Red Velvet Bundt Cake

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

5 from 40 votes

Red Velvet Bundt Cake

This moist red velvet 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!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 553kcal

Author: Chef Dennis Littley

Equipment

12 cup bundt pan

Ingredients

Red Velvet Cake

¾ cup vegetable oil
½ cup unsalted butter melted
2 cups granulated sugar
2 large eggs
1 cup buttermilk
2 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoon red food coloring
2 ½ cups all-purpose flour
3 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt

Cream Cheese Glaze

4 oz cream cheese softened at room temperature
2 cups confectioners' sugar
2 -3 tablespoon whole milk
1 teaspoon vanilla extract

Instructions

Red Velvet Cake

Preheat the oven to 350 degrees F
Grease and flour a bundt pan and set aside until needed.
Add the all-purpose flour, cocoa powder, baking soda, and salt to a large bowl and whisk to combine. 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. Mix the ingredients for 2 minutes on medium speed until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl after each addition.
Add the buttermilk, white vinegar, and vanilla extract to the mixture and mix until combined.
Add the red food coloring and mix to combine.
Add half of the dry ingredients to the mixture and mix just enough to combine. Scrape the sides and bottom of the bowl with a rubber spatula.
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 bundt 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 inserted in the center comes out clean.
Place the cake in the pan on a wire rack to cool for 10 minutes.
Turn the cake out onto the cooling rack and let it cool completely.

Cream Cheese Glaze

Add the softened cream cheese and confectioners sugar to a large bowl and whip with an electric hand mixer until well combined.
Add 2 tablespoons of whole milk and the vanilla extract to the frosting and whip 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 desired consistency.
Pour the glaze over the top of the cooled cake, then refrigerate the cake for 10 minutes to help the glaze set.

Nutrition