This red velvet bundt cake is so moist and effortless, but looks and tastes so amazing! The texture is rich and tender, the flavor has that signature hint of chocolate, and the color is the perfect shade of deep red velvet. The cake is delicious on its own, but I’ve enhanced this recipe by adding a silky cream cheese icing on top. You just can’t go wrong with red velvet and cream cheese!
What is red velvet cake?
You can never quite put your finger on it. It’s a red cake that doesn’t quite taste like chocolate or vanilla and sometimes feels like it’s just a carrier from cream cheese toppings. I’m not even sure anyone can describe the exact flavor of it!
Historically, it was invented in the Victorian era. It was named a “velvet” cake because of its creamy and dense chocolate cake-like texture.
To achieve this texture, buttermilk and vinegar are two very common ingredients in red velvet cake. Once added to the batter, the two activate the baking soda to create a fluffy but “velvety” texture. And when the cake was first created, the cocoa powder used wasn’t alkalized, so it would give the cake a reddish hue when combined with these ingredients.
So with the hint of cocoa and acidity, you’re left with a slightly chocolatey, tangy, and silky red cake. While no one can pinpoint the exact origin of red velvet cake, we’re all in agreement that it’s a REALLY good cake that just never fails.
How to make an incredibly moist red velvet bundt cake
I know, I said it…moist. But this really is a super moist red velvet bundt cake OK! It took me four tests to get the recipe just right so you know it’s worth the “m” word.
Most cake recipes either use all butter or all oil. When I first made this recipe, I just used oil and boy did I get one oily cake. You would push your finger into it and you would be left with a pool of oil. No thank you.
The reason this is a super moist red velvet cake is because of the balance between the oil and the butter. Adding oil to a recipe helps it stay moist for a longer period of time. This is because, as opposed to butter, it lacks water so it won’t evaporate and dry out your cake.
But, using all oil can be messy and create a strange flavor…even with a mild oil like vegetable or canola. The butter helps to bring the flavor back down while also giving the cake a little bit more structure once cooled.
Of course, it wouldn’t be a red velvet cake without buttermilk and vinegar. Like I just mentioned, the two in conjunction with baking soda help to give this fluffy but silky texture to your cake. Mix that with the perfect balance of fats and you have the best red velvet cake recipe ever!
The best food coloring to use in red velvet cake
To get that signature red velvet color, 2 tablespoons of red food dye are added to the batter. For red velvet cakes, I choose to use a liquid red food dye that you can find in just about any grocery store. It easily blends into the batter without creating an overly vibrant red color.
I would stay away from using gel food coloring as it has a much stronger opacity than liquid food color. It’s very easy to go overboard with the red color when using gel. Although in any other case, I choose to use gel when I only need a few drops to color things such as cookies or frosting.
Tips for making a perfect cream cheese icing
The icing on top is absolute perfection. It’s creamy, silky, tangy, and the perfect pairing to the moist and rich red velvet cake. Here are a few things to keep in mind when making the glaze:
- Make sure the cream cheese is softened to room temp before use. Otherwise, you’ll be left with a lumpy glaze that looks more like cottage cheese.
- You can choose to mix it by hand or with an electric mixer. If mixing by hand, start out with a fork and mash the cream cheese smooth. Then mix in 1 cup of powdered sugar along with 1 tablespoon of milk. Continue to mix and mash with a fork until you’ve reached a thinner consistency. Then switch to a whisk to smooth out the icing.
- The fluidity of the icing must be just right in order to get those creamy drips down the sides of the cake. You’re looking for a consistency that’s just a hair thinner than craft glue. When you lift the whisk out of the bowl, it should fall back in a solid stream and then slowly disappear back into the bowl. If it’s too thick, add 1/2 tablespoon of milk at a time until it’s just right. If it’s too thin, do the same but with 1-2 tablespoons of powdered sugar at a time.
How to prevent your bundt cakes from sticking
I’ve had so much trouble with this intricate bundt cake pan, especially with really moist and sweet cakes. But through some trial and error, I’ve found a few solutions that give me the perfect release every time.
Option 1: Right before you’re about to pour the batter into the pan, prep it with a nonstick oil and flour spray. My favorite is Baker’s Joy. But the key here is to spray in short strokes, careful not to let the oil pool in the bottom of the pan. Once you have a light coating, use a fine pastry brush to brush the oil all around the pan, getting every nook and cranny. Then pour in the batter and bake.
When it’s fresh from the oven, set a timer for 10 minutes. This time is the sweet spot because it allows the cake to cool just enough to where it won’t fall apart, but it’s also when the sugars are still fluid and liquid. If you let the cake cool too long, those sugars will harden and your cake will stick to the pan. But after those 10 minutes, the cake should pop right out.
Option 2: Again, prep the pan right before you pour in the batter. But this time, generously grease the pan with oat and then coat it in granulated sugar. The sugar acts as a barrier between the cake and the pan, and it also adds a sweet little crunch to the outside of the cake.
Once baked, let your cake cool for that 10 minute sweet spot. The key is to turn it out while it’s still a little warm. Otherwise, if you let it cool completely, the sugar will harden and then your cake is really stuck.
Your cake should pop right out. No wiggling needed. So if you’ve ever really struggled with your cakes sticking, try this trick!
For more delicious bundt cake recipes, check out my:
Make sure to tag me @butternutbakery on Instagram and comment below if you make this Red Velvet Bundt Cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
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Red Velvet Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour + 40 minutes cooling
- Yield: 12–14 slices 1x
Description
This is the BEST red velvet bundt cake recipe! It’s incredibly moist and coated in a silky cream cheese glaze.
Ingredients
Red Velvet Cake
- 3/4 cup (160g) canola or vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk*
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
- 2 1/2 cups (300g) all purpose flour **see notes for GF option
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
Cream Cheese Glaze
- 4 oz cream cheese, room temp
- 2 cups (240g) powdered sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Red Velvet Cake
- Preheat your oven to 350F and set out your bundt pan but don’t touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan.
- Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
- In a large bowl, whisk together the oil, butter, and sugar. You can do so by hand or with an electric mixer with the whisk attachment. Mix for a good 1-2 minutes on medium speed until well combined.
- Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
- Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
- Now, prepare your bundt pan. You can either use the sugar or flour method (both detailed in this blog post). The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray (like Bakery’s Joy) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies.
- Then pour in your batter. If you’re using a 12 cup bundt pan, you’ll use all of the batter. If you’re using a 10 cup bundt pan (like the one I used here), leave out about 1 cup of batter otherwise it will overflow when baked.
- Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan.
- Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.
Cream Cheese Glaze
- Mix together the cream cheese and powdered sugar, adding the milk as you go.
- Once smooth, mix in the vanilla. The consistency should be a bit thinner than craft glue (see image in post for reference). If it’s too thick, add 1/2 tbsp of milk at a time until smoothed. If too thin, add 1 tbsp of powdered sugar at a time until thickened.
- Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.
Notes
*BUTTERMILK – You can also make your own buttermilk with milk and vinegar. Measure out 1 cup of milk and then take away one tablespoon. Then add one tablespoon of vinegar and mix to combine. Let it sit for 10 minutes to curdle. (And yes, keep the separate 1 tsp of vinegar in the recipe).
**GLUTEN FREE – Although I haven’t tested it, I believe this cake would do well with gluten free flour. Sub the flour with a good quality gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. I also suggest weighing the flour, rather than measuring by cups, to ensure accuracy.
Keywords: red velvet bundt cake, red velvet cake
*Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you!
It’s absolutely gorgeous! Sending some serious Valentine’s Day vibes and I love it!
This was fantastic! Easy to make & loved by all. I look forward to trying more of your recipes 🙂
★★★★★
Hi there! This is my first visit to your blog! We are a group of volunteers
and starting a new initiative in a community in the same niche.
Your blog provided us valuable information to
work on. You have done a marvellous job!
★★★★★
Do the eggs need to be room temperature?
No they do not need to be
Can you make mini bundt cakes with this recjpes
I’d assume so! Just fill them halfway and bake for about 15-18 minutes.
What kind of vinegar works the best? Distilled white vinegar?
Yep that works best. Apple cider vinegar is also a good option.
I am using a 6cup bundt pan and using my Instant Pot to cook.
Would I use 1/2 the batter at a time and make 2?
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Yes, I would use half the batter but I’m not sure about cooking it in an instant pot. I’ve never tried that!
SO moist & delish! I left out the dye. Made it for guests and it was a hit, I may be eating my 3rd piece while writing this!
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Haha so glad you enjoy it!
They all got stuck to the pan unfortunately. I made sure every crevice has sugar and nonstick. Not sure what happened!
Oh no!! I feel your pain! I was having the hardest time with a recipe I was developing. The sugar trick always works with this cake, though so I’m not sure what went wrong. If all else fails, baker’s joy should do the trick!
I have had this problem with several cakes in my Anniversary Edition Bundt Pan. I finally contacted them and they advised that only a product like Baker’s Joy should be used in this pan. Since making that change, I haven’t had any problems, but getting ready to try this cake for the first time., with fingers crossed.
Can this recipe be used to make two 8-inch round cakes?
Sure! Just make sure not to overfill the pans and it will take half the time to bake it.
Looks delicious…Can I make this recipe in 12 mini bundt pan full batch or half?
It should take the full batch 🙂
Made this recipe exactly how it is except I added 1/2 c chocolate chips to the batter right before I put it in the pan and it came out delicious. Refriged overnight and it was even better the second day. I had no issues with it sticking to pan. Sprayed the pan and put a genious layer of sugar on it.
Thank You for a wonderful recipe.
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Yay! Love the chocolate chips 🙂
I didn’t read your note about pan size and used my 10 cup Bavarian Bundt pan, and it didn’t spill out. It was perfect without the adjustment.
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Oh good to know!
Really delicious recipe!
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Love this cake! Easy to make and very good. Mine did not turn as red on the outside of the cake, which did not matter to me. I’ve never had the issue with my bundt cakes sticking, but I followed your idea about the sugar…love that too! I’ll do that more often on other cakes. I did add about a half cup of mini chocolate chips.
Thank you for the recipe!
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Love the chocolate chips! Thanks for sharing 🙂
With all of the active leavening ingredients in this cake, approximately how full should you fill the Bundt cake pan? Halfway? To an inch beneath the edge? I just don’t want to have an overflowing mess in the oven. Thanks in advance.
Fill it about 2/3 full 🙂
I made this yesterday for my Mom’s birthday and it turned out great! So delicious and your instructions were clear and easy to follow!I think I could have baked it about 5 minutes less, the edges were a little crispy – but I think that’s just bundt cakes in general too! I used the Pam baking spray with flour in it and sprayed the pan (very) generously and it slid right out! Thanks so much for a great recipe!!
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Yay! Thanks for sharing!
I made this cake for one of my granddaughters. Her birthday was March 31, 2020 but because of covid19 I made it last week and took it to her and social distanced. She loved it so much so she only shared a bite with me. It was really delicious and moist. I did make a change by using 1/2 cup of regular milk and 1/2 cup of sour cream because that’s what I had on hand.
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Aw I love this! So happy you found a way to celebrate during this crazy time. Thanks for sharing!
Good flavor! But mine stuck to the pan. I think i’ll decrease the oil next time as it was too tender. Thanks for the recipe!
Hi can I use your recipe for mini Bundt cakes?
Yes! They should only take about 10-15 minutes to bake.
Hi! I’m going to make this cake for my fiance’s birthday cause he loves red velvet. I was wondering what kind of milk should I buy for the glaze. Is it condensed milk, evaporated milk, fresh milk or powdered milk?
Just any regular milk you would buy in a carton or jug!
Hi, for the cocoa powder do you use dutch process or just regular?
You can use either!
I made this cake this morning and left it to cool as I went to work but could see it pulling away from the sides of the pan. Asked my husband to let it sit for a bit and turn it out and he said it came out of the pan with ease. I used an old bundt pan I found at Goodwill and Wilton Cake Release. Looking forward to cutting into it tonight!
Yay! I hope you love it!
Would this cake freeze well?
Yep! Once it is chilled, wrap it in plastic wrap and store in the fridge for a couple weeks.
Does this cake need to be put in the fridge because of the buttermilk in it? Would love to be able to leave it out in a covered cake plate!? Thank you!
You can leave it out for a day or two, otherwise store it in the fridge!
I have always been sort of indifferent to red velvet, but this is fantastic! The sugar in the pan made the outside almost crispy, which was such a nice contrast with the super moist center. We kept the frosting on the side and spooned it on individual slices. When having “leftovers”, we spooned the frosting over a slice and then warmed in the microwave for about 20 seconds. The cake was even better that way. I’m so glad I found this recipe!
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Oh yay! Thanks for sharing!
Can I use almond milk for the glaze?
Yep that should be fine
Hi, I want to divide the recipe, I’m going to use a 4 inches (10cm) cake pan to make mini layers cake so how long should I bake it ?
My guess is that they would bake for roughly 20 minutes, but test with a toothpick for doneness.
Would it make a difference if you used low-fat butter milk?
No that should be fine
I was soo glad to come across a bundt cake recipe, because I don’t have the patience for the layer cake. I did use a full bottle of red food coloring, and the cicia balanced it out nicely. Mom could not believe I got this recipe online; she thought it was my grandmother’s recipe! So thanks so much for sharing!
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Ah yay! Thanks for sharing!
Can I use kitchen aid mixer to mix all ingredients or do they have to be whisk manually?
No you can use an electric mixer 🙂
To make it dairy free could I use soy milk and vinegar instead of buttermilk?
Yep that should be ok! 1 cup buttermilk = 1 cup milk + 1 tbsp vinegar.
I never review recipes but could not let this one go. I LOVE THIS CAKE!! Followed the recipe and it came out so perfect. Will be using this as my go to for events. THANK YOU!!
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Haha yay! Thank YOU for making it!
Can you use powdered buttermilk to make the 1 cup of liquid buttermilk
I’m not sure I’ve never used powdered buttermilk but it’s worth a try!
