This Red Velvet Bundt Cake is moist, easy, quick to prepare, and totally calling your name! It's perfect all year for any occasion and will surely impress all guests!
Do you love red velvet the way I do? If so, you NEED these Red Velvet Cupcakes! This is one of the most popular recipes on the blog because these cupcakes are so light, moist, and EASY! Also take a look at this Edible Red Velvet Cookie Dough for a unique treat or these Red Velvet Whoopie Pies for an impressive take on the flavor!
I also have a bit of an obsession with bundt cakes. If I could make any type of cake, it would be a bundt. This Buttermilk Marble Bundt Cake is... crazy good. This Carrot Bundt Cake and this Chocolate Fudge Bundt Cake are also at the top of my list!
Why You'll LOVE This Recipe
- one-bowl recipe with just a whisk required
- simple, accessible ingredients
- quick preparation and easy decoration
- perfect for all occasions, any time of year
Ingredients
- Vegetable Oil: You can use any neutral or unflavored oil you'd like. Oil creates a moist cake that stays moist!
- Eggs: 3 large eggs at room temperature add structure to the cake.
- Sugar: Granulated sugar creates a sweet and moist cake!
- Vanilla Extract: Pure vanilla extract rounds out the flavor of the cake.
- Buttermilk: Buttermilk is one of the most important ingredients in the cake and creates a light, tender texture.
- Flour: Regular, plain all purpose flour that is measured properly creates a moist and light red velvet cake. Read "Expert Tips" below for more information.
- Baking Soda & Baking Powder: Together, both leavening agents give this cake rise! Do not substitue one for the other.
- Salt: Salt brings out sweetness and enhances overall flavor.
- Cocoa Powder: Cocoa powder is what helps to create the classic red velvet flavor.
- Distilled Vinegar: White distilled vinegar helps create the red velvet flavor and interacts with the leavening agents to create an even lighter cake.
- Red Food Dye: Red food dye creates the deep red velvet color. I recommend using food gel instead of liquid coloring.
Step by Step Cake Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and heavily spray a 10 inch bundt pan with cooking spray.
STEP 2: In a large bowl, whisk vegetable oil, room temperature eggs, sugar, vanilla extract, and room temperature buttermilk together until smooth.
STEP 3: Add properly-measured flour, baking soda, baking powder, salt, and cocoa powder to the bowl and mix only until you see the dry ingredients disappear.
STEP 4: Add the distilled vinegar and red food dye to the batter and mixed until dispersed. Add red food dye until desired color is reached.
STEP 5: Transfer the batter to your prepared pan. Bake the cake for 40-45 minutes until the top is domed, the top springs back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with moist crumbs.
STEP 6: Allow the cake to cool for at least 1 hour before removing.
Cream Cheese Glaze
STEP 1: In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.
STEP 2: Pour 2 tablespoons of milk into the mixture and combine until smooth. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
STEP 3: Pour the glaze over the fully cooled bundt cake after it has been removed from the pan.
Frequently Asked Questions
Buttermilk interacts with the ingredients differently than regular milk and creates a lighter, more tender texture. I do not recommend substituting with regular milk, but you can make homemade buttermilk in a pinch!
I prefer to use gel food coloring, as it's more concentrated and allows you to use less while still achieving a deep color. I use Americolor because I only need a few drops compared to other brands.
To make a moist cake, do not overmix when adding the dry ingredients to the wet batter. Doing so creates a dense cake. Measure flour properly using a kitchen scale or by spooning and leveling the flour into your measuring cups. Bake only until a toothpick inserted into the center comes out with moist crumbs.
Expert Tips
Homemade Buttermilk: Add 1 ½ tablespoons of distilled white vinegar to a liquid measuring cup. Pour room temperature milk into the measuring cup to reach the 1 ½ cup (360g) mark. Use a spoon to mix the two before letting it sit for 5-10 minutes. The milk will become slightly chunky in texture.
Measuring Flour: You will end up with dry cake if you do not measure your flour correctly. Measure out 350g of flour exactly using a kitchen scale or simply use a spoon to carry flour into your measuring cups before using a knife to sweep the flour across the top in order to level the flour.
Removing the Cake: Do not remove the cake until it has had at least an hour to cool in the pan. The cake will likely break if it is still warm, and this is irreversible and will make decorating and serving 100x more difficult. Before removing, use a knife around the edge and towards the center of the pan to help remove the cake from the pan. Then, tap the top of the pan to help loosen the cake.
Related Recipes
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Red Velvet Bundt Cake
- Prep Time: 15 minutes
- Cool Time: 1 hour:
- Cook Time: 40 minutes
- Total Time: 1 hour, 55 minutes
- Yield: 10 inch bundt 1x
- Category: Cake, Red Velvet, Bundt Cake
- Method: Bake
- Cuisine: American
Description
This Red Velvet Bundt Cake is moist, easy, quick to prepare, and totally calling your name! It's perfect all year for any occasion and will surely impress all guests!
Ingredients
For the Red Velvet Cake
- 1 ¼ cups (250g) vegetable oil
- 3 large eggs (150g), room temperature
- 2 cups (430g) granulated sugar
- 1 teaspoon (4g) vanilla extract
- 1 ½ cups (360g) buttermilk, room temperature
- 2 ½ cups (350g) all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup (30g) unsweetened cocoa powder
- 1 tablespoon (14g) distilled vinegar
- Red food gel, as desired
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 2 cups (240g) powdered sugar
- 2 tablespoons (30g) milk
Instructions
For the Red Velvet Cake
- Preheat your oven to 350 degrees Fahrenheit and heavily spray a 10 inch bundt pan with cooking spray. Ensure the entire pan is coated, as the cake will not come out cleanly after baking and cooling without.
- In a large bowl, whisk vegetable oil, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk together until smooth.
- Add properly-measured flour, baking soda, baking powder, salt, and cocoa powder to the bowl and mix only until you see the dry ingredients disappear. Do not mix past this point to avoid creating a dense cake.
- Add the distilled vinegar and red food dye to the batter. Add red food dye until desired color is reached. Scrape down the sides and the bottom of the bowl with a spatula to ensure the batter is fully combined throughout.
- Transfer the batter to your prepared pan. Bake the cake for 40-45 minutes until the top is domed, the top springs back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool for at least 1 hour before removing.
For the Cream Cheese Glaze
- In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.
- Pour 2 tablespoons of milk into the mixture and combine until smooth. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
- Pour the glaze over the fully cooled bundt cake after it has been removed from the pan.
Notes
Food Dye: I prefer to use gel food coloring, as it’s more concentrated and allows you to use less while still achieving a deep color. I use Americolor because I only need a few drops compared to other brands.
Removing the Cake: Do not remove the cake until it has had at least an hour to cool in the pan. Before removing, use a knife around the edge and around the center of the pan to help remove the cake. Then, firmly tap the top of the pan to help loosen the cake.
Keywords: Red Velvet Bundt Cake, Cream Cheese Glaze, Red Velvet Cake
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