Red Velvet Bundt Cake is a moist, classic red velvet cake recipe made with buttermilk and sour cream, topped with cream cheese frosting!
A beautiful Southern Red Velvet Cake is a classic Cake Recipe that is a favorite for birthdays or special celebrations everywhere.
Sabrina’s 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 layers of frosting or cooling cakes and stacking needed to make this delicious cake a show-stopper.
Recipe Card
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 , at room temperature
- 1 cup sour cream , at room temperature
- 1/2 cup buttermilk , at room temperature
- 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, baking soda, and salt into a large bowl.
- 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: 618kcal | Carbohydrates: 86g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 263mg | Potassium: 144mg | Fiber: 2g | Sugar: 64g | Vitamin A: 943IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg
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Table of Contents
About this Recipe
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.
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 batter 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.
Baking Tips and Tricks
- 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.
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 the 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.
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 cup 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-inch 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.
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More Delicious Bundt Cakes
can you something else beside cream cheese icing
Of course! whatever you would prefer!