Red Velvet Bundt Cake

5 from 1 vote

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.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Red Velvet Bundt Cake, Red Velvet Cake

Servings: pieces

Author: Fiona Dowling

Equipment

12-cup bundt pan non-stick

Ingredients

Bundt Cake

2 2/3 cups cake flour (320 grams)
3 tablespoons cocoa powder (17 grams)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter (168 grams) softened
1 3/4 cups granulated sugar (350 grams)
1/2 cup vegetable oil (120 ml) or canola
2 large eggs room temperature
2 teaspoons vanilla extract
2 teaspoons vinegar
2 tablespoons red food coloring (30 ml) I used gel
1 cup buttermilk (240 ml) room temperature

Cream Cheese Icing

4 oz cream cheese (112 grams) full fat, brick style - room temperature
1 1/2 - 2 cups powdered sugar (165-220 grams)
1-2 tablespoons milk or cream as needed

Instructions

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. Whisk together until evenly combined.
In a large bowl, beat the butter and sugar until fluffy.
Beat the oil, vanilla, vinegar and red food coloring into the butter mixture.
Beat the eggs into the butter mixture 1 at a time.
Add about 1/3 of the flour mixture into the butter mixture. Stir together using a rubber spatula. Add 1/2 of the buttermilk into the red batter. Whisk until smooth. Add in another 1/3 of the flour mixture and stir until smooth. Then add in the rest of the buttermilk and stir or whisk until smooth. Finally, add the rest of the flour mixture. Stir by hand using, then whisk as needed until there are no more lumps of flour.
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 45-55 minutes or until an inserted toothpick comes out clean.
Cool the cake in the bundt pan for at least 15 minutes, then invert onto a wire cooling rack and continue cooling.

Cream Cheese Icing

Add the softened cream cheese, 1 cup powdered sugar and 1 tablespoon milk (or cream to a medium bowl. Beat together (or whisk by hand) until smooth.
Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired thickness and sweetness is reached. Mix in a little more milk/cream if it seem so thick.
Gently slice off the bottom of the cooled cake so that it's flat, then place the cake on the plate you plan to serve it on.
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.

Notes

Cake Flour: If you don't have cake flour, measure out 2 1/2 cups all-purpose flour. Remove 1/3 cup all-purpose flour, then add in 1/3 cup cornstarch (aka cornflour). Sift together 3 times before using.
Buttermilk: 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.
Make Ahead Tips: Cake can be made 1 day in advance, and stored covered at room temperature. Glaze the cake before serving. Unglazed cake can be frozen for up to 2 months. Wrap tightly (going around the hole in the middle) with plastic wrap. Then place in a freezer bag or wrap with foil. Thaw in the fridge, then bring to room temperature before topping with cream cheese glaze and serving.
Nutrition: Details provided are an estimate only and based on 1 slice with icing, assuming the cake is sliced in 12 uniform pieces.

Nutrition