This Red Velvet Bundt Cake is a luxurious cake that is perfect for any special occasion. The deep red color and rich chocolate flavor are sure to impress your guests. Plus, the bundt shape makes it easy to serve and enjoy. I have to say that Red Velvet Bundt Cake is one of the delicious cakes ever invented. It is very easy to make and delectable even without frosting.
Bundt cakes used to intimidate me. But, now I know that they are really quite easy to make. And, this red velvet bundt cake recipe made me a bundt cake believer!
If you have been trying a bundt cake recipe for a while and still haven't been successful, try this one! You will be surprised at how easy it really is.
RED VELVET BUNDT CAKE RECIPE
It's hard to resist a delicious red velvet bundt cake. This fluffy, chocolatey cake is perfect for every occasion. Whether you're hosting a party or just need something sweet for your own personal enjoyment, this bundt cake is sure to hit the spot. Serve it with a dollop of whipped cream and fresh berries on top and you'll be in heaven!
Who doesn't love a good Bundt cake? Rich, moist, and delicious, they are the perfect dessert for any occasion.
INGREDIENTS TO MAKE RED VELVET BUNDT CAKE
This delicious cake recipe calls for common baking ingredients that are easy to find at your local grocery store.
- Unsalted butter, room temperature
- Granulated white sugar
- Light brown sugar, packed
- Cake flour, spooned and leveled
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Large eggs, room temperature
- Buttermilk, room temperature
- Sour cream, room temperature
- White vinegar
- Vanilla extract
- Gel food coloring or 2 teaspoons red liquid food coloring
For the frosting
- Cream cheese, softened
- Unsalted butter, room temperature
- Powdered sugar
- Whole milk
RED VELVET BUNDT CAKE TOOLS AND EQUIPMENT
To make this delicious bundt cake recipe, you will need a few common baking tools.
- 10-inch bundt cake pan
- Mixing bowls
- Electric stand or hand mixer
- Rubber spatula
- Cake platter or decorating plate
HOW DO I STORE RED VELVET BUNDT CAKE?
A red velvet bundt cake should be stored covered and in the refrigerator because of its cream cheese frosting. Store it in an airtight container to prevent drying out after a day or two, but this tasty treat will still taste great up until three days later!
CAN I FREEZE A BUNDT CAKE?
Freezing your cake is a great way to assure that you'll have it at just the right time for any occasion. If I were doing this, however, I would freeze the cake unfrosted! Store unfrosted cakes in an airtight container and they should last about three months in the freezer as they are properly protected from freezer burn.
WHAT MAKES A RED VELVET CAKE RED?
Originally, red velvet cakes got their signature color from a chemical reaction between cocoa powder and vinegar. The original reddish-hued product was not as vibrant but now food coloring has been added which gives these rich cakes that trendy look you're probably familiar with!
What's not to love about red velvet cake? It's fluffy, moist, and flavorful — and it always looks impressive when you bring it out at a party. It's really easy, and the end result is delicious. Trust me, this cake is a crowd-pleaser!
Is there anything more festive than a red velvet bundt cake? This cake is perfect for any occasion, from birthdays to Christmas parties. The rich chocolate and cream cheese frosting are the perfect toppings for this delicious cake. And thanks to the bundt pan, it's easy to make! So if you're looking for a show-stopping dessert, try this red velvet bundt cake. You won't be disappointed!
Follow these instructions closely and enjoy this delicious Red Velvet Bundt Cake recipe.
This luxurious Red Velvet Bundt Cake is super moist and chocolatey and topped with a delicious cream cheese frosting. It's perfect for special occasions or any time you're feeling indulgent!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated white sugar (198 grams)
- ½ cup light brown sugar, packed (96 grams)
- 2 ½ cups cake flour, spooned and leveled (300 grams)
- 2 tablespoons unsweetened cocoa powder (12 grams)
- 1 teaspoon baking soda (5 grams)
- 1 teaspoon baking powder (5 grams)
- 1 teaspoon salt (6 grams)
- 2 large eggs, room temperature (100 grams)
- 1 cup buttermilk, room temperature (240 mL)
- ¼ cup sour cream, room temperature (60 grams)
- 2 teaspoons white vinegar (10 mL)
- 1 teaspoon vanilla extract (5mL)
- 1-1 ½ teaspoons gel food coloring or 2 teaspoons red liquid food coloring
- For the frosting:
- 2 oz cream cheese, softened
- 2 tablespoons unsalted butter, room temperature
- 1 ½ cups powdered sugar (180 grams)
- 3-4 tablespoons whole milk (44-59 mL)
- 1 teaspoon vanilla (5mL)
- Heat the oven to 350 degrees Fahrenheit and get out a 10-inch bundt cake pan. Set aside for now.
- In a medium-sized mixing bowl, sift the flour, cocoa powder, salt, baking soda, and baking powder. Then whisk to evenly combine. Set aside for now.
- In a separate large bowl, use a stand or hand mixer to cream together the butter, white sugar, and brown sugar until combined and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating until incorporated, and scrape down the sides of the bowl with a rubber spatula between each addition. Add the buttermilk, sour cream, vinegar, and vanilla extract. Beat on a low speed, until everything is just mixed. The batter will be lumpy.
- Add ⅓ of the dry ingredients and fold in using a rubber spatula. Repeat two more times with the remaining dry ingredients. Make sure to scrape the bottom of the bowl as you fold. The batter will be thick. Do not overmix.*
- Fold the food coloring into the batter until it’s an even red color.
- At this point, grease the bundt pan lightly with cooking spray.
- Gently scoop the cake batter into the cake pan and even out the top with a spatula.
- Bake your cake for 40-50 minutes or until a toothpick comes out with just a few crumbs on it and the top of the cake bounces back when gently touched.
- Cool for 10 minutes in the pan and then turn your cake out onto a wire rack. Allow your cake to cool completely.
- Once the cake has cooled, make the frosting by beating together the cream cheese, butter, powdered sugar, vanilla extract, and milk with a stand or hand mixer, starting on a low speed for about 10 seconds and then increasing to medium, beating until smooth. The frosting should be liquid enough to drizzle over the cake but thick enough that it doesn’t run off completely. You can adjust the thickness by adding more milk, ½ tablespoon at a time, or powdered sugar, 1 tablespoon at a time, until you reach your desired thickness.
- Drizzle the frosting over the cooled cake and enjoy!
To cream the butter and sugar: start with the mixer on low for about 10-30 seconds before increasing to a medium speed. Lightly move the mixer around the bowl as it mixes if using a hand mixer. It should take about two to three minutes to cream the butter and sugar together.
You can also gradually add in the dry ingredients while mixing at a low speed. However, I suggest folding in the dry ingredients by hand to prevent overmixing.
Sometimes the bottom of the cake will dome a little bit. One way to prevent this from happening is to create the slightest indentation in the center batter by lightly pressing your rubber spatula down as you even out the batter in the pan.
Start beating the frosting on low so that the powdered sugar doesn’t go flying everywhere! It’s also helpful to use a mixing bowl with high sides.
I hope you enjoy this red velvet bundt cake recipe as much as we do!
And don't forget to share it with friends who might also love these tasty treats too.