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Red Velvet Bundt Cake

What is Red Velvet Flavor?

It’s hard to describe red velvet flavor, because it’s a flavor all on it’s own. People sometimes describe it as chocolate cake with red food coloring, but that’s not really the case. While red velvet cake does use some cocoa powder, it’s not nearly as much as you’d need for a chocolate cake. It’s signature flavor comes from a combination of that bