Moist red velvet bundt cake
This traditional red velvet bundt cake is moist, lightly sweetened, and is topped with just the right amount of cream cheese glaze to bring all your favorite flavors together into one perfect bite.
Servings: 12 slices
- 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
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
Calories: 475Calories | Carbohydrates: 66g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 505mg | Potassium: 122mg | Fiber: 1g | Sugar: 45g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg