Red Velvet Bundt Cake Recipe

Introduction

This Red Velvet Bundt Cake is a moist, tender dessert with a subtle cocoa flavor and striking red color. Topped with a creamy, tangy cream cheese icing, it makes an impressive treat for any occasion. Whether for a celebration or an everyday indulgence, this cake is sure to delight.

Ingredients

• 3 cups (390g) all-purpose flour (measured correctly)
• 1/4 cup (29g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 1/2 cups (518g) sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons vinegar
• 1 ounce red food color (or 1 teaspoon red gel icing color)
• 1 1/2 cups buttermilk
• 4 oz (113g) cream cheese, room temperature
• 2 tablespoons (28g) unsalted butter, room temperature
• 1 3/4 cups (201g) powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan by spraying it with non-stick baking spray.
2. Step 2: In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixer bowl, cream together the butter, vegetable oil, and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Step 5: Stir in the vanilla extract, vinegar, and red food coloring until well combined.
6. Step 6: Add half of the dry ingredients to the wet mixture and mix just until combined. Pour in the buttermilk and mix again until incorporated. Finally, add the remaining dry ingredients and mix until everything is well combined.
7. Step 7: Pour the batter into the prepared Bundt pan and spread it evenly.
8. Step 8: Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for about 20 minutes. Then invert it onto a cooling rack and let it cool completely to room temperature.
10. Step 10: To make the icing, beat the cream cheese and butter together until smooth and well combined.
11. Step 11: Add the powdered sugar and mix until fully incorporated.
12. Step 12: Stir in the vanilla extract and one tablespoon of heavy cream. Mix until smooth, adding more cream as needed to reach a drizzling consistency.
13. Step 13: Drizzle the icing over the cooled cake and serve.

Tips & Variations

• For a more intense red color, use gel food coloring instead of liquid to avoid altering the batter consistency.
• Room temperature ingredients mix better and help achieve a smooth batter and icing.
• If you don’t have buttermilk, make a substitute by adding 1 1/2 tablespoons of vinegar or lemon juice to 1 1/2 cups of milk; let it sit for 5 minutes before using.
• Try adding a teaspoon of espresso powder to the dry ingredients to enhance the cocoa flavor.

Storage

Store leftover cake covered in the refrigerator due to the cream cheese icing, ideally in a cake carrier or airtight container. For the best flavor and texture, consume within 3-4 days. Before serving, let the cake come to room temperature to enjoy its full richness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan for this recipe?

Yes, you can use a 9×13 inch baking pan if you don’t have a Bundt pan. Adjust the baking time accordingly, checking for doneness around 35-45 minutes.

What can I use instead of red food coloring?

If you prefer a natural alternative, beet juice or powdered beetroot can be used for red coloring, though the flavor and color intensity may vary.

Red Velvet Bundt Cake Recipe

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★★★★★

4.7 from 168 reviews

• Author: Harry
• Total Time: 1 hour 10 minutes
• Yield: 12–14 servings 1x

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Description

This classic Red Velvet Bundt Cake is moist, tender, and beautifully rich with a hint of cocoa. Baked in a Bundt pan, it features a striking red hue brought to life with food coloring and is topped with a luscious cream cheese glaze for a perfect balance of flavors.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (390g) all-purpose flour
• 1/4 cup (29g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 2 1/2 cups (518g) sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons vinegar
• 1 ounce red food color (or 1 teaspoon red gel icing color)
• 1 1/2 cups buttermilk

Cream Cheese Icing

• 4 oz (113g) cream cheese, room temperature
• 2 tablespoons (28g) unsalted butter, room temperature
• 1 3/4 cups (201g) powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream

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Instructions

1. Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 12-14 cup Bundt pan thoroughly with non-stick baking spray to ensure the cake does not stick.
2. Mix dry ingredients: In a medium-sized bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
3. Cream butter, oil, and sugar: In a large mixing bowl, use an electric mixer to beat the room temperature butter, vegetable oil, and sugar on medium speed. Continue mixing for 3-4 minutes until the mixture is light in color and fluffy.
4. Add eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
5. Add flavorings and color: Mix in the vanilla extract, vinegar, and red food coloring until fully incorporated and the mixture is smooth and consistent in color.
6. Combine dry and wet ingredients: Add half of the dry ingredient mixture from step 2 into the wet mixture. Stir gently until combined. Then add the buttermilk and mix again until incorporated. Finally, add the remaining dry ingredients and mix just until combined, avoiding over-mixing.
7. Pour batter into pan: Transfer the batter evenly into the prepared Bundt pan, smoothing the top.
8. Bake: Bake in the preheated oven for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
9. Cool cake: Let the cake cool in the pan for about 20 minutes, then carefully invert it onto a wire rack to cool completely to room temperature.
10. Prepare the icing: Beat the cream cheese and butter together in a bowl until smooth and well combined.
11. Add powdered sugar: Mix in the powdered sugar and continue beating until the icing is smooth.
12. Add vanilla and cream: Stir in the vanilla extract and 1 tablespoon of heavy cream. Mix thoroughly. If needed, add additional heavy cream 1 tablespoon at a time until you reach a smooth, drizzling consistency.
13. Ice the cake: Drizzle the cream cheese icing over the cooled cake evenly.
14. Storage and serving: Store leftover cake covered in the refrigerator to preserve the icing. It’s best served at room temperature and ideally consumed within 3-4 days for optimal freshness.

Notes

• Measuring flour accurately by spooning and leveling is key to a perfect texture.
• The red food coloring amount can be adjusted to achieve your preferred intensity of red.
• Do not overmix the batter after adding dry ingredients to keep the cake tender.
• Allow the cake to cool fully before icing to prevent the glaze from melting.
• If the icing is too thick, add a little more heavy cream to achieve desired consistency.
• Leftover cake keeps well in a cake carrier or tightly covered container refrigerated.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet bundt cake, cream cheese icing, moist red velvet cake, classic red velvet, bundt cake recipe