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+ servings

Red Velvet Bundt Cake

This red velvet bundt cake is soft, light, moist, and topped with a thick, tangy cream cheese frosting. It's a gorgeous dessert that is easy to make and perfect for any celebration!
5 from 2 votes
Prep Time 35 mins
Cook Time 37 mins
Total Time 1 hr 12 mins
Course Dessert
Cuisine American
Servings 18 servings
Calories 414 kcal

Equipment

  • 9 or 10" bundt pan

Ingredients
  

  • butter & flour, for greasing and coating the pan

Cake:

  • 2 and ½ cups cake flour*
  • 3 tbsp. natural unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1 and ¼ cups buttermilk
  • gel red food coloring*

Cream Cheese Frosting:

  • 8 oz. cream cheese, brick-style, softened to room temperature
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • 2 and ½ cups powdered sugar
  • ½ tsp. vanilla extract, optional

Instructions
 

  • Arrange your oven rack to the lower middle position. Preheat your oven to 350°F.
  • Use a pastry brush to rub softened butter all over the inside of the bundt pan. Sprinkle some flour inside the pan and swirl it around to coat the butter, then turn the pan upside down and tap it on the counter to shake out the excess flour.

Make the Red Velvet Cake

  • Sift the cake flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.
  • Add the softened butter to a large bowl or the bowl of a stand mixer. Beat with an electric mixer or with the paddle attachment in the stand mixer until smooth and creamy. Gradually add the granulated sugar and mix on low speed until combined. Once all of it is added, turn the speed up and beat until well combined, light, and fluffy.
  • Add the room temperature eggs, one at a time, and mix on low speed until just combined after each. Wipe the sides of the bowl with a rubber spatula, then add the vanilla extract, white vinegar, and buttermilk, and mix until smooth. The batter will look lumpy once you add the buttermilk, but it will fix itself once the dry ingredients are added.
  • Add the sifted dry ingredients and mix on low speed or whisk by hand until the batter is smooth. Use a whisk to mix in enough red gel coloring until you're happy with the color.
  • Pour the batter into the bundt pan, use a spatula to spread it out evenly, and bake in the preheated oven for 35-40 minutes. A toothpick inserted into the center should come out mostly clean or with a few crumbs.
  • Once the pan is cool enough to hold, place an upside down plate, cooling rack, or a cake board over the top and flip the pan over to invert the cake onto it. The cake will come out easier while it's still slightly warm.
  • Let the cake cool at room temperature, then refrigerate until cooled completely before frosting.

Make the Cream Cheese Frosting:

  • Add the softened butter and cream cheese to a large bowl. Use an electric mixer to beat until smooth. Add the powdered sugar, about half a cup at a time, and mix until combined after each addition. Add the vanilla extract (if using) and mix until the frosting is smooth with no lumps.
  • Add the frosting to a large pastry bag with the tip cut off. Pipe vertical strips of frosting from the bottom of the cake up to the middle. Fill the center with more frosting, if desired.

Notes

*Cake flour substitute: For 2 and ½ cups of cake flour, sift 35 tbsp. (2 cups + 3 tbsp.) all-purpose flour with 5 tbsp. of cornstarch. 
*Gel food coloring is best because it's more concentrated so you don't need a lot of it to get the right color. You can buy individual gel colors at craft stores for about $1 each. I don't recommend using liquid food coloring since it can make the batter too thin. 

Nutrition

Serving: 1servingCalories: 414kcalCarbohydrates: 53.9gProtein: 4.7gFat: 21gSaturated Fat: 12.9gCholesterol: 86mgSodium: 248mgPotassium: 90mgFiber: 0.8gSugar: 39.6gCalcium: 43mgIron: 1mg
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