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Slicing Red Velvet Bundt Cake
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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!
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

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!

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