Cake Recipes

Red Velvet Bundt Cake

If you're looking for a red velvet cake that's super moist, perfectly dense and not overly sweet – then this red velvet bundt cake is the perfect option. We love bundt cakes because they have such a tender crumb and a texture that's dense in the best possible way. Plus – they look really pretty without requiring all the work of a layer cake.

~Ingredients:

-Bundt Cake:

2 1/2 Cups Cake Flour.*

2 Tablespoons Cocoa Powder.

1 Teaspoon Baking Soda.

1/2 Teaspoon Salt.

1/2 Cup Unsalted Butter, softened.

1 1/2 Cups Granulated Sugar.

1/4 Cup Oil.

2 Large Eggs.

2 Teaspoons Vanilla Extract.

2 1/2 Tablespoons Red Food Coloring.**

1 Cup Buttermilk.***

2 Teaspoons Vinegar.

-Cream Cheese Glaze:

4 oz Full Fat Cream Cheese.

1 1/2 - 2 Cups Powdered Sugar.****

1 - 2 Tablespoons Milk, as needed.

~Directions:

-Making the Red Velvet Bundt Cake:

Step 1: Preheat the oven to 350 Degrees Fahrenheit. Generously spray a bundt pan with non -stick baking spray. Set aside.

Step 2: In a large bowl sift together the flour, the cocoa powder, the baking soda and the salt.

Step 3: In a large bowl, beat the butter and the sugar until fluffy.

Step 4: Beat in the oil, the eggs, the vanilla extract and the red food coloring.

Step 5: Turn the speed down to low speed.

Step 6:  Beat half of the flour mixture into the bowl followed by half of the buttermilk. 

Step 7: Repeat the process until all of the flour mixture and buttermilk are mixed in.

Step 8: Beat in the vinegar.

Step 9: Pour the batter into the prepared pan, and bake for 40 - 50 minutes or until an inserted toothpick comes out clean.

Step 10: Cool the cake in the bundt pan for 30 minutes, then invert onto a wire cooling rack and continue cooling.

-Making the Cream Cheese Glaze: 

Step 11: Beat the cream cheese until soft.

Step 12: Beat in the powdered sugar about half cup at a time until the desired thickness and sweetness is reached, mixing in the milk 1 tablespoon at a time as needed. You want the glaze to be thinner than peanut butter in consistency.

Step 13: Gently slice off the bottom of the cooled cake so that it's flat, then place the cake on a plate.

Step 14: Pour / spread the cream cheese glaze over the top of the bundt cake, letting it drizzle over the sides.

Step 15: Crumble the cake that you sliced off into small crumbs, and sprinkle over the cake.

Step 16: Store in an airtight container at room temperature. 

Step 17: Glaze the cake before serving. Glazed cake can be stored at room temperature (covered) for up to 8 hours, then store in the fridge. 

Step 18: Bring to room temperature before serving. Unglazed / frosted cake can be frozen for up to 2 months, thaw in the fridge, then bring to room temperature before glazing and serving. 

Step 19: Eat and Enjoy!

~Recipe Notes:

*Check out our Baking Tips & Tricks - Cake Flour book to learn how to make cake flour at home (Link in the comments below).

**You can use as little or as much red food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder, liquid etc...). Check out our Baking Tips & Tricks book for more details on food colors (Link in the comments below).

***Check out our Baking Tips & Tricks - Buttermilk book to learn how to make homemade buttermilk (Link in the comments below).

****The more powdered sugar you add the more the sweet the glaze will be.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah