Description
This Red Velvet Bundt Cake recipe delivers a moist, tender cake with a vibrant red hue and a creamy, luscious cream cheese glaze. Perfect for celebrations or any special occasion, this cake combines classic flavors of cocoa and vanilla with the tangy richness of buttermilk and sour cream for an irresistibly smooth texture. The easy-to-follow steps and simple ingredients make it accessible for bakers of all skill levels.
Ingredients
Scale
Red Velvet Bundt Cake:
- 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)
Cream Cheese Glaze:
- 4 oz Cream cheese, room temperature
- 1 1/2 cups Powdered sugar, sifted
- 3–4 tablespoons Milk
- 1/2 tsp Pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly spray a 10-cup bundt pan with baking non-stick spray to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour and cocoa powder. Add the sugar, baking soda, baking powder, and salt. Stir gently to combine all dry ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the oil, room temperature buttermilk, white vinegar, eggs, vanilla extract, sour cream, and red food coloring until the mixture is fully combined and the batter has a bright red color.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently just until combined and no streaks of flour remain to avoid overmixing, which could toughen the cake.
- Fill Bundt Pan: Pour about 7/8 of the batter into the prepared 10-cup bundt pan, smoothing it out evenly. (If using a 12-cup bundt pan, use all of the batter.)
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick in the center – it should come out clean. Let the cake rest in the pan for 10 minutes after baking.
- Cool the Cake: Carefully transfer the cake from the pan onto a cooling rack and allow it to cool completely before glazing.
- Prepare Cream Cheese Glaze: Using a hand mixer, beat the room temperature cream cheese on high for 1 minute until smooth. Gradually add sifted powdered sugar and mix on low until combined, then increase speed to high and beat until the glaze is smooth and creamy. Add milk and vanilla extract, mixing until the glaze reaches a pourable consistency.
- Glaze the Cake: Place the cooled cake on a cooling rack over a cookie sheet to catch excess glaze. Pour the cream cheese glaze evenly over the top of the cake, allowing it to drip down the sides for an elegant finish.
Notes
- Flour: Use the spoon and level method when measuring flour or weigh with a kitchen scale to prevent a dry cake caused by compacted flour.
- High Altitude Baking: If baking at high altitude, add an extra 3 tablespoons of flour to the recipe to maintain proper texture.
- Dairy Ingredients: For best results, remove buttermilk and sour cream from the refrigerator at least 2 hours before baking to bring them to room temperature.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
