Nothing puts a smile on faces like my red velvet bundt cake recipe! I mean, who doesn’t love a good bundt cake! It’s baked in a pan that creates a beautiful cake that needs little, to no, decorations. Gotta love that!
This recipe is easy — it comes together in an hour! — and makes a deliciously fluffy, tender crumb and has the perfect signature red velvet flavor. If you love red velvet cupcakes or red velvet brownies, then this bundt cake is for YOU!
To be honest with you, this is one of my go-to cakes year-round. I do, however, love to serve it during the Christmas and Valentine season. While some people reach for seasonal flavors like pumpkin bundt cake — which is, of course, delicious, this is the one I bake most often!
It’s also great for Memorial Day and the 4th of July. I add fresh blueberries to the top of the cake while the frosting is still wet, et viola! You have the perfect red, white and blue cake ready for your celebrations.
- Gorgeous holiday red color!
- Deliciously red velvet flavor
- SO easy to make
- Family pleasing
Sifter: This is one of the few recipes where I actually pull out my sifter! It helps keep the cake from being overly dense.
Bake Time: Remember, oven temperatures may vary, but I’ve had great luck baking this cake recipe for 52 minutes overall! Also, if you use a more decorative bundt pan, that can affect the baking time too. Just be careful! Overbaking will produce a dry cake.
Bowl Size: The first time I made my red velvet bundt cake recipe, I used my large Pyrex mixing bowl that has a nice diameter but is fairly shallow. I swear . . . that batter spattered out of the bowl and onto just about every inch of my kitchen!
Learn from my mistakes and use a nice DEEP mixing bowl otherwise, your kitchen will look like a scene out of Dexter!
Bundt Pan Size: So this may be stating the obvious, but not all bundt pans hold the same amount of volume. 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.
How Long Can You Keep This In The Fridge?
This cake, with its cream cheese frosting, must be refrigerated. I love how the cold temp gives the cake a chewier texture. You can leave it in the fridge, with the frosting on, for up to seven days.
Without the frosting, you’ll get an even longer life out of your cake, so if you are wanting to store it more, withhold the frosting until you want to eat a slice.
Can You Freeze This Red Velvet Bundt Cake?
Yes! Make sure you do NOT put the frosting on, though. The dairy in the frosting will not mix well with the freezer’s low temps!
Your frosting-less (aka naked) cake will last in the freezer for up to six months.
Make Ahead Tips
The best way to save time on this cake is to make the cake and frosting ahead of time, store them, and then ice right before serving.
Like I said above, you can make and store the cake for up to seven days ahead of time!
- Add alcohol. Everyone loves an Irish cream cake! Add in your favorite booze.
- Add berries. Match that chocolate and red with berries! Strawberry pound cake is divine and blueberry coffee cake (one of the MOST incredible cakes you will ever taste!!!) is the perfect dessert-breakfast crossover.
- Add lemon flavors. Lemon pound cake is a classic! And who can resist the creamy-dreamy goodness of lemon cream cheese pound cake?
- Add chocolate chips. Up that chocolate goodness! Chocolate chocolate chip cake brings an incredible chocolate experience you’ll love.
Want even more holiday-worthy bundt cake recipes? Here are some faves!
Red Velvet Bundt 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
- 4 ounces (1 stick) unsalted butter softened
- 8 ounces cream cheese softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla
- Preheat the 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 leftovers in the fridge!
Fans Also Made:
Source: Very Slightly Adapted From Kiss My Bundt