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Red Velvet Bundt Cake is a showstopper with a moist, tender red crumb and a tangy cream cheese glaze dripping down every ridge. I make it for birthdays and holidays because it looks fancy but is so simple, and the kids cheer when it hits the table. It is just as easy and impressive as our strawberry cheesecake bundt cake.
Whisk up a classic red velvet batter, bake it in a bundt pan, and drizzle it with a tangy cream cheese glaze for a stunning, easy cake.
Red Velvet Bundt Cake Quick Look
- 🕒 Prep Time: 35 minutes
- 🌡️ Cook Time: 1 hour
- ⏳ Total Time: 1 hour 35 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 518kcal
- 🌶️ Flavor Profile: Tender, lightly cocoa, with tangy cream cheese
- ✋ Difficulty: Easy and beginner-friendly, like our sour cream coffee cake
Quick Answer
Whisk together the dry ingredients, then cream the butter and sugar and beat in the eggs, oil, buttermilk, vinegar, vanilla, and red food coloring. Combine into a smooth red batter, pour it into a greased bundt pan, and bake until a toothpick comes out clean. Let it cool, then drizzle with a tangy cream cheese glaze for a beautiful red velvet bundt cake.
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Why This Recipe Works
Click to see the technique science
- It is moist and tender. Buttermilk and oil keep the crumb soft and moist for days, not dry like some cakes.
- The bundt shape is foolproof. No layering or frosting a whole cake. The pan does the pretty work for you.
- That signature red velvet flavor. A hint of cocoa, tangy buttermilk, and a splash of vinegar give it the classic taste.
- The cream cheese glaze is perfect. Tangy and sweet, it drips down the ridges for a stunning finish and the best bite.
- It feeds a crowd. One bundt cake serves a dozen, making it ideal for parties and holidays.
- It looks impressive. It is bakery-beautiful with almost no decorating skill required.
Why You’ll Love This Recipe
- It is a moist, tender red velvet cake with a tangy cream cheese glaze in every bite.
- The bundt pan does all the work, so it looks impressive with no layering or frosting required.
- It is a showstopper dessert like our strawberry cheesecake bundt cake, perfect for any celebration.
Key Ingredients
Here is what you need for a moist red velvet bundt cake with cream cheese glaze.
- Flour and Cocoa Powder: the base of the cake. Just a little cocoa gives red velvet its signature subtle chocolate flavor.
- Buttermilk and Vinegar: the tangy duo that gives red velvet its classic flavor and tender, soft crumb.
- Oil and Butter: butter for flavor and oil for a moist cake that stays soft for days.
- Red Food Coloring: for that bold, classic red velvet color. Gel coloring gives the most vibrant result.
- Cream Cheese: the star of the tangy glaze that drips down every ridge of the cake.
- Powdered Sugar: sweetens and thickens the cream cheese glaze to the perfect drizzle.
See recipe card for exact quantities.
Variations and Substitutions
This red velvet bundt cake is easy to make your own.
- Add a full frosting: swap the glaze for a thick cream cheese frosting for an extra-rich cake.
- Make it chocolatey: add an extra tablespoon of cocoa for a deeper, more chocolate flavor.
- Top it off: sprinkle on cake crumbs, white chocolate, or festive sprinkles before the glaze sets.
- Make cupcakes: bake the batter in muffin tins for red velvet cupcakes, adjusting the bake time.
- Pair the frosting: try it with our chocolate cream cheese frosting for a twist.
How to Make Red Velvet Bundt Cake
- Whisk together the flour, cocoa powder, baking soda, and salt in a bowl until well combined.
- In a large bowl, cream the butter and sugar together until pale and fluffy.
- Beat in the eggs, oil, buttermilk, vinegar, vanilla, and red food coloring, then mix in the dry ingredients until you have a smooth red batter.
- Pour the batter into a well-greased bundt pan and smooth the top.
- Bake until a toothpick inserted comes out clean, then let the cake cool before turning it out onto a rack.
- Whisk together the cream cheese glaze and drizzle it generously over the cooled cake before slicing and serving.
Recipe Tips & Tricks
- Grease the bundt pan very well, getting into every ridge, so the cake releases cleanly.
- Use gel food coloring for the most vibrant red without thinning the batter.
- Do not overmix the batter once the flour goes in, to keep the cake tender.
- Let the cake cool completely before glazing, or the glaze will melt and slide off.
- Bring the cream cheese to room temperature for a smooth, lump-free glaze.
- Check doneness with a toothpick a few minutes early, since bundt pans vary.
Serving Ideas and Suggestions
Red velvet bundt cake is stunning on a cake stand with the glaze still glistening. Slice it into generous wedges and serve with coffee or a cold glass of milk.
Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special dessert. It is the perfect ending to a holiday meal or birthday dinner, like our Italian love cake.
Build a dessert table with our red velvet brownies and a chocolate poke cake so everyone can pick their favorite slice.
Red Velvet Bundt Cake FAQs
Bundt cakes stick when the pan is not greased thoroughly. Use softened butter or baking spray and coat every ridge and the center tube, then dust with a little flour or cocoa. Let the cake cool for about 15 minutes before turning it out, no longer.
Red velvet has a subtle chocolate flavor from a small amount of cocoa, plus a signature tang from buttermilk and a splash of vinegar. The cream cheese glaze adds another layer of tangy sweetness that makes the cake taste classic and rich.
Yes. Bake the cake a day ahead, wrap it well once cooled, and store at room temperature. Add the cream cheese glaze the day you serve it. The unglazed cake also freezes well for up to three months, wrapped tightly.
Because of the cream cheese glaze, store the cake covered in the refrigerator for up to five days. Let slices come to room temperature before serving for the softest texture and best flavor. Keep it covered so it does not dry out.
Yes, you can use beet powder or a natural red food coloring, though the color will be more muted and earthy than the bright classic red. Gel food coloring gives the boldest result without adding extra liquid to the batter.
A glaze is thinner and pourable, drizzling down the ridges for a pretty, lighter finish, while a frosting is thick and spreadable for a richer, fully covered cake. This recipe uses a cream cheese glaze, but you can make it a frosting if you prefer.
Love an easy showstopper? Try our strawberry cheesecake bundt cake next.
homemade coconut cake
Red Velvet Bundt Cake
Ingredients
- 2 ½ cups all-purpose flour spoon and level
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 tsp white vinegar
- 2 to 3 teaspoon red gel food coloring or until desired color
- 1 cup buttermilk
For the Cream Cheese Frosting
- 1 cup powdered sugar
- 2 tablespoons butter softened
- 1 cup cream cheese softened
- 1 teaspoon vanilla extract
- milk as needed
Instructions
- Preheat the oven to 350°F.
- Grease and flour the inside of a 10 to 12-cup capacity Bundt pan and set aside.
- Sift together the all-purpose flour, baking soda, cacao powder and salt. Set aside.2 ½ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.¾ cup unsalted butter, 1 ¾ cup granulated sugar
- Add the oil and mix to combine.⅓ cup vegetable oil
- With the mixer on low, add in vanilla, red coloring, and eggs – one at a time. Stop the mixer and scrape down the bowl.2 teaspoon vanilla extract, 2 to 3 teaspoon red gel food coloring or until desired color, 2 large eggs
- With the mixer on low add buttermilk and vinegar and half of the dry ingredients. The batter should be plenty pink by now. If it seems too light, add another few drops of gel food coloring and mix to combine. The cake will get darker when its baked so it’s better to achieve a sharp red now.1 cup buttermilk, 2 tsp white vinegar
- Add the second half of the dry ingredients and mix until combined.
- Scrape the batter into the prepared pan.
- Bake in the oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cake cool down to room temperature.
- Then, carefully unmold the cake from the pan. Gently loosen the edges of the cake with a flexible spatula. Place a wire rack or cake plate on the top of the cake. Using oven mitts, flip the cake upside. Give a few taps until you feel the cake loosen and remove the pan.
- Allow the cake to continue to cool before adding the frosting and serving.
- While the cake is cooling, beat together the cream cheese, powdered sugar, softened butter, and vanilla; add milk only if the frosting seems too thick, it should be pourable.1 cup powdered sugar, 2 tablespoons butter, 1 cup cream cheese, 1 teaspoon vanilla extract, milk
- Once the cake has cooled, spoon or pour the frosting over it.
Notes
- Grease the Bundt Pan Well: Make sure every nook and cranny of the bundt pan is greased and floured to prevent sticking.
- Don’t Overmix the Batter: Mix until the dry ingredients are just combined to keep the cake tender.
- Use Room Temperature Ingredients: Butter, eggs, and buttermilk at room temperature mix more smoothly.
- Adjust the Red Color: If the batter isn’t red enough, add a bit more food coloring before baking.
- Check for Doneness Early: Start checking the cake at 50 minutes to avoid overbaking.
- Cool Before Frosting: Let the cake cool completely on a cooling rack before adding the frosting.
Nutrition
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