How to Make The Easiest Moist Red Velvet Bundt Cake

Red velvet bund cakes hold a special place in my heart. When I first moved to the U.S, it felt like discovering a whole new world of desserts. One of the earliest memories is of my aunt surprising us with an Everything Bundt Cake red velvet cake with that thick and insanely delicious cream cheese frosting for a birthday. That first bite was life changing to say the least! It had the most perfect balance of sweet, tangy and velvety goodness. It felt like a warm hug wrapped into cake form. From that moment I was hooked! That flavor became my go to for any occasion that needed a little extra magic!

This particular red velvet bundt cake is my way of recreating that same joy and nostalgia. It’s perfect for Valentine’s Day or any gathering where you want to impress your loved ones with something that feels fancy but secretly is so easy to make. And as always, there are so many ways to elevate it with your own special touches! 

Why you need to make this recipe!

• It’s a show stopper! Super sophisticated but deceptively simple to make. 
• Perfect for any occasion. Great for the holidays, birthdays, Valentine’s Day celebrations, or even everyday indulgence. 
• Balanced flavor. Just the right mix of vanilla and chocolate flavors with that authentic tangy twist and your favorite cream cheese glaze to bring it all together. 
• Versatile preparation. You heard me! Make it using your stand mixer, electric mixer, or by hand using a whisk.

What is red velvet and what does it taste like?

Red velvet cake is a southern creation that mixes vanilla flavors and that chocolate flavor we all love together to make something extra special. It is slightly tangy thanks to the buttermilk, vinegar, and sour cream. 

The cake is usually topped with a cream cheese icing or glaze which pairs so well with the light cocoa powder taste and the very moist crumb.

Ingredients for this homemade red velvet bundt cake

Here are the ingredients you will need to make this red velvet bundt cake. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

• Flour- AP flour works great for this recipe.
• Corn starch– The corn starch will make the crumb extra tender.
• Cocoa powder– Red velvet is pretty much a mix of cocoa powder and vanilla so we will be using a bit of both in this recipe.
• Granulated sugar– The granulated sugar will lightly sweeten our cake and make it extra moist.
• Baking soda– The baking soda will give a little height to the cake.
• Salt– Always add a little salt to your sweet treat to balance out the sweetness of the cakes.
• Oil– The oil will add extra moisture to the cake. Make sure to use canola oil or vegetable oil for this cake.
• Butter– The butter will add moisture and an extra depth of flavor to this recipe.
• Egg– The eggs are the binding agent of this recipe.
• Buttermilk, vinegar, and sour cream – The trifecta for tanginess and moistness in this cake. 
• Vanilla– Use a good vanilla extract for both the cake and the frosting in this recipe.
• Red food coloring– I use Wilton gel food coloring but I also heard that the Americolor super red gel foodcoloring is also really food for this. I feel like going with the gel gives you a brighter color as opposed to using liquid food color. 
• Cream cheese– Use full fat cream cheese for this frosting, just make sure that it is softened.
• Powdered sugar– The powdered sugar is used for the cream cheese glaze to sweeten it.
• Milk– The milk acts as the diluting agent to make this frosting extra smooth and drizzleable!

How to make homemade moist red velvet bundt cake?

This is how you can make red velvet bundt cake. Make sure to scroll down to the recipe card for the full detailed instructions!

1. Preheat the oven to 350F, grease, and flour a 10-cup bundt pan and set aside.
2. Mix the flour, corn starch, cocoa powder, granulated sugar, baking soda, and salt to combine.
3. Whisk the oil, melted butter, buttermilk, vinegar, eggs, vanilla extract, sour cream, and red gel food coloring until fully combined.
4. Sift the dry ingredients in the wet mixture and whisk just until combined. Make sure to not over mix the batter.
5. Pour the red velvet cake batter into the prepared bundt cake pan, spread the batter evenly, and bake in the preheated oven. 
6. Let the bundt cake cool down fully before frosting.

Make the cream cheese glaze

1. Whisk the softened cream cheese, powdered sugar, and vanilla together until smooth.
2. Add in the. milk in two parts and mix until smooth.
3. Drizzle the glaze on the cooled down bundt cake, let it set for a few minutes, then serve.

Frequently asked questions – FAQ

Pro Tips

• Properly prepare your bundt pan. Make sure to grease your bundt pan thoroughly, paying special attention to all the crevices. You can use a combination of butter and flour, or a non-stick baking spray with flour for an easy release. 
• Don’t over mix the batter. When you mix the wet ingredients into the flour mixture, mix just until they’re incorporated. Over mixing the batter can lead to a dense, tough cake. Use a spatula to gently fold the ingredients together and ensure a light and fluffy texture. 
• Sift the dry ingredients. Sifting the flour and cocoa powder is a step that could be skipped but if you are dealing with clumpy cocoa or flour you definitely need to include this step in this recipe. This will help you avoid any lumps and keep your cake extra light and tender. 
• Room temperature ingredients. For the best texture, make sure that your butter, eggs, and buttermilk are at room temperature before you start mixing. I like to pull them out of the refrigerator a 30 minutes or so before I start baking to make it easier on myself. 
• Use gel food coloring. For that vibrant red color without altering the flavor, gel food coloring is your best friend as opposed to the liquid version. Gel food coloring is actually more concentrated, meaning you won’t have to use as much of it so it won’t dilute the batter’s consistency. 
• Let the cake cool before frosting. Even though it is super temping to glaze your cake as soon as it comes out of the oven but you want to make sure to allow the cake to cool in the pan for about 10-15 minutes then transfer it to a wire rack to cool to room temperature before doing any of that. If the cake is too warm when you glaze it, it will cause the icing to melt and slide off. 

How to store this cake?

You can store this cake sliced or unsliced in an air-tight container in the fridge for up to 5 days. Just make sure to let the cake get back to room temperature before enjoying it.

Can I freeze red velvet bundt cake?

I do this all the time because we often can’t finish a whole bundt cake alone here. Wrap the slices or the whole cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying it.

Can I add chocolate chips to this bundt cake recipe?

Yes! If you’re like me and think red velvet cake is even better with chocolate chips, I’m here to tell you that you can make it happen!

Once your batter is ready, gently fold it about ½-1 cup semi-sweet chocolate chips and continue with the recipe as directed.

Can I top my red velvet bundt cake with anything else?

If you’re not feeling cream cheese icing, you can opt-in for regular pipe-able cream cheese frosting or chocolate ganache.

I think the contrast between the chocolate ganache and the red velvet cake is absolutely delicious too!

Melt 1 cup semi-sweet chocolate chips or even white chocolate chips with 3 tablespoon heavy cream in the microwave mixing in between every 30-second increment. When the frosting is smooth enough, drizzle over the cake and let it set for a bit before serving.

Red velvet bundt cake recipe

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