Red Velvet Bundt Cake

This easy Red Velvet Bundt Cake is moist and tender with a classic red velvet crumb and a tangy cream cheese glaze dripping down every ridge.

Course Dessert

Cuisine American

Keyword Red Velvet Bundt Cake

Prep Time 35

Cook Time 1

Servings servings

Calories 518kcal

Author Jason Decker

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