Red Velvet Bundt Cake: Holiday Party Favorite
Oh my goodness, let me tell you about this Red Velvet Bundt Cake! It’s honestly one of my absolute favorite desserts to make. The bright red color always makes people smile.
And that cream cheese glaze on top? Pure heaven! I love making this Red Velvet Bundt Cake for parties because it looks so fancy.
But here’s a secret – it’s actually super easy to make. Every single bite is moist and delicious. Your friends will think you’re a professional baker!
Ingredients You’ll Need
So, this cake has two parts – the cake itself and the yummy glaze. Don’t worry, I’ll walk you through everything! Just check out the recipe card below for all the exact amounts you’ll need.
- All-Purpose Flour: This is what gives your cake its shape and makes it nice and fluffy.
- Granulated Sugar: Makes everything sweet and helps keep the cake super moist and tender.
- Unsalted Butter: Adds richness and makes the cake taste amazing and feel so soft.
- Eggs: These help hold everything together and make the cake rise up nice and tall.
- Buttermilk: This is the secret ingredient that makes red velvet taste tangy and special.
- Red Food Coloring: This is what makes the cake that gorgeous, bright red color everyone loves.
- Cocoa Powder: Just a little bit adds a hint of chocolate flavor without being too much.
- Vanilla Extract: Makes everything smell wonderful and taste even better with every bite you take.
- Cream Cheese: Creates that tangy, creamy glaze that tastes incredible on top of the cake.
- Powdered Sugar: Makes the glaze sweet and thick enough to drizzle over your beautiful cake.
How to Make Red Velvet Bundt Cake
Here’s what I love about this recipe – it’s easier than you think! Just follow along with me, and you’ll have an amazing cake in no time. Each step is simple and builds on the one before it.
Step 1: Prepare Your Pan and Preheat Oven
Grease and flour your bundt pan really well in every little corner and crevice you see. Set your oven to 350°F so it gets nice and hot while you mix everything.
Step 2: Cream Butter and Sugar
Cream together 1 cup softened butter and 2 cups sugar with your mixer until it looks fluffy. This takes about 4 minutes, so be patient – it’s worth it!
Step 3: Add Eggs
Beat in 4 large eggs, one at a time, into the fluffy butter mixture you just made. Mix well after each egg goes in, so everything combines perfectly together.
Step 4: Mix Dry Ingredients
Whisk together 2½ cups flour, 3 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt in another bowl.
Step 5: Combine Wet Ingredients
Mix 1 cup buttermilk, 2 tablespoons red food coloring, and 2 teaspoons vanilla extract together in a measuring cup really well.
Step 6: Alternate Adding Ingredients
Add the dry ingredients and the buttermilk mixture back and forth to the butter mixture you made earlier. Start with dry and end with dry for the best texture possible.
Step 7: Add Vinegar
Stir in 1 teaspoon of white vinegar gently until it’s just mixed in throughout the batter. Don’t stir too much or your cake won’t be as soft and tender.
Step 8: Bake the Cake
Pour batter into your prepared bundt pan and pop it in the oven for 45-50 minutes. Poke it with a toothpick – a few crumbs should stick to it when it’s done.
Step 9: Cool the Cake
Cool in pan for 15 minutes on your wire rack, then flip it over onto the rack carefully. Let it cool all the way down before you add the glaze on top.
Step 10: Make Cream Cheese Glaze
Beat together 4 oz softened cream cheese, 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla until it’s smooth and perfect.
Drizzle glaze over your completely cooled cake and watch it run down the sides beautifully. Now slice it up and ENJOY every delicious bite!
Tips for the Best Red Velvet Bundt Cake
- Room temperature ingredients mix together way better and make your batter smooth and lump-free every single time.
- Don’t overmix after you add the flour, or your cake will turn out tough and chewy instead of soft.
- Grease thoroughly with butter and flour in every corner so your cake pops out of the pan easily.
- Test doneness carefully because a few crumbs on the toothpick are perfect – totally clean means it’s too dry.
- Cool completely before adding glaze, or it will just melt and slide right off onto your counter, trust me!
Variations and Substitutions
Want to change things up a bit? No problem! This recipe is really flexible, so you can make it your own. Here are some fun ideas to try out next time you bake this yummy cake.
- Chocolate Chips: Toss in ½ cup mini chocolate chips for extra chocolate goodness in every single bite you take.
- Buttermilk Substitute: Mix 1 cup milk with 1 tablespoon lemon juice and wait 5 minutes – works like magic!
- Natural Coloring: Use beet powder instead of food coloring if you want a more natural reddish color for your cake.
- Different Glaze: Try vanilla glaze or rich chocolate ganache instead if you want to switch things up and try something new.
If you loved this Red Velvet Bundt Cake, you’ll also enjoy these delicious red velvet treats: Red Velvet Crinkle Cookies, Red Velvet Oreo Cheesecake, Fudgy Red Velvet Brownies, and Red Velvet Cupcakes!
Frequently Asked Questions
Can I make this bundt cake ahead of time?
Yes! Bake it up to two days early and just wrap it tight in plastic wrap. Don’t add the glaze until you’re ready to serve it to your guests.
How do I store leftover red velvet bundt cake?
Cover it up and leave it on your counter for three days, or pop it in the fridge for a whole week. Either way works great!
Can I freeze this bundt cake?
Absolutely! Wrap the unglazed cake really tight and freeze it for up to three whole months. Thaw it overnight and glaze it before serving.
Why is my cake dry?
You probably baked it too long, friend. Check it at 45 minutes and take it out when you see just a few moist crumbs on your toothpick.
How do I prevent my cake from sticking to the pan?
Grease every single corner with butter and flour, or use that baking spray with flour in it. This really works – I promise!
Can I use gel food coloring instead of liquid?
Yes! Gel coloring works great. Start with one tablespoon and add more until you get that perfect red color you’re looking for.
Red Velvet Bundt Cake: Holiday Party Favorite
Ingredients
For the Red Velvet Bundt Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 tablespoons red food coloring
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- ½ teaspoon salt
For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Equipment
- 10-cup Bundt Pan
- Electric mixer
- Mixing bowls
- Wire Cooling Rack
Instructions
- Preheat oven to 350°F and generously grease and flour your bundt pan completely and thoroughly.
- Cream softened butter and sugar together using electric mixer until a light and fluffy texture forms.
- Add eggs one at a time, beating well after each addition for proper incorporation throughout.
- Whisk together flour, cocoa powder, baking soda, and salt in a separate medium mixing bowl.
- Combine buttermilk, red food coloring, and vanilla extract in a measuring cup and mix them well.
- Add dry ingredients and buttermilk mixture alternately to the butter mixture, beginning and ending with dry.
- Stir in white vinegar gently until just combined; avoid overmixing to maintain tender cake texture.
- Pour batter into prepared bundt pan and smooth top with a spatula for even baking results.
- Bake for 45-50 minutes until a toothpick inserted comes out with a few moist crumbs attached only.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Beat cream cheese until smooth, then add powdered sugar, milk, and vanilla until combined well.
- Drizzle glaze over completely cooled cake, allowing it to cascade down the sides beautifully and naturally.
Notes
- Bring all dairy and eggs to room temperature for the best mixing and smoothest batter.
- Grease the bundt pan thoroughly in every crevice to ensure a clean release after baking completely.
- Allow the cake to cool completely before glazing to prevent melting and ensure a beautiful presentation.
- Store unglazed cake wrapped tightly at room temperature or freeze for up to three months.
