Introduction

This Red Velvet Bundt Cake is a classic dessert that combines rich cocoa flavor with vibrant red color, topped with a creamy cream cheese icing. Perfect for special occasions or whenever you crave a moist, tender cake with a beautiful presentation.

Red Velvet Bundt Cake Recipe - Recipe Image

Ingredients

3 cups (390g) all-purpose flour (measured correctly)
1/4 cup (29g) natural unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
2 1/2 cups (518g) sugar
4 large eggs
2 teaspoons vanilla extract
2 teaspoons vinegar
1 ounce red food color (or 1 teaspoon red gel icing color)
1 1/2 cups buttermilk
4 oz (113g) cream cheese, room temperature
2 tablespoons (28g) unsalted butter, room temperature
1 3/4 cups (201g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream

Instructions

Step 1: Preheat your oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan by spraying it with non-stick baking spray.
Step 2: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, cream the butter, vegetable oil, and sugar on medium speed until the mixture is light in color and fluffy, about 3 to 4 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Step 5: Mix in the vanilla extract, vinegar, and red food color until the batter is evenly colored.
Step 6: Add half of the dry ingredients to the batter and mix just until combined. Then add the buttermilk and mix again until combined. Finally, add the remaining dry ingredients and mix until the batter is smooth and fully combined.
Step 7: Pour the batter into the prepared Bundt pan, spreading it evenly.
Step 8: Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9: Let the cake cool in the pan for about 20 minutes. Then invert it onto a cooling rack and allow it to cool completely to room temperature.
Step 10: To make the icing, beat the cream cheese and butter together until smooth and well combined.
Step 11: Gradually add the powdered sugar and mix until fully incorporated.
Step 12: Mix in the vanilla extract and one tablespoon of heavy cream. Add additional cream, as needed, to reach a drizzling consistency that is smooth and pourable.
Step 13: Drizzle the cream cheese icing over the cooled cake before serving.

Tips & Variations

For a more intense red color, use gel-based food coloring instead of liquid dye to avoid thinning the batter.
Make sure all your ingredients, especially butter and cream cheese, are at room temperature for a smoother batter and icing.
If you don’t have buttermilk, mix 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.
Try adding a teaspoon of instant espresso powder to the dry ingredients to enhance the cocoa flavor.

Storage

Store leftover cake covered in the refrigerator due to the cream cheese icing—using a cake carrier or airtight container helps keep it moist. The cake will keep well for 3 to 4 days. Before serving, bring it to room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a Bundt pan?

Yes, you can use two 9-inch round cake pans or a 9×13 inch pan. Baking times may vary slightly, so check for doneness accordingly.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

Red Velvet Bundt Cake Recipe

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★★★★★

4.7 from 118 reviews

This classic Red Velvet Bundt Cake features a moist, tender crumb with the perfect balance of cocoa and tangy buttermilk, baked to perfection in a Bundt pan. Topped with a luscious cream cheese icing, this cake is an impressive dessert for any occasion, combining rich flavors and a striking red color that makes it both beautiful and delicious.

Author: Bella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12–14 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups (390g) all-purpose flour (measured correctly)
1/4 cup (29g) natural unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

1/2 cup (112g) unsalted butter, room temperature
1/2 cup (120ml) vegetable oil
2 1/2 cups (518g) sugar
4 large eggs
2 teaspoons vanilla extract
2 teaspoons vinegar
1 ounce red food color (or 1 teaspoon red gel icing color)
1 1/2 cups buttermilk

Cream Cheese Icing

4 oz (113g) cream cheese, room temperature
2 tablespoons (28g) unsalted butter, room temperature
1 3/4 cups (201g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and thoroughly grease a 12 to 14-cup Bundt pan with non-stick baking spray to prevent sticking and ensure easy release.
Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter, Oil, and Sugar: Using a large mixer bowl, cream the unsalted butter, vegetable oil, and sugar together on medium speed for 3 to 4 minutes until the mixture is light in color and fluffy, signaling the proper aeration of the batter.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure uniform mixing and a smooth batter.
Add Flavorings and Color: Mix in the vanilla extract, vinegar, and red food color until the batter is evenly colored and combined.
Alternate Dry Ingredients and Buttermilk: Add half of the dry ingredient mixture to the batter and mix just until combined. Pour in the buttermilk and mix again until smooth. Then, add the remaining dry ingredients and mix until just combined to avoid overmixing which can toughen the cake.
Pour Batter and Bake: Transfer the cake batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Cool Cake: Let the cake cool in the pan for approximately 20 minutes to set. Then carefully invert the Bundt pan onto a cooling rack and allow the cake to cool completely to room temperature before icing.
Prepare Icing: In a mixing bowl, beat the cream cheese and unsalted butter together until smooth and well combined. Gradually add the powdered sugar, mixing until fully incorporated and the icing is smooth.
Add Vanilla and Cream: Stir in the vanilla extract and one tablespoon of heavy cream. Mix until smooth and creamy. Add extra cream, one tablespoon at a time, until the icing reaches a drizzle-friendly consistency suitable for glazing the cake.
Glaze Cake: Drizzle the cream cheese icing over the cooled Bundt cake, allowing it to cascade down the sides for an attractive finish.
Store Leftovers: Store any remaining cake covered in the refrigerator to keep the icing fresh. A cake carrier works well for storage. Allow the cake to come to room temperature before serving for the best taste and texture.

Notes

Ensure all ingredients, especially butter and cream cheese, are at room temperature for easier mixing and smoother batter.
Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
If you prefer a more intense red color, use gel-based food coloring as it is more concentrated than liquid food color.
The baking time may vary slightly depending on your oven; begin checking for doneness at 45 minutes.
The icing consistency can be adjusted with heavy cream to either drizzle or spread depending on your decoration preference.
Allow the cake to cool completely before icing to prevent the cream cheese frosting from melting.

Keywords: Red Velvet Cake, Bundt Cake, Cream Cheese Icing, Holiday Desserts, Moist Cake