Between the buttermilk, sour cream, and mix of butter and oil, this red velvet bundt cake is exceptionally rich and tender.
But it’s the instant pudding that makes it insanely moist!
Add a tangy cream cheese glaze, and it’s pretty much heaven on a plate. Trust me, you’ll never make a plain old vanilla bundt cake again.
Why You’ll Love This Red Velvet Bundt Cake
Showstopping Appeal: The vibrant red color and elegant bundt shape make this a stunning centerpiece for any celebration or gathering.
Melt in Your Mouth Texture: Bundt cakes are often dense and dry – but not this one! It’s so soft and tender, you don’t even need the glaze.
Irresistible Taste: The rich cocoa and vanilla notes in the cake, paired with the creamy, tangy cream cheese glaze, create a delightful and memorable dessert experience.
Easy Preparation: The batter only needs a couple of bowls and about 15 minutes to prepare. After that, it’s up to the oven. Easy peasy.
Ingredients
- All-Purpose Flour: The foundation of the cake, providing structure.
- Unsweetened Cocoa Powder: Adds a subtle chocolate flavor and enhances the cake’s rich color.
- Granulated Sugar: Sweetens the cake and helps create a moist, soft texture.
- Vanilla Pudding: Dry pudding mix is the secret to making this cake impossibly moist.
- Baking Powder and Baking Soda: For lift. You need both to keep it from being too dense.
- Salt and Vanilla: Balances the sweetness and enhances the overall flavor.
- Unsalted Butter and Vegetable Oil: This dream duo brings a ton of moisture and plenty of richness.
- Large Eggs: Bind the ingredients together and contribute to the cake’s structure.
- Buttermilk and Sour Cream: Add tanginess and moisture, creating a tender, fluffy cake.
- Red Food Coloring: Gives the cake its signature vibrant red hue.
- Distilled White Vinegar: Reacts with the baking soda to help the cake rise. It also enhances the red color.
- Cream Cheese Glaze: A tangy, sweet combination of cream cheese, butter, powdered sugar, milk, and vanilla that perfectly complements the decadent red velvet cake.
How to Make Red Velvet Bundt Cake
This classic Southern treat combines the perfect balance of cocoa and vanilla flavors, wrapped in a stunning ruby-red hue.
Its eye-catching appearance and irresistible taste make it a showstopper on any dessert table.
And yet, it’s a cinch to recreate at home!
1. PREP: Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan with butter and dust with flour.
2. MIX: Combine the wet and dry ingredients (add the sugar to the flour) in separate bowls. Then, very gently mix them together until smooth and lump-free.
3. BAKE: Pour the batter into the pan. Bake at 350°F for 30 minutes, reduce to 300°F, and bake for 25-30 minutes more. Cool in the pan for 10 minutes, then invert onto a wire rack.
4. GLAZE: Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk to reach the desired consistency.
5. FINISH: Drizzle the glaze over the cooled cake. Chill for 15-20 minutes to set. Slice, serve, and enjoy.
Tips For the Best Red Velvet Bundt Cake
I love making bundt cakes because they are easy but look impressive.
And this one is perfect for any special occasion – birthdays, holidays, or just because you want to treat yourself!
Trust me, your friends and family will be blown away when you slice into this beauty.
Here are a few tips to ensure your cake is flawless:
- Room temperature ingredients. For a smoother batter and better texture, get everything out of the fridge about 20-30 minutes before mixing.
- Proper flour measurement. Use a kitchen scale to measure accurately to avoid a dense cake. To spoon and level: fluff the flour with a fork and spoon it into the measuring cup. Flatten the top with the back of a knife.
- Grease and flour pan. Generously grease and flour the bundt pan to ensure the cake releases easily after baking.
- Sift dry ingredients. Sift the flour, cocoa powder, baking soda, and salt to avoid lumps and ensure even distribution.
- Avoid overmixing. Mix just until combined to maintain a tender crumb and avoid a tough cake. This is best done by hand.
- Cool properly. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to prevent sticking.
- Adjust glaze consistency. Add more milk if the glaze is too thick or more powdered sugar if too thin to achieve the desired consistency.
- Variations. For a unique twist on the classic red velvet cake, add a cream cheese filling swirl or use different food coloring.
How to Store
If you’re a red velvet cake fan, you absolutely must give this recipe a try. It’s a total crowd-pleaser.
I promise you won’t be disappointed.
You can even make it ahead, or freeze it, if need be!
To Store: Place the glazed cake in an airtight container and refrigerate for up to 5 days. For the best taste and texture, let the cake come to room temperature for about 30 minutes before serving.
To Freeze: Wrap the unglazed cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
To Make Ahead: Make, bake, and cool the cake and wrap in 2-3 layers of plastic. Store in the fridge for 4-5 days, then frost to serve.
More Bundt Cakes Your Family Will Love
Lemon Bundt Cake
Apple Cider Donut Bundt Cake
Pineapple Upside-Down Bundt Cake
Buttermilk Pound Cake
Red Velvet Bundt Cake
12
servings15
minutes50
minutes309
kcalThis red velvet bundt cake with cream cheese glaze is impossibly moist with just the right amount of sweet and tangy goodness. One slice isn’t enough!
Ingredients
- For the Red Velvet Bundt Cake
2 1/2 cups (300g) all-purpose flour
2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 (3.4 ounce) packet instant vanilla pudding
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegetable oil
1/2 cup unsalted butter, melted
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon red food coloring
2 teaspoons distilled white vinegar
2 teaspoons vanilla extract
- For the Cream Cheese Glaze
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1-2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 12-cup bundt pan with butter and dust with flour, tapping out excess.
- Make the Cake: In a large bowl, whisk the flour, sugar, cocoa powder, vanilla pudding, baking soda, and salt to evenly distribute the leaveners. Set aside.
- In a separate bowl, whisk the vegetable oil, melted butter, and eggs until smooth and well blended. Whisk in the buttermilk, sour cream, food coloring, vinegar, and vanilla until smooth.
- Pour the wet ingredients into the large bowl with the dry ingredients. Whisk by hand until the batter is smooth and lump-free. It will be quite thick.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 minutes, then reduce the heat to 300°F and continue baking for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Make the Glaze: When the cake is cold, beat the cream cheese and butter in a medium bowl until smooth. Gradually mix in the powdered sugar and vanilla. Add the milk, as needed, until the desired consistency is reached.
- Drizzle the cream cheese glaze over the top of the cold cake, letting it drip down the sides. Chill for 15-20 minutes to allow the glaze to set. Then slice, serve, and enjoy.
Notes
- Use a kitchen scale or the spoon and level method to measure flour accurately to avoid a dense cake.
- Generously grease and flour the bundt pan to ensure the cake releases easily after baking.
