Red Velvet Bundt Cake is a moist classic red velvet cake recipe made from scratch with buttermilk and sour cream, plus cream cheese frosting!
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.
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
- 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.
- 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.
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- 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:
Cream Cheese Frosting:
- 4 tablespoons unsalted butter , softened
- 4 ounces cream cheese , softened
- 1/2 teaspoon vanilla extract
- 3 cups powdered sugar
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.