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 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!
PrintRed Velvet Bundt Cake
- Total Time: 1 hour + 40 minutes cooling
- Yield: 12-14 slices
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.Â
- 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.Â
- 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.Â
- 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.Â
- 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.Â
- 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.Â
- Prep Time: 25 minutes
- Cook Time: 45 minutes
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!
Susan Taylor says
Would this cake freeze well?
Jenna says
Yep! Once it is chilled, wrap it in plastic wrap and store in the fridge for a couple weeks.
Maureen says
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!
Jenna says
You can leave it out for a day or two, otherwise store it in the fridge!
Mrs T says
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!
★★★★★
Jenna says
Oh yay! Thanks for sharing!
Sydney says
Can I use almond milk for the glaze?
Jenna says
Yep that should be fine
Maria says
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 ?
Jenna says
My guess is that they would bake for roughly 20 minutes, but test with a toothpick for doneness.
Sonia Brown says
Would it make a difference if you used low-fat butter milk?
Jenna says
No that should be fine
Erin Pinkard says
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!
★★★★★
Jenna says
Ah yay! Thanks for sharing!
Maria Hergert says
Can I use kitchen aid mixer to mix all ingredients or do they have to be whisk manually?
Jenna says
No you can use an electric mixer 🙂
Renee says
To make it dairy free could I use soy milk and vinegar instead of buttermilk?
Jenna says
Yep that should be ok! 1 cup buttermilk = 1 cup milk + 1 tbsp vinegar.
Trish says
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!!
★★★★★
Jenna says
Haha yay! Thank YOU for making it!
Shirley Hildreth says
Can you use powdered buttermilk to make the 1 cup of liquid buttermilk
Jenna says
I’m not sure I’ve never used powdered buttermilk but it’s worth a try!
Serena says
Can you substitute with olive oil
Jenna says
You can, but you may get a slight taste of olive oil in the cake. So if that doesn’t bother you, go ahead 🙂
Paulina Adkins says
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
Lourdes says
It looks delicious! I love this cake!
Lucy Hansen says
I made it for someone’s birthday and it was a hit! Thanks for the recipe.
★★★★★
Jenna says
Yay!!
Kristi says
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!!
★★★★★
Jenny says
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
Jenna says
Yes the batter may make more than 12 mini bundt cakes as it’s just meant for 1 large bundt cake.
Sruthi says
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?
Jenna says
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!
Sheila says
Amazing cake. I now want to adapt it to be egg free. Would flax eggs work?
★★★★★
Jenna says
I haven’t tested it but it’s worth a try!
Stephanie says
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?
★★★★★
Jenna says
Ah yay it sounds amazing! I would guess it could make about 2 dozen.