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red velvet bundt cake

This decadent red velvet bundt cake is perfect for special occasions or simply as a delightful treat. With its striking color and velvety texture, this cake is sure to impress family and friends.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 bundt cake pan (10-12 cup size)
  • 2 mixing bowls
  • 1 electric mixer
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 toothpick or cake tester

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk room temperature
  • 3 large eggs room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk as needed for consistency

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the bundt pan thoroughly to prevent sticking.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  • In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until fully incorporated and smooth.
  • Pour the batter into the prepared bundt pan, spreading evenly.
  • Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 10-15 minutes, then invert it onto a cooling rack to cool completely.
  • While the cake is cooling, prepare the cream cheese frosting by beating cream cheese and butter together until creamy.
  • Gradually add powdered sugar, mixing until smooth. Add vanilla extract and milk, adjusting to achieve desired consistency.
  • Once the cake is completely cool, generously frost it with cream cheese frosting.

Notes

This cake can be made a day in advance and stored covered in the refrigerator. Allow it to come to room temperature before serving.
Decorate with chocolate shavings or sprinkles for an extra touch.
For a deeper flavor, let the frosting sit in the fridge for about 30 minutes before spreading it on the cake.