Red Velvet Cake with Cream Cheese Filling is so decadent and sweet. Red velvet cake is filled with cream cheese and baked in a bundt pan to make a beautiful dessert.
Preheat oven to 325 degrees and prepare a bundt pan with non-stick spray.
In a large bowl, combine the cake mix, sour cream, oil and eggs and mix until well combined. Set aside.
In a medium bowl, using either a stand or hand mixer, combine the cream cheese, sugar and flour and mix until creamy. Set aside.
Pour half of the cake batter into the bottom of your pan. Then, either spoon the cream cheese filling around the center or you can use a piping bag to squeeze it more precisely into the center. Be sure to leave a border on the outside and inside edges of your cake. Pour the remaining batter over the top and spread around evenly.
Bake for 50-55 minutes or until a toothpick comes out clean. Cool for 20 minutes, before removing from the pan. Turn the pan over and cool the cake on a cooling rack until completely cooled.
To frost the cake, simply remove the lid and foil from the frosting container, and microwave it for 10 seconds. Take it out and stir. Continue cooking for 5 seconds at a time, until desired consistency has been reached. Spoon the frosting over the top of your cake. Cut and enjoy!