why make this recipe

Red Velvet Bundt Cake is not just tasty; it’s visually stunning too! Its rich red color and creamy frosting make it perfect for celebrations like birthdays, holidays, or just a weekend treat. This cake is moist, soft, and has a delightful blend of flavors. Plus, the cream cheese filling adds a special touch that everyone will love.

how to make Red Velvet Bundt Cake

Ingredients:

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon cocoa powder
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup cream cheese frosting

Directions:

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla, and cocoa powder until combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Pour half of the batter into the bundt pan.
In a small bowl, combine softened cream cheese and powdered sugar, then dollop this mixture on top of the batter in the pan.
Top with the remaining batter.
Bake for 50-60 minutes or until a toothpick comes out clean.
Allow the cake to cool for 10 minutes before inverting onto a wire rack.
Once cool, top with cream cheese frosting.

how to serve Red Velvet Bundt Cake

Serve the Red Velvet Bundt Cake at room temperature. You can slice it and serve it on plates. It goes well with a scoop of vanilla ice cream or a dollop of whipped cream. Don’t forget to drizzle some extra cream cheese frosting on top for added sweetness.

how to store Red Velvet Bundt Cake

Store the Red Velvet Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Be sure to let it come to room temperature before serving again for the best flavor.

tips to make Red Velvet Bundt Cake

Make sure all your ingredients are at room temperature. This helps the cake mix better.
Don’t overmix the batter. Mix until just combined to keep the cake light and fluffy.
Use a toothpick to check if the cake is done. If it comes out clean, it’s ready.
Let the cake cool completely before adding the frosting to avoid melting.

variation

You can add chocolate chips to the batter for an extra sweet touch or bake it in a regular cake pan instead of a bundt pan for a different shape. Adding nuts or a layer of ganache over the frosting can also enhance the cake’s flavor and look.

FAQs

1. Can I use less food coloring?
Yes, you can use less food coloring, but the cake may not have the signature red color.

2. Can I freeze the cake?
Yes, you can freeze the un-frosted cake for up to 3 months. Wrap it well in plastic wrap and foil before freezing.

3. How can I make the frosting lighter?
You can use whipped cream instead of cream cheese frosting for a lighter topping, or reduce the amount of cream cheese and mix it with whipped cream.

Enjoy making your Red Velvet Bundt Cake!

Red Velvet Bundt Cake

Author: ethanmiller
Total Time: 80 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A visually stunning and delicious Red Velvet Bundt Cake with a creamy frosting, perfect for any celebration.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon cocoa powder
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup cream cheese frosting

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla, and cocoa powder until combined.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Pour half of the batter into the bundt pan.
In a small bowl, combine softened cream cheese and powdered sugar, then dollop this mixture on top of the batter in the pan.
Top with the remaining batter.
Bake for 50-60 minutes or until a toothpick comes out clean.
Allow the cake to cool for 10 minutes before inverting onto a wire rack.
Once cool, top with cream cheese frosting.

Notes

Ensure all ingredients are at room temperature. Do not overmix the batter.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 400mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: red velvet cake, bundt cake, dessert, cream cheese frosting