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Slice of red velvet bundt cake on plates with a fork.
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Red velvet bundt cake

A moist, easy and decadent red velvet bundt cake drizzled with a tangy cream cheese glaze, will be everyone's favorite!
Course Dessert
Cuisine American
Keyword bundt cake, red velvet cake
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 slices
Calories 593kcal
Author Katie Beck

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

Pro tip: place a piece of parchment or foil under the cooling rack when pouring the cream cheese glaze over, this will make for easy clean up of the run off.
This cake will keep covered at room temperature for a day. Store longer covered in the fridge for up to four days.

Nutrition

Calories: 593kcal | Carbohydrates: 68g | Fat: 34g