Red Velvet Bundt Cake with Cream Cheese Glaze Recipe
This Red Velvet Bundt Cake is a moist, tender, and visually stunning dessert, featuring the classic deep red color balanced by a subtle cocoa flavor. Topped with a smooth, creamy cream cheese glaze, it’s perfect for celebrations or a delightful treat anytime.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Red Velvet Bundt Cake
- 2¾ cup (330 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (237 ml) canola oil
- ¼ cup (56 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 3 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- 1 tsp white vinegar
- 1¼ cup (296 ml) buttermilk
- 1 tbsp red gel food coloring
Cream Cheese Glaze
- 4 oz. (113 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp (30-45 ml) milk, as needed
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (177°C). Grease a 10-inch (12 cup capacity) bundt pan thoroughly with nonstick spray using a pastry brush to ensure all grooves are coated.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter, Oil, and Sugar: In a separate bowl, whisk the unsalted butter, canola oil, and granulated sugar on medium speed for 1 to 2 minutes until well blended and smooth.
- Add Wet Ingredients: On the lowest mixer speed, incorporate the eggs one at a time, then add vanilla extract, white vinegar, and buttermilk, making sure each is fully mixed before adding the next.
- Add Food Coloring and Dry Ingredients: Mix in the red gel food coloring until the batter turns uniform in color. Then, fold in the dry ingredient mixture until just combined.
- Pour Batter and Bake: Evenly pour the cake batter into the prepared bundt pan. Bake for 40 to 50 minutes, or until the cake edges begin to pull away from the pan and the top springs back when pressed gently.
- Cool Cake Slightly: Remove the cake from oven and let it cool in the pan on a cooling rack for 10 to 15 minutes.
- Invert Cake: Place a serving plate or another cooling rack on top of the bundt pan, invert carefully to release the cake onto the plate, tapping gently to detach any stuck pieces. Allow the cake to cool completely to room temperature.
- Prepare Cream Cheese Glaze: Beat the cream cheese with powdered sugar, vanilla extract, and milk until smooth. Adjust milk to reach desired glaze consistency.
- Glaze and Serve: Spoon or pour the glaze over the cooled cake. Let the glaze set for about 1 hour before slicing to ensure clean cuts. Serve and enjoy!
Notes
- Ensure all refrigerated ingredients like eggs and cream cheese are at room temperature for best mixing results.
- Use a light hand when folding in dry ingredients to avoid overmixing which can make the cake dense.
- The cream cheese glaze will stay wet for an extended time; allow sufficient setting time before slicing.
- Red gel food coloring provides vibrant color without adding extra liquid.
- Make sure to grease the bundt pan thoroughly to prevent sticking due to the cake’s delicate texture.
