This red velvet bundt cake is super moist and a Valentine's Day staple! This bundt cake is super tender and topped with a cream cheese glaze. It is topped with Valentine's sprinkles to make it extra festive.
How To Grease A Bundt Pan
I know a common problem with making bundt cakes is that they can stick to the pan. That is the worst!
To fix that, use a baking non-stick spray and spray the bundt very well. Every nook and cranny should be well sprayed.
The bundt pans I recommend are the 10 cup ones. Like this one or this one. Once the cakes are done baking, let it sit for 10 minutes. This allows the cake to start pulling away from the edges. Then, flip cake on to a cooling rack. It should come right out!
How To Make Red Velvet Cake Batter
- Use a mixer- Use a stand or hand mixer to make this cake. It will be a lot easier to mix together.
- Pull ingredients out to room temperature- Pull the eggs and buttermilk out 2 hours before baking. This will help with the rise of the cake.
- Mix dry ingredients- Blend all of the dry ingredients together in the mixing bowl. This also includes the sugar.
- Mix wet ingredients- In a separate bowl, mix all of the wet ingredients together. It should be bright red from the food dye. See below for more information about the dye.
- Mix together- Pour the wet ingredients into the dry ingredients. Make sure to scrape the bowl. There can be flour at the bottom of the bowl. Mix for another 10-15 seconds.
- Pour batter into pan.
Which Red Food Dye To Use
I have experimented with a lot of food dyes. The best for red velvet bundt cake is Americolor Super Red Gel Food Dye. Not an ad, it is simply the best. It will give you the super red color with a very little amount of dye.
There are other food dyes, but to get it to be this red, you would need a lot of food dye. Then, it can taste like food dye.
The Americolor food dye doesn't taste like food dye.
Cream Cheese Glaze
This cream cheese glaze is the EASIEST to make.
First, beat the cream cheese on high until fluffy. Make sure the cream cheese is room temperature. Once all fluffy, add in the powdered sugar and mix until creamy.
To prevent a grainy glaze, make sure to sift the powdered sugar before adding. Next, add in the milk and vanilla. The glaze should be a pourable consistency.
If the glaze is too thick, add a splash of milk and if the glaze is too runny, add in a tiny bit more powdered sugar.
Next, pour the glaze over the bundt cake.
Decorating The Cake
I made this cake thinking it would be perfect for Valenine's Day, which is why I decorated it with Valentine's sprinkles.
You can also top with other types of sprinkles or red velvet cake crumbs. Or leave it with just a glaze!
How To Store The Cake
This red velvet bundt cake should be stored at room temperature in an air tight container. After serving, I recommend cutting the cake into slices and storing in an air tight container. It will last up to 5 days.
Other Cake Recipes To Try
- Strawberry filled cupcakes
- Chocolate fudge cupcakes
- Raspberry white chocolate cake
- Pineapple chocolate cake
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made this cake. I hope you loved it! To get more ideas follow me on Pinterest.
Red Velvet Bundt Cake
Ingredients
Red Velvet Bundt Cake
- 3 cups All-purpose flour
- ¼ cup Unsweetened cocoa powder
- 2 cups White granulated sugar
- 1 ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Oil Canola or vegetable
- 1 ¼ cup Buttermilk room temperature
- ¾ teaspoon White vinegar
- 3 Large eggs room temperature
- 2 teaspoon Pure vanilla extract
- 1 ½ teaspoon Red food coloring Use americolor super red gel food coloring.
Cream Cheese Glaze
- 4 oz Cream cheese room temperature
- 1 ½ cups Powdered sugar sifted
- 3 tablespoon Milk
- ½ tsp Pure vanilla extract
Instructions
Red Velvet Cake
- Preheat oven to 350°F. Spray a 10-cup bundt pan with baking non-stick spray. Spray really well!
- In a large mixing bowl, sift the flour and cocoa powder together. Add the sugar, baking soda, and salt. Use a mixer and mix on low for 10 seconds until mixed.
- In a separate bowl, mix the oil, buttermilk, vinegar, eggs, vanilla, and red food coloring. Mix until it is combined and bright red.
- Slowly add the wet ingredients into the dry. Then, scrape the bowl. Mix for 10 seconds on low. Scrape the bowl again and mix again for 10 seconds.
- Pour batter into the bundt pan. Bake for 40-50 minutes. The cake is done baking when a toothpick inserted comes out clean. Let the cake sit in the pan for 10 minutes. Then, transfer to a cooling rack.
- Allow cake to cool completely. Then, make the glaze.
Cream Cheese Glaze
- Use a hand mixer and beat the cream cheese on high for 1 minute. Add in the sifted powdered sugar. Mix on low until combined. Then, mix on high until smooth. Add in milk and vanilla. Mix again until combined. It should be a pourable glaze consistency.
- Place cake on a cooling rack with a cookie sheet underneath. This will catch all the glaze that drips down. Pour glaze all over cake. Sprinkle with sprinkles if desired. Keep cake in the fridge.
Kim says
Hello! Can I do this recipe in 3 x 8 inch molds?
Stephanie Rutherford says
Yes it will work great for that! Bake for 18-20 minutes.