Red Velvet Bundt Cake Recipe
This Red Velvet Bundt Cake is a moist, tender and vibrant red cake with a hint of chocolate flavor. It’s topped with a silky cream cheese glaze. While this stunning red velvet bundt looks like it came straight from a bakery, it is incredibly easy to make. It’s the best red velvet bundt cake recipe that’s perfect for all your family gatherings and celebrations.
Equipment
- 1 10-12 cup capacity bundt cake
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Red Velvet Bundt Cake
- 2¾ cup (330 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (237 ml) canola oil
- ¼ cup (56 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 3 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- 1 tsp white vinegar
- 1¼ cup (296 ml) buttermilk
- 1 tbsp red gel food coloring
Cream Cheese Glaze
- 4 oz. (113 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp (30-45 ml) milk, as needed
Instructions
- Preheat the oven to 350 F (177 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
- In a mixing bowl whisk the flour, cocoa powder, baking soda and salt together until well combined.
- In a mixing bowl, whisk the butter, oil and sugar on medium for about 1-2 minutes, until well combined.
- On the lowest speed, mix in the eggs, vanilla extract, white vinegar and buttermilk one at a time. Wait for each ingredient to be fully incorporated before adding the next.
- Mix in the red gel food coloring until well combined. Mix in the dry ingredients until well combined. Evenly pour the easy cake batter into the prepared bundt cake pan.
- Bake the red velvet cake for about 40 - 50 minutes. The cake is finished when the edges of the cake are pulling slightly away from the pan and the top bounces back when gently pressed. Remove the bundt cake from the oven to cool on a cooling rack for about 10 -15 minutes.
- Place a serving plate or even another cooling rack on top of the bundt pan. Invert the pan to the top of the bundt cake is now on the bottom (on the serving plate or second cooling rack). Gently tap all around the pan to help loosen any pieces of cake that may be stuck. Gently lift up the pan. Allow the cake to cool to room temperature before applying the cream cheese glaze.
- Make the cream cheese glaze by beating the cream cheese with the powdered sugar, vanilla extract and milk.
- Pour or spoon the glaze over the cooled cake. The glaze will remain “wet” for a long time. Allow about 1 hour for the glaze to set enough to slice the cake cleanly. Slice and enjoy!
Notes
Use a non-stick spray to prevent the cake from sticking to the bundt pan. If needed, take a pastry brush and work the spray into all the grooves of the pan.
Store the cake slices in an airtight container to the fridge for up to 5 days. Once the cake has the cream cheese glaze, it must be stored in the fridge.
Flour: This hasn’t been tested using alternative flours. If this cake needs to be gluten free, use a good 1-1 cup all purpose flour substitute. Measure by weight rather than cups as gluten free flour tends to weigh a bit more than all purpose flour.
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