Description

This classic Red Velvet Bundt Cake is moist, rich, and beautifully vibrant with its signature red color. It features a delicate balance of cocoa flavor and a tender crumb, topped with a creamy, smooth cream cheese icing that drizzles perfectly over the cake. Perfect for special occasions or a delightful treat, this recipe combines simple ingredients with straightforward steps to deliver a stunning and delicious dessert.

Ingredients

Scale

Dry Ingredients

3 cups (390g) all-purpose flour (measured correctly)
1/4 cup (29g) natural unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

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

Cream Cheese Icing

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

Make the cake batter: Preheat your oven to 325°F (163°C) and grease a 12-14 cup Bundt pan with non-stick baking spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside. In a large mixing bowl, cream together unsalted butter, vegetable oil, and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next, scraping down the sides of the bowl as needed.
Combine the flavorings and colors: Mix in the vanilla extract, vinegar, and red food coloring until fully blended.
Incorporate dry and wet ingredients alternately: Add half of the dry ingredients to the wet mixture and mix just until combined. Pour in the buttermilk and blend thoroughly. Finally, add the remaining dry ingredients and mix until well combined, being careful not to overmix.
Bake the cake: Pour the batter evenly into the prepared Bundt pan, spreading it with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for about 20 minutes, then invert the cake onto a cooling rack and allow it to reach room temperature.
Prepare the cream cheese icing: Beat together the cream cheese and butter until smooth and well combined. Add the powdered sugar and mix thoroughly. Stir in vanilla extract and one tablespoon of heavy cream, mixing until the icing is smooth. Add additional cream as needed to achieve a pourable consistency for drizzling.
Finish and serve: Drizzle the cream cheese icing generously over the cooled cake. To store leftover cake, cover it well and refrigerate due to the cream cheese icing. Best served at room temperature and consumed within 3-4 days for optimal freshness.

Notes

Be careful not to overmix the batter once dry ingredients are added to keep the cake tender and light.
If using gel food coloring instead of liquid, adjust quantity to 1 teaspoon for vibrant color without affecting batter consistency.
The heavy cream in the icing helps achieve a smooth drizzle; add it gradually until desired consistency is reached.
Allow the cake to cool completely before adding icing to prevent melting.
Storing the cake in a cake carrier at room temperature after refrigeration will maintain moisture and flavor.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cake, Bundt Cake, Cream Cheese Icing, Classic Dessert, Baking, Holiday Cake