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red velvet bundt cake

Indulge in the moist and velvety texture of this classic red velvet bundt cake. Perfect for any occasion, this cake not only looks fabulous but is also deliciously rich in flavor. Topped with a creamy cream cheese glaze, it’s sure to impress your friends and family.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Bundt cake pan (10-12 cup capacity)
  • 2 Mixing bowls
  • 1 Hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 set Measuring cups and spoons
  • 1 Cooling rack
  • 1 Piping bag or zip-top bag (for icing)

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk Room temperature
  • 3 large eggs Room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese Softened
  • ½ cup unsalted butter Softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk To thin, if necessary

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour your bundt cake pan thoroughly.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
  • In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
  • Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until smooth and well incorporated.
  • Pour the batter into the prepared bundt pan, spreading it evenly.
  • Bake in the preheated oven for 60-65 minutes or until a toothpick inserted comes out clean.
  • Once baked, remove from the oven and let the cake cool in the pan for 15-20 minutes. Then, carefully invert it onto a wire cooling rack to cool completely.
  • For the cream cheese glaze, beat together the softened cream cheese and butter in a mixing bowl until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth. Adjust the consistency with milk if necessary.
  • Once the cake is completely cooled, drizzle or pipe the cream cheese glaze over the top of the bundt cake.
  • Slice, serve, and enjoy!

Notes

Make sure all your ingredients are at room temperature for the best texture.
You can add a few sprinkles or chopped nuts on top of the glaze for added decoration if desired.
Store leftovers in an airtight container at room temperature for up to three days. Alternatively, you can refrigerate it for up to a week.