Red velvet cake is a classic dessert loved for its moist texture, rich flavor, and signature red hue. If you’re looking for a show-stopping treat, this Red Velvet Bundt Cake with Cream Cheese Glaze is the perfect choice. Made with buttermilk and cocoa powder, this cake has a soft, velvety crumb and a luscious cream cheese glaze that enhances its flavor. Whether for a special occasion or a weekend indulgence, this cake is sure to impress.
Why You’ll Love This Recipe
- Ultra-moist texture – Thanks to buttermilk and oil, the cake stays soft and tender.
- Perfect balance of flavors – A hint of cocoa complements the sweet and tangy cream cheese glaze.
- Beautiful presentation – The Bundt shape makes it a visually appealing centerpiece.
- Great for any occasion – Whether it’s a holiday, birthday, or casual get-together, this cake is always a hit!
Ingredients for Red Velvet Bundt Cake
Dry Ingredients
- 2 cups (280 g) all-purpose flour
- 1/4 cup (24 g) unsweetened natural cocoa powder, sifted
- 1 tsp (5 g) baking powder
- 1/2 tsp baking soda
- 1/2 tsp (3 g) salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (75 g) vegetable or canola oil
- 2 large eggs (100 g), at room temperature
- 1 egg yolk (18.5 g), at room temperature
- 2 tsp (8 g) vanilla extract
- 1 tsp (4 g) white vinegar
- 3/4 tsp red gel food coloring
- 1 cup (240 g) buttermilk, at room temperature
Cream Cheese Glaze
- 1/4 cup (56 g) unsalted butter, at room temperature
- 4 oz (113 g) full-fat cream cheese, at room temperature
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 1/2 cups (180 g) powdered sugar, sifted
- 3 Tbsp (45 g) buttermilk or heavy cream
Step-by-Step Instructions
1. Preheat & Prepare the Bundt Pan
Preheat your oven to 350°F (177°C). Grease a 10-cup Bundt pan with baking spray or butter and flour to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter & Sugars
In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed until creamy (about 1 minute). Add oil and mix until incorporated.
4. Add Eggs & Flavorings
Add eggs and egg yolk one at a time, beating well after each addition. Mix in vanilla extract, white vinegar, and red food coloring until fully combined.
5. Incorporate Dry Ingredients & Buttermilk
Reduce mixer speed to low and add the flour mixture in three additions, alternating with buttermilk (starting and ending with flour mixture). Mix until just combined.
6. Fill the Bundt Pan & Bake
Spoon the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently to remove air bubbles. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Invert the Cake
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Making the Cream Cheese Glaze
1. Beat the Butter & Cream Cheese
In a large bowl, beat butter and cream cheese on medium speed until smooth.
2. Add Sugar & Liquid
Mix in salt, vanilla extract, and powdered sugar on low speed until combined. Add buttermilk (or heavy cream) one tablespoon at a time until you achieve a pourable consistency.
3. Drizzle Over Cake
Pour or drizzle the glaze over the cooled Bundt cake and let it set before serving.
Tips for the Best Red Velvet Bundt Cake
Use Natural Cocoa Powder
Natural cocoa enhances the red color and adds a rich chocolate taste.
Don’t Overmix the Batter
Overmixing can lead to a dense cake instead of a soft, velvety crumb.
Properly Grease the Bundt Pan
To prevent sticking, generously butter and flour the pan or use baking spray with flour.
Make Ahead & Storage
- Make Ahead: Bake the cake a day in advance and store at room temperature. Add glaze before serving.
- Refrigeration: Store leftovers tightly covered in the fridge for up to 3 days. Bring to room temperature before serving.
- Freezing: Wrap the cooled cake in plastic wrap and store in a freezer bag for up to 2 months. Defrost overnight in the refrigerator before serving.
Conclusion
This Red Velvet Bundt Cake with Cream Cheese Glaze is the perfect balance of flavor, texture, and visual appeal. Whether you’re a seasoned baker or a beginner, this foolproof recipe will guide you to success. Try it for your next gathering and enjoy the rich, velvety goodness!
Related Recipes:
Crème Brûlée Cheesecake Bars
Frequently Asked Questions (FAQs)
1. Can I use Dutch-process cocoa instead of natural cocoa?
It’s best to use natural cocoa powder because Dutch-process cocoa is less acidic and may affect the cake’s texture and color.
2. What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
3. Can I bake this in a regular cake pan?
Yes! You can use two 9-inch round cake pans instead. Adjust the baking time to about 25-30 minutes.
4. How do I prevent my Bundt cake from sticking to the pan?
Use baking spray with flour or generously butter and flour every crevice of the pan before pouring the batter.
5. Can I make the glaze thicker?
Yes! Use less buttermilk or heavy cream for a thicker glaze consistency.
Enjoy baking this incredible red velvet Bundt cake and share it with family and friends!
