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Red Velvet Bundt Cake: Holiday Party Favorite

Red Velvet Bundt Cake: Holiday Party Favorite

A stunning crimson cake with subtle cocoa flavor, tangy buttermilk richness, and luscious cream cheese glaze. Perfect for holidays, celebrations, or whenever you crave elegant dessert perfection.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 425 kcal

Equipment

  • 10-cup Bundt Pan
  • Electric mixer
  • Mixing bowls
  • Wire Cooling Rack

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

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.