There’s a certain joy that fills the kitchen when you’re crafting something as vibrant as a Red Velvet Bundt Cake With Cream Cheese Frosting. Picture this: the deep red hue of the batter swirling in the bowl, promising a slice bursting with flavor. I stumbled upon this delightful recipe while experimenting with a classic cake in my quest to bring a modern twist to a beloved favorite.
As I poured the heavenly mixture into my Bundt pan, I could already imagine the stunning centerpiece it would become for our next family gathering. The rich aroma of cocoa and vanilla wafted through the air, drawing everyone in, eager to see what was baking. Just when I thought cake couldn’t get any better, the luscious cream cheese frosting stepped in, adding a layer of creamy sweetness that’s simply irresistible.
Whether it’s a celebration or just a Tuesday that calls for something special, this cake promises to elevate any moment. Let me guide you through this easy, yet extraordinary recipe that will impress your loved ones and become a cherished addition to your baking repertoire.
Why is this Red Velvet Bundt Cake a must-try?
Delectable, Showstopper Dessert: This Red Velvet Bundt Cake is not just beautiful; it’s a flavor explosion that dazzles taste buds.
Easy to Make: With straightforward steps and minimal fuss, you don’t have to be a baking expert to achieve this delicious cake.
Versatile Delight: Perfect for birthdays, holidays, or casual gatherings, this Bundt cake adapts to any occasion with its striking appearance and mouthwatering taste.
Creamy Frosting Heaven: The cream cheese frosting adds a luscious touch that complements the cake’s rich cocoa flavor, making each bite melt in your mouth.
Time-Saving Treat: In just under an hour, you can have a stunning cake ready to impress family and friends!
Gather Around: Don’t forget to check out my tips to make this even more special with fun decorating ideas!
Essential Red Velvet Bundt Cake Ingredients
For the Cake
• All-purpose flour – the base of the cake that gives it structure and helps it rise.
• Granulated sugar – for sweetness that balances the cocoa flavor.
• Baking soda – a leavening agent that helps the cake rise beautifully.
• Salt – enhances the sweetness and flavor of the cake.
• Cocoa powder – adds a subtle chocolate flavor that’s essential for the classic red velvet taste.
• Vegetable oil – keeps the cake moist and tender, making every slice delightful.
• Buttermilk – adds a touch of tanginess and helps to create a soft crumb.
• Large eggs – help bind the ingredients together and add richness.
• Vanilla extract – enhances the overall flavor profile with a warm, sweet aroma.
• Red food coloring – gives the cake its iconic vibrant hue that’s visually striking.
• Optional: white vinegar – adding this can enhance the red color and adds a bit of tanginess to the batter.
For the Cream Cheese Frosting
• Cream cheese – the star ingredient for a rich and creamy frosting that pairs perfectly with the cake.
• Unsalted butter – aids in achieving a smooth texture while adding richness.
• Powdered sugar – provides sweetness and helps the frosting hold its shape.
• Optional: vanilla or almond extract – a splash of either can enhance the frosting’s flavor.
For Decorating
• Sprinkles, berries, or chocolate curls – these toppings add a fun and festive touch, making your Red Velvet Bundt Cake an eye-catching centerpiece!
How to Make Red Velvet Bundt Cake
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Preheat the oven to 350°F (175°C). Grease and flour your Bundt pan well to ensure easy release after baking.
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Mix the dry ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of cocoa powder until combined.
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Combine wet ingredients: Pour in 1 cup of vegetable oil and 1 cup of buttermilk. Stir until the mixture is smooth and well combined—this creates a moist batter.
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Add eggs and flavor: Crack in 2 large eggs and stir in 1 teaspoon of vanilla extract along with your desired amount of red food coloring. Mix well until fully incorporated and the batter is a vibrant red.
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Incorporate vinegar (optional): If using, gently fold in 1 teaspoon of white vinegar, which will enhance the cake’s color and flavor.
