This post may contain affiliate links.

This Red Velvet Bundt Cake with Cream Cheese Frosting is beautiful and delicious! This is one recipe card you’ll want to hang onto.

finished whole Red Velvet Bundt Cake on a cake plate

With its vibrant red color and velvety texture, our Red Velvet Bundt Cake is impressive for any special occasion—or even just because.

Every slice of this cake is a little piece of heaven. I love that smooth cream cheese frosting! Plus, it’s easier to make than you might think.

Do you make bundt cake very often? If you do, tell me about it in the comments. I’m always a little nervous about getting them out of the pan without breaking them!

But with a little care (and a lot of buttering and flouring the pan), they usually turn out perfect! Jeremy is always a little shocked I make these myself, haha! They’re gorgeous!

Seriously, this homemade red velvet bundt cake is like something right out of a bakery shop. If I can do it, so can you!

And that smooth cream cheese glaze is the absolute perfect topping. Again, we’re talking about amazing flavor and a beautiful presentation.

Let’s dive into this fun and tasty recipe together. Bring this Red Velvet Bundt Cake to your next party and watch everyone’s eyes pop!

Some of our other favorite RED VELVET RECIPES we have on our site include: Red Velvet Cookies and Cream Brownies Recipe, Homemade Red Velvet Ice Cream Recipe, and Red Velvet Cheesecake Cake.

sliced Red Velvet Bundt Cake on cake stand, piece not taken out

WHY THIS RECIPE WORKS:

Velvety Texture: The combination of buttermilk and oil gives the cake a moist, tender crumb that’s simply irresistible.
Rich Flavor: A hint of cocoa powder adds a subtle chocolate taste, making it more than just a pretty red cake.
Easy to Make: Using common ingredients and simple steps, you don’t have to be a professional baker to succeed.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

All-purpose flour
Cocoa powder
Baking soda
Fine sea salt
Unsalted butter, softened
Granulated sugar
Neutral oil
Large eggs
Vanilla extract
White vinegar
Red gel food coloring
Buttermilk

For the Cream Cheese Frosting

Powdered sugar
Butter, softened
Cream cheese, softened
Vanilla extract
Warm milk (as needed)

ingredients needed to make Red Velvet Bundt Cake

HOW TO MAKE RED VELVET BUNDT CAKE:

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.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
Add the oil and mix to combine.
With the mixer on low, add in vanilla, red coloring, and eggs – one at a time. Stop the mixer and scrape down the bowl.
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.

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, and softened butter; add milk only if the frosting seems too thick, it should be pourable.
Once the cake has cooled, spoon or pour the frosting over it.

collage of images showing the last steps on how to make Red Velvet Bundt Cake

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I MAKE MY OWN BUTTERMILK?

Yes, you can!

If you don’t have buttermilk on hand, you can make a simple substitute.

Just mix one cup of whole milk with one tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes until it thickens slightly.

Now you have homemade buttermilk! I can’t tell you how many times I’ve done this for a recipe.

It’s actually kinda rare than I have buttermilk in my fridge, haha!

CAN I USE A DIFFERENT GLAZE?

Absolutely! If cream cheese frosting isn’t your favorite, you can try a simple powdered sugar glaze.

Changing things up is a baker’s joy!

Mix powdered sugar with a little milk and vanilla extract until it’s pourable. Drizzle it over the cooled cake.

You could also use a chocolate ganache for a richer taste.

a cake server holding up a slice of Red Velvet Bundt Cake in air

Want more recipes? Follow us on Pinterest!

ANY ADDITIONS?

I’m all about experimenting with recipes. How can you know what you love most if you don’t try new things?

Chocolate Chips: Fold in some chocolate chips into the batter for extra chocolatey goodness.
Chopped Nuts: Add walnuts or pecans for a crunchy texture.
Cream Cheese Filling: Swirl a cream cheese mixture into the batter before baking.
Fresh Berries: Serve slices with strawberries or raspberries on top.
Powdered Sugar Dusting: Sprinkle powdered sugar over the cake for a simple decoration.
White Chocolate Drizzle: Drizzle melted white chocolate over the frosting.
Coconut Flakes: Add shredded coconut to the batter for a tropical twist.
Orange Zest: Mix in a teaspoon of orange zest for a citrus hint.
Sprinkles: Decorate with red and white sprinkles for holidays like Valentine’s Day.
Edible Flowers: Garnish with edible flowers to make it a beautiful cake for special occasions.

ANY SUBSTITUTIONS?

Yeppers! Check out these ideas and let me know in the comments how it goes.

Cake Flour: Use cake flour instead of all-purpose flour for a tender crumb.
Vegetable Oil: Replace neutral oil with vegetable oil or melted coconut oil.
Apple Cider Vinegar: Use apple cider vinegar instead of white vinegar.
Liquid Food Coloring: If you don’t have gel food coloring, use liquid red food coloring.
Sour Cream: Substitute buttermilk with sour cream for a moist texture.
Gluten-Free Flour: Use a gluten-free flour blend to make the cake gluten-free.

a slice of Red Velvet Bundt Cake on a tan plate

HOW TO STORE:

Refrigerator: Place the cake in an airtight container or wrap it tightly with plastic wrap.

Store it in the refrigerator for up to 5 days. The cream cheese frosting needs to be kept cold to stay fresh.

Freezer: You can freeze the unfrosted cake.

Wrap it well in plastic wrap and then in aluminum foil.

Store it in the freezer for up to 3 months.

When you’re ready to enjoy it, thaw the cake in the refrigerator overnight and then add the frosting.

DANA’S TIPS AND TRICKS:

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.

a fork grabbing a bite of Red Velvet Bundt Cake on a tan plate

This Red Velvet Bundt Cake is a beautiful and tasty dessert that’s perfect for any occasion.

You can’t go wrong with that moist cake and creamy frosting.

So grab your mixing bowl, and let’s bake this delicious cake together!

If you like this recipe, you might also like:

If you’ve tried this RED VELVET BUNDT CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!