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Red Velvet Bundt Cake

Red Velvet Bundt Cake

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This Red Velvet Bundt Cake is made all from Scratch and is moist, tender and has just the right amount of cocoa.  If you love Red Velvet this is a “must try” This is a truly wonderful Red Velvet Bundt Cake Recipe! In my opinion, it rivals any Red Velvet Cake, from any of the

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This Red Velvet Bundt Cake is made all from Scratch and is moist, tender and has just the right amount of cocoa.  If you love Red Velvet this is a “must try”

Red Velvet Bundt CakeThis is a truly wonderful Red Velvet Bundt Cake Recipe! In my opinion, it rivals any Red Velvet Cake, from any of the best bakeries. It’s made all from scratch and is actually pretty darn easy to put together. It’s has a very tender crumb, is moist and I find it to actually be a bit lighter in texture than many cakes of its type.

Red Velvet Bundt Cake

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Red Velvet Bundt Cake
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Red Velvet Bundt Cake

This Red Velvet Bundt Cake is made all from Scratch and is moist, tender and has just the right amount of cocoa. If you love Red Velvet this is a “must try”
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 12 Servings
Author: Kathleen

Ingredients

Cake:

  • 2 1/2 Cups Flour
  • 1 3/4 Cups Sugar
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Salt
  • 2 Tablespoons Cocoa Powder
  • 1 1/4 Cup Vegetable Oil I use canola
  • 1 Cup Buttermilk Well Shaken
  • 2 Large Eggs At Room Temperature
  • 2 Tablespoons 1 Ounce Bottle Red Food Coloring
  • 1 Teaspoon Distilled White Vinegar
  • 2 Teaspoons Vanilla

Frosting:

  • 4 Ounces 1 Stick Unsalted Butter, Softened
  • 8 Ounces Cream Cheese Softened
  • 2 Cups Powdered Sugar Sifted
  • 1 Teaspoon Vanilla

Instructions

  • Preheat oven to 350 degrees and spray a bundt pan with nonstick cooking spray.
  • In a medium mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa.  Set aside.
  • In a large mixing bowl, add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using an electric mixer, beat on medium, for 1 minute.  Turn mixer to low and add flour mixture, about 1/2 cup at a time, and mix until each addition is just combined.
  • Pour batter into prepared bundt pan and bake in preheated oven 40-55 minutes (the original instructions called for 40 minutes of baking. Mine took 52 minutes)  or until a cake tester or bamboo stick comes out with just a few moist crumbs.  Cool completely before frosting.
  • Meanwhile, make frosting; In a medium mixing bowl, using an electric mixer, beat butter and cream cheese until just smooth and combined.  Turn the mixer on low and add the powdered sugar slowly until frosting is smooth.  Stir in vanilla.
  • Spread or pipe frosting over completely cooled cake. Store any left over in the fridge!

Nutrition

Serving: 1/12 of the recipe | Calories: 641kcal | Carbohydrates: 71g | Protein: 5g | Fat: 38g | Saturated Fat: 27g | Cholesterol: 70mg | Sodium: 331mg | Potassium: 103mg | Fiber: 0g | Sugar: 50g | Vitamin A: 565IU | Calcium: 53mg | Iron: 1.5mg
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Red Velvet Cake Recipe Notes:

Sifter: This is one of the few recipes I actually pull out my sifter and use it. I think that it helps keep the cake from being overly heavy and improves the overall texture. Now, if I’m being completely honest though, I don’t sift the powder sugar for the frosting.

Sifting the powdered sugar is a smart thing to do.  It gives you a smoother frosting……I know! I know! What are a few lumps between friends?

Bake Time: The original baking time for this recipe was 40 minutes. I don’t think I’ve ever baked a bundt cake for only 40 minutes! Mine was completely raw inside at that point. I baked mine 52 minute overall and it was perfect. Just remember oven temperatures all vary.

Bowl Size: Yes, size matters, especially the depth. When you’re mixing the wet ingredients, you want to use a mixing bowl with some depth rather than say a shallow, pyrex mixing bowl.

The first time I made a Red Velvet Cake from scratch, I used my large pyrex mixing bowl which has a nice large diameter but is fairly shallow. I swear that the batter spattered out of the bowl and onto just about every inch of my kitchen.

It looked like a scene out of Dexter!  LOL!!!

Pan Size: This recipe is baked in a 12 cup bundt pan. I love the Nordic Ware Pro Cast Original Bundt Pan
and use it ALL the time! The pans walls are nice and thick and made to last. They conduct heat evenly and prevent the edges from browning too much. The thickness also prevents the pan from getting dented, which results, obviously, in a nicer finished cake. Speaking of the finished cake, this pan produces beautiful, crisp design detail on the cake.

All the cakes I’ve made release very well from this pan. I think it’s the texture of the pan that helps in this area.

Red Velvet Bundt Cake

More Cakes like This:

More Red Velvet Recipes….

Source: Very Slightly Adapted From Kiss My Bundt

Reader Interactions

Comments

  2. jan m. says

    is there a way to make it have a more chocolate flavor? my husband remembers a real chocolate taste. thanks

    Reply

    • Kathleen says

      Hi Johnna. It will depend on the volume capacity of your pan. The pan I used has a 12 cup capacity. I hope this helps <3

      Reply

  4. SALINA EDWARDS says

    I love this cake I used 2 round cake pans and it turned out great! A few tasters didn’t like the flavor tho, Do you think I could take out some vanilla without wrecking the cake? Or maybe red velvet cake isn’t for them… thanks for the recipe?

    Reply

    • Kathleen Smith says

      Hey Salina. Hmmm, sure you can add more vanilla. It already has a pretty generous amount of 2 teaspoons. I adore vanilla and if I’m making something that hightlights that flavor, I add as much as 1 tablespoon. Adding that much extra will not change the baking chemistry of the cake, so feel free to go vanilla wild! So, I mean this in the most open and nondefensive way…..I think the Red Velevet flavor is “Spot-On” in this cake. For me, its the right flavor profile and of tangy, sweet, cocoa-y, dense and moist. That being said, I find that Red Velvet is a mystery flavor for a lot of peope. I think they don’t know what to expect. I find a lot of folks think it will be a “red chocolate” cake. The flavor of classic red velevet is traditionally a light cocoa flavor. I always like mine a little heavier on the cocoa, than the traditional, and my recipes reflect that. And for ME, Red Velvet has to be crowned with a cream cheese frosting. That, btw, is NOT the original frosting that was paired with Red Velvet Cake. Sorry if I’m ranting. I’m super happy you tried this cake!!! Maybe we need to find a different flavor for you friends!?? <3

      Reply

    • Kathleen says

      Hi Lill. I have only baked this recipe in a bundt pan. I’m sure it would work in regular cake pan. It will depend on the size of your pans. Not sure about the baking time for regular pans

      Reply

  9. Kristin says

    Hi there. Have you ever tried this recipe for cupcakes? I just received cupcake sized mini bundt cake pans and am planning on trying it out.

    Reply

    • Kathleen says

      No I haven’t Kristin. Sorry. If you try it out I’d love to hear how the smaller size comes out. Sure would be cute!

      Reply

  10. Betty says

    My daughter’s 17th birthday cake request was Red Velvet. This recipe was AMAZING! All gone now!

    Reply

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