Red Velvet Bundt Cake with Cream Cheese Glaze

Made with buttermilk and cocoa powder, this homemade red velvet bundt cake is simple and delicious! The cake is moist and tender with a hint of cocoa, and the tangy cream cheese glaze is silky smooth. Soft and buttery with a smooth velvet crumb, this crowd-pleaser cake is perfect for birthdays, parties, and any occasion.

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If you’ve never tried red velvet cake, let me introduce you to one of my favorite Southern classics. I love the rich and buttery vanilla flavor with notes of cocoa and buttermilk, and the ultra moist texture.

We’re pairing our bundt cake with the dreamiest cream cheese glaze. Made with full fat cream cheese, it’s smooth, sweet, and perfectly tangy. A total showstopper topping!

Love red velvet desserts? Try my classic red velvet cupcakes or reader favorite red velvet crinkle cookies next!

Ingredient Notes

The texture of this cake is what really sets it apart thanks to a combination of unsalted butter and neutral oil. Room temperature butter provides richness and flavor, while the oil keeps the cake soft and velvety.

Buttermilk brings moisture, a slight tang, and helps activate the baking soda, making the cake extra tender. For best results, use thick and tangy cultured buttermilk.

The magic of red velvet really shines through with unsweetened natural cocoa powder—this type of cocoa is more acidic than Dutch process cocoa, and also lighter in color, which makes the red hue of the cake pop.

How to Make Red Velvet Bundt Cake

Whisk together all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Add butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute until soft and creamy.

Mix in oil (vegetable, canola oil, or a neutral baking oil) until incorporated.

Add eggs and egg yolk one at a time and beat until combined.

Mix in vanilla extract, then mix in white vinegar and red gel coloring on low speed until combined.

With mixer on low speed, add dry ingredients in 3 additions, alternating with buttermilk (begin and end with flour mixture).

Spray a 10-cup bundt pan with baking spray with flour (this prevents the baked cake from sticking to the pan). Spoon batter into prepared pan and smooth the top with an offset spatula. Tap pan sharply several times to reduce air bubbles.

Bake bundt cake for 40 minutes or until cake springs back to the touch, pulls away from the edges of the pan, and a cake tester inserted in the center comes out clean or with a few crumbs attached.

Place bundt pan on a cooling rack and let the cake rest for 10 minutes. Carefully turn it out onto the rack and let it cool completely before adding the glaze.

Drizzle the cake with cream cheese glaze and let it set before slicing and serving.

More delicious bundt cakes:

• Sour Cream Pound Cake
• Snickerdoodle Bundt Cake
• Meyer Lemon Bundt Cake

Ultra Moist Red Velvet Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Made with buttermilk and cocoa powder, this red velvet bundt cake is simple and delicious. The cake is moist and tender with a hint of cocoa, and the tangy cream cheese glaze is silky smooth. Soft and buttery with a smooth velvet crumb, this classic bundt cake is perfect for any occasion.

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Ingredients

Red Velvet Bundt Cake

• 2 cups (280 g) all-purpose flour
• 1/4 cup (24 g) unsweetened natural cocoa powder, sifted
• 1 tsp (5 g) baking powder
• 1/2 tsp baking soda
• 1/2 tsp (3 g) salt
• 3/4 cup (168 g) unsalted butter, at room temperature
• 1 1/4 cups (250 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (75 g) vegetable or canola oil
• 2 large eggs (100 g), at room temperature
• 1 egg yolk (18.5 g), at room temperature
• 2 tsp (8 g) vanilla extract
• 1 tsp (4 g) white vinegar
• 3/4 tsp red gel food coloring
• 1 cup (240 g) buttermilk, at room temperature

Cream Cheese Glaze

• 1/4 cup (56 g) unsalted butter, at room temperature
• 4 oz (113 g) full fat cream cheese, at room temperature
• 1/8 tsp salt
• 1 tsp (4 g) vanilla extract
• 1 1/2 cups (180 g) powdered sugar, sifted
• 3 Tbsp (45 g) buttermilk or heavy cream

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Instructions

1. Preheat oven to 350°F (177°C).
2. Make cake: Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl on medium speed for 1 minute until soft and creamy; mix in oil until incorporated. Add eggs and egg yolk one at a time and beat until combined. Mix in vanilla extract. Beat in white vinegar and red gel coloring on low speed until combined. With mixer on low speed, add flour mixture in 3 additions, alternating with buttermilk (begin and end with flour mixture).
3. Spray a 10-cup bundt pan with baking spray with flour (or generously butter and flour the pan). Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply several times to reduce air bubbles.
4. Bake bundt cake for 40 minutes or until cake springs back to the touch, pulls away from the edges of the pan, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
5. Make glaze: Beat butter and cream cheese in a large mixer bowl on medium speed until smooth. Beat in salt and vanilla extract. Gradually mix in powdered sugar on low speed until combined. Mix in buttermilk 1 tablespoon (15 g) at a time, until glaze can be poured or drizzled. Drizzle or pour glaze over cake and let set before serving.
6. Store leftover cake tightly covered in the refrigerator up to 3 days. Bring to room temperature for 30 minutes before serving.

Equipment

Bundt Pan

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Stand Mixer

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Notes

Red gel food coloring: I use and recommend AmeriColor Super Red Soft Gel Paste for concentrated red color that doesn’t affect the cake flavor.

Prep bundt pan: To prevent sticking, use baking spray with flour or generously butter and flour the pan. Use a pastry brush or paper towel to spread softened butter evenly inside the pan. Add a small amount of flour to the pan (about a tablespoon) and gently shake the pan to coat the bottom and up the sides evenly with flour. Invert the pan and tap out any excess flour.

Make ahead: The bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the glaze just before serving. The cream cheese glaze can be made two days ahead. Cover tightly and refrigerate until ready to use.

Freezing Instructions: Once fully cool, wrap bundt cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add glaze.