Print

Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

A slice cut from a vibrant red velvet bundt cake topped with dripping white cream cheese glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a show-stopping, moist Red Velvet Bundt Cake from scratch that delivers that signature deep red color and rich cocoa flavor. This recipe focuses on achieving a tender crumb and tops it with a simple, tangy cream cheese glaze for an elegant dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (or more for deep color)
  • 1 teaspoon unsweetened cocoa powder (for the glaze)
  • 4 ounces cream cheese, softened (for the glaze)
  • 1/2 cup unsalted butter, softened (for the glaze)
  • 2 cups powdered sugar (for the glaze)
  • 1 teaspoon vanilla extract (for the glaze)
  • 1 tablespoon milk or cream (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, 1 teaspoon cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  8. Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually beat in the powdered sugar until incorporated. Add the 1 teaspoon vanilla extract and milk or cream. Beat until the glaze is smooth and pourable. Add a little more milk if you prefer a thinner glaze.
  10. Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
  11. Slice and serve this showstopper dessert.

Notes

  • For the deepest red color, use a high-quality gel food coloring instead of liquid coloring.
  • Buttermilk is key for the tender crumb; do not substitute with regular milk if possible.
  • To make a copycat Nothing Bundt Cake style topping, use a thicker glaze and drizzle it heavily over the cooled cake.

Nutrition

Find it online: https://cookingbyjade.com/red-velvet-bundt-cake-recipe-moist/