This homemade red velvet bundt cake is moist, easy to make, and has the most velvety texture you’ve ever had. This recipe blows red velvet cake mix out of the park completely too. It is topped with a smooth cream cheese glaze to give it that iconic red Velvet look and taste as well.
If you love red velvet, you’ll also love these Easy Hershey’s Red Velvet Blossoms Cookies, CRUMBL Red Velvet Chocolate Chip Cookies as well as Cheesecake swirled red velvet brownies.
Red velvet bund cakes are one of those purely American things that I became obsessed with as soon as I moved here.
I remember my aunt purchasing an Everything Bundt Cake with cream cheese frosting for one of our birthdays years ago and that combination blew my mind. Immediately, I knew that this had to become a frequent thing.
This is the best Red velvet bund cake with cream cheese frosting.
When making this red velvet bundt cake for Valentine’s day I wanted something simple that you can make for your family and friends to enjoy together, but of course, there are a few tweaks you can do to take it up to the next level.
Why you need to make this recipe!
- It is so easy to make, yet looks super sophisticated.
- This bundt cake recipe can be made for many holidays and birthdays, including Valentine’s day, mother’s day, and even Christmas.
- It has just the right balance of chocolate to vanilla flavor.
- No red velvet bundt cake is complete without a cream cheese frosting or glaze and this has just that.
- This recipe can be made by hand or using a stand mixer
What is red velvet and what does it taste like?
Red velvet cake is a southern creation that mixes vanilla and chocolate cake 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 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– Red velvet traditionally is made with buttermilk for use buttermilks
- Vinegar– The vinegar is used in this recipe for two reasons, one is to interact with the baking soda and act as a leavening agent in the recipe and secondly, it is there to increase the red color by interacting with the cocoa powder.
- Vanilla– Use a good vanilla extract for both the cake and the frosting in this recipe.
- Sour cream– The sour cream will add to the iconic sour hint of flavor of this recipe as well as keep this recipe super moist.
- Red food coloring– I use Wilton gel food coloring but I also heard that the Americolor super red gel food coloring is also really food for this.
- 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!
- Mix the flour, corn starch, cocoa powder, granulated sugar, baking soda, and salt to combine.
- Whisk the oil, melted butter, buttermilk, vinegar, eggs, vanilla extract, sour cream, and red gel food coloring until fully combined.
- Sift the dry ingredients in the wet mixture and whisk just until combined. Make sure to not overmix the batter.
- Pour the red velvet cake batter into the prepared bundt cake pan, spread the batter evenly, and bake
- Let the bundt cake cool down fully before frosting.
Make the cream cheese glaze
- Whisk the softened cream cheese, powdered sugar, and vanilla together until smooth.
- Add in the. milk in two parts and mix until smooth.
- Drizzle the glaze on the cooled down bundt cake, let it set for a few minutes, then serve.
Frequently asked questions – FAQ
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. What you can do if you need
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 (the more liquidy cream cheese frosting), you can opt-in for cream cheese frosting or chocolate ganache.
I think the contract between the chocolate ganache and the red velvet cake is absolutely stunning 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
If you made this easy red velvet bundt cake recipe and enjoyed it, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Moist red velvet bundt cake
- 2 & ½ cup all-purpose flour
- 2 teaspoon corn starch
- ¼ cup cocoa powder
- 2 cup granulated sugar
- 2 teaspoon baking soda
- 1 teaspoon salt
- ½ cup vegetable oil at room temperature
- ½ cup butter melted, salted or unsalted
- 1 cup buttermilk at room temperature
- 2 teaspoon vinegar at room temperature
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract at room temperature
- ¼ cup sour cream or greek yogurt , at room temperature
- 2 teaspoon red gel food coloring at room temperature
Cream cheese glaze
- 3 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk at room temperature
Make the bundt cake
- Preheat the oven to 350F and grease and flour your 10 cup bundt pan and set aside.
- In a medium bowl, mix the flour, corn starch, cocoa powder, granulated sugar, baking soda, and salt to combine. Set aside.
- In a different bowl, whisk the oil, melted butter, buttermilk, vinegar, eggs, vanilla extract, sour cream, and red gel food coloring until fully combined.
- Sift in the dry ingredients in the wet mixture and whisk just until combined. Make sure to not overmix the batter.
- Pour the red velvet cake batter into the prepared bundt cake pan, spread the batter evenly, and bake on the middle rack in the oven for 45-50 minutes or until a wooden skewer inserted in the center comes out clean.
- Let the bundt cake cool down for 10 minutes before inverting it on a cooling rack to cool down fully.
Make the cream cheese glaze
- In a stand mixer bowl, whisk the softened cream cheese, powdered sugar, and vanilla together until smooth.
- Add the milk in two parts to the cream cheese frosting, mixing in between each time. You want the icing to have a drizzle consistency. If you like your icing a little more liquidy add 1 more tablespoon of milk.
- Drizzle the cream cheese icing over the cooled down red velvet bundt cake, Let it set for a few minutes and serve.
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. What you can do if you need
Thank you for making it all the way down here 🙂
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I made this red velvet cake for our Valentines day dessert & it was perfect! Delicious & so moist. The recipe was super easy to follow. I will add this recipe to my collection! Try it, you won’t regret it.
Thank you so much for trying it Marcella!
Best Bundt cake I have ever had! Best recipe ever!
I am so happy to hear you enjoyed it!