Print

Red Velvet Bundt Cake Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Flavorings and Color: Mix in the vanilla extract, vinegar, and red food color until the batter is evenly colored and combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Glaze Cake: Drizzle the cream cheese icing over the cooled Bundt cake, allowing it to cascade down the sides for an attractive finish.
  12. 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

Find it online: https://bitesizedbenny.com/red-velvet-bundt-cake-recipe/