Red Velvet Bundt Cake

It’s hard to beat the perfect duo of red velvet cake and cream cheese frosting. This red velvet bundt cake, crowned with a tangy cream cheese glaze, makes for a delightful and visually stunning dessert! Whether it’s for a birthday celebration or simply to treat yourself, this red velvet bundt cake is a winner.

What is red velvet?

Red velvet is more than just a cake with red food coloring. It’s special because it contains vinegar and buttermilk, which react with cocoa powder to create a deep maroon color, giving the cake its name. While additional red food coloring is often added for a brighter hue (originating as a marketing tactic in the 1920s), vinegar and buttermilk also contribute unique flavors that set red velvet apart from regular chocolate cake. And, of course, there’s the iconic cream cheese frosting.

Ingredient Notes:

For this red velvet bundt cake with cream cheese glaze, you’ll need simple ingredients:

• Vegetable oil: Keeps the cake moist; can use canola or neutral olive oil.
• Cake flour: Makes the cake soft and tender; all-purpose flour works too.
• Cocoa powder: A blend like King Arthur Flour Triple Cocoa Blend is recommended.
• Buttermilk: Adds richness; you can use whole milk or sour cream as alternatives.
• White vinegar: Adds tanginess and reacts with cocoa powder; optional but recommended.
• Red food coloring: Adjust to your preference.

Tips:

• Use a high-quality non-stick bundt pan, such as Nordic Ware, for easy removal.
• Consider investing in an airtight bundt cake keeper for storing the cake in the fridge for up to 5 days.

FAQs:

1. How long does the bundt cake last? Up to 5 days in the fridge; use an airtight bundt cake keeper.
2. Why did my cake stick to the pan? The pan and nonstick spray quality matter; consider using Nordic Ware pans.
3. What is the flavor of red velvet? Red velvet has a mildly chocolate flavor, complemented by a light, tangy cream cheese frosting.

RELATED BUNDT CAKE RECIPES

• Chocolate Bundt Cake
• Pumpkin Bundt Cake
• Lemon Bundt Cake

Red Velvet Bundt Cake

This red velvet bundt cake is simply exquisite with its crowning glory—a light and tangy cream cheese glaze. It’s a straightforward yet stunning dessert!

Prep Time: 15 minutes
Cook Time: 40minutes
Total Time: 55minutes
Servings: 16 slices

Ingredients

• ¾ cup vegetable oil, Alternate canola oil or you can use light olive oil
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• 2-3 tsp red food coloring
• 2 ¼ cup cake flour, Alternate all-purpose flour
• ¼ cup unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup buttermilk, substitute whole milk + 2 tsp lemon juice
• 1 ½ tsp white vinegar

Cream Cheese Glaze

2 ounces cream cheese, room temperature
½ cup powdered sugar
2-4 tbsp milk, as needed

Instructions

Cake

1. Heat your oven to 375°F.
2. In a big bowl, mix together vegetable oil, brown sugar, and white sugar until it’s all mixed and smooth.
3. Add eggs and vanilla extract, and mix until smooth. If you want, you can add some red food coloring, but remember it looks brighter before you add the dry ingredients.
4. In another bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
5. Slowly add half of the dry ingredients to the wet mixture. Then add buttermilk, white vinegar, and the rest of the dry ingredients. Mix until everything is well combined.
6. Grease your bundt pan well with a vegetable oil-based pan spray.
7. Pour the cake batter evenly into the prepared pan.
8. Bake at 375°F for 35-45 minutes, or until a cake tester inserted near the middle comes out clean. If you’re using a dark or smaller bundt pan, start checking at 30-35 minutes.
9. Take it out of the oven and let the cake sit in the pan for 1-2 minutes.
10. Use a butter knife to gently loosen the cake from the pan edges and center hole. Put a cooling rack on top of the pan, flip it over, and the cake should come out.
11. If it doesn’t, wait a couple of minutes, then tap the top of the pan to help it come out.
12. Let the red velvet bundt cake cool completely before adding the glaze.

Cream Cheese Glaze

1. Mix softened cream cheese and powdered sugar with a hand mixer until fully combined.
2. Slowly add milk until the glaze is thick but pourable.
3. Drizzle the cream cheese glaze over the bundt cake and enjoy!

Notes

• Keep the cake in a sealed container in the fridge for up to 5 days.
• This recipe is for a 10-12 cup bundt pan. If you have a smaller 5-6 cup pan, just use half of the ingredients.