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Red Velvet Bundt Cake with Cream Cheese Glaze Recipe

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4.2 from 9 reviews

This classic Red Velvet Bundt Cake is a moist, tender, and vibrant dessert perfect for any occasion. Featuring a rich combination of buttermilk and cocoa powder in the batter, it’s baked to perfection in a bundt pan and topped with a silky smooth cream cheese glaze. The recipe provides options for pan size and includes helpful tips for preparing the bundt pan to ensure the cake releases beautifully.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 3/4 cup (160g) canola or vegetable oil
  • 1/2 cup (110g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk*
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tbsp red food coloring
  • 2 1/2 cups (300g) all purpose flour (see notes for gluten free option)
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt

Cream Cheese Glaze

  • 4 oz cream cheese, room temperature
  • 2 cups (240g) powdered sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Choose a 10 or 12 cup bundt pan but do not grease it yet.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl and set aside.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the canola or vegetable oil, melted butter, and granulated sugar together for 1-2 minutes on medium speed until well combined.
  4. Add Eggs and Flavorings: Whisk in the eggs one at a time, then add the buttermilk, vanilla extract, white vinegar, and red food coloring. Mix until smoothly combined.
  5. Incorporate Dry Ingredients: Add half of the dry ingredients to the wet mixture and mix to combine. Scrape down the sides of the bowl, then add the remaining dry ingredients, folding with a rubber spatula until the batter is smooth and even.
  6. Prepare Bundt Pan: Lightly coat your bundt pan with an oil and flour nonstick spray and use a fine pastry brush to spread it evenly into all the pan’s crevices for easy release.
  7. Pour Batter: Pour the batter into the prepared bundt pan. For a 12 cup pan, pour all batter; for a 10 cup pan, reserve about 1 cup of batter to prevent overflowing.
  8. Bake: Bake the cake in the preheated oven for 45 minutes (10 cup pan) or 50-60 minutes (12 cup pan), until a toothpick inserted near the center comes out clean.
  9. Cool Cake: Let the bundt cake rest in the pan for about 10 minutes. Then invert it onto a cooling rack and allow it to cool completely for approximately 30 minutes.
  10. Make Cream Cheese Glaze: In a bowl, mix the room temperature cream cheese and powdered sugar together. Gradually add the milk and mix until smooth and slightly thinner than craft glue.
  11. Add Vanilla to Glaze: Stir in the vanilla extract. Adjust the consistency by adding milk (1/2 tbsp increments) to thin or powdered sugar (1 tbsp increments) to thicken as needed.
  12. Glaze and Serve: Pour the cream cheese glaze over the cooled bundt cake evenly. Serve immediately or store in the refrigerator for up to 5 days.

Notes

  • You can substitute gluten-free flour blend for all-purpose flour to make a gluten-free version.
  • Use either a 10 cup or 12 cup bundt pan; be mindful to reserve batter if using smaller pan to avoid overflow.
  • The flour method of preparing the bundt pan by using oil and flour spray ensures easy cake release.
  • For best results, cream cheese should be room temperature before making the glaze.
  • Store glazed cake covered in the refrigerator for up to 5 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/red-velvet-bundt-cake-with-cream-cheese-glaze-recipe/