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Red Velvet Bundt Cake

A dense and moist Red Velvet Bundt Cake topped with rich cream cheese glaze, perfect for celebrations and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour Choose high-quality flour for the best texture.
  • 1.5 cups sugar Regular granulated sugar.
  • 1 teaspoon baking soda Ensure it's fresh for proper rising.
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder Adds depth to the flavor.
  • 1.5 cups vegetable oil
  • 1 cup buttermilk, at room temperature Can substitute with yogurt.
  • 2 large eggs, at room temperature Use fresh eggs for best results.
  • 2 tablespoons red food coloring For vibrant cake color.
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar Enhances the flavor.
For the cream cheese glaze
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting) Adds flavor to the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder until evenly blended.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
  4. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Beat the softened cream cheese and butter together until creamy.
  2. Gradually add the powdered sugar and mix until smooth. Add the vanilla extract for flavor.
  3. Once the cake is cooled, spread the cream cheese frosting generously on top.

Notes

Serve with fresh berries or vanilla ice cream. Store leftovers in an airtight container in the fridge for up to five days. Can also be frozen for up to three months.