Red Velvet Bundt Cake
Indulge in the decadence of a classic Red Velvet Bundt Cake, a show-stopping dessert that boasts a perfectly moist crumb, vibrant red hue, and a tangy-sweet cream cheese glaze. This bundt cake combines the iconic cocoa-infused flavor of red velvet with the tender texture achieved using buttermilk and a touch of vinegar for balance. Baked to perfection in a 10-cup bundt pan, its elegant shape is accentuated by a luscious glaze that cascades beautifully down its ridges. Whether you're celebrating a special occasion or simply satisfying your sweet tooth, this cake is as stunning as it is delicious. Serve it at room temperature and watch it disappear slice by slice! Perfect for holidays, birthdays, or any gathering, this Red Velvet Bundt Cake recipe is sure to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 units large eggs
- 2 tablespoons red food coloring
- 2 teaspoons pure vanilla extract
- 1 teaspoon distilled white vinegar
- 8 ounces cream cheese
- 0.25 cup unsalted butter
- 1.5 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
In another bowl, combine the buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract. Mix until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing to keep the cake tender.
Stir in the distilled white vinegar, which enhances the texture and flavor of the cake batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely.
While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, alternating with the milk, and beat until the glaze reaches a pourable consistency. Stir in the vanilla extract for flavor.
Once the cake is fully cooled, drizzle the cream cheese glaze over the top of the cake, letting it cascade down the sides.
Slice and serve your beautifully decorated Red Velvet Bundt Cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 46.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
