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red velvet bundt cake

red velvet bundt cake

This luscious Red Velvet Bundt Cake combines the classic flavors of red velvet with a rich cream cheese frosting. Its moist texture and vibrant color make it a stunning centerpiece for any occasion, perfect for celebrations or simply as a treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Bundt cake pan 10 to 12-cup capacity
  • 2 Mixing bowls
  • 1 Electric mixer or whisk
  • 1 Measuring cups and spoons
  • 1 Rubber spatula
  • 1 Cooling rack
  • 1 Toothpick for testing doneness

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 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk as needed for consistency

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly to ensure easy release.
  • In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Whisk until well blended.
  • Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared bundt pan, smoothing the top.
  • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a cooling rack to cool completely.
  • While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar, mixing until fully incorporated. Add vanilla extract and enough milk to achieve desired frosting consistency.
  • Once the cake is completely cooled, drizzle or spread the cream cheese frosting over the top and sides of the cake.

Notes

You can add a sprinkle of chocolate shavings or red sprinkles on top for additional decoration.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.