I remember one particularly chilly afternoon, a few years back, when I decided to tackle a recipe that had always seemed a little intimidating: the Red Velvet Bundt Cake. My daughter, Maya, loved anything red velvet, and her birthday was just around the corner. I wanted to surprise her with something truly special, a cake that looked as impressive as it tasted, without spending hours on intricate layers.
The idea of a Red Velvet Bundt Cake immediately captivated me. I envisioned a beautiful, deep crimson cake, elegantly shaped, and drenched in a luscious cream cheese glaze. After a bit of research and a few attempts, I finally nailed it.
The moment I presented that magnificent Red Velvet Bundt Cake, its vibrant color contrasting with the snowy white glaze, Maya’s eyes lit up. It was a huge hit, moist, flavorful, and incredibly satisfying. That day, I learned that creating a show-stopping dessert does not need to be overly complicated.
This recipe for a classic Red Velvet Bundt Cake became a cherished family tradition. You can easily replicate that same joy in your kitchen.
Why You’ll Love This Red Velvet Bundt Cake Recipe
This incredible Red Velvet Bundt Cake recipe delivers pure joy. It combines a stunning appearance with an unforgettable taste. You get that signature moist crumb and subtle cocoa flavor, elevated by a tangy cream cheese glaze.
Baking a Bundt cake offers distinct advantages over a traditional layer cake. First, it simplifies the baking process significantly. You eliminate the need for stacking and frosting multiple layers.
The Bundt pan itself creates an intricate design, making this Red Velvet Bundt Cake inherently beautiful. You just pour the batter, bake, and then glaze. It’s perfect for both novice and experienced bakers seeking impressive results without the fuss.
Furthermore, this Red Velvet Bundt Cake makes a fantastic centerpiece. Its vibrant red hue always draws attention. Friends and family will undoubtedly praise your culinary skills.
Plus, the flavor profile hits all the right notes: a hint of chocolate, a touch of vanilla, and the essential tang from the buttermilk and cream cheese frosting. It’s a truly balanced dessert. This Red Velvet Bundt Cake tastes sophisticated yet remains approachable.
You can easily prepare it for any occasion, from a casual gathering to a formal dinner. Its generous size also ensures everyone gets a slice of this delightful treat. Get ready to impress!
Ingredients You’ll Need
For the Red Velvet Bundt Cake:
* 3 cups (360g) all-purpose flour
* 1 tablespoon unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (226g) unsalted butter, softened
* 2 cups (400g) granulated sugar
* 4 large eggs, at room temperature
* 1 teaspoon pure vanilla extract (non-alcoholic)
* 1 cup (240ml) buttermilk, at room temperature
* 1 tablespoon white vinegar
* 1-2 ounces (30-60ml) red food coloring (liquid or gel, adjust for desired depth)
* 1/2 cup (120ml) neutral oil (such as canola or vegetable oil)
For the Cream Cheese Glaze:
* 8 ounces (226g) cream cheese, softened
* 1/2 cup (113g) unsalted butter, softened
* 4 cups (480g) powdered sugar, sifted
* 1 teaspoon pure vanilla extract (non-alcoholic)
* 2-4 tablespoons milk, for consistency
Substitutions & Variations
You can easily adapt this Red Velvet Bundt Cake recipe to suit your preferences or what you have on hand. For instance, if you don’t have buttermilk, create a substitute. Simply pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup.
Then, fill the rest of the cup with regular milk until it reaches the 1-cup mark. Stir it gently and let it sit for 5-10 minutes. The milk will curdle slightly, and it will work perfectly in your Red Velvet Bundt Cake.
Regarding the red food coloring, liquid food coloring provides a vibrant hue. However, gel food coloring delivers an even deeper, richer red with less liquid. Adjust the amount to achieve your desired intensity for this classic Red Velvet Bundt Cake.
You can also experiment with natural colorings if you prefer. Beetroot powder, for example, can give a lovely reddish tint, though it may alter the flavor slightly.
Consider a chocolate variation for a richer flavor. Add an extra tablespoon of cocoa powder to the dry ingredients. This deepens the chocolate notes in your Red Velvet Bundt Cake.
For a different texture, try adding mini chocolate chips to the batter. They melt slightly, creating pockets of chocolatey goodness throughout the cake. This makes for an even more decadent Red Velvet Bundt Cake.
