Look no further for the perfect red velvet bundt cake! It’s super moist and drizzled with a silky smooth cream cheese frosting. Save room for a second slice!
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/4 cup (27 g) natural cocoa powder, sifted
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1 1/2 sticks (168 g)unsalted butter, room temperature
- 2 tablespoons neutral oil, like canola
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 3 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons white vinegar
- 1 tablespoon red food coloring (I use AmeriColor Super Red Gel Food Coloring)
Cream Cheese Frosting
- 2 ounces cream cheese, room temperature
- 1 1/2 cups (150 g) powdered sugar
- 4–7 tablespoons heavy cream
- 1/2 teaspoons vanilla extract
- Adjust the oven rack to the middle of the oven and preheat it to 350˚ F.
- Whisk together the flour, sifted cocoa powder, salt and baking soda to a medium bowl. Set aside.
- Add the butter, oil and sugars to the bowl of standing mixer and mix on medium-high for 1-2 minutes until light and fluffy.
- Add one egg at a time, fully incorporating the egg before adding the next one. This will be about 20-30 seconds on medium low after each egg addition. Scrape down the mixing bowl as needed.
- Turn the standing mixer to low, and add the buttermilk, vanilla and vinegar. Mix until combined. Add the food coloring and mix to incorporate.
- Add the dry ingredients in two additions. Mix until just combined and then using a spatula make one final turn of the batter to make sure all the of the ingredients have been mixed in.
- Spray the 10-12 cup Bundt pan with baking spray. Transfer the batter into the pan. Smooth the top of the batter with a spatula and give the pan a good bang on the counter to eliminate any air pockets.
- Bake for 45-50 minutes. The cake is done when you press the top and it springs back, and when a toothpick inserted in the center of the cake comes out with a few crumbs remaining. Do not over bake.
- Let the cake cool for 10 minutes (set a timer). The edges of the cake will start to pull away from the pan while it cools. After 10 minutes, invert the cake onto a wire rack or cake plate and lift off the pan. If using a nonstick Bundt pan and it was well greased, the pan should easily release the cake. Cool completely before adding the icing.
Cream Cheese Frosting
- To make the cream cheese icing, mix the cream cheese, powdered sugar, heavy cream (start with 4 tablespoons) and vanilla together with a hand mixer on medium speed. Slowly add more cream, a tablespoon at a time, until you get the consistency that you prefer. Use a spoon to drizzle the icing on top of the fully cooled Bundt cake.
Store cake tightly covered in the refrigerator for up to 3 days.
Cake may be frozen for up to 3 months. Cool the cake completely and wrap tightly in two layers of plastic wrap. Defrost at room temperature and add the cream cheese glaze just before serving.
Keywords: red velvet bundt cake, red velvet cake