Name: Red Velvet Bundt Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups (390g) all-purpose flour (measured correctly); 1/4 cup (29g) natural unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup (112g) unsalted butter, room temperature; 1/2 cup (120ml) vegetable oil; 2 1/2 cups (518g) sugar; 4 large eggs; 2 teaspoons vanilla extract; 2 teaspoons vinegar; 1 ounce red food color (or 1 tsp red gel icing color); 1 1/2 cups buttermilk; 4 oz (113g) cream cheese, room temperature; 2 tablespoons (28g) unsalted butter, room temperature; 1 3/4 cups (201g) powdered sugar; 1 teaspoon vanilla extract; 2–3 tablespoons heavy cream

Ingredients

3 cups (390g) all-purpose flour (measured correctly)

1/4 cup (29g) natural unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (112g) unsalted butter, room temperature

1/2 cup (120ml) vegetable oil

2 1/2 cups (518g) sugar

4 large eggs

2 teaspoons vanilla extract

2 teaspoons vinegar

1 ounce red food color (or 1 teaspoon red gel icing color)

1 1/2 cups buttermilk

4 oz (113g) cream cheese, room temperature

2 tablespoons (28g) unsalted butter, room temperature

1 3/4 cups (201g) powdered sugar

1 teaspoon vanilla extract

2–3 tablespoons heavy cream

Instructions

Step 1: Preheat your oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan by spraying it with non-stick baking spray.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, cream the butter, oil, and sugar on medium speed until light and fluffy, about 3-4 minutes.

Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl sides to ensure even mixing.

Step 5: Mix in the vanilla extract, vinegar, and red food coloring until fully combined.

Step 6: Add half the dry ingredients and mix just until combined, then add the buttermilk and mix again. Add the remaining dry ingredients and mix until just combined. Avoid overmixing.

Step 7: Pour the batter into the prepared Bundt pan and spread it evenly.

Step 8: Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Let the cake cool in the pan for about 20 minutes, then invert it onto a cooling rack to cool completely to room temperature.

Step 10: To make the icing, beat together the cream cheese and butter until smooth and well combined.

Step 11: Add the powdered sugar and mix until combined.

Step 12: Stir in the vanilla extract and one tablespoon of heavy cream, mixing until smooth. Add more cream if needed to reach a drizzling consistency.

Step 13: Drizzle the icing over the cooled cake before serving.

Tips & Variations

Use room temperature ingredients for smoother batter and icing.

If you prefer a deeper red color, use gel food coloring instead of liquid to avoid thinning the batter.

For a richer flavor, substitute the buttermilk with sour cream.

Try adding a teaspoon of instant coffee granules to enhance the chocolate notes.

Storage

Store the cake covered in the refrigerator due to the cream cheese icing, ideally in a cake carrier or airtight container. It keeps well for 3-4 days. Before serving, bring the cake to room temperature for the best flavor and texture. Leftovers can be gently reheated in the microwave for a few seconds if desired.

FAQs

Can I make this cake without a Bundt pan?

Yes, you can bake this recipe in two 9-inch round cake pans. Adjust the baking time to about 30-35 minutes or until a toothpick comes out clean.

What can I use if I don’t have buttermilk?

To make a buttermilk substitute, mix 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.