Red Velvet Bundt Cake

5 from 11 votes

Our Southern-charm, Red Velvet Bundt Cake is a showstopper! This old-fashioned vibrant red cake is a classic that never goes out of style. The cake has a moist, tender crumb with a sweet cream cheese drizzle, it begs for a second serving. Baked in a dome-shaped Bundt pan, this cake makes a stunning presentation.

Prep Time20

Cook Time50

Total Time1 10

Course: Desserts

Cuisine: American

Keyword: Red Velvet Bundt Cake, Red Velvet Bundt Cake Recipe

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Red Velvet Bundt Cake Recipe:

3-½ cups all-purpose flour or cake flour 420 grams
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2 cups granulated sugar 400 grams
1-½ cups vegetable oil 300 grams
1-¼ cups buttermilk 296 grams
3 eggs whisked or beaten well
5 to 6 tablespoons liquid red food coloring
2 teaspoons vanilla
2 teaspoons white vinegar

For the Cream Cheese Icing:

2 cups powdered confectioners’ sugar 226 grams
4 tablespoons 2 ounces softened cream cheese (57 grams)
1 teaspoon vanilla extract
pinch of salt
4-6 tablespoons milk

Instructions

For the Cake:

Preheat the oven to 350°F and coat a 10-12 cup Bundt pan with baking flour/oil spray. Make sure the spray gets into all the crevices. Set aside.
In a large bowl, combine the flour, cocoa, salt, and baking soda. Set aside.
Place the sugar, oil, buttermilk, eggs, red food coloring, vanilla, and vinegar in a mixing bowl. Beat on medium speed or stir well with a whisk until well combined.
Add half of the flour mixture and stir with a whisk or beat on medium speed with an electric mixer until well combined. Scrape down the sides of the bowl, then stir in the rest of the flour mixture.
Pour the batter into the prepared bundt pan. Fill the pan ¾ of the way full and tap the pan on the counter to remove any air bubbles. NOTE: If you have a 10-inch pan, you will have enough batter for a couple of additional cupcakes.
Bake the bundt cake for 50-55 minutes for a 10-inch cake and 52-58 minutes for a 12-inch cake. Check for doneness by inserting a toothpick into the center of the cake. The toothpick should come out clean when the cake is finished baking.
Remove the cake from the oven and set it on a wire cooling rack for 10-12 minutes. Place another wire rack on top of the cake, flip it over and lift off the Bundt pan. Allow the cake to cool completely before adding the icing.

For the Cream Cheese Icing:

Combine the confectioner's sugar, cream cheese, vanilla, and salt in a mixing bowl. Beat on medium speed until soft and creamy.
Add the milk, one to two tablespoons at a time, and mix well between additions. Continue to beat in the milk until the icing is thin enough to drizzle slowly off a spoon. Drizzle the icing over the top of the cake, allowing it to run down the cake crevices.

Notes

Make sure the Bundt pan is well-greased. If you don't have baking spray, coat the pan with vegetable oil or melted shortening. Don't use butter, as the milk solids and water in butter will enhance sticking.
If you want to make a homemade baking release, combine 1/4 cup each of vegetable oil, shortening, and flour. Brush the mixture into the pan with a pastry brush.
The cocoa powder deepens the red color through a chemical reaction with the vinegar and gives the cake its traditional red velvet color.
If you want a deeper chocolate flavor, you can increase the cocoa powder to 1/3 cup. However, the red color will be a ruddier brownish red.
Vinegar helps tenderize the cake and intensifies the red color through a chemical reaction with cocoa powder.
To get the vibrant, crimson-red color seen in the photos, you still need to add 5 to 6 tablespoons of red food coloring. The small bottles in the baking aisle of grocery stores usually only contain 1 to 2 tablespoons of red food coloring. It is more economical to purchase a 32-ounce bottle.
All-purpose flour works fine in this recipe, but cake flour will make the bundt cake slightly more tender.
Baking soda is prone to clumping. We suggest sifting all the dry ingredients through a sieve.
For a nice alternative flavor, add 1 or 2 teaspoons of almond extract.
Use full-fat cultured buttermilk for best results. If you don't have buttermilk, measure 1-1/4 cups of whole milk, then remove 4 teaspoons. Add 4 teaspoons of lemon juice or white vinegar to the milk and let it sit for 10 minutes.

Do not over-mix the batter. When the flour gets incorporated, stop stirring it, or the cake will not be as tender.
When filling the Bundt pan, keep the batter to within 1-½ inches from the top. This will allow the cake to rise without overflowing.
If you are using a 10-cup Bundt pan, there may be enough batter left for 1 or 2 cupcakes (bake separately).
After removing from the oven, cool on a wire rack for 10 minutes. Hint, set a timer, as this is an important step to removing the cake from the pan without it sticking. If the pan is removed too soon, the cake will break apart. If left in the pan too long, the cake will stick to the pan. The sweet spot is 10 minutes.
Allow the cake to cool completely before adding the icing.
You can freeze any leftover red velvet bundt cake for up to three months.

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