Red Velvet Bundt Cake

This red velvet bundt cake is as good as it gets! It perfectly moist & flavorful with that eye-catching bright red color. The batter comes together in a flash, and like with all bundt cakes, decorating is a simple, no-fuss process. Bake it for girls night, a festive party, or just for fun!

For more red velvet recipes, try Red Velvet Brownies, Red Velvet Crinkle Cookies, Mini Red Velvet Whoopie Pies, and Red Velvet Macarons.

Why you'll love this red velvet bundt cake

• Velvety Smooth Texture: This cake bakes up with a melt-in-your-mouth texture thanks to the butter-oil combo, as well as the addition of buttermilk & yogurt.
• Subtle Cocoa Flavor: A subtle note of rich cocoa is adds a level of depth without taking over as the dominant flavor, and it's exactly what makes it so hard to take just one bite!
• Signature Red Color: With the addition of a small amount of red food gel, this cake takes on the prominent red color that makes red velvet so unique.
• Cream Cheese Glaze: You can't have red velvet with a cream cheese glaze! That sweet & tangy glaze is the perfect finishing touch to this stunning cake.

Ingredient Notes

• All-Purpose Flour: Use a high quality unbleached all-purpose flour.
• Cocoa Powder: Just a little more than a ¼ cup gives this cake the perfect subtle chocolate flavor.
• Baking Soda: Be sure your baking soda is fresh by testing a small amount in vinegar. 
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Neutral Oil: Using both oil and butter gives this cake a super moist texture without losing out on that buttery taste. 
• Buttermilk: Buttermilk is key to a good red velvet cake recipe. It adds moisture and lovely tangy taste that makes red velvet so unique. 
• Plain Whole Milk Greek Yogurt: Yogurt adds even more moisture and still adds that tangy taste. 
• Vanilla Extract: Always need a good amount of quality vanilla to make an outstanding cake!
• Distilled White Vinegar: Vinegar helps to activate the baking soda to ensure the cake rises well. 
• Red Food Gel: Food gel is much more powerful than food coloring. I like Americolor food gel!
• Cream Cheese: Use cold block-style cream cheese.

See recipe card for full information on ingredients and individual quantities.

STEP 1: Mix dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

STEP 2: Mix wet ingredients. In a large glass measuring cup, combine the buttermilk, yogurt, vanilla, vinegar, and red food gel. Set aside.

STEP 3: Cream butter & sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Mix in the oil and beat on high speed until fully combined. Then, turn the mixer down to low speed and add the eggs one at a time. Scrape down the bowl to ensure everything is evenly incorporated.

STEP 4: Alternate dry & wet. Alternate the dry ingredients with the buttermilk mixture in 3 additions, mixing until just combined. Scrape down the bowl with a rubber spatula to ensure everything is evenly incorporated.

STEP 5: Bake. Pour batter into the prepared bundt pan, smoothing out the top with a rubber spatula. Bake the cake for 45-50 minutes or until a toothpick inserted comes out clean.

STEP 6: Cool. Allow the cake to cool for no more than 10 minutes in the pan, then immediately turn out onto a wire rack to cool completely.

STEP 7: Glaze & serve. Make the glaze and pour it on top of the cooled cake, then serve!