Experience the deliciousness of a Red Velvet Bundt Cake - a soft and moist crimson cake topped with luscious cream cheese frosting. This cake looks amazing and tastes even better, making it a treat for your eyes and your taste buds.
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Introducing the irresistible Red Velvet Bundt Cake—a dessert that's as delicious as it is eye-catching. This cake boasts a striking red color that's sure to impress and a flavor that will keep you coming back for more.
Red Velvet Bundt Cake is more than just a dessert; it's a time-honored classic with a touch of cocoa and a hint of tanginess that creates a symphony of taste in every bite. Whether you're an avid baker or simply looking to create a memorable treat for your loved ones, this recipe offers a chance to make something truly special.
So, gather your ingredients, follow the steps, and uncover the joy of presenting a beautifully crafted and delicious cake that's bound to be a hit at any gathering. Your very own Red Velvet Bundt Cake is waiting to be baked, enjoyed, and shared.
Why You’ll Love This Recipe
Introducing the irresistible Red Velvet Bundt Cake—a dessert that marries captivating aesthetics with irresistible flavor. Here's why you'll fall in love with this recipe:
Striking Visual Appeal: The rich red hue adds a touch of sophistication to any occasion, making it a visual showstopper.
Decadent Moistness: Each slice unveils a tender, moist crumb that promises a melt-in-your-mouth experience with every bite.
Balanced Flavors: A subtle hint of cocoa and the perfect sweet-tangy balance added by the cream cheese creates a symphony of flavors that are hard to resist.
Creamy Perfection: The velvety cream cheese frosting complements the cake perfectly, delivering an indulgent smoothness that will leave you craving more.
Get ready to create a dessert that not only pleases the eyes but also satisfies your cravings for a delightful and memorable treat.
What You’ll Need To Make Red Velvet Bundt Cake
Butter: Butter adds richness and flavor to the cake. It also helps create a tender crumb and moist texture. I recommend using unsalted butter, but you can also use salted butter - just remember to omit the added salt.
Oil: Oil contributes moisture to the cake, ensuring it stays soft and moist. It also helps the cake retain its freshness for longer. You can use any neutral-flavored cooking oil for this recipe. I like to use avocado oil.
Cream cheese: Cream cheese is a key component of the red velvet cake and the cream cheese frosting. It lends a tangy and creamy flavor that perfectly complements the sweetness of the cake.
Granulated sugar: Sugar sweetens the cake batter and provides structure to the cake's texture as it interacts with other ingredients during baking.
Eggs: Eggs act as binders and provide structure to the cake. They also contribute to the cake's moisture and help with rising.
Vanilla extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and depth to the taste. You will need vanilla extract for the cake and the frosting.
Salt: Salt balances the sweetness and enhances the flavors, ensuring that the cake's taste is well-rounded.
Baking soda: Baking soda is a leavening agent that helps the cake rise and become light and fluffy.
Cake flour: Cake flour has a lower protein content compared to all-purpose flour, resulting in a softer and more tender crumb in the cake.
Unsweetened cocoa powder: Cocoa powder adds the distinct chocolate flavor and the characteristic reddish-brown color to the cake.
Buttermilk: Buttermilk contributes to the cake's moistness and tanginess. It also reacts with the baking soda to help the cake rise.
Red food coloring: Red food coloring is responsible for the vibrant red color of the cake. I prefer to use gel food coloring as it provides a nie color without adding too much extra liquid to the recipe.
Powdered sugar: Powdered sugar is used in the cream cheese frosting to create a smooth and creamy texture without any granular texture.
Milk or Cream: Milk or cream is added to the cream cheese frosting to adjust its consistency. It helps achieve the desired thickness and spreadability.
Step 1: Begin by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease and flour a 12-cup bundt pan thoroughly.
Step 2: In the bowl of a stand mixer, combine the butter, oil, and cream cheese. Beat on high until the mixture is well combined (about 2-3 minutes).
Step 3: Gradually add the granulated sugar to the bowl while continuing to beat on high. Keep beating until the mixture becomes very light and fluffy (about 5-6 minutes).
Step 4: Mix in the vanilla extract, then add the eggs one by one, making sure to beat well after each addition. Scrape down the sides of the mixing bowl as needed.
Step 5: Reduce the mixer's speed to low and add the flour and sifted cocoa powder slowly. After they are combined, add the salt and baking soda to the bowl. Continue to beat on low speed just until everything is combined.
Step 6: Add the food coloring and buttermilk and mix on a low speed until they are just combined. Feel free to adjust the amount of food coloring to achieve your desired color.
