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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour batter into pan: Transfer the batter evenly into the prepared Bundt pan, smoothing the top.
- 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.
- 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.
- Prepare the icing: Beat the cream cheese and butter together in a bowl until smooth and well combined.
- Add powdered sugar: Mix in the powdered sugar and continue beating until the icing is smooth.
- 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.
- Ice the cake: Drizzle the cream cheese icing over the cooled cake evenly.
- 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
