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This Red Velvet Bundt Cake is perfectly moist and tender, and such a classic. It has the signature red color, a hint of chocolate and a touch of tangy flavor. It’s finished off with the perfect compliment – cream cheese frosting!
This red velvet bundt cake is one of the best ways to enjoy red velvet. It marries the tangy chocolatey red velvet flavor with a classic, easy-to-make bundt cake. This is actually not the first time I’ve combined the two. I shared my red velvet cheesecake swirl bundt cake a few years ago and updated it recently. Today’s recipe is more of a classic red velvet cake without that cheesecake layer, though you still get the cream cheese in the icing. They’re both so good but I love the simplicity of this one.
What is Red Velvet Flavor?
It’s hard to describe red velvet flavor, because it’s a flavor all on it’s own. People sometimes describe it as chocolate cake with red food coloring, but that’s not really the case. While red velvet cake does use some cocoa powder, it’s not nearly as much as you’d need for a chocolate cake. It’s signature flavor comes from a combination of that bit of cocoa, plus buttermilk and vinegar, which give it a noticeable tang. Back in the day, the cocoa powder wasn’t alkalized, so it would give the cake a reddish hue when combined with the buttermilk and vinegar. These days, red coloring is added to produce the same color. Now, it’s a classic flavor that you often find at weddings, bakeries, restaurants and more.
3 Things That Make This Bundt Cake Stand Out
This red velvet bundt cake is always a hit every time I make it. Here are a few reasons why.
- Moist & tender. This bundt cake is super moist and tender. It’s not dense, like a pound cake, or as light as some layer cakes, but somewhere in the middle.
- Red velvet flavor. Red velvet is not just red chocolate, as some think, but rather a distinct flavor that’s a little chocolatey and a little tangy. This cake nails that flavor, thanks to the combination of a little cocoa powder, buttermilk, and vinegar.
- The icing! Cream cheese frosting is commonly paired with red velvet, like in my red velvet layer cake, so I decided to add cream cheese icing to this bundt cake. It adds another layer of sweet but tangy flavor and elevates the presentation of the cake too.
Ingredient Notes
This recipe combines classic red velvet ingredients, along with baking staples to make an absolutely irresistible cake. Remember to scroll down to the recipe card below for the exact measurements.
- All-purpose flour – Be sure to measure the flour correctly as too much or too little will affect the texture of the cake. I highly recommend a food scale.
- Cocoa powder – Stick with natural unsweetened cocoa powder, not sweetened or Dutch processed cocoa powder.
- Baking soda – Helps the cake rise in the oven and gives it a tender texture. There’s no baking powder needed.
- Unsalted butter and vegetable oil – The combination of the two gives the cake great flavor and additional moisture.
- Eggs – Be sure to use large eggs, not extra large or medium.
- Vinegar – Vinegar is one of the key ingredients that adds the red velvet tang to this cake.
- Red food color – See next section below.
- Buttermilk – Another key ingredient in any red velvet dessert. It adds the signature tangy flavor and adds lots of moisture to the cake.
- Powdered sugar – To add volume to the buttercream and adjust the consistency. You can use more to thicken it, if needed.
- Heavy cream – Add more or less, as needed, to get the right pouring consistency for the frosting. Keep in mind that if you substitute this with something else, like milk, you may need to use less. Heavy cream is thicker than milk, so you need less milk to thin out the frosting with it.
The Best Red Coloring
When it comes to adding color to your cake, you have a couple options. Red food coloring is super easy to find in grocery stores and works great. I find that one ounce gives the right color. I didn’t need more than that.
You can also use gel icing color, which is nice because you can use less and still get a rich color. I tested the amount you’d need, since you don’t want to overdo it, but you also don’t want a brown cake. I found one teaspoon to be just the right amount.
How To Make Red Velvet Bundt Cake
I love how easy this bundt cake is to prepare. The hardest part is waiting for it to cool! The printable version of the instructions can be found in the recipe card below.
Make the cake
- Prep. Preheat the oven to 325F. Spray the Bundt pan with non-stick spray.
- Make the batter. Combine the dry ingredients. In another bowl, cream the butter, oil, and sugar for 3-4 minutes, until light and fluffy. Mix in the eggs one at a time. Scrape down the sides of the bowl then add the vanilla, vinegar, and food color. Mix in half of the dry ingredients, followed by the buttermilk. Once well combined, mix in the remaining dry ingredients.
- Bake. Pour the batter evenly into the prepared pan. Bake for 45-55 minutes. A toothpick inserted in the center should come out clean.
- Cool. Allow the cake to cool for about 20 minutes in the pan then invert onto a cooling rack. Cool to room temperature.
Make the icing
- Make the icing. Beat the cream cheese and butter until smooth. Mix in the powdered sugar. Add the vanilla and a tablespoon of heavy cream. Mix until everything is well combined and smooth. If needed, add additional heavy cream to get a drizzling consistency.
- Decorate the cake. Drizzle the icing over the cooled bundt cake. Enjoy!
Tips for the Perfect Bundt Cake
This red velvet bundt cake, and bundt cakes in general, are pretty simple to make. But there are a few things I’ve found helpful to keep in mind when making them.
- Weigh flour correctly. This is a big one. Too much flour will give you a dry, dense cake. The spoon and level method works, but a food scale is even better.
- Grease the pan. Be sure to spray the pan with non-stick spray. Pay careful attention to the crevices. This makes getting the cake out SO much easier.
- Don’t skimp on the cream time. I know that 3-4 minutes feels like FOREVER when you’re baking, but it’s worth it. Look for the physical changes in the butter – it should be light in color and fluffy.
- Cool in the pan. I like to cool this bundt cake in the pan for 20 minutes or so before I invert it on a cooling rack. This helps make sure that it keeps it’s shape after coming out of the mold.
- Use room temperature ingredients. The ingredients in both the cake batter and the icing should be at room temperature. It’s key to helping everything mix in properly. Trust me when I say you don’t want the lumps from cold cream cheese in the icing!
Perfect Icing Consistency
You want to consistency of the frosting to be just right so that it drizzles down the sides of the cake nicely. It can be tough to tell, but I like to drizzle the icing down the inside of my bowl to tell if it’s right or not. It should drizzle slowly down the side of the bowl and eventually reach a resting point. If it doesn’t really drip well, you can add more cream (about half a tablespoon at a time) until it’s right. If the icing slides right down the side of the bowl and doesn’t stay put at all, add additional powdered sugar (a couple tablespoons at a time) until it’s right.
When drizzling, keep in mind that the more you pour/pipe, the further it’ll drip. Pipe it slowly so you can see if it’s enough before you add too much or too little in each drip.
How to Store Leftovers
- Fridge. Leftover red velvet bundt cake should be stored in the fridge, due to the icing. I like to use a cake carrier, though any airtight container works. It’s best served at room temperature, so I usually pull it from the fridge 30 minutes to an hour before I plan to serve it. It’s best if enjoyed within 3 to 4 days.
- Freezer. To freeze this cake, wrap the whole cake or individual slices tightly in plastic wrap. You could also wrap it in a layer of foil for extra protection. If you’re freezing it ahead, freeze without the icing. Freeze for up to 3 months. Thaw in the fridge before enjoying.
More Red Velvet Desserts
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Recipe
Red Velvet Bundt cake
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Yield: 12-14 servings
Category: Dessert
Method: Oven
Cuisine: American
Description
This Red Velvet Bundt Cake is perfectly moist and tender, and such a classic. It has the signature red color, a hint of chocolate and a touch of tangy flavor. It’s finished off with the perfect compliment – cream cheese frosting!
Ingredients
Red Velvet Cake
- 3 cups (390g) all-purpose flour (measured correctly)
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1 teaspoons baking soda
- 1 tsp 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 tsp 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
Make the cake
- Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl. Set aside.
- In a large mixer bowl, cream butter, oil and sugar together on medium speed until light in color and fluffy, for about 3-4 minutes.
- Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- Add the vanilla extract, vinegar and food color and mix until well combined.
- Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.
- Add the cake batter to the prepared cake pan and spread evenly.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes, then invert cake onto cooling rack to cool to room temperature.
Make the icing
- Beat the cream cheese and butter together until well combined and smooth.
- Add the powdered sugar and mix until well combined.
- Add the vanilla extract and one tablespoon of cream and mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency. See notes for more guidance.
- Drizzle the icing over the cake and serve.
- Store leftovers well-covered in the fridge, due to the icing. I like to use a cake carrier. Serve at room temperature. Cake is best if eaten within 3-4 days.
Notes
- Heavy cream – Keep in mind that if you substitute this with something else, like milk, you may need to use less. Heavy cream is thicker than milk, so you need less milk to thin out the frosting with it.
- Icing consistency – I like to drizzle the icing down the inside of my bowl to tell if it’s right or not. It should drizzle slowly down the side of the bowl and eventually reach a resting point. If it doesn’t really drip well, you can add more cream (about half a tablespoon at a time) until it’s right. If the icing slides right down the side of the bowl and doesn’t stay put at all, add additional powdered sugar (a couple tablespoons at a time) until it’s right. When drizzling, keep in mind that the more you pour/pipe, the further it’ll drip. Pipe it slowly so you can see if it’s enough before you add too much or too little in each drip.
Nutrition
- Serving Size: 1 slice
- Calories: 515
- Sugar: 52.9 g
- Sodium: 335.7 mg
- Fat: 21.9 g
- Carbohydrates: 75.3 g
- Protein: 6.3 g
- Cholesterol: 87.2 mg
