Red Velvet 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.

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A show-stopping red velvet bundt cake that exudes elegance and indulgence. The cake's striking crimson hue is a visual feast, hinting at the rich cocoa and subtle notes of buttermilk within. The bundt shape adds a touch of sophistication, creating a captivating centerpiece for any occasion. The moist and velvety crumb is complemented by a luscious cream cheese frosting or a drizzle of white chocolate ganache, adding a delightful contrast of sweetness. To enhance the visual appeal, a sprinkle of red velvet cake crumbs or a dusting of powdered sugar can be added. This red velvet bundt cake is not only a feast for the eyes but also a symphony of flavors, making it a perfect choice for celebrations or when you want to make a statement with your dessert.

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