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Slice of red velvet bundt cake with a bite taken out of it.

Red Velvet Bundt Cake

This red velvet bundt cake is moist and tender with the perfect red velvet flavor thanks to just a hint of cocoa powder. It's topped with cream cheese glaze, and looks truly stunning with its beautiful red cake crumb.
Course Dessert
Cuisine American
Keyword bundt cake, Cream Cheese Glaze, Red Velvet Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 14 pieces
Calories 426kcal


Bundt Cake

  • 2 ½ cups cake flour*
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ½ cups white sugar
  • ¼ cup vegetable oil or canola
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ tablespoons red food coloring
  • 1 cup buttermilk*
  • 2 teaspoons vinegar

Cream Cheese Glaze

  • 4 oz cream cheese full fat, brick style
  • 1 ½ - 2 cups powdered sugar
  • 1-2 tablespoons milk or cream as needed


Red Velvet Bundt Cake

  • Preheat the oven to 350F degrees and position the oven rack in the middle of your oven.
  • In a large bowl sift together the flour, cocoa powder, baking soda and salt.
  • In a large bowl, beat the butter and sugar until fluffy.
  • Beat in the oil, eggs, vanilla extract and red food coloring.
  • Turn the mixture down to low speed. Beat ½ of the flour mixture into the bowl followed by ½ of the buttermilk. Repeat the process until all of the flour mixture and buttermilk are mixed in.
  • Beat in the vinegar.
  • Brush your bundt pan with pan release, ensuring to get into all the creases. Or generously grease and sprinkle with flour or sugar. (I always use pan release).
  • Pour the batter into the prepared pan, and bake for 40-50 minutes or until an inserted toothpick comes out clean.
  • Cool the cake in the bundt pan for 30 minutes, then invert onto a wire cooling rack and continue cooling.

Cream Cheese

  • Beat the cream cheese until soft.
  • Beat in the powdered sugar about ½ cup at a time until the desired thickness and sweetness is reached, mixing in the milk/cream 1 tablespoon at a time as needed. You want the glaze to be thinner than peanut butter in consistency.
  • Gently slice off the bottom of the cooled cake so that it's flat, then place the cake on a plate.
  • Pour/spread the cream cheese glaze over the top of the bundt cake, letting it drizzle over the sides.
  • Crumble the cake that you sliced off into small crumbs, and sprinkle over the cake.


*If you don't have cake flour, measure out 2 ½ cups all-purpose flour. Remove ⅓ cup all-purpose flour, then add in ⅓ cup cornstarch (aka cornflour). Sift together 3 times before using.
* If you don't have buttermilk, measure out 1 cup whole or 2% milk. Then add in 1 teaspoon vinegar or lemon juice (in addition to the vinegar already called for in the recipe. Stir, and let sit at room temperature for at least 5 minutes before using.
Cake can be made 1 day in advance, and stored in an airtight container at room temperature. Glaze the cake before serving. Glazed cake can be stored at room temperature (covered) for up to 8 hours, then store in the fridge. Bring to room temperature before serving. Unglazed/frosted cake can be frozen for up to 2 months, thaw in the fridge, then bring to room temperature before glazing and serving. 


Calories: 426kcal | Carbohydrates: 69g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 220mg | Potassium: 79mg | Fiber: 1g | Sugar: 52g | Vitamin A: 383IU | Calcium: 40mg | Iron: 1mg