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red velvet bundt cake from the side with glaze dripping down

Red Velvet Bundt Cake


  • Author: Jenna Barnard
  • 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

Scale

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 *SEE NOTES
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tbsp red food coloring
  • 2 1/2 cups (300g) 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 (240g) powdered sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

Red Velvet Cake

  1. 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. 
  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 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. 
  4. Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
  5. 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.
  6. 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. 
  7. 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.
  8. Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan. 
  9. 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

  1. Mix together the cream cheese and powdered sugar, adding the milk as you go.
  2. 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. 
  3. 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).

Keywords: red velvet bundt cake, red velvet cake

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