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Perfectly Moist Red Velvet Bundt Cake with Tangy Cream Cheese Glaze

Close-up of a slice of moist red velvet bundt cake topped with dripping white cream cheese glaze.
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Bake a show-stopping, moist Red Velvet Bundt Cake from scratch that delivers rich cocoa flavor and a vibrant red color. This recipe includes a simple, tangy cream cheese glaze, making it an elegant dessert for any special occasion.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 teaspoon red food coloring (high quality recommended)
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a small bowl, whisk together the buttermilk and white vinegar. Set aside for 5 minutes to curdle slightly.
  3. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking soda, salt, and cocoa powder.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
  6. Stir the red food coloring into the batter until you achieve a deep, uniform red color.
  7. Pour the batter into the prepared Bundt pan. Bake for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  9. Prepare the cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar until incorporated. Add the vanilla extract and 1 tablespoon of milk or cream. Beat until smooth, adding the second tablespoon of milk or cream if needed to reach a thick, pourable consistency.
  10. Drizzle the tangy cream cheese glaze over the cooled Red Velvet Bundt Cake. Allow the glaze to set before slicing and serving.

Notes

  • For the moistest crumb, ensure your buttermilk and eggs are at room temperature before mixing them into the batter.
  • Use a high-quality, concentrated red food coloring to achieve the deep, vibrant color without adding excess liquid to the batter.
  • To make this a showstopper dessert, consider decorating the cooled cake with a light dusting of white sanding sugar or small red sprinkles before the glaze sets.

Nutrition

Find it online: https://mistyplate.com/red-velvet-bundt-cake/