Super moist, incredibly easy and decadent, a red velvet bundt cake is as fun to look at as it is to eat. Drizzled with a tangy cream cheese glaze, you'll be taking this easy tender cake to your next party, impressing everyone!
Red velvet cakes or cupcakes are always a hit wherever I bring them. The bright red color is festive for Christmastime, Valentine's Day or Fourth of July, making it a year round treat.
I make red velvet brownies every Valentine's Day, and this red velvet bundt cake for at least one Christmas party. The bundt cake also makes a lovely homemade holiday gift.
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Why you'll love this recipe
- It is easy to make. The only special equipment you need is the bundt pan, it requires no special skills to make this cake. Just a large bowl, a whisk, and a bundt pan are enough to whip up this batter in no time.
- Red velvet is super versatile. This cake is ideal for Christmastime, Valentines and fourth of July, but you can make this cake for any occasion. You can also decorate it with different toppings, such as sprinkles, nuts, chocolate chips, or fresh berries.
- The cream cheese glaze is amazing. Sweet and tangy cream cheese frosting is traditional for Red Velvet cake/cupcakes, and turning it into a creamy glaze to drizzle on a bundt is the perfect finish,
- It is delicious. This cake has a tender crumb, a rich chocolate flavor, and a velvety texture that melts in your mouth. The cream cheese frosting adds a creamy and tangy touch that complements the cake perfectly.
What makes red velvet different?
Red velvet is not really a chocolate or a vanilla cake. It is made with some cocoa powder, but not nearly as much as a traditional chocolate cake, giving it a mild chocolate flavor, but the texture of a dense velvety chocolate cake.
Red velvet cake recipes typically include acidic ingredients like buttermilk, sour cream and vinegar. These acidic ingredients activate the baking soda, giving the cake its signature texture.The bright color comes from red food coloring (I use this one).
With the cocoa powder, and acidic vinegar and buttermilk, you get a cake flavor that is kind of hard to describe. A little chocolatey, tangy and sweet all at the same time and totally velvety and delicious.
Ingredients for the cake
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Salt
- Oil
- Buttermilk
- Eggs
- Red food coloring
- Plain white vinegar
- Vanilla extract
- Sour cream
Ingredients for the cream cheese galze
- Cream cheese. The solid block, not the kind in a tub.
- Powdered sugar
- Milk
- Vanilla
Instructions
This is one of the easiest cakes to make, with a simple dry bowl/ wet bowl, the batter comes together in no time.
- Combine all dry ingredients and whisk together.
- Beat together the wet ingredients in a stand mixer or usa whisk or hand mixer.
- Pour the batter evenly into a well greased bundt pan.
The finished and cooled cake then gets drizzled with the simple and tangy cream cheese glaze to finish.
How do you keep a cake from sticking to the bundt pan?
This is an excellent question and a super subjective one. I can tell you I have screwed this up plenty in the past. For me baking spray works the absolute best. NOTE - this is NOT the same as cooking spray. Baking spray is oil mixed with some flour. When I have this on hand and use it for any baking, I have never ever had a cake stick - bundt pan or any pan.
When I don't have baking spray (which would be the time I made the cake in the photos), I use cooking spray and it works like a charm.
If you don't believe me or are unsure, and want to read up on what method you think will be best for you check this article out.
Ingredient swaps and variations
A few things you can do to mix it up:
- Add pecans or walnuts to the batter. After all red velvet is a southern cake so pecans would be a great addition.
- Add some chocolate chips, white or dark
- Skip the cream cheese glaze for a less tangy, sweeter vanilla bean glaze; or simply dust with powdered sugar.
Tips for success
- Use a larger bundt pan for this sweet potato bundt cake recipe. I used my larger 10-12 cup bundt pan and it still rose over the top. Don't have the large bundt pan? Just use what you have, and only fill it about ⅔ of the way. Take your leftover cake batter and make cupcakes out of it.
- Don't substitute butter for the oil. The texture won't be the same, oil.
Top tip
Make sure to let the cake cool in the pan for five minutes before turning it out, but not any longer than that. Leave it in there to cool too long and it will stick and never come out!
Other cakes you'll love
It is always a good day for a cake!
Equipment
- bundt pan
Ingredients
For the cake
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- ¼ cup cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk at room temperature
- ½ cup sour cream
- 2 large eggs at room temperature
- 1 ounce bottle red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the cream cheese glaze
- 4 oz cream cheese at room temperature at room temperature
- 2 cups powdered sugar
- 3 tablespoon milk
- 1 teaspoon vanilla
Instructions
For the cake
- Heat the oven to 350 and grease a 10-inch bundt pan really good - you don't want it to get stuck in there.
- In a bowl whisk together sugar, flour, cocoa powder, salt and baking soda and set aside.
- In the bowl of a stand mixer or a large mixing bowl, combine the oil, eggs, buttermilk, sour cream, vinegar, red food coloring and vanilla. Using your stand mixer, hand mixer or whisk, mix until totally combined.
- Add your dry ingredients and mix only to combine together. Be careful not ot overmix.
- Pour the batter into your greased bundt pan and bake in the oven for about 45 minutes. Do the toothpick check for doneness.
- Let the cake sit in the pan for about 7-10 minutes before turning out onto a cooling rack to cool completely.
To make the cream cheese glaze
- Microwave your milk for a few seconds to bring to room temperature.
- In a bowl mix the cream cheese and powdered sugar together until totally combined and no lumps. Add the milk a tablespoon at time until it is the consistency you like. I like it thin enough to pour, not spread, and I have found that really 2 ½ tablespoons + the vanilla really does the trick for my preference.
- When the cake it totally cooled pour the cream cheese glaze over the top.
Notes
This cake will keep covered at room temperature for a day. Store longer covered in the fridge for up to four days.
Kayleigh says
Easy recipe and really liked that it has a bit more chocolate flavor than other red velvet recipes I have tried. Cream cheese icing is a must, it was so good
Anika says
I made this with a plain vanilla glaze instead of cream cheese. turned out great
Alli says
Everyone loved!