Can you substitute with olive oil
You can, but you may get a slight taste of olive oil in the cake. So if that doesn’t bother you, go ahead 🙂
I’m going to try this recipe. I just bought a multi use mixer. It had the whisk, beater, and bread mix attachment sand I was looking for a reason to use it. I never had a problem with my cake sticking to the pan. I use the old fashion way. Butter it down thoroughly and flour it. Can’t wait
It looks delicious! I love this cake!
I made it for someone’s birthday and it was a hit! Thanks for the recipe.
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Yay!!
I had a friend years ago that knew nothing about baking. She loved red velvet and one day commented, “This tastes like red…yummy red!” hahaha
This cake was amazing! It was very moist and sweet. I don’t have a bunt pan, so I used two 8-inch round pans (greased, floured and parchment). Also, I have red gel food coloring, so I used one scant tablespoon of buttermilk and one scant tablespoon water. I made it late in the night and accidently destroyed the top of one when flipping out of the pan hot. I did the right thing, ate the cake stuck to the rack. With a weird chunk out of the top of one, I decided to make Magnolia Bakery Red Velvet Banana Pudding with the cake. It worked perfectly!! The other cake Is getting the traditional cream cheese frosting. This cake is very versatile. Thank you!! Thank you!!
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Hi! Just prepared the batter for my 12 mini Bundt cake pan and there is SO MUCH batter left over. Is this normal? I followed the recipe to the t! Can I save all this left over batter? If so, what is the best way? There’s like 2 cups worth of batter left
Yes the batter may make more than 12 mini bundt cakes as it’s just meant for 1 large bundt cake.
Hi 🙂
Can I make layered cake with this Bundt recipe . I don’t have a bundt pan , but the recipe as such is tempting . I would love to give it a try 🙂 Could you suggest what changes to make for making redvelvet layered cake / cupcake?
It’s worth a try! I haven’t tested it myself, but I would try 3 8″ cake pans, baking for about 30 minutes. Hope this helps!
Amazing cake. I now want to adapt it to be egg free. Would flax eggs work?
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I haven’t tested it but it’s worth a try!
I made this recipe for my son’s birthday, and it was amazing! So much better than other red velvet cakes I’ve made in the past. I did add a handful of chocolate chips, and instead of using the glaze I used a whipped vanilla frosting and it was SO good! I had a question- I’d like to make cupcakes. Any idea how many cupcakes this recipe would make, or if I should change anything around for them?
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Ah yay it sounds amazing! I would guess it could make about 2 dozen.
Let me just say, this recipe yielded a cake that rivals those of so-called renowned bakeries red velvet cakes in NYC! I followed to a tee, the only exception I substituted, 1:1, gluten free flour for the all purpose flour and it was FANTASTIC! I’ve saved this recipe and will definitely use again.
★★★★★
Wow! Thank you!
I don’t have the vinegar, can I use milk + cream to replace buttermilk? Thanks to advice !
Unfortunately you need the vinegar to activate the leaveners! You could use lemon juice instead.
I just discovered your website and it is so beautiful!
I read through the entire recipe and all of the comments before posing this question.
I appreciate that this recipe was developed as a Bundt Cake and that you have not tested it in any other or every possible iteration (different sized pans, gluten free, etc.). Having said that, if I make this into cupcakes, what is your best guess for baking time, please? I am making these for a shower and I don’t want to over bake them.
Thank you for your time!
Hi! Cupcakes take around 15-18 minutes to bake, just make sure to fill the liners about halfway with batter.
Can I freeze this cake with the glaze on it? If I make it, chill it, add glaze, chill again, then wrap in plastic, will it be ok to freeze? If the glaze cracks, that’s ok. The glaze will keep though, correct? Make sense? Thanks.
I would freeze just the cake and add the glaze when you’re ready to serve.
Hello Jenna. This recipe is amazing. The flavor is delicious. But it got stuck to the pan and whent all the way down in te center
while it was in the oven.
I grease the pan with a mix of crisco, oil and flour. Do you think i can also put suga?. When I use that mix with other cakes they como out perfect.
Can I do have of the recipe?
Thank you so much for your help. I will be making the chocolate peppermint bundt cake.
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Yep, I would say try the sugar trick next time!
This was so delicious! Made it into a layer cake and it turned out great, thank you!!
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Hi Jenna,
Thank you so much for sharing your recipes! Would this recipe work in a 6 inch ball pan? How do you work out how to adjust cooking times for different pan sizes? A page about that would be so so helpful!
Thank you!
Jenni
If it’s just one 6 inch pan, you will likely have to cut the recipe in half. It should bake for about 20-25 minutes.
This may sound weird…what speckled container did you use to pour the frosting on the red velvet cake shoot? I really like it:)
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Thanks! I got it from etsy