DESSERTS

Decadent Red Velvet Bundt Cake Recipe for Any Occasion

by basmer

29 de November de 2025

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Red Velvet Bundt Cake is a moist and tender dessert featuring a classic deep red color, balanced with the subtle richness of cocoa. Topped with a smooth cream cheese glaze, it makes for an elegant and delicious treat perfect for special occasions or any time you want a decadent cake. Whether you are celebrating a birthday, anniversary, or simply treating yourself, this cake is sure to impress!

Why You’ll Love This Red Velvet Bundt Cake

This cake isn’t just visually stunning; it’s also incredibly delicious! Here are some reasons to choose this moist Red Velvet Bundt Cake:

It’s an eye-catching centerpiece for any gathering.
The rich flavor of cocoa complements the sweetness perfectly.
It’s easy to slice and serve, making it perfect for parties.
This is a homemade Red Velvet Bundt Cake that is simple to prepare.
The cream cheese frosting adds a delightful tanginess.
Great for special occasions like weddings or holidays.
It can be made gluten-free with the right substitutions.
Perfectly moist, ensuring every bite is satisfying.

Ingredients for Red Velvet Bundt Cake

Gather these items:

3 cups All-purpose flour
1/4 cup Unsweetened cocoa powder
1 3/4 cups White granulated sugar
1 tsp Baking soda
1/2 tsp Baking powder
1 tsp Salt
1 cup Oil (Canola or vegetable)
1 1/4 cups Buttermilk, room temperature
3/4 tsp White vinegar
3 Large eggs, room temperature
2 tsp Pure vanilla extract
1/4 cup Sour cream, room temperature
1 1/2 tsp Red food coloring (Americolor super red gel)
4 oz Cream cheese, room temperature
1 1/2 cups Powdered sugar, sifted
3-4 TBSP Milk
1/2 tsp Pure vanilla extract

How to Make Red Velvet Bundt Cake Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Thoroughly spray a 10-cup bundt pan with baking non-stick spray, ensuring every surface is well-coated to prevent sticking.
Step 2: In a large mixing bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add in the sugar, baking soda, baking powder, and salt. Whisk until evenly combined.
Step 3: In a separate bowl, whisk together the oil, room temperature buttermilk, white vinegar, large eggs, vanilla extract, sour cream, and red food coloring until the mixture is smooth and bright red.
Step 4: Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently until just combined; avoid overmixing to keep the cake tender.
Step 5: Pour approximately 7/8 of the batter into the prepared 10-cup bundt pan (use all the batter if using a 12-cup pan) and spread evenly.
Step 6: Place the pan in the oven and bake for 40-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let the cake sit in the pan for 10 minutes after baking.
Step 7: Carefully remove the cake from the bundt pan and transfer it to a cooling rack. Let it cool completely before glazing.
Step 8: Using a hand mixer, beat the room temperature cream cheese on high for 1 minute until smooth. Gradually add sifted powdered sugar and mix on low until incorporated, then increase speed to high until smooth. Add milk and vanilla extract and mix until the glaze reaches a pourable consistency.
Step 9: Place the cooled cake on a cooling rack set over a cookie sheet to catch drips. Pour the cream cheese glaze evenly over the cake, allowing it to drip down the sides.

Pro Tips for the Perfect Red Velvet Bundt Cake

Keep these in mind:

Make sure all ingredients are at room temperature for the best results.
Don’t overmix the batter; this keeps the cake tender.
Use Americolor gel food coloring for the best color intensity.
Allow the cake to cool completely before frosting for a smooth finish.
Consider a simple chocolate drizzle for an elegant touch.

Best Ways to Serve Red Velvet Bundt Cake

This cake shines at any gathering! Here are a few serving suggestions:

Serve it plain for a classic look.
Top with Red Velvet Bundt Cake with Cream Cheese Frosting for extra flavor.
Pair with fresh berries or whipped cream for a fruity touch.

How to Store and Reheat Red Velvet Bundt Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For reheating, simply cut a slice and microwave it for 15-20 seconds.

Frequently Asked Questions About Red Velvet Bundt Cake

What’s the secret to perfect Red Velvet Bundt Cake?

The secret lies in using the right balance of flavors and ensuring all ingredients are at room temperature. This ensures a moist Red Velvet Bundt Cake with an even crumb, making every bite delightful!

Can I make Red Velvet Bundt Cake ahead of time?

Absolutely! You can bake the cake a day or two in advance. Just ensure it’s completely cooled before wrapping it tightly in plastic wrap to maintain freshness.

How do I avoid common mistakes with Red Velvet Bundt Cake?

Common mistakes include overmixing the batter and not measuring ingredients accurately. Always use measuring cups and spoons, and gently fold the wet and dry ingredients together.

Variations of Red Velvet Bundt Cake You Can Try

If you want to switch things up, consider these twists:

Make a Gluten-Free Red Velvet Bundt Cake by using gluten-free flour blends.
Add chocolate chips for a Red Velvet Bundt Cake with Chocolate Drizzle.
Use different frosting options like whipped cream or a simple glaze for a lighter finish.
Try a marble effect by swirling in some vanilla or chocolate batter.

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a delightful breakfast. If you’re looking for a savory option, our Korean BBQ Meatballs are a must-try!

For more information on baking techniques, you can visit King Arthur Baking for expert tips and resources.

Decadent Red Velvet Bundt Cake Recipe for Any Occasion

Author: basmer
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Red Velvet Bundt Cake is a moist and tender dessert featuring a classic deep red color balanced with the subtle richness of cocoa. Topped with a smooth cream cheese glaze, it makes for an elegant and delicious treat perfect for special occasions or any time you crave a decadent cake.

Instructions

Preheat your oven to 350°F (175°C). Thoroughly spray a 10-cup bundt pan with baking non-stick spray, ensuring every surface is well-coated to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour and unsweetened cocoa powder. Add in the sugar, baking soda, baking powder, and salt. Whisk until evenly combined.
In a separate bowl, whisk together the oil, room temperature buttermilk, white vinegar, large eggs, vanilla extract, sour cream, and red food coloring until the mixture is smooth and bright red.
Pour the wet ingredient mixture into the bowl with the dry ingredients. Mix gently until just combined; avoid overmixing to keep the cake tender.
Pour approximately 7/8 of the batter into the prepared 10-cup bundt pan (use all the batter if using a 12-cup pan) and spread evenly.
Place the pan in the oven and bake for 40-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let the cake sit in the pan for 10 minutes after baking.
Carefully remove the cake from the bundt pan and transfer it to a cooling rack. Let it cool completely before glazing.
Using a hand mixer, beat the room temperature cream cheese on high for 1 minute until smooth. Gradually add sifted powdered sugar and mix on low until incorporated, then increase speed to high until smooth. Add milk and vanilla extract and mix until the glaze reaches a pourable consistency.
Place the cooled cake on a cooling rack set over a cookie sheet to catch drips. Pour the cream cheese glaze evenly over the cake, allowing it to drip down the sides.