The cream cheese glaze is a classic pairing, but feel free to explore other options. A simple vanilla glaze works beautifully. Whisk powdered sugar with a little milk and vanilla extract until smooth.
You can also add a touch of almond extract for a subtle nutty flavor. For a truly luxurious touch, melt white chocolate and drizzle it over the cooled Red Velvet Bundt Cake before or after the cream cheese glaze. This creates an extra layer of sweetness and visual appeal.
You might even fold in some chopped pecans or walnuts into the batter for added crunch and texture. This gives your Red Velvet Bundt Cake a delightful surprise with every bite. Experiment and make this fantastic Red Velvet Bundt Cake truly your own!
You can easily adapt this Red Velvet Bundt Cake recipe to suit your preferences or what you have on hand. For a delicious twist, try making a Peanut Butter Chocolate Cake Cheesecake: The Ultimate Dessert Mashup by checking out this recipe.
Step-by-Step Instructions
Creating this magnificent Red Velvet Bundt Cake is a straightforward process. Follow these steps for perfect results.
1. Prepare Your Bundt Pan: First, generously grease a 10-12 cup Bundt pan with butter or baking spray. Ensure you reach every crevice.
Then, dust the pan with flour or cocoa powder. Tap out any excess. This crucial step prevents your Red Velvet Bundt Cake from sticking.
2. Preheat Oven and Combine Dry Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set these dry ingredients aside.
3. Cream Butter and Sugar: In a separate, larger mixing bowl, cream together the softened butter and granulated sugar. Beat them with an electric mixer on medium-high speed until the mixture becomes light and fluffy, about 3-5 minutes. This aeration adds lightness to your Red Velvet Bundt Cake.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
5. Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, white vinegar, red food coloring, and neutral oil. Ensure the color is evenly distributed. This mixture contributes to the signature color and moisture of the Red Velvet Bundt Cake.
6. Alternate Dry and Wet Mixtures: With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients.
Mix until just combined. Be careful not to overmix; overmixing can result in a tough Red Velvet Bundt Cake. A few lumps are perfectly fine.
7. Fill Pan and Bake: Pour the Red Velvet Bundt Cake batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary based on your oven and pan size.
8. Cool the Cake: Once baked, remove the Red Velvet Bundt Cake from the oven. Let it cool in the pan on a wire rack for 10-15 minutes.
This allows the cake to firm up slightly. Then, carefully invert the cake onto the wire rack to cool completely. Ensure it is entirely cool before glazing. This prevents the glaze from melting into your beautiful Red Velvet Bundt Cake.
9. Prepare the Cream Cheese Glaze: While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
Gradually add the sifted powdered sugar, beating until well incorporated. Stir in the vanilla extract. Finally, add milk, one tablespoon at a time, until you reach your desired drizzling consistency. The glaze should be thick enough to cling to the Red Velvet Bundt Cake but thin enough to pour.
10. Glaze the Red Velvet Bundt Cake: Once the cake is completely cool, place it on a serving plate. Drizzle the cream cheese glaze generously over the top of the Red Velvet Bundt Cake, allowing it to drip down the sides. Serve immediately and enjoy your incredible homemade Red Velvet Bundt Cake!
Pro Tips for Success
Achieving a perfect Red Velvet Bundt Cake requires attention to a few key details. First, always measure your ingredients precisely. Baking is a science, and even small deviations can affect the outcome of your Red Velvet Bundt Cake.
Use a kitchen scale for flour, sugar, and butter whenever possible. This ensures accuracy and consistency.
Temperature matters significantly. Ensure your butter, eggs, and buttermilk are all at room temperature. Room temperature ingredients emulsify better, creating a smoother, more uniform batter for your Red Velvet Bundt Cake. Cold ingredients can lead to a lumpy batter and a denser cake.
Properly preparing your Bundt pan is absolutely critical for this Red Velvet Bundt Cake. Grease it generously with a high-quality baking spray that contains flour, or use softened butter and then dust thoroughly with flour or cocoa powder. Pay extra attention to all the intricate crevices of the pan. Nothing is more disheartening than a Red Velvet Bundt Cake that sticks.
Do not overmix the batter. Once you combine the wet and dry ingredients, mix only until just incorporated. Overmixing develops the gluten in the flour, resulting in a tough, dry Red Velvet Bundt Cake. A few small lumps in the batter are acceptable.
