You can get all the flavor of a fancy red velvet cake with this stunning Red Velvet Bundt Cake with Cream Cheese Glaze. This cake is so moist and delicious, and a much better version of the popular bundt cake that you can buy from the bakery. We’re using a standard bundt pan and then drizzling the cream cheese glaze over the top. It’s easy, perfect, moist, and delicious.
You might notice there are quite a few red velvet recipes on this site. Southerners in general, and my family in particular, love Red Velvet Cake. And since we enjoy that flavor so much, we also like Red Velvet Cake Cookies, Red Velvet Brownies… anything red velvet-flavored, we will try it!
This Red Velvet Bundt Cake is an easier version of my Red Velvet Layer Cake since we aren’t making and frosting individual layers. All the flavors are still there, including the yummy cream cheese frosting.
Testing results for
- We have found the best way to keep bundt cakes from sticking to the pan is to make cake “goop.” You can easily make this by combining equal amounts of shortening, neutral oil, and flour. Add a 1/4 cup of each to a bowl and thoroughly whisk until smooth, then use a pastry brush to coat the inside of the pan with the goop. As an extra safety measure for this cake, we sifted in a small amount of cocoa powder, then tapped out the excess.
- We used Sugarflair’s red extra gel coloring. It’s very concentrated, so you can use less.
- When removing the bundt from the oven, we have found that the optimal time for it to sit in the pan is 10 minutes, which is why the recipe tells you to set a timer. If you leave the bundt to cool completely in the pan, it is likely to stick, and you’ll lose the beautiful pattern.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cocoa powder: Regular old Hershey’s is all you need.
Buttermilk: I always cook with full-fat buttermilk.
White vinegar: If you’re not familiar with red velvet cake recipes, vinegar is an essential ingredient. You won’t taste it as vinegar, but it adds depth to the overall cake.
Cream cheese: Always use full-fat cream cheese when baking.
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Red Velvet Bundt Cake
Equipment
Ingredients
For the bundt cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 3 tablespoons cocoa powder
- ¾ cup unsalted butter, softened to room temperature
- ½ cup neutral oil (canola, vegetable)
- 2 cups white granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup full-fat buttermilk
- 2 teaspoons white vinegar
- 2 teaspoons red gel food coloring
For the glaze
- 4 ounces full-fat cream cheese, room temperature
- 2 cups powdered sugar
- 4 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan.
- To a medium-sized bowl, add 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon table salt, and 3 tablespoons cocoa powder, then mix together and set aside.
- In the large bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup unsalted butter, softened to room temperature and 1/2 cup neutral oil (canola, vegetable). Beat on the lowest speed until creamy, then slowly pour in 2 cups white granulated sugar. When all the sugar has been incorporated, turn the speed to medium and beat for two minutes.
- Keeping the speed on low, add 3 large eggs, room temperature to the mixing bowl one at a time, beating for 20 seconds between each addition. Turn the mixer up to medium and beat for one minute.
- Add 1 tablespoon vanilla extract 1 cup full-fat buttermilk, and 2 teaspoons white vinegar to the mixing bowl, beat on a low speed until thoroughly combined.
- Add 2 teaspoons red gel food coloring to the mixing bowl, beat on a low speed until all the ingredients in the bowl are bright red and uniform in color.
- Gradually add the flour mixture to the mixing bowl, beat on the lowest speed until you can no longer see white streaks of flour.
- Use a spatula to turn the mixture in the bowl over and check everything is mixed together. Take care not to over mix.
- Pour the cake batter into the prepared bundt pan and bake in the center of the preheated oven for 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the bundt cake from the oven then set a timer for 10 minutes. After 10 minutes, invert the cake onto a cooling rack to completely cool.
Make the glaze:
- To a large mixing bowl add 4 ounces full-fat cream cheese, room temperature, 2 cups powdered sugar, 4 tablespoons heavy cream or whole milk, 1 teaspoon vanilla extract, and 1/2 teaspoon salt and beat until smooth and creamy. The consistency should be that of a pourable glaze.
- When the cake has cooled completely, pour the cream cheese glaze over the top.
Notes
- Traditionally, Red Velvet Cake was colored with beetroot. Today, we achieve the vibrant red hue with food coloring. Opt for gel food coloring for the richest color. You will notice other recipes call for substantially more food coloring than this one, in some cases, more than twice as much. We used Sugarflair’s red extra gel coloring. It’s very concentrated, so you can use less. Food gels will vary in strength and vibrancy. We recommend starting with a small amount and building up the color from there. If you use too much, it can really spoil the cake’s flavor; a little goes a long way.
- We have found the best way to keep bundt cakes from sticking to the pan is to make cake “goop.” You can easily make this by combining equal amounts of shortening, neutral oil and flour. Add a 1/4 cup of each to a bowl and thoroughly whisk until smooth, then use a pastry brush to coat the inside of the pan with the goop. For an extra safety measure, we sifted in a small amount of cocoa powder and then tapped out the excess.
- When removing the bundt from the oven, we have found that the optimal time for it to sit in the pan is 10 minutes, which is why the recipe tells you to set a timer. If you leave the bundt to cool completely in the pan, it is likely to stick, and you’ll lose the beautiful pattern.
- For the glaze, cream cheese is the star ingredient. Use room-temperature full-fat block cream cheese to avoid a lumpy texture.
- Adjust the glaze consistency if needed; it should be pourable, neither too thick nor too thin. Add powdered sugar by the tablespoon for a thicker frosting, or a tablespoon of milk or cream for a thinner one. The added salt really helps cut through the sweetness.
