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Red Velvet Bundt Cake

Red Velvet Bundt Cake

This red velvet bundt cake offers a dramatic appearance and moist texture without requiring extensive decorating skills. It’s perfect for any special occasion, providing a gentle cocoa flavor and a vibrant color that impresses guests.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Scoop and level when measuring.
  • 1 cup granulated sugar
  • 1 cup buttermilk Should be at room temperature.
  • 1 cup vegetable oil To ensure moisture.
  • 2 large eggs Room temperature.
  • 1 tbsp vanilla extract
  • 2 tbsp cocoa powder Less than chocolate cake for subtle flavor.
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp red food coloring Gel coloring recommended for vibrancy.
  • 1 tsp white vinegar Optional, for tang and tenderness.
For the Frosting
  • 8 oz cream cheese Softened.
  • 1/2 cup unsalted butter Softened.
  • 4 cups powdered sugar Adjust for thickness.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease the bundt pan thoroughly with softened butter and dust with cocoa powder.
  2. In a large bowl, mix together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, combine the sugar, buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and vinegar.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 55 to 65 minutes, checking for doneness with a toothpick. It should come out with a few moist crumbs.
  3. Once baked, allow the cake to cool in the pan for about 10-15 minutes, then invert onto a wire rack to cool completely.
Frosting
  1. In a bowl, beat the cream cheese and butter together until smooth.
  2. Gradually add powdered sugar and mix until desired consistency is reached. Add vanilla extract.
  3. Once the cake has cooled, apply cream cheese frosting on top and allow it to drip down the sides.

Notes

Store any leftover cake at room temperature for 1-2 days, or in the fridge if frosted with cream cheese. For best results, allow cold slices to sit at room temperature for 20-30 minutes before serving. The cake can be made a day in advance for better flavor.