Name: Red Velvet Bundt Cake with Cream Cheese Glaze Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups All-purpose flour; 1/4 cup Unsweetened cocoa powder; 1 3/4 cups White granulated sugar; 1 tsp Baking soda; 1/2 tsp Baking powder; 1 tsp Salt; 1 cup Canola or vegetable oil; 1 1/4 cup Buttermilk, room temperature; 3/4 tsp White vinegar; 3 Large eggs, room temperature; 2 tsp Pure vanilla extract; 1/4 cup Sour cream, room temperature; 1 1/2 tsp Red food coloring (Americolor super red gel); 4 oz Cream cheese, room temperature; 1 1/2 cups Powdered sugar, sifted; 3-4 tablespoons Milk; 1/2 tsp Pure vanilla extract

If you’re a fan of classic Southern desserts with a twist, this Red Velvet Bundt Cake with Cream Cheese Glaze Recipe is going to become one of your favorites, I promise. It’s moist, gorgeously red, and that cream cheese glaze? Oh, it adds just the right amount of tangy sweetness that makes each bite irresistible. When I first tried this recipe, I was amazed at how easy it was to pull off something that feels so special—and trust me, you’ll love how stunning this cake looks when it comes out of the bundt pan!

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Why You’ll Love This Recipe

Perfectly Moist Texture: Thanks to the sour cream and buttermilk, this cake stays soft and tender every time.
Vibrant Red Color: Using gel food coloring creates that rich hue without a weird aftertaste.
Easy Cream Cheese Glaze: Unlike heavy frostings, this glaze is simple, pourable, and adds just enough sweetness.
Great for Any Occasion: Whether it’s a birthday or a simple weekend treat, this cake always impresses.

A red bundt cake sits on a white plate with smooth white icing dripping in thick layers over the top and down the ridges, contrasting with the deep red of the cake. The cake has a ring shape with a hollow center and distinct ridges from the bundt mold. The white icing is uneven but thick, showing the texture of the cake below in some places. Nearby are two clear glasses filled with milk, and a sliced coconut is blurred in the background on a white marbled surface, along with a folded striped cloth. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Bundt Cake with Cream Cheese Glaze, moist red velvet cake, easy Bundt cake recipe, festive holiday dessert, cream cheese glaze dessert

Ingredients You’ll Need

The magic here lies in classic baking ingredients combined just right. I always recommend grabbing fresh buttermilk and room temperature eggs; they really make mixing easy and help create that perfect crumb. Using a gel food coloring rather than liquid is a trick I learned for keeping the cake’s color bright and bold.

Flat lay of 3 cups all-purpose flour in a small white ceramic bowl, 1/4 cup unsweetened cocoa powder in a separate small white ceramic bowl, 1 3/4 cups white granulated sugar in a small white ceramic bowl, 1 teaspoon baking soda in a small white ceramic bowl, 1/2 teaspoon baking powder in a small white ceramic bowl, 1 teaspoon salt in a small white ceramic bowl, 1 cup canola oil in a small white ceramic bowl, 1 1/4 cups buttermilk in a small white ceramic bowl, 3 whole large eggs with clean shells arranged neatly, 3/4 teaspoon white vinegar in a small white ceramic bowl, 2 teaspoons pure vanilla extract in a small white ceramic bowl, 1/4 cup sour cream in a small white ceramic bowl, 1 1/2 teaspoons bright red gel food coloring on a white ceramic dish, 4 ounces cream cheese block resting on a simple white ceramic plate, 1 1/2 cups powdered sugar in a small white ceramic bowl, 3 to 4 tablespoons milk in a small white ceramic bowl all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Bundt Cake with Cream Cheese Glaze, moist red velvet cake, easy Bundt cake recipe, festive holiday dessert, cream cheese glaze dessert

All-purpose flour: Spoon and level it into your measuring cup or use a kitchen scale to avoid a dense cake.
Unsweetened cocoa powder: Adds just a hint of chocolate depth without overpowering the red velvet flavor.
White granulated sugar: For balanced sweetness and structure.
Baking soda & baking powder: These leavening agents ensure a nice rise and light texture.
Salt: To enhance all the flavors.
Canola or vegetable oil: Keeps the cake moist without a heavy texture.
Buttermilk: I like to let it come to room temp for better batter incorporation and soft crumb.
White vinegar: Reacts with baking soda, helping the cake fluff up and stay tender.
Large eggs: Also at room temperature to blend smoothly.
Pure vanilla extract: Adds warmth and depth to the flavor.
Sour cream: Key to that extra moist, tender crumb.
Americolor super red gel food coloring: The secret to dazzling color without bitterness.
Cream cheese (for glaze): Be sure it’s softened so the glaze is silky.
Powdered sugar: Sifted to prevent lumps in your glaze.
Milk (for glaze): Adjust quantity for perfect pourable consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting a little with this cake depending on the season or my mood. Feel free to tweak the glaze or add mix-ins for a personalized touch that’ll wow your family and friends.

Chocolate Chips: I sometimes fold in a cup of mini semi-sweet chocolate chips into the batter, which gives delightful pockets of melty chocolate.
Spiced Red Velvet: Adding a pinch of cinnamon and nutmeg brings warmth and a cozy vibe to the cake.
Gluten-Free: Swapping the flour for a gluten-free blend works well—just be sure to check your baking powder.
Dairy-Free Glaze: Use vegan cream cheese and almond milk for a smooth, dairy-free finish.

