Red Velvet Bundt Cake

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This homemade Red Velvet Bundt Cake is moist, tender, lightly chocolatey, and perfectly tangy—just like classic red velvet should be. Baked in an easy bundt pan and topped with silky cream cheese frosting, it delivers bakery-worthy flavor without the fuss of layers or fancy decorating.

If you love classic made-from-scratch cakes, be sure to check out my rich and chocolatey Chocolate Bundt Cake and the always-impressive Pineapple Sunshine Cake—both are simple, beautiful desserts that feel special without a ton of work. And if you’re planning a dessert spread or just want a few more crowd-pleasing favorites to rotate through, don’t miss my iconic Texas Sheet Cake or the bright, buttery Lemon Cream Cheese Pound Cake—they’re perfect companions to this red velvet showstopper.

✨ Before You Begin

✨ Sift the dry ingredients. This is one of the few cakes where I truly pull out my sifter—it keeps the crumb velvety and prevents a dense cake.

✨ Plan on about 52 minutes. Ovens vary, but 52 minutes has been the sweet spot for me. Decorative bundt pans can bake differently too, so start checking early and pull it when a tester has a few moist crumbs.

✨ Use a deep mixing bowl. Learn from my mistake: a shallow bowl + thin batter = red velvet splatter everywhere. Go deep… unless you’re aiming for “Dexter kitchen” vibes.

✨ Use a 12-cup bundt pan. Not all bundt pans hold the same volume—this recipe is written for a 12-cup pan. I love the Nordic Ware Pro Cast Original Bundt Pan because it releases beautifully and the thick walls bake evenly.

✨ Bring ingredients to room temperature. Room-temp eggs, buttermilk, and cream cheese blend more smoothly and give you better texture.

✨ Use a DEEP mixing bowl. This batter is thin and can splatter. Save yourself a “Dexter kitchen” situation by mixing in a tall bowl!

✨ Grease your pan right before filling it. For best release, spray the pan just before pouring in the batter so the coating doesn’t slide down the sides.

✨ Expect bake times to vary. Decorative bundt pans or different ovens can affect baking time. Start checking at 40 minutes but be prepared for 50–55 minutes.

Why This Red Velvet Bundt Cake Is So Good

Moist for days: Oil-based cake = stays tender longer.
Classic red velvet flavor: Light cocoa + tang, not chocolate cake.
No-fuss wow factor: Bundt pan does the decorating.
Dreamy Cream cheese frosting: Sweet + tangy contrast that makes red velvet red velvet.

🔬 Baking Science: What Makes Red Velvet Special?

Oil keeps the crumb extra soft (butter cakes can dry out faster), while buttermilk and vinegar react with baking soda to create lift and tenderness and that signature tang. A small amount of natural cocoa adds the classic red velvet flavor without turning this into a chocolate cake. And yes—sifting matters here because cocoa loves to clump and those little pockets can make the cake bake up heavier than it should.

Red Velvet Bundt Cake Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Flour – All-purpose flour works perfectly.
• Sugar – Sweetens and tenderizes the cake.
• Baking soda – Works with the vinegar and buttermilk to help the cake rise.
• Cocoa powder – Just enough to give that classic red velvet flavor.
• Vegetable oil – The secret to a super moist cake.
• Buttermilk – Adds tang and tenderness.
• Eggs – Provide structure.
• Red food coloring – Gives the cake its signature color.
• Vinegar + vanilla – Enhance flavor and texture.

Frosting Ingredients

• Butter
• Cream cheese
• Powdered sugar
• Vanilla

🥣 How to Make Red Velvet Bundt Cake

Here’s a quick look at how to assemble this easy Red Velvet Bundt Cake (full instructions in the recipe card below).

Start by preheating your oven to 350°F and spraying a 12-cup bundt pan with nonstick baking spray. In a bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate large bowl, combine the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla, then beat until smooth. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Pour the batter into the prepared pan and bake until a tester comes out with a few moist crumbs. Let the cake cool completely before frosting. For the frosting, beat together softened butter and cream cheese, then slowly mix in powdered sugar and vanilla until smooth. Spread or pipe the frosting over the cooled cake and enjoy!

🍰 How to Frost a Bundt Cake Beautifully

• For a classic look: Spread the frosting thickly on top and let it gently cascade down the sides.
• For a polished finish: Pipe the frosting using a zip-top bag with the corner snipped off.
• For a lighter option: Thin the frosting with 1–2 teaspoons of milk and drizzle it like a glaze.

Always frost only after the cake is completely cool so the frosting doesn’t melt.

⭐ Pro Tips

⭐ Sift for Success

Don’t skip the sifting step. It prevents clumps and keeps the crumb velvety and light.

⭐ Don’t Overmix

Once the flour is added, mix just until combined. Overmixing can make the cake tough.

⭐ Watch the Bake Time

Ovens vary! The cake is done when a tester comes out with a few moist crumbs—not completely clean.

⭐ Prevent Sticking

Use a high-quality baking spray with flour (like Baker’s Joy) and coat every nook and cranny of the pan.

