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a red velvet bundt cake with a slice taken out

Red Velvet Bundt Cake

  • Author: Jenna | Butternut Bakery
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 bundt cake 1x


This is the BEST red velvet bundt cake recipe…if not the best red velvet cake recipe. It’s incredibly moist and coated in a silky cream cheese glaze.



Red Velvet Cake

  • 3/4 cup canola or vegetable oil
  • 1/2 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 tsp vinegar
  • 1 1/2 tbsp red food coloring
  • 2 1/2 cups all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt

Cream Cheese Glaze

  • 4 oz cream cheese, room temp
  • 2 cups powdered sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla extract


Red Velvet Cake

  1. Preheat your oven to 350F but don’t touch your bundt pan just yet.
  2. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
  3. In a large bowl, whisk together the oil, butter, and sugar. You want to whisk pretty aggressively so that the mixture is as smooth as you can get it.
  4. Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
  5. Switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
  6. Now, prepare your bundt pan. Coat the inside of the pan with some nonstick cooking spray. Sprinkle in a generous amount of sugar and rotate the pan until it’s covered in sugar, all the way up the to edges. Don’t forget the center piece of the pan.
  7. *See note below before pouring in your batter
  8. Pour the batter into your pan and bake for 45 minutes or until a toothpick comes out clean.
  9. Let it rest for about 30 minutes or until the outside of the pan is just warm to the touch. Turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.

Cream Cheese Glaze

  1. Mix together the cream cheese and powdered sugar, adding the milk as you go.
  2. Once smooth, mix in the vanilla.
  3. Pour over your cooled bundt cake and serve! Store in the refrigerator for up to 5 days.


*I used a 10-cup bundt pan but I realized that if I used all of the batter, it would puff up above the bottom of the pan which is not the look I’m going for. If you’re also using a 10-cup pan, leave out about 3/4 cup of your batter. Or add the remainder to a couple cupcake liners and bake for about 15 minutes for a little snack 🙂

Keywords: red velvet bundt cake, red velvet cake

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