How to Make Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

Step 1: Prep Your Bundt Pan and Oven

Start by preheating your oven to 350°F (175°C). The key here is to spray that 10-cup bundt pan thoroughly with non-stick spray—don’t skimp! I learned the hard way that a sticky bundt cake is no fun to unmold.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the flour and unsweetened cocoa powder to get rid of lumps and evenly distribute the cocoa. Stir in the sugar, baking soda, baking powder, and salt. This base gives your cake structure and that subtle chocolate undercurrent.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the oil, buttermilk, white vinegar, eggs, vanilla extract, sour cream, and red gel food coloring. You’ll notice the batter becomes a vibrant red—if it’s not bright enough, add a bit more gel food coloring until you get it just right. Make sure your eggs and dairy are at room temp for the smoothest mixture.

Step 4: Bring Wet and Dry Together

Pour all the wet ingredients into the dry mix and gently stir until just combined. Don’t overmix here—that’s a common mistake that can make the cake tough. You want a smooth batter, but a few small flour streaks are okay.

Step 5: Bake Your Cake

Pour about seven-eighths of the batter into your prepared bundt pan (or all if using a larger 12-cup). Bake for 40 to 50 minutes. To check doneness, insert a toothpick in the middle—it should come out clean or with just a few moist crumbs. Once baked, let it cool in the pan for 10 minutes before flipping out onto a wire rack to cool completely.

Step 6: Make the Cream Cheese Glaze

Use a hand mixer to beat softened cream cheese on high for about a minute until fluffy. Then add sifted powdered sugar and mix on low, followed by high speed until smooth. Add milk as needed, along with vanilla, until you achieve a glaze that’s pourable but thick enough to cling to the cake. Pour the glaze over the fully cooled cake set on a rack over a cookie sheet to catch drips.

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Pro Tips for Making Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

Room Temperature Ingredients: Make sure your eggs, buttermilk, and sour cream sit out for about two hours ahead; it helps everything mix better and keeps your cake tender.
Don’t Overmix the Batter: Combine wet and dry ingredients just until blended to avoid a dense bundt cake.
Spray the Bundt Pan Well: Use really good non-stick spray and a thorough coating—this helps the cake release cleanly with all its beautiful details intact.
Check Cake Doneness Carefully: Insert the toothpick toward multiple spots; some bundt pans can create pockets that bake unevenly.

How to Serve Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

A soft slice of red velvet cake with one visible layer of deep red, moist sponge topped with a smooth, thick layer of white cream frosting. The slice rests on a white plate with a scalloped edge, showing a small piece cut out and held by a silver fork with detailed handle on the right side. In the background, there is another piece of red velvet cake on a similar white scalloped plate and a round glass filled with white milk, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Bundt Cake with Cream Cheese Glaze, moist red velvet cake, easy Bundt cake recipe, festive holiday dessert, cream cheese glaze dessert

Garnishes

I like to keep it simple here—just a generous drizzle of that cream cheese glaze. Sometimes, I sprinkle crushed pecans or a little cocoa powder on top for texture and a bit of rustic charm. Fresh berries like raspberries or strawberries can brighten it up visually and flavor-wise, too.

Side Dishes

This cake is rich and comforting on its own, but pairing it with a light cup of coffee or an herbal tea really balances the sweetness. For a brunch spread, serving alongside fresh whipped cream and seasonal fruit makes for a lovely combo.

Creative Ways to Present

When it’s a party, I like to decorate the cake platter with edible flowers or scatter some colorful sprinkles around the base to make it pop. You can also serve sliced cake on pretty vintage plates with a side of fresh cream cheese frosting or even a scoop of vanilla bean ice cream for an indulgent treat.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered loosely with plastic wrap or in an airtight container on the counter if it will be eaten within two days. This keeps the cake moist without drying it out. The glaze softens the crust nicely instead of letting it get tough.

Freezing

This cake freezes beautifully, which has saved me more than once. Wrap it really well in plastic wrap and then foil to prevent freezer burn. I find it holds up best without the glaze—just add that fresh when you’re ready to serve.

Reheating

If you want to warm up a slice, I recommend a quick 10-15 second zap in the microwave—longer and it gets gummy. The flavor and texture are spot-on, especially if you add the glaze fresh after reheating.

FAQs

Can I use liquid food coloring instead of gel for the red velvet cake?

While you can use liquid food coloring, gel is strongly recommended because it produces a richer, deeper red without adding too much liquid to the batter. Too much liquid can affect the cake’s texture, and the color may be paler or have a slight aftertaste with liquid dyes.
What can I substitute for buttermilk if I don’t have any?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of milk. Let it sit for 5–10 minutes before using to mimic the acidity and tang that buttermilk provides.
Why does the recipe call for both baking soda and baking powder?

Using both helps achieve the right rise and texture. Baking soda reacts with acidic ingredients like buttermilk and vinegar for lift, while baking powder provides additional leavening to make the cake light and fluffy.
How do I prevent the cake from sticking to the bundt pan?

Spraying the bundt pan thoroughly with a quality non-stick spray is essential. For extra insurance, you can dust the pan with a little flour after spraying. Let the cake cool about 10 minutes in the pan before flipping it out carefully onto a cooling rack.
Can I make this cake in a regular round cake pan instead of a bundt pan?

Yes! Just adjust the baking time as needed—start checking around 30-35 minutes. The cake layers may be thinner, so keep an eye on the toothpick test to avoid overbaking.

Final Thoughts

This Red Velvet Bundt Cake with Cream Cheese Glaze Recipe has become a go-to for me whenever I want something that’s both impressive and comforting. It’s that rare cake that tastes as good as it looks, and it’s easy enough to make that you’ll want to bake it again and again. I hope you give it a try and see how it brings smiles at your kitchen table, just like it did mine!