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Slicing Red Velvet Bundt Cake

Red Velvet Bundt Cake

This made-from-scratch, moist, tender and chocolatey homemade red velvet bundt cake brings bakery-worthy goodness to your kitchen in less than an hour!
Course Dessert
Cuisine American
Keyword bundt cake recipes, red velvet cake, red velvet recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 446kcal
Author Kathleen



  • 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°F 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!


  1. Sifter: This is one of the few recipes where I actually pull out my sifter! It helps keep the cake from being overly dense.
  2. 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.
  3. 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!
  4. 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.


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