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Red velvet bundt cake showing the inside.
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5 from 26 reviews

Red Velvet Bundt Cake

This red velvet bundt cake is a super moist and red bundt cake. It is easy to make and makes a vibrant cake. It is topped with cream cheese glaze.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 10 slices
Calories: 549kcal
Author: Stephanie Rutherford

Ingredients

Red Velvet Bundt Cake

  • 3 cups All-purpose flour
  • 1/4 cup Unsweetened cocoa powder
  • 1 3/4 cups White granulated sugar
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Oil Canola or vegetable
  • 1 1/4 cup Buttermilk room temperature
  • 3/4 tsp White vinegar
  • 3 Large eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1/4 cup Sour cream room temperature
  • 1 1/2 tsp Red food coloring Use americolor super red gel food coloring.

Cream Cheese Glaze

  • 4 oz Cream cheese room temperature
  • 1 1/2 cups Powdered sugar sifted
  • 3-4 TBSP Milk
  • 1/2 tsp Pure vanilla extract
US - Metric

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, baking powder, and salt.
    3 cups All-purpose flour, 1/4 cup Unsweetened cocoa powder, 1 3/4 cups White granulated sugar, 1 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt
  • In a separate bowl, mix the oil, buttermilk, vinegar, eggs, vanilla, sour cream, and red food coloring. Mix until it is combined and bright red.
    1 cup Oil, 1 1/4 cup Buttermilk, 3/4 tsp White vinegar, 3 Large eggs, 2 tsp Pure vanilla extract, 1/4 cup Sour cream, 1 1/2 tsp Red food coloring
  • Pour the wet ingredients into the dry. Mix until just combined.
  • Pour batter into the bundt pan. For a 10- cup bundt pan use 7/8 of the batter. For a 12-cup bundt pan, use all of the batter.
  • 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.
    4 oz Cream cheese, 1 1/2 cups Powdered sugar, 3-4 TBSP Milk, 1/2 tsp Pure vanilla extract
  • 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will result in a drier cake.
High Altitude Baking- Add an extra 3 TBSP of flour.
Dairy ingredients- Pull out these 2 hours before baking for it to become room temperature.

Nutrition

Calories: 549kcal | Carbohydrates: 86g | Protein: 6g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 439mg | Potassium: 145mg | Fiber: 2g | Sugar: 37g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg