Red Velvet Bundt Cake with Cream Cheese Glaze Recipe
This Red Velvet Bundt Cake features a moist, tender crumb with the classic rich cocoa flavor and vibrant red color. Topped with a luscious cream cheese glaze, this elegant cake is perfect for celebrations or a delightful dessert. The recipe uses a bundt pan for a beautiful presentation and combines simple ingredients like buttermilk, cocoa powder, and red gel food coloring for that signature look and taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Red Velvet Bundt Cake
- 2¾ cup (330 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (237 ml) canola oil
- ¼ cup (56 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 3 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- 1 tsp white vinegar
- 1¼ cup (296 ml) buttermilk
- 1 tbsp red gel food coloring
Cream Cheese Glaze
- 4 oz. (113 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp (30-45 ml) milk, as needed
Instructions
- Preheat and Prepare Pan. Preheat the oven to 350°F (177°C). Grease a 10-inch (12-cup capacity) bundt pan thoroughly with nonstick spray, using a pastry brush to ensure all grooves are coated for easy release.
- Mix Dry Ingredients. In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure even distribution of leavening and flavor.
- Cream Butter, Oil, and Sugar. In another bowl, whisk the unsalted butter, canola oil, and granulated sugar on medium speed for 1-2 minutes until well combined and slightly creamy.
- Add Wet Ingredients Gradually. On the lowest mixer speed, add the eggs one at a time, followed by the vanilla extract, white vinegar, and buttermilk—waiting for each ingredient to be fully incorporated before adding the next.
- Add Color and Combine Dry Ingredients. Mix in the red gel food coloring thoroughly. Then, slowly add the dry ingredients into the wet mixture and combine until just blended to avoid overmixing.
- Pour Batter and Bake. Evenly pour the batter into the prepared bundt pan. Bake for 40-50 minutes. The cake is done when the edges start to pull away from the pan and the top springs back when pressed lightly.
- Cool in Pan. Remove the bundt cake from the oven and let it cool on a wire rack for 10-15 minutes to set.
- Invert and Cool Completely. Place a serving plate or second cooling rack on top of the bundt pan. Invert the pan carefully so the cake comes out. Gently tap around the pan to loosen the cake if necessary. Allow the cake to cool to room temperature before glazing.
- Make Cream Cheese Glaze. Beat the cream cheese with powdered sugar, vanilla extract, and 2-3 tablespoons of milk until smooth and pourable. Adjust milk to achieve desired consistency.
- Glaze and Set. Pour or spoon the cream cheese glaze over the cooled cake. Allow about 1 hour for the glaze to set so the cake can be sliced cleanly.
- Serve. Slice and enjoy this moist, flavorful red velvet bundt cake with luscious cream cheese glaze.
Notes
- Ensure all wet ingredients are at room temperature to help create a smooth batter.
- Use red gel food coloring for a vibrant color without altering batter consistency.
- If you don’t have buttermilk, you can make a substitute by adding 1 tbsp vinegar or lemon juice to 1¼ cups of milk and letting it sit for 5 minutes.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Let the glaze set at room temperature; refrigeration may harden it too much and affect texture.
- Store leftovers covered at room temperature for up to 3 days or refrigerated for up to 5 days.
