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A Red Velvet Bundt Cake with creamy white icing drizzled over the top sits on a white plate.
Maryam

Red Velvet Bundt Cake

A tender, cocoa-kissed Bundt cake with that signature deep red crumb and tangy cream cheese glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened, 1.5 sticks
  • 1.75 cups granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 tbsp red food coloring liquid or gel
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
For the Cream Cheese Glaze
  • 4 oz cream cheese softened, half a block
  • 1.5 cups powdered sugar sifted
  • 2 tbsp whole milk plus more as needed
  • 0.5 tsp vanilla extract

Equipment

  • 12-cup Bundt pan
  • Stand mixer or hand mixer
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 350°F. Thoroughly grease a 12-cup Bundt pan with butter or baking spray, making sure to coat every crevice. Dust with flour and tap out excess.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no cocoa lumps remain.
  3. In a large bowl with a mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Beat in oil until combined.
  4. Reduce mixer to low. Add half the dry ingredients, then all the buttermilk, then remaining dry ingredients, mixing just until combined. Stir in food coloring, vinegar, and vanilla. The batter will be thick and vividly red.
  5. Spoon batter into prepared pan and smooth the top. Bake 45-55 minutes until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
Make the glaze
  1. Beat cream cheese until smooth. Gradually add powdered sugar, then milk and vanilla. Adjust consistency with more milk if needed - it should drip slowly off a spoon.
  2. Place cooled cake on a serving plate. Drizzle glaze over the top, letting it run down the sides. Let set 20 minutes before slicing.

Notes

For the deepest red color, use gel food coloring rather than liquid. No buttermilk? Stir 1 tbsp lemon juice or white vinegar into 1 cup milk and let sit 5 minutes. The cake keeps well wrapped at room temperature 2 days, or refrigerate up to 5 days.