Red Velvet Bundt Cake

This moist Red Velvet Bundt Cake is velvety soft and decadent with a fine crumb, a hint of cocoa flavor, and a delicious cream cheese frosting.

Red Velvet Cakes are great no matter what the season, but we especially love them in the winter months. Keep this recipe in mind for a Christmas dessert, Valentine's Day dessert, or just because! It comes together in no time. We hope you enjoy it!

How to Make Red Velvet Bundt Cake

You can find the full, printable Red Velvet Bundt Cake recipe at the bottom of this post. Here is a quick look at our steps!

*You may notice that this recipe uses a version of the reverse creaming method of mixing. The order of ingredients are a bit different than the traditional creaming method, but you are sure to be happy with the result- a moist, velvety soft cake with a fine crumb!

• First, preheat oven to 325 degrees. Grease and flour a bundt pan (ours had a 12 cup baking capacity- this recipe makes about 7 cups of batter).
• Dry Ingredients: Add the first five ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine (cake flour, sugar, baking powder, cocoa powder, and salt).
• Add the softened butter (cut into pieces) to the dry mixture, mixing on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over mix or it will turn into a large dough-like ball. It should look similar to the photo below.

• Add the eggs one at a time, mixing until blended. 
• In a medium sized bowl, combine the sour cream, vegetable oil, milk, red food coloring, vanilla extract, and white vinegar. 
• With the mixer on lowest speed gradually pour the sour cream mixture into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for two minutes. Batter will be smooth and well combined.

• Scoop/pour the batter into the prepared bundt cake pan. (If you are using a smaller bundt cake pan, keep in mind that the batter shouldn't exceed ⅔ full so that the cake has room to rise while baking.)
• Bake at 325 degrees F for 55 -60 minutes or until an inserted wooden skewer comes out clean or with just a few moist crumbs attached. Baking times may vary and so it is best to peek in as the end time approaches and adjust time as needed.
• Allow the freshly baked cake to cool on a wire rack (in the pan) for about 10 minutes before turning out. Allow it to cool completely before adding the frosting.

Cream Cheese Frosting

We can't have red velvet cake without cream cheese frosting- it is such a delicious pairing!

This frosting is a simple combination of softened butter, cream cheese, vanilla, and a pinch of salt. It is so creamy and flavorful. We halved our usual cream cheese frosting recipe which gave us just enough to decorate the top.

Apply the cream cheese frosting to the cooled cake however you like- you can't go wrong! We piped a pattern of chunky shells and rosettes using a 1M star piping tip- but you could also slather it on top with a small offset spatula.

FAQs

More Red Velvet Cakes

In addition to today's cake, we have more red velvet cake recipes for you to try! Today's recipe is based in part on our Red velvet cake from scratch pictured below. We have a great Red Velvet Pound Cake as well which is a bit more dense than today's recipe but so delicious.

Thanks so much for stopping by today! We hope that you enjoy this Red Velvet Bundt Cake as much as we have! Make sure to check out our full collection of cake recipes and cake decorating tutorials!

Red Velvet Bundt Cake

BY Melissa and Bebe

You will love this moist and flavorful Red Velvet Bundt Cake! It is simple to make and perfect with cream cheese frosting!

Prep Time: 20 minutes mins

Cook Time: 55 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 2½ cups cake flour (285g)
• ▢ 2 cups white sugar (400g)
• ▢ 4 tablespoons unsweetened cocoa powder,sifted (19g)(measure then sift)
• ▢ ½ teaspoon salt (3g)
• ▢ 1 Tablespoon baking powder (15g)
• ▢ 1½ sticks unsalted butter, softened (226g)Not overly soft but should easily dent when pressed.
• ▢ 3 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 mintues).
• ▢ ¼ cup vegetable oil (54g)
• ▢ 1 cup sour cream (full fat) (242g)
• ▢ ½ cup milk
• ▢ 1 teaspoon white vinegar (5g)
• ▢ 1 Tablespoon vanilla extract (12g)
• ▢ 2 Tablespoons red liquid food coloring (24g)

For the Cream Cheese Frosting

• ▢ 1 stick unsalted butter, softened (113g)
• ▢ 1 8 oz package cream cheese, softened (8 oz) full fat.
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ ¼ teaspoon salt (1g)
• ▢ 3 cups powdered sugar (345g) You can adjust up or down to your liking.

Instructions

• Preheat oven to 325 degrees. Grease and flour a bundt pan (ours had a 12 cup baking capacity- this recipe makes about 7 cups of batter).
• Add the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine these dry ingredients (cake flour, sugar, baking powder, cocoa powder, and salt).
• Add the softened butter (cut into pieces) to the dry mixture, mixing on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
• Add the eggs one at a time, mixing until blended. 
• In a medium sized bowl, combine the sour cream, vegetable oil, milk, red food coloring, vanilla extract, and white vinegar. 
• With the mixer on lowest speed gradually pour the sour cream mixture into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for two minutes. Batter will be smooth and well combined.
• Scoop/pour the batter into the prepared bundt cake pan. (If you are using a smaller bundt cake pan, keep in mind that the batter shouldn't exceed ⅔ full so that the cake has room to rise while baking.)
• Bake at 325 degrees F for 55 -60 minutes or until an inserted wooden skewer comes out clean or with just a few moist crumbs attached. Baking times may vary and so it is best to peek in as the end time approaches and adjust time as needed.
• Allow the freshly baked cake to cool on a wire rack (in the pan) for about 10 minutes before turning out. Allow it to cool completely before adding the frosting.
• Makes approximately 7 cups cake batter

For the Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer. Mix on low to medium speed until the butter is smooth.
• Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla and salt. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed slightly and mix until well combined. Don't over mix or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Decorating the cake

• Once the cake has cooled completely, you can either pipe the frosting onto the top of the cake or spread it on with a spatula. (We used a large star 1M piping tip to pipe alternating rows of shells and rosettes).
• Because of the cream cheese frosting, the cake should be refrigerated (in an airtight container, under a cake dome, or in a sealed bakery box.) However, for the very best flavor and texture, remove from the refrigerator a few hours before serving to allow the cake to warm and soften.

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