Description
Bake a show-stopping, moist Red Velvet Bundt Cake from scratch, finished with a simple, tangy cream cheese glaze. This recipe delivers rich cocoa flavor and that classic look, perfect for holidays or special occasions.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (or more for deeper color)
- 4 ounces cream cheese, softened (for glaze)
- 1/4 cup unsalted butter, softened (for glaze)
- 2 cups powdered sugar, sifted (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1–2 tablespoons milk or heavy cream (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate medium bowl, whisk together the oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring until fully combined.
- Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix; a few small lumps are fine.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Carefully invert the cake onto the wire rack and allow it to cool completely before glazing.
- To make the cream cheese glaze, beat the softened cream cheese and butter together until smooth.
- Gradually beat in the sifted powdered sugar until incorporated.
- Mix in the vanilla extract. Add milk or cream one tablespoon at a time until you reach a thick, pourable consistency.
- Drizzle the cream cheese glaze generously over the cooled Red Velvet Bundt Cake. Allow the glaze to set before slicing and serving.
Notes
- For the best texture, ensure your buttermilk and eggs are at room temperature before mixing.
- If you prefer a cream cheese swirl inside the cake, reserve about 1/3 of the batter, mix 2 ounces softened cream cheese with 1/4 cup sugar, dollop the cream cheese mixture into the pan, then top with the remaining batter.
- Use high-quality red food coloring for the most vibrant color in your chocolate red velvet bundt.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg