Red Velvet Bundt Cake

5 from 16 votes

This red velvet bundt cake recipe is a moist and buttery cake topped with cream cheese glaze! It's so tender it will melt in your mouth!

Prep Time25

Cook Time55

Total Time1 20

Course: Dessert

Cuisine: African-American, American

Servings:

Calories: 544kcal

Author: Britney

Equipment

12 cup bundt pan
Stand Mixer
Mixing Bowls

Ingredients

Cream Cheese Filling

8 oz Cream Cheese , room temperature
1 ¾ cups Powdered Sugar
½ cup All Purpose Flour
1 tsp Vanilla Extract
1 Large Egg

Red Velvet Cake

3 cups All Purpose Flour
¼ cup Cocoa Powder
1 ½ tsp Baking Soda
1 tsp Baking Powder
1 tsp Kosher Salt
½ cup Unsalted Butter , room temperature
1 cup Vegetable Oil
2 ¼ cups Sugar
3 Large Eggs
1 Egg Yolk
2 tsps Vinegar
1 tbsp Vanilla Extract
2 tbsps Red Gel Food Coloring
1 cup Buttermilk

Cream Cheese Glaze

8 oz Cream Cheese , room temperature
½ cup Butter , room temperature
2 cups Powdered Sugar
1 tsp Vanilla Extract
2 tbsps Heavy Cream

Instructions

Preheat oven to 350 degrees F.
Begin by making the cream cheese swirl. Combine room temperature cream cheese, vanilla extract, powdered sugar, egg, and flour to a medium bowl. Use an electric mixer or whisk to combine and mix until smooth. Set aside.
In a large bowl, mix together the dry ingredients - cocoa powder, all purpose flour, baking soda, baking powder, and kosher salt. Give it a good whisk and set aside.
Make the cake batter. Start by creaming together room temperature butter and vegetable oil in the bowl of a stand mixer fitted with the paddle attachment on medium speed. Mix for about 2-3 minutes then add sugar and continue to mix for another 2 minutes. Mixture may be a little soupy, this is OK/normal.
Begin adding eggs, one at a time while continuing to mix the cake batter. Then, pour in vanilla extract and vinegar.
Add the flour mixture into the batter, pour in buttermilk and mix until just combined. Then add the red gel food coloring and mix until the batter is red. Spray a 10-cup bundt cake pan with nonstick baking spray (I used Baker's Joy).
Pour ¾ of the batter into the prepared pan then gently spoon the cream cheese mixture on top of the batter. Add the remaining batter on top and bake for 55-65 minutes, until a toothpick comes out with a tiny bit of crumbs.
Allow the cake to cool in the bundt pan for 5 minutes, then turn over onto a wire rack / cooling rack. Let the cake cool completely.
Make the cream cheese glaze. Mix together room temperature cream cheese with butter, powdered sugar, and vanilla extract until smooth. Heat it in the microwave for about 30-45 seconds and drizzle all over the cake once the cake has cooled completely.

Notes

Substitutions

If you don't have white vinegar, you can use apple cider vinegar.
Don't fret if you don't have buttermilk, simply mix together 1 cup of milk and 1 tbsp of lemon juice or vinegar to create buttermilk at home.

Tips

To get the perfect bundt cake every. single. time. - use nonstick spray. Nonstick baking spray has never let me down and it my secret to getting the most beautiful bundts cakes that plop right out of the pan! I use Baker's Joy.
Use a kitchen scale to measure your dry ingredients. This will ensure the perfect and consistent bake every time!
Test your leavening agent (baking soda and baking powder) to make sure that they aren't expired. If they are expired, your cake won't rise in the oven and it'll be flat and hard as a brick. Add a little boiling water to a small amount of baking powder and baking soda. If it bubbles up, your leavening agents are good to go.
Add chocolate chips for added chocolate flavor.
For valentine's day, I turn this recipe into mini bundt cakes and they're so much fun to make! If doing this, be sure to adjust baking time as the mini bundts will bake a little faster.

Nutrition