Red Velvet Bundt Cake

Red Velvet Bundt Cake is a moist classic red velvet cake recipe made from scratch with buttermilk and sour cream, plus cream cheese frosting!

A beautiful Southern Red Velvet Cake is a classic Cake Recipe that is a favorite for birthdays or special celebrations everywhere.

Red Velvet Bundt Cake Frosted with Cake Crumbs

RED VELVET BUNDT CAKE

Is there anything more stunning than a bright slice of double-layer Red Velvet Cake under a pillow of cream cheese frosting? Actually, there is! Baked in a traditional fluted Bundt pan, or one with an elaborate design, Red Velvet Bundt Cake gives you a gorgeous cake with half the work! No layering frosting or cooling cakes before stacking needed to make this delicious cake a show-stopper.

Red Velvet Bundt Cake has a rich melt-in-your-mouth texture with just a hint of chocolate flavor. Back when the original red velvet cake recipes were created, natural cocoa powder would oxidize when baked with vinegar. This is what gave the cake it’s distinctive red color without food coloring. Now cocoa powder is made differently and stays dark brown no matter how it’s baked, so we add food coloring instead.

Red Velvet Bundt Cake batter ingredients in bowls collage

There’s nothing more classic than Red Velvet Bundt Cake with Cream Cheese Frosting. The thick and creamy frosting is just sweet and tangy enough to balance out the rich, moist cake. If you have an extra fancy Bundt pan with designs, you can skip the frosting and just dust the cake with powdered sugar. You can also serve with Whipped Cream or top with a Buttercream Frosting if you like that better.

EASY, CLASSIC CAKES FOR ANY OCCASION

Red Velvet Bundt Cake with Frosting collage

Key Ingredients

  • Buttermilk: Part of what makes a Red Velvet Cake melt-in-your-mouth is the vinegar and acid from the buttermilk. For a buttermilk substitute, add ½ tablespoon white vinegar to ½ cup whole milk and let sit for 30 minutes.
  • Cocoa Powder: Red Velvet cakes use just a hint of cocoa powder so that the cake has chocolatey flavor that isn’t overwhelming.
  • Sour Cream: Using sour cream makes this cake extra moist and helps thicken the cake for a perfectly rich cake that tastes light and smooth.
  • Red Food Coloring: Since today’s cocoa powder doesn’t oxidize, you need to add red food coloring to get the signature ruby color. Gel food coloring will make the cake more vibrant bright red and liquid food coloring will make it a deeper red.
  • Cream Cheese Frosting: Red Velvet Cake goes best with a rich, smooth cream cheese frosting! This recipe has our favorite cream cheese frosting or you can use a store bought frosting to save time.

Red Velvet Bundt Cake Frosted with Cake Crumbs

Baking Tips

  • Room Temperature: Bring all the ingredients to room temperature before you begin baking. Room temperature allows the ingredients to combine easier without over-mixing and the cake batter will bake evenly.
  • Greasing Bundt Pan: You want to grease the Bundt pan very well so the cake comes out easily. Use a generous amount of baking spray, which is a cooking spray with flour, or spray with oil and dust with flour.
  • Sift Dry Ingredients: Always sift flour when baking to remove any clumps so it mixes easier with less stirring. Over-mixing cake batter makes it dense and heavy.

RECIPE VARIATIONS

  • Chocolate Chips: A classic add-in for red velvet cake mix is chocolate chips. Add in a ½ cup semi-sweet chocolate chips, white chocolate chips, or dark chocolate chips.
  • Cream Cheese Filling: Beat 4 ounces cream cheese with ¼ white sugar and 1 teaspoon vanilla until smooth. Pour half the cake batter into the Bundt pan and spoon the cream cheese mixture on top of the batter. Top filling with the remaining cake batter.
  • Sheet Pan: Bake this red velvet cake mix in a well-greased 9×13 pan for 35-40 minutes, or until a toothpick comes out clean with moist crumbs.
  • Cupcakes: Line 12 cup muffin tins with paper liners and fill each muffin cup ¾ full of batter. Bake red velvet cupcakes for 18-20 minutes. This recipe should make 24-30 cupcakes.

MORE BEAUTIFUL, TASTY BUNDT CAKES

HOW TO STORE

  • Serve: Red Velvet Bundt Cake can be kept at room temperature for up to 1 week. Cover the cake with aluminum foil or plastic wrap, and store in a cool, dry place.
  • Store: Wrap the cake in aluminum foil or store in an airtight container and refrigerate for up to 2 weeks. For best taste, bring to room temperature to serve.
  • Freeze: Once cooled completely, wrap unfrosted cake in plastic wrap and store in a freezer safe bag or container. Freeze unfrosted cake for up to 6 months and thaw overnight in the refrigerator before frosting and serving.

Red Velvet Bundt Cake side view with slice removed

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Red Velvet Bundt Cake

Red Velvet Bundt Cake is a moist classic red velvet cake recipe made from scratch with buttermilk and sour cream, plus cream cheese frosting!
Yield 12 servings
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Red Velvet Bundt Cake:

  • 2 1/2 cups cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened
  • 2 cups sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 ounce red food color
  • 1 tablespoon vanilla extract

Cream Cheese Frosting:

  • 4 tablespoons unsalted butter , softened
  • 4 ounces cream cheese , softened
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar

Instructions

Red Velvet Bundt Cake:

  • Preheat oven to 350 degrees. Spray a 10-inch Bundt pan well with baking spray.
  • Sift the flour, cocoa powder and baking soda into a large bowl and add the baking soda to it.
  • In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
  • Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just combined with no dry streaks.
  • Add the batter evenly and bake for 50-55 minutes until a toothpick comes out clean. Cool cake before frosting.

Cream Cheese Icing:

  • To your stand mixer add the butter, cream cheese and vanilla extract on medium high speed and whip for 2-3 minutes until light and fluffy.
  • Lower the speed to the lowest setting and add in the powdered sugar until just combined.
  • Raise speed to medium until fluffy for 30 seconds.
  • Pour over the cooled cake.

Nutrition

Calories: 601kcal | Carbohydrates: 86g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 284mg | Potassium: 155mg | Fiber: 1g | Sugar: 65g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
Keyword: Red Velvet Bundt Cake

Red Velvet Bundt Cake recipe collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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