Homemade Red Velvet Bundt Cake with Cream Cheese Frosting
Make your next special occasion unforgettable with this Homemade Red Velvet Bundt Cake! Featuring a moist texture, perfect red velvet flavor, and creamy cream cheese frosting, it’s the ultimate treat for Valentine’s Day or any celebration.
Equipment
Ingredients
Red Velvet Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- red food coloring
- ½ cup chocolate chips optional
Cream Cheese Frosting
- 8 oz cream cheese softened
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- red and pink sprinkles optional
Instructions
Make the Red Velvet Bundt Cake
- Preheat your oven to 350°F (175°C) and grease your 12-cup bundt pan with non-stick baking spray.
- Mix the dry ingredients in a large bowl. Whisk together the all-purpose flour, granulated sugar, tablespoons of cocoa powder, baking soda, and salt.
- Blend the wet ingredients in a medium bowl. Use an electric mixer on low speed to combine the vegetable oil, buttermilk, eggs, and vanilla extract. For a vibrant red color, add liquid or gel red food coloring until you reach the desired hue.
- Combine the wet and dry mixtures slowly, pouring the wet ingredients into the dry, mixing on a low speed until just combined. Avoid overmixing to ensure your cake has the best texture.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan on the counter to release any air bubbles.
- Bake in preheated oven 45-50 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting
- Begin with the cream cheese at room temperature to ensure it blends smoothly without lumps. Beat it with softened butter until the mixture is creamy and well combined.
- Gradually add powdered sugar, beating after each addition.
- For the best cream cheese glaze, adjust the thickness by adding a teaspoon of milk or heavy cream at a time until it reaches your desired consistency for drizzling over the cake.
- Add vanilla extract and stir to incorporate.
- Finally, use a spatula to spread the frosting smoothly over the top of the cake, ensuring an even, attractive finish that will set your red velvet bundt cake apart. Alternatively, you can thin the frosting a little with milk or heavy cream and drizzle it over the top. Allow it to drip down the sides for a pretty finish without the fuss of having to frost the cake by hand.
Notes
Tips and Tricks
- First, grease your bundt pan thoroughly with butter, then dust it with flour or use a non-stick baking spray to ensure the moist cake releases smoothly.
- For a velvety texture, mix your batter at low speed to avoid overworking it.
- Knowing your cake is done is crucial; it should pull away slightly from the sides of the pan, and a cake tester or toothpick should come out with a few moist crumbs attached when inserted into the thickest part of the cake.
- Lastly, letting the cake cool in the pan for 10 minutes before attempting to turn it out on a wire rack helps prevent breaking, keeping the beautiful shape intact.
- Add some piped decoration to the top of your cake with a piping bag and a star tip.
Nutrition
Calories: 612kcalCarbohydrates: 69.5gProtein: 6.5gFat: 35.8gSaturated Fat: 12.7gCholesterol: 71mgSodium: 497mgPotassium: 132mgFiber: 1gSugar: 49.1gCalcium: 58mgIron: 2mg
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