Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Bundt Cake

  • Author: Elise
  • 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

Scale

For the Red Velvet Cake

  • 1 1/4 cups (250g) vegetable oil
  • 3 large eggs (150g), room temperature
  • 2 cups (430g) granulated sugar
  • 1 teaspoon (4g) vanilla extract
  • 1 1/2 cups (360g) buttermilk, room temperature
  • 2 1/2 cups (350g) all purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 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

  1. 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.
  2. In a large bowl, whisk vegetable oil, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk together until smooth.
  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. Do not mix past this point to avoid creating a dense cake.
  4. 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.
  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. Allow the cake to cool for at least 1 hour before removing.

For the Cream Cheese Glaze

  1. In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.
  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 1/2 tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
  3. 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