Red Velvet Bundt Cake

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My Red Velvet Bundt Cake with cream cheese frosting is perfect for any occasion. This moist chocolate cake has a tender crumb that almost melts in your mouth. Add the cream cheese glaze, and you’ve got a dessert that will wow your friends and family!

Slice of red velvet cake being taken out of whole cake.

This moist red velvet bundt cake is one of my favorite red velvet recipes. It’s easy to make and is definitely a crowd-pleaser!

Slice of red velvet cake on a white plate with a fork taking a piece out.

This is one of my favorite cakes for family get-togethers. It’s really easy to make, and everyone loves a red velvet cake! The rich chocolate flavor and cream cheese frosting go perfectly together.

Check out my other post on the traditional red velvet cake recipe if that is what you are looking for.

If you love delicious bundt cakes, make sure to try my lemon bundt cake and Kentucky Bundt Cake recipes. They’re easy to make and oh-so-delicious!

Table of Contents:

Ingredients to make Red Velvet Bundt Cake

Let’s start by gathering the ingredients we need to make my homemade Red Velvet Bundt Cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

If you don’t have buttermilk on hand, you can make a great substitute by adding one tablespoon of white vinegar to a measuring cup and filling it the rest of the way with milk. Mix well, and let it sit for ten minutes, then it’s ready to use. You can also use lemon juice instead of the vinegar.

How to make a Red Velvet Bundt Cake

Preheat the oven to 350 degrees Fahrenheit.
Grease and flour a bundt cake pan and set aside until needed.

Collage showing how to blend dry ingredients.

Add the all-purpose flour, cocoa powder, baking soda, and salt to a large bowl.
Whisk to combine the dry ingredients and set aside until needed.

Add the vegetable oil, melted butter, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and an electric hand mixer).
Mix the ingredients for 2 minutes on medium speed until well combined.
Add the eggs one at a time.
Mix well, scraping the sides and bottom of the bowl after each addition.
Add the buttermilk, white vinegar, and vanilla extract to the mixture.
Mix until combined.

Collage showing how to continue making recipe.

Add the red color (liquid food coloring or gel food coloring) to the batter.
Mix to combine.
Add half of the flour mixture to the wet ingredients and mix just enough to combine. Scrape the sides and bottom of the bowl with a rubber spatula. Then,
add the remaining flour, gently folding it into the mixture until combined.
*The batter should be smooth, but do not overmix the batter.
Pour the batter the batter into the prepared pan. Tap the pan on the counter to level the batter and remove any air bubbles.
Place the pan on the center rack of the preheated oven and bake for 50-60 minutes or until a skewer or cake tester inserted in the center of the cake comes out clean.

Place the cake in the pan on a wire rack to cool for 10 minutes, then turn the cake out onto the cooling rack and let it cool completely.

How to make Cream Cheese Glaze

Add the softened cream cheese and confectioners’ sugar to a large bowl.
Whip using an electric hand mixer until well combined.
Add two tablespoons of whole milk and the vanilla extract to the frosting.
Whip the frosting until light and fluffy.

The consistency should be thick but pourable. Add additional milk if necessary to achieve the desired consistency. If the glaze is too thin, add a little more powdered sugar to the mixture until you get the right consistency.

I like to use full-fat cream cheese, but you can also make the frosting with low-fat cream cheese.

When the cake is cooled, pour the cream cheese icing over the top of the cake, letting it run down the sides of the cake. Then, refrigerate the cake for 10 minutes to help the glaze set.

This recipe can also be used to make red velvet cupcakes.

Slice of red velvet cake on a white platter with remainder of cake.

After one bite, I know you’ll agree that this is one of the best red velvet cake recipes you’ve ever tried.

Store any leftover red velvet cake refrigerated in an airtight container for 4-5 days. It can also be frozen double-wrapped in plastic wrap for up to 3 months.

Recipe FAQs

How do I get the rich red color?

The key to a vibrant red color is the quality and quantity of red food coloring. Liquid food coloring is commonly used, but gel or paste can give a deeper color without adding too much liquid to the batter.

Can I use a different type of vinegar to make the recipe?

White vinegar is usually recommended, but apple cider vinegar will also work well. The vinegar reacts with the baking soda to help the cake rise and become fluffy.

How do I make sure the cake doesn’t stick to the bundt pan?

Grease the pan thoroughly with butter or a non-stick spray, then dust it lightly with flour. This will help with the easy removal of the cake after baking. If the cake is stuck, try placing in on the stovetop over medium-high heat for one minute. The heat will help the cake release from the pan.

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