 12:41:12 +0000

Made today – fantastic! One note: the cream cheese ripple says “1 c. Cream cheese (18oz)”. ?

By: Vicky

Vicky — Sun, 27 Dec 2020 05:24:53 +0000

Hi! Just made this Bundt red velvet cake as I always wanted to try making red velvet cake. Can’t wait for the family to comment. It was so easy to make. Will try to post pic somehow

By: Saza

Saza — Fri, 25 Dec 2020 10:51:51 +0000

Going to make this soon and realized why people are getting confused about the cream cheese filling. 1 cup =8oz not 18oz(as posted). Can’t wait to try it.

By: Kylie

Kylie — Wed, 16 Dec 2020 01:48:24 +0000

Hi there! I’m trying to make a “blue velvet” cake for a snow flake bunt pan. Do you think this recipe with different color of food coloring would still work???
Thank you!!!

By: Kim

Kim — Sun, 01 Nov 2020 21:26:16 +0000

Don’t know if you’ll see this, but I did notice that there was an error in the measurements for the cream cheese. It said 18 oz in parentheses, when it is only to be 8 oz (226 g). Simple typo. But that may be why some people have the overflowing issues.

By: Preston Johnson

Preston Johnson — Mon, 05 Oct 2020 19:57:32 +0000

Just made this and it turned out terrible. Measured all ingredients by weight and baked for 55 minutes checking every 5 minutes after that. Cake came out brown even though I used red gel food coloring. Not sure what happened but I bake things from scratch on a regular basis and never experienced anything like this. Now off to the store to get more ingredients as I had to have this as a gift for tomorrow

By: Meg C

Meg C — Thu, 10 Sep 2020 05:19:12 +0000

Yea look at the grams next to 18oz, it matches the grams shown on an 8oz package of cream cheese. It’s an error and where a lot of these mistakes are coming from.

By: Janelly Diaz

Janelly Diaz — Wed, 09 Sep 2020 07:09:28 +0000

Hello, I was hoping you could help. I’d really love to make this cake, only thing is, I’m not a big fan of cream cheese, so I was wondering if I could replace the cream cheese filling for vanilla cake? And if so, what would be the measurements for a vanilla cake filling. Thank you.

By: Jennifer

Jennifer — Fri, 31 Jul 2020 23:16:15 +0000

Sorry to say, there is a typo, I believe, in the cream cheese Ripple filling section. It reads 18 oz for a cup of cream cheese. Perhaps it should be 8 oz instead, which would match the grams shown.
If someone used the whole 18 oz, it most likely would overfill the pan as discussed in some comments above.

By: Elva

Elva — Mon, 15 Jun 2020 13:09:15 +0000

Hi , I would like to make this recipe either in a 6 in or 8 in pan. How many layers will it give me with the amounts given for the original recipe, I am trying to make a 4 layer cake. Thanks

By: Angela

Angela — Sat, 09 May 2020 15:17:52 +0000

I’m making this cake now and I bought the same Bundt pan that you used and it’s overflowing. Are you sure the cream cheese filling measurements are correct? In the video it looks like you only used one package of cream cheese.

By: Chelsweets

Chelsweets — Fri, 08 May 2020 18:29:53 +0000

In reply to Sopa.

Hi Sopa,

That’s fine, that happens to mine sometimes too! as long as the filling isn’t like straight liquid, it should be just fine to eat! I have in the past when it’s not totally firm and have been fine 🙂 Hope that helps, happy baking!

By: Chelsweets

Chelsweets — Fri, 08 May 2020 17:59:51 +0000

In reply to Jahimabakes.

Hi Jahima,

It’s definitely harder to get a proper ripple unless you use a full sized bundt pan! If you try making mini ones again, I’d suggest using a bit less filling, maybe 1/2 or 1/4 cup per little bundt cake. Hope that helps, happy baking!

By: Sopa

Sopa — Tue, 28 Apr 2020 03:25:07 +0000

Hey girl! So the red velvet cake part comes out clean on a toothpick but the cream cheese/cheesecake filling did not. I left it in the oven for 65-70 min. Is this normal and would it still be safe to eat? Thank you!

By: Jahimabakes

Jahimabakes — Fri, 24 Apr 2020 19:54:40 +0000

I made this recipe today…. I made it in mini Bundt tins 2.25 cup capacity…… I put 0.75 cup red batter 0.75 cheese batter and 0.75 red batter on top, it all meshed into one and I didn’t get the beautiful colouring…. I suppose I need a bigger Bundt tin? Or should I try a different ratio?