Step 7: Gently pour the batter into the prepared bundt pan, being careful not to fill the pan more than three-quarters full.
Step 8: Place the pan in the preheated oven and bake for 55-70 minutes. You'll know it's done when a toothpick inserted into the cake's center comes out clean. Keep an eye on it from the 50-minute mark, as cooking time can vary.
Step 9: Once the cake is finished baking, allow it to cool in the pan for 10-15 minutes before turning it out onto a wire cooling rack.
Step 10: During the cake's cooling time, prepare the cream cheese frosting. Combine cream cheese, confectioner's sugar, milk, and vanilla extract in a medium-sized bowl. Blend with a hand mixer or stand mixer until the frosting is smooth.
Step 11: Once the cake has cooled completely remove a small amount of cake from the underside to use as a garnish. Drizzle the cream cheese frosting over the cake and sprinkle with the cake crumbs.
Tips & Tricks For Making The Best Red Velvet Bundt Cake
Quality Ingredients: Start with fresh and high-quality ingredients to achieve the best flavor and texture in your cake.
Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before starting to make your cake. This helps them mix evenly and creates a smoother batter.
Bundt Pan Prep: Grease and flour the bundt pan thoroughly to prevent sticking. Consider using a baking spray with flour for even better results.
Creaming Process: Beat the butter, oil, cream cheese, and sugar until they are fully combined and have a light and fluffy texture. This step ensures a well-incorporated batter.
Proper Mixing: Mix the dry ingredients (flour, cocoa powder, salt, and baking soda) until just combined. Overmixing can lead to a dense cake.
Red Food Coloring: Use gel-based or high-quality red food coloring to achieve a vibrant and consistent red hue.
Filling the Pan: Fill the pan no more than three-quarters full to allow the cake to rise without overflowing.
Oven Watch: Keep a close eye on the baking time. Insert a toothpick into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs.
Cooling Period: Let the cake cool in the pan for about 10-15 minutes before gently turning it out onto a wire rack. This prevents the cake from breaking apart.
Cream Cheese Frosting: For the perfect cream cheese frosting, ensure your cream cheese is softened and beat it until smooth. Gradually add powdered sugar and a bit of milk or cream until you achieve the desired consistency.
With these tips and tricks in your baking arsenal, you're well on your way to crafting a Red Velvet Bundt Cake that not only looks stunning but also tastes absolutely divine.
Enhance your Red Velvet Bundt Cake experience with these irresistible serving suggestions:
Classic Delight: Savor the cake as it is, allowing the rich red velvet flavor and creamy frosting to shine.
Berry Bliss: Who can resist the combination of chocolate and berries? Top slices with fresh berries like strawberries or raspberries for a burst of fruity goodness.
Decadent Drizzle: Elevate the cake's elegance by drizzling it with melted chocolate or caramel sauce.
Coffee Companion: Enjoy a slice with a steaming cup of coffee, letting the flavors complement each other.
Frosty Pairing: Add a scoop of vanilla ice cream for a luscious contrast to the cake's warmth.
Here are some ingredient substitutions you can consider for making a Red Velvet Bundt Cake. Remember that while these substitutions can work well in many cases, they might alter the final taste, texture, or appearance of the Red Velvet Bundt Cake slightly. It's a good idea to experiment on a smaller scale before making a larger batch for a special occasion.
Unsalted Butter: You can use regular salted butter, but remember to adjust the amount of additional salt in the recipe to balance the flavor.
Cake Flour: If you don't have cake flour, you can make a substitute by measuring 3 cups of all-purpose flour, removing 6 tablespoons, and replacing them with 6 tablespoons of cornstarch. Sift or whisk the mixture well before using.
Buttermilk: If you don't have buttermilk, you can make a quick substitute by adding ¼ teaspoon of vinegar or lemon juice to ¼ cup of milk. Let it sit for a few minutes before using in the recipe.
Vanilla Extract: If you're out of vanilla extract, you can simply omit it.
Oil: You can use melted coconut oil, canola oil, or other neutral-flavored oils for this recipe.
How To Store Leftovers
To store leftover Red Velvet Bundt Cake and maintain its freshness, follow these steps:
- Cool Completely: Allow the cake to cool completely before storing it. This prevents condensation from forming inside the storage container.
- Wrap Well: Wrap the leftover cake tightly in plastic wrap or aluminum foil to prevent air exposure, which can cause the cake to dry out.
- Use an Airtight Container: If you have a suitable airtight container, you can place the wrapped cake inside to further protect it from moisture and odors.
