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Desserts Cooking Time : 1 hour 20 minutes Recipe Servings : 12–14 Recipe Dificult : easy 0.00

Red Velvet Bundt Cake Recipe | Moist & Rich Cream Cheese Glazed Cake

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Red Velvet Bundt Cake is a moist, tender, and beautifully rich cake featuring the classic cocoa and vanilla flavors of traditional red velvet. Baked in a decorative Bundt pan, this elegant cake has a soft crumb, subtle tang from buttermilk and sour cream, and a vibrant red color. Finished with a smooth cream cheese glaze, it is perfect for birthdays, holidays, Valentine's Day, afternoon tea, potlucks, or special family gatherings. The distinctive combination of cocoa, vanilla, and tangy cream cheese makes every slice wonderfully indulgent.

Cooking Method

Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch Bundt pan with butter and dust lightly with flour.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar for 3–4 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.
In a separate bowl, combine the buttermilk, sour cream, and vinegar.
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the surface.
Bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely.
Beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla, and enough milk to create a pourable glaze.
Drizzle the cream cheese glaze over the cooled cake and decorate with white chocolate shavings or red velvet crumbs if desired.
Slice and serve at room temperature or slightly chilled.

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Cake : All-purpose flour – 3 cups (375 g) ,, Unsweetened cocoa powder – ¼ cup (25 g) ,, Baking powder – 1½ tsp ,, Baking soda – ½ tsp ,, Salt – ½ tsp

Cake : Unsalted butter – 1 cup (225 g), softened ,, Granulated sugar – 1½ cups (300 g) ,, Large eggs – 4

Cake : Vanilla extract – 2 tsp ,, Red food coloring – 1 tbsp, or as needed ,, Buttermilk – 1 cup (240 ml) ,, Sour cream – ½ cup (120 g) ,, White vinegar – 1 tsp

For the Pan : Unsalted butter – 1 tbsp ,, All-purpose flour – 2 tbsp

Cream Cheese Glaze : Cream cheese – 4 oz (115 g), softened ,, Powdered sugar – 1½ cups (180 g)

Cream Cheese Glaze : Vanilla extract – 1 tsp ,, Milk – 2–3 tbsp, as needed

Garnish : White chocolate shavings – optional ,, Red velvet cake crumbs – optional

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