Baking time can vary by oven. Start checking your Red Velvet Bundt Cake at the lower end of the suggested baking time. Use a wooden skewer or toothpick to test for doneness.
If it comes out clean, your cake is ready. Overbaking leads to a dry cake.
Allow the Red Velvet Bundt Cake to cool in the pan for the recommended 10-15 minutes before inverting. This short cooling period helps the cake firm up and prevents it from breaking when you remove it. Never try to remove a hot Bundt cake immediately.
Then, ensure the cake is completely cool before applying the glaze. A warm Red Velvet Bundt Cake will melt the glaze, creating a messy rather than elegant finish. These simple pro tips guarantee a stunning and delicious Red Velvet Bundt Cake every time.
Achieving a perfect Red Velvet Bundt Cake requires attention to a few key details. Ensure your measurements are precise, and consider adding Chocolate Hazelnut Cookies on the side for an added treat by exploring this recipe.
Storage & Reheating Tips
Proper storage ensures your Red Velvet Bundt Cake stays fresh and delicious for days. Once the cream cheese glaze sets, store the cake in an airtight container at room temperature for up to 2 days. The glaze typically contains dairy, so if your kitchen runs warm, or if you plan to keep it longer, refrigerate your Red Velvet Bundt Cake.
In the refrigerator, it will stay fresh for up to 5 days. Make sure to cover it tightly to prevent it from drying out or absorbing other food odors.
When refrigerating, wrap the Red Velvet Bundt Cake tightly with plastic wrap before placing it in an airtight container. This provides an extra layer of protection against dryness.
For serving, allow refrigerated Red Velvet Bundt Cake to come to room temperature. This significantly enhances its flavor and texture. The cake will soften, and the cream cheese glaze will become creamier.
Just take it out of the fridge about an hour or two before you plan to serve. This is the best way to enjoy this delightful Red Velvet Bundt Cake.
Freezing is also an excellent option for longer storage. You can freeze the entire Red Velvet Bundt Cake or individual slices. Wrap the cake tightly in several layers of plastic wrap, then an additional layer of aluminum foil.
This prevents freezer burn. Store the wrapped Red Velvet Bundt Cake in the freezer for up to 3 months. To thaw, simply unwrap the frozen cake and let it sit at room temperature for several hours or overnight.
If freezing individual slices, wrap each slice individually before placing them in an airtight container. Thawed cake will taste almost as good as fresh, making this Red Velvet Bundt Cake a great make-ahead option.
What to Serve With This Recipe
A delightful Red Velvet Bundt Cake pairs wonderfully with several accompaniments. Its rich, tangy flavor profile makes it versatile for various pairings. Consider a simple scoop of vanilla bean ice cream.
The cool, creamy texture of the ice cream beautifully complements the moistness of the Red Velvet Bundt Cake. The subtle vanilla notes also enhance the cake’s classic flavors.
For a hot beverage, a freshly brewed cup of coffee or a robust espresso makes an excellent choice. The bitterness of the coffee cuts through the sweetness of the cream cheese glaze and the Red Velvet Bundt Cake. This creates a balanced and satisfying experience. A classic black tea or an Earl Grey also works perfectly, offering a comforting and elegant pairing.
If you prefer something lighter, a glass of cold milk is a timeless match for any cake, especially a Red Velvet Bundt Cake. The simplicity of the milk allows the cake’s flavors to shine. For a more festive touch, a sparkling wine or a light prosecco can be an unexpected but delightful partner. The bubbles and slight acidity cleanse the palate between bites of the decadent Red Velvet Bundt Cake.
You can also elevate the presentation with fresh berries. A handful of fresh raspberries, blueberries, or sliced strawberries adds a pop of color and a touch of tartness. These bright flavors contrast beautifully with the richness of the Red Velvet Bundt Cake.
A dollop of lightly sweetened whipped cream also provides an extra layer of luxury without being too heavy. Whether you enjoy it on its own or with these thoughtful accompaniments, this Red Velvet Bundt Cake always makes a memorable dessert.
A delightful Red Velvet Bundt Cake pairs wonderfully with several accompaniments. To elevate your meal, try it alongside an Easy Potsticker Soup Recipe that compliments the cake’s richness perfectly; you can find the recipe here.
FAQs
Can I make Red Velvet Bundt Cake ahead of time?
Absolutely! This Red Velvet Bundt Cake is an excellent make-ahead dessert. You can bake the cake one to two days in advance.