- Store in the Refrigerator: Since this cake has cream cheese frosting, it should be stored in the refrigerator. When you’re ready to eat your leftovers, let the cake sit at room temperature for a short while before serving to allow the frosting to soften a bit.
- Enjoy Within a Few Days: For the best taste and texture, it's recommended to consume the leftover cake within 3-4 days. After that, the cake might start to lose its freshness and moisture.
Remember that the Red Velvet Bundt Cake is best enjoyed freshly baked, but proper storage can help you enjoy its deliciousness over the following days.
Frequently Asked Questions
Yes, you can freeze the cake! Make sure to wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag. Thaw it in the refrigerator when you're ready to enjoy. However, it's best to add the cream cheese frosting after thawing for the best texture.
If you don't have a Bundt pan, you can still bake the cake in other pan shapes, like round cake pans or even a rectangular loaf pan. Just keep in mind that baking times might vary, so it's important to monitor the cake's doneness by using the toothpick test. If you're looking to buy a new bundt pan, I recommend this pan from Nordic Ware.
Absolutely! The Red Velvet Bundt Cake can be made a day ahead of your event. Once it's completely cooled, cover it well with plastic wrap or aluminum foil and store it at room temperature or in the refrigerator. Adding the cream cheese frosting just before serving will help maintain its freshness and appearance.
Tools And Equipment For This Recipe
KitchenAid Artisan Stand Mixer: This mixer makes it easy to cream your butter and sugar together. It also does a great job of gently mixing in the dry ingredients so you don't have to do it by hand.
Bundt Pan: This classic bundt pan made by Nordic Ware is perfect for this cake recipe. It gives the cake a professional-looking shape and ensures even baking.
Sweese Porcelain Cake Stand: A classic white cake stand is the perfect way to display your masterpiece. This porcelain stand by Sweese is simple yet elegant and will make your cake look like it belongs in a bakery!
Red Velvet Bundt Cake
Red Velvet Bundt Cake
- 1½ cups unsalted butter room temperature
- 2 tablespoon oil any neutral-flavored cooking oil
- 8 ounces cream cheese room temperature
- 2¾ cups granulated sugar
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1½ teaspoon baking soda
- 3 cups cake flour
- ¼ cup unsweetened cocoa powder
- ¼ cup buttermilk
- 1 teaspoon red food coloring adjust amount to achieve your desired color
Cream Cheese Frosting
- 3 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk or heavy cream
- Begin by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease and flour a 12-cup bundt pan thoroughly.
- In the bowl of a stand mixer, combine the butter, oil, and cream cheese. Beat on high until the mixture is well combined (about 2-3 minutes).1½ cups unsalted butter, 2 tablespoon oil, 8 ounces cream cheese
- Gradually add the granulated sugar to the bowl while continuing to beat on high. Keep beating until the mixture becomes very light and fluffy (about 5-6 minutes).2¾ cups granulated sugar
- Mix in the vanilla extract, then add the eggs one by one, making sure to beat well after each addition. Scrape down the sides of the mixing bowl as needed.1 tablespoon vanilla extract, 6 large eggs
- Reduce the mixer's speed to low and add the flour and sifted cocoa powder slowly. After they are combined, add the salt and baking soda to the bowl. Continue to beat on low speed just until everything is combined.½ teaspoon salt, 3 cups cake flour, ¼ cup unsweetened cocoa powder, 1½ teaspoon baking soda
- Add the food coloring and buttermilk and mix on a low speed until they are just combined. Feel free to adjust the amount of food coloring to achieve your desired color.1 teaspoon red food coloring, ¼ cup buttermilk
- Gently pour the batter into the prepared bundt pan, being careful not to fill the pan more than three-quarters full.
- Place the pan in the preheated oven and bake for 55-70 minutes. You'll know it's done when a toothpick inserted into the cake's center comes out clean. Keep an eye on it from the 50-minute mark, as cooking time can vary.
- Once the cake is finished baking, allow it to cool in the pan for 10-15 minutes before turning it out onto a wire cooling rack.
- During the cake's cooling time, prepare the cream cheese frosting. Combine cream cheese, confectioner's sugar, milk, and vanilla extract in a medium-sized bowl. Blend with a hand mixer or stand mixer until the frosting is smooth.3 ounces cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoon milk or heavy cream
- Once the cake has cooled completely remove a small amount of cake from the underside to use as a garnish. Drizzle the cream cheese frosting over the cake and sprinkle with the cake crumbs.
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.