⭐ Cool Before Removing

Let the cake rest in the pan for about 10–15 minutes before turning it out.

Common Mistakes to Avoid

• Skipping the sifter
• Using the wrong pan size
• Overbaking
• Frosting a warm cake
• Using Dutch-processed cocoa instead of natural

Storing + Freezing + Make-Ahead Tips

Storing

• Store frosted cake covered in the refrigerator for up to 4 days.

Reheating

• For a just-baked feel, let slices come to room temperature before serving.

Freezing

• You can freeze the unfrosted cake for up to 2 months. Wrap tightly in plastic wrap and foil.

Make-Ahead

• Bake the cake a day ahead and frost the day you plan to serve it.

Food Safety

• If you’d like more info on food safety, check out this link.

✦ Frequently Asked Questions

✦ What flavor is red velvet cake?
Red velvet has a mild cocoa flavor with a little tang from the buttermilk and vinegar. It’s not “chocolate cake,” but it does have that signature light chocolate note.

✦ Is red velvet just chocolate cake?
Nope! Red velvet uses a small amount of cocoa for flavor, but the texture and taste are lighter and tangier than a true chocolate cake.

✦ Can I make this without food coloring?
Yes. The cake will taste exactly the same, but it won’t have the classic red color—it’ll bake up more of a light brown.

✦ Can I substitute butter for oil?
You can, but oil is what keeps this bundt cake extra moist and tender for days. Butter will give a slightly different texture and the cake may not stay as soft.

✦ Can I make this cake ahead of time?
Absolutely. You can bake the cake a day ahead and frost it the day you plan to serve it (my favorite way to do it).

✦ How long does red velvet bundt cake last?
Because of the cream cheese frosting, it should be stored covered in the refrigerator and will keep well for up to 4 days.

✦ Can I freeze red velvet bundt cake?
Yes! For best results, freeze the cake unfrosted. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and frost before serving.

✦ How do I prevent a bundt cake from sticking?
Use a quality baking spray with flour and make sure you coat every nook and cranny of the pan. Also, spray the pan right before adding the batter for the best release.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

Variations + Substitutions

• Use gel food coloring instead of liquid (you’ll need much less).
• Swap the frosting for a simple powdered sugar glaze.
• Add mini chocolate chips for a fun twist.

Serving Recommendations

My favorite thing to serve with this delicious red velvet bundt cake with cream cheese frosting is a tall, ice-cold glass of milk.  A hot cup of coffee or tea is a delicious accompaniment. But if you’re looking for a little more…

Fresh + Crisp Sides

Balance the richness with a Creamy Fruit Salad or fresh berries.

Sweet Finishes

Pair with classic favorites like my Strawberry Sheet Cake, or Orange Pound Cake for a beautiful dessert spread.

More Classic Cake Recipes You’ll Love

• Fruit Cocktail Cake
• Lemon Pound Cake
• Coconut Cake
• Coca-Cola Cake
• Strawberry Cake~Triple Layer!
• Pig Pickin Cake
• Crack Cake

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Red Velvet Bundt Cake

Easy Red Velvet Bundt Cake with tangy cream cheese frosting—moist, tender, and made from scratch. A simple, classic dessert everyone loves!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour 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 cups vegetable oil (I use canola oil)
• ▢ 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

US Customary - Metric

Instructions

• Preheat the oven to 350°F (177ºC) and spray a bundt pan with nonstick cooking spray.
• In a medium mixing bowl, sift together flour (2 ½ cups), sugar (1 ¾ cups), baking soda (1 teaspoon), salt (3/4 teaspoon), and cocoa powder (2 tablespoons). Set aside.
• In a large mixing bowl, add oil (1 ¼ cups), buttermilk (1 cup), eggs (2), food coloring (2 tablespoons), vinegar (1 teaspoon), and vanilla (2 teaspoons). 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 (4 ounces) and cream cheese (8 ounces) until just smooth and combined. Turn the mixer on low and add the powdered sugar (2 cups) slowly until frosting is smooth. Stir in vanilla (1 teaspoon).
• Spread or pipe frosting over completely cooled cake. Store any leftovers in the fridge!

Fans Also Made:

• 
  Red Velvet Cake Balls
• 
  Red Velvet Crinkle Cookies
• 
  Red Velvet White Chocolate Chip Cookies
• 
  Red Velvet Whoopie Pies

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Notes

1. Sift for Success. Don’t skip the sifting step. It prevents clumps and keeps the crumb velvety and light.
2. Don’t Overmix. Once the flour is added, mix just until combined. Overmixing can make the cake tough.
3. Watch the Bake Time. Ovens vary! The cake is done when a tester comes out with a few moist crumbs—not completely clean.
4. Prevent Sticking. Use a high-quality baking spray with flour (like Baker’s Joy) and coat every nook and cranny of the pan.
5. Cool Before Removing. Let the cake rest in the pan for about 10–15 minutes before turning it out.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 71g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 331mg | Potassium: 109mg | Fiber: 1g | Sugar: 50g | Vitamin A: 563IU | Calcium: 54mg | Iron: 2mg

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Source: Very Slightly Adapted From Kiss My Bundt