Store the cooled, unglazed Red Velvet Bundt Cake tightly wrapped at room temperature. Prepare the cream cheese glaze separately and store it in the refrigerator. Glaze the cake just a few hours before serving for the freshest look and taste.
What makes a Red Velvet Bundt Cake red?
The signature red color in a Red Velvet Bundt Cake comes from a combination of red food coloring and a chemical reaction.
Traditionally, the buttermilk and vinegar react with the natural anthocyanin pigments in the cocoa powder, creating a reddish-brown hue. Modern recipes, however, rely heavily on red food coloring to achieve that vibrant, deep crimson associated with a classic Red Velvet Bundt Cake.
Why did my Red Velvet Bundt Cake stick to the pan?
A Red Velvet Bundt Cake often sticks to the pan due to insufficient greasing and flouring. Ensure you generously grease every crevice of your Bundt pan with butter or a good quality non-stick baking spray containing flour. Then, dust thoroughly with flour or cocoa powder, tapping out any excess.
Not cooling the cake properly in the pan before inverting can also cause sticking. Allow at least 10-15 minutes of cooling in the pan.
Can I freeze Red Velvet Bundt Cake?
Yes, you can freeze this Red Velvet Bundt Cake! Wrap the cooled, unglazed cake tightly in plastic wrap, then in aluminum foil. It will keep well in the freezer for up to 3 months.
Thaw it completely at room temperature before glazing and serving. Individual slices also freeze beautifully when wrapped correctly. Freezing is a great way to preserve your delicious Red Velvet Bundt Cake.
What is buttermilk’s role in Red Velvet Bundt Cake?
Buttermilk plays several crucial roles in a Red Velvet Bundt Cake. Its acidity reacts with the baking soda, creating carbon dioxide bubbles that contribute to the cake’s light and tender crumb. Buttermilk also adds a slight tangy flavor, which is a hallmark of traditional red velvet.
Furthermore, it helps tenderize the cake and contributes to its overall moistness, making this Red Velvet Bundt Cake exceptionally soft.
The Red Velvet Bundt Cake is a delightful dessert that combines the classic flavors of red velvet with the simplicity of a Bundt shape. This cake is traditionally characterized by its rich color and creamy frosting, making it a favorite choice for celebrations and special occasions; learn more about this popular dessert here.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 105mg |
| Sodium | 210mg |
| Total Carbohydrates | 60g |
| Dietary Fiber | 1g |
| Total Sugars | 45g |
| Protein | 5g |
Red Velvet Bundt Cake
- Total Time: 80 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This magnificent Red Velvet Bundt Cake is beautifully vibrant and moist, topped with a luscious cream cheese glaze. It's a perfect dessert for any occasion and a cherished family recipe.
Ingredients
3 cups All-purpose flour
1 tablespoon Unsweetened cocoa powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Unsalted butter, softened
2 cups Granulated sugar
4 Large eggs, at room temperature
1 teaspoon Pure vanilla extract
1 cup Buttermilk, at room temperature
1 tablespoon White vinegar
1–2 ounces Red food coloring
1/2 cup Neutral oil
8 ounces Cream cheese, softened
1/2 cup Unsalted butter, softened
4 cups Powdered sugar, sifted
1 teaspoon Pure vanilla extract
2–4 tablespoons Milk
Instructions
- Prepare Your Bundt Pan: Grease a 10-12 cup Bundt pan with butter or baking spray and dust with flour
- Preheat Oven and Combine Dry Ingredients: Preheat oven to 350°F (175°C) and whisk together flour, cocoa powder, baking soda, and salt
- Cream Butter and Sugar: In a mixing bowl, cream butter and sugar until fluffy
- Add Eggs and Vanilla: Add eggs one at a time and mix in vanilla extract
- Combine Wet Ingredients: Whisk together buttermilk, vinegar, red food coloring, and oil
- Alternate Dry and Wet Mixtures: Gradually mix in dry ingredients alternating with the wet mixture
- Fill Pan and Bake: Pour batter into the prepared pan and bake for 50-60 minutes
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack
- Prepare the Cream Cheese Glaze: Beat cream cheese and butter together, add powdered sugar and milk to reach desired consistency
- Glaze the Red Velvet Bundt Cake: Once cool, drizzle the glaze over the cake
Notes
Use room temperature ingredients for best results.
Ensure the Bundt pan is properly prepared to prevent sticking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg