Red Velvet Bundt Cake

5 from 6 votes

My red velvet bundt cake has a velvety smooth texture, subtle cocoa flavor, and sweet cream cheese glaze. Its iconic bundt shape and bright red color make it the perfect showstopper for a Valentine's Day party!

Prep Time 45

Cook Time 45

Total Time 1 30

Servings20 slices

Coursecake

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the bundt cake:

300 g (2 ½ cups) all-purpose flour
36 g (¼ cup + 3 tbsp) dutch process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
140 g (10 tablespoon) unsalted butter, room temp
333 g (1 ⅔ cups) granulated sugar
124 g (½ cup + 2 tbsp) neutral oil
3 eggs, room temp
140 g (½ cup + 2 tbsp) buttermilk, room temp
140 g (½ cup + 2 tbsp) whole milk plain greek yogurt, room temp
1 tablespoon vanilla extract
1 tablespoon white vinegar
1 ½ teaspoon red food gel

For the cream cheese frosting:

56 g (2 oz) cream cheese, cold
155 g (1 cup + 3 tbsp) powdered sugar, sifted
2 tablespoon heavy cream

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Instructions

For the bundt cake:

Preheat the oven to 350 degrees F.
Grease a 10 cup bundt pan by brushing 1 tablespoon of softened butter all over with a pastry brush.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large glass measuring cup, combine the buttermilk, yogurt, vanilla, vinegar, and red food gel. Set aside.
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.
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.
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.
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.

For the cream cheese glaze:

In a medium bowl, add the cream cheese and powdered sugar. Use an electric hand mixer to beat on low speed until it forms a thick frosting-like consistency.
Add the heavy cream and mix until just combined. Heat in the microwave for about 10 seconds or so just to loosen it up.
Pour the glaze on top of the cooled cake and serve!

Notes

Liberally grease the fluted pan. To prevent the cake from sticking to the pan, liberally grease it with softened butter in every nook and cranny!
Turn the cake out after 10 minutes. Do not let the cake cool in the pan longer than 10 minutes, or it may stick to the pan!

Nutrition Facts

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