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Pour the batter: Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with an irresistible aroma!
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Cool the cake: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Prepare the frosting: In a bowl, beat together 8 oz of cream cheese and 1/4 cup of unsalted butter until creamy and smooth.
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Sweeten it up: Gradually add in 1 1/2 cups of powdered sugar, mixing until well combined and fluffy. If desired, blend in 1/2 teaspoon of vanilla or almond extract for extra flavor.
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Frost the cake: Once cooled, generously frost the Bundt cake with the cream cheese frosting, letting it drape beautifully over the sides.
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Decorate as desired: Add sprinkles, fresh berries, or chocolate curls to enhance the presentation and add extra fun.
Optional: For a festive touch, try using colored sprinkles that match the occasion!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Red Velvet Bundt Cake
Room Temperature: Keep leftover Red Velvet Bundt Cake covered at room temperature for up to 2 days. This keeps the cake moist and flavorful.
Fridge: For longer freshness, store in an airtight container in the fridge for up to 5 days. Just remember to bring it to room temperature before serving for the best taste!
Freezer: Wrap slices tightly in plastic wrap and then in aluminum foil to freeze for up to 3 months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy.
Reheating: If you prefer warm cake, reheat individual slices in the microwave for about 15-20 seconds, watching closely to avoid drying out the cake.
Make Ahead Options
These Red Velvet Bundt Cakes are perfect for busy home cooks who want to save time without compromising on taste! You can prepare the cake batter up to 24 hours in advance by mixing all the dry and wet ingredients separately and storing them in the fridge. When you’re ready to bake, simply combine them and pour the batter into the Bundt pan. For the frosting, make it ahead and refrigerate for up to 3 days; just give it a quick whisk before spreading it on the cooled cake. To maintain the cake’s moisture and flavor, wrap it tightly in plastic wrap once it’s completely cooled. When serving, simply frost and decorate as desired for a stunning dessert that tastes just as delightful as when freshly baked!
Red Velvet Bundt Cake Variations & Substitutions
Let your creativity shine as you personalize this delightful cake to your taste!
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Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend for a friendly alternative.
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Dairy-Free: Replace buttermilk with non-dairy milk mixed with a teaspoon of vinegar for a similar tang.
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Sugar-Free: Use a sugar substitute, like erythritol, to enjoy a lower sugar version without sacrificing taste.
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Flavor Boost: Incorporate 1 tablespoon of espresso powder to deepen the chocolate flavor in the cake.
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Nutty Twist: Stir in 1/2 cup of finely chopped nuts like pecans or walnuts for an added crunch and richness.
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Berry Bliss: Fold in 1/2 cup of fresh raspberries or chopped strawberries to create fruity bursts throughout the cake.
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Choco-Cocoa: Swap half the cocoa powder with melted dark chocolate for a richer, denser chocolate flavor.
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Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the batter for a little zing that surprises the palate.
What to Serve with Red Velvet Bundt Cake With Cream Cheese Frosting?
Pairing the right accompaniments with this stunning dessert can turn a simple treat into an extraordinary experience.
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Fresh Berries: Bright blueberries or strawberries add a pop of color and a refreshing tang that beautifully contrasts the rich cake. Each bite becomes a burst of flavor—perfect for enhancing your dessert plate.
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Vanilla Ice Cream: The classic combination of warm cake and cold ice cream is always a hit. The creaminess of vanilla ice cream pairs splendidly with the velvety textures of the cake, creating a harmonious balance.
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Coffee or Espresso: A warm cup of coffee or a shot of espresso not only complements the flavors but also cuts through the sweetness, making the cake even more satisfying with each sip.
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Chocolate Ganache: Drizzling a rich chocolate ganache adds another layer of indulgence. The deep chocolate flavor pairs exquisitely with the cocoa undertones of the cake.
