Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

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The Comfort of Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

I love how baking a Red Velvet Bundt Cake with Cream Cheese Glaze Recipe feels like wrapping yourself in a cozy kitchen hug. The deep red velvet color paired with a velvety texture and that tangy-sweet glaze creates a dessert that’s both nostalgic and elegant. Whether you’re celebrating a special occasion or just craving a comforting slice, this cake always hits the right note. When I first found this recipe, I was drawn to its simple steps but the rich result. The bundt pan gives the cake a beautiful shape with lightly crisp edges, while the inside stays moist and tender. The cream cheese glaze adds that perfect finishing touch—smooth, sweet, and just a little tangy. You’ll notice it transforms every bite into something really memorable. You’ll appreciate how this Red Velvet Bundt Cake with Cream Cheese Glaze Recipe is forgiving in the kitchen and versatile at the table. It’s a treat that invites you to slow down, enjoy the process, and savor the richly layered flavors from the very first bite.

Ingredient Guide

• All-purpose flour (2¾ cups): The sturdy backbone, gives structure and crumb.
• Unsweetened cocoa powder (¼ cup): Adds a subtle chocolate depth without overpowering.
• Baking soda (1 tsp): Ensures a tender rise and light texture.
• Salt (1 tsp): Balances sweetness and brightens flavor.
• Canola oil (1 cup): Keeps the cake moist and soft—swap with vegetable or light olive oil if preferred.
• Unsalted butter (¼ cup, room temp): Adds richness and a velvety crumb.
• Granulated sugar (2 cups): Sweetens and feeds the tender crumb.
• Large eggs (3, room temp): Bind ingredients and give body.
• Vanilla extract (2 tsp): Deepens aroma and flavor.
• White vinegar (1 tsp): Reacts with baking soda for lift and enhances the tangy notes.
• Buttermilk (1¼ cups): Brings moisture and a subtle tang—regular milk plus 1 tbsp vinegar is a fine substitute.
• Red gel food coloring (1 tbsp): Delivers that iconic vibrant hue without altering texture.

• Cream cheese (4 oz., room temp): For the luscious, tangy glaze that’s the icing on the cake.
• Powdered sugar (1 cup): Sweetens and smooths the glaze texture.
• Vanilla extract (1 tsp): Enhances the glaze’s gentle complexity.
• Milk (2-3 tbsp): Adjusts glaze consistency to your preference.

Prep Before You Begin

Before you dive in, preheat your oven to a steady 350°F (177°C). This even, moderate heat is key for baking a bundt cake that’s browned just right on the outside with a moist, tender crumb inside. I always make sure my ingredients—especially eggs, butter, and cream cheese—are at room temperature. It really makes mixing easier and helps the batter come together smoothly. Make sure to grease your 10-inch, 12-cup bundt pan thoroughly, using nonstick spray and a pastry brush to get into every curve. That attention to detail means your cake will release beautifully after baking without sticking stubbornly. Having your ingredients measured and bowls ready (mise en place) will keep your process relaxed and flowing nicely.

• A good-quality 10-inch (12-cup) bundt pan with intricate grooves for that classic shape and textured finish.
• Nonstick baking spray and a pastry brush to prep the pan thoroughly.
• Mixing bowls (preferably several so you can whisk dry and wet ingredients separately without fuss).
• Electric mixer or sturdy whisk for creamifying butter, oil and sugar.
• Measuring cups and spoons—for dry and liquid ingredients alike.
• Cooling rack to let your cake breathe and cool evenly after baking.

How to Make Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

1. Preheat your oven to 350°F (177°C). Grease your bundt pan with nonstick spray, then use a pastry brush to coat every nook—this step ensures your cake pops out perfectly smooth.
2. Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. This dry mix sets the stage for the velvety texture and subtle chocolate undertones you’ll love.
3. Combine butter, oil, and granulated sugar in a large mixing bowl. Whip on medium speed for 1-2 minutes until the mixture looks creamy and unified, a key for tender crumb later.
4. Add the eggs, vanilla extract, vinegar, and buttermilk one at a time on low speed, allowing each to fully blend before the next step. This slow introduction helps keep the batter smooth and aerated.
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Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Red Velvet Bundt Cake with Cream Cheese Glaze Recipe turns out reliably amazing.
5. Stir in the red gel food coloring until the batter is a rich, consistent red—this gel gives you that brilliant color without thinning the batter.
6. Fold in the dry ingredients gently but thoroughly. Don’t overmix—keeping some lightness here leads to that melt-in-your-mouth crumb.
7. Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. This helps it bake uniformly with those signature bundt ridges defined.
8. Bake for 40 to 50 minutes. You’ll know it’s done when the edges pull back slightly from the pan, and the top springs back when gently pressed—avoid opening the oven too early to prevent sinking.
9. Cool your cake in the pan for 10-15 minutes on a wire rack. Then carefully invert it onto your serving plate or rack, giving the pan a gentle tap to release the cake’s intricate shape.
10. Allow the cake to cool completely to room temperature before glazing, which prevents the glaze from melting into the crumb.
11. Make the cream cheese glaze by beating the room-temperature cream cheese, powdered sugar, vanilla, and adding milk gradually until the glaze is smooth yet pourable.
12. Pour or spoon the glaze evenly over the cooled cake. The glaze remains soft and glossy for a while, so plan for about an hour of setting time before slicing.

Creative Variations for Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

• Chocolate chip swirl: Fold in mini semi-sweet chocolate chips for bursts of melty goodness.
• Orange zest: Add fresh orange zest to the glaze for a bright citrus twist that pairs beautifully.
• Spiced version: Incorporate cinnamon and a pinch of nutmeg into the dry mix for a warm, cozy note.
• Nutty crunch: Sprinkle chopped toasted pecans on the glaze before it sets.
• Festive colors: Swap red gel with pink or purple for holidays or birthdays without changing texture.
• Mini bundts: Use smaller bundt pans to create personal-sized cakes for gifting or portion control.

Storage, Freezing & Reheating

• Refrigerate: Keep leftovers in an airtight container in the fridge for up to 4 days. The glaze stays soft and creamy.
• Freeze: Wrap the cooled, unglazed cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before glazing.
• Reheat: Warm slices gently in the microwave (10-15 seconds) or in a low-temp oven for a just-baked feel.
• Glaze tips: Apply glaze fresh after thawing for the best texture and visual appeal.

Red Velvet Bundt Cake with Cream Cheese Glaze Recipe FAQs

• Can I use regular food coloring instead of gel? You can, but gel coloring is concentrated and won’t thin your batter. If you use regular, add less liquid elsewhere to compensate.
• Why does the recipe include vinegar? The vinegar reacts with baking soda to help the cake rise and adds that perfect subtle tang to balance sweetness.
• How do I know when the cake is fully baked? Check that the edges are slightly pulling away, and gently press the surface—it should bounce back without leaving an indentation.
• Can I make the glaze thicker or thinner? Yes! Add more powdered sugar to thicken or more milk to thin it out to your preferred consistency.
• Is buttermilk essential? It’s best for tenderness and tang, but you can mix milk plus lemon juice or vinegar as a substitute.

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