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Whipped Cream: Light, fluffy whipped cream can be dolloped generously on top for an extra touch of indulgence. It adds airiness and enhances the overall decadence of your dessert.
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Nutty Toppings: Consider chopped pecans or walnuts sprinkled on top for an added crunch. The nuttiness can amplify the cake’s flavors while introducing a delightful texture contrast.
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Sparkling Wine: A glass of bubbly, whether it be champagne or sparkling cider, can transform any occasion into a celebration. The effervescence complements the cake’s sweetness while creating a festive atmosphere.
Helpful Tricks for Red Velvet Bundt Cake
Grease Properly: Make sure to generously grease and flour your Bundt pan to prevent the cake from sticking during release.
Mix Well: Thoroughly mix your wet and dry ingredients. Undermixing can lead to a dense texture, while overmixing may cause the cake to be tough.
Check for Doneness: Use a toothpick to test the cake around 25 minutes. Remember, it’s okay for a few moist crumbs to cling to the toothpick, but no raw batter should remain.
Cool Completely: Allow the cake to cool fully before frosting it. This prevents the cream cheese frosting from melting and sliding off.
Experiment with Toppings: Get creative with your decorating! Sprinkles, fresh berries, or even chocolate curls can elevate your Red Velvet Bundt Cake to new heights.
Storage Secrets: Store any leftovers in an airtight container in the fridge. This helps maintain the moistness of the cake and preserves the creamy frosting.
Red Velvet Bundt Cake With Cream Cheese Frosting Recipe FAQs
What kind of flour is best for Red Velvet Bundt Cake?
I recommend using all-purpose flour, as it provides the ideal balance of structure and tenderness in the cake. It’s versatile and will help your cake rise beautifully, giving you that perfect texture.
How should I store leftover Red Velvet Bundt Cake?
For short-term storage, keep the cake covered at room temperature for up to 2 days to preserve its moistness. If you want it to last longer, an airtight container in the fridge works wonders for up to 5 days. Just remember to let it come back to room temperature before serving for optimal flavor!
Can I freeze Red Velvet Bundt Cake?
Absolutely! To freeze, slice the cake and wrap each piece tightly in plastic wrap, followed by aluminum foil. This will keep it fresh for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight or at room temperature.
What should I do if my Red Velvet Bundt Cake is too dry?
If you find your cake has turned out a bit dry, don’t worry! You can create a simple syrup by combining equal parts water and sugar in a saucepan until it dissolves. Brush this syrup over the cake layers before frosting them to add moisture back in!
Are there any dietary considerations for this recipe?
Yes, be cautious with allergies! The cake contains gluten from the flour and dairy from the buttermilk and cream cheese frosting. If you or a guest has a gluten intolerance, consider using a gluten-free flour blend and dairy-free cream cheese. Always check labels to be sure!
Could I substitute the cream cheese frosting?
Certainly! If you want to switch things up, you can use a classic buttercream or even a whipped cream frosting to top your cake. For a dairy-free option, use a vegan cream cheese or coconut whipped cream that complements the rich flavors of the cake without the dairy!
Decadent Red Velvet Bundt Cake With Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour your Bundt pan well to ensure easy release after baking.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of cocoa powder until combined.
- Pour in 1 cup of vegetable oil and 1 cup of buttermilk. Stir until the mixture is smooth and well combined.
- Crack in 2 large eggs and stir in 1 teaspoon of vanilla extract along with your desired amount of red food coloring. Mix well until fully incorporated.
- If using, gently fold in 1 teaspoon of white vinegar.
- Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a bowl, beat together 8 oz of cream cheese and 1/4 cup of unsalted butter until creamy and smooth.
- Gradually add in 1 1/2 cups of powdered sugar, mixing until well combined. If desired, blend in 1/2 teaspoon of vanilla or almond extract.
- Once cooled, generously frost the Bundt cake with the cream cheese frosting.
- Add sprinkles, fresh berries, or chocolate curls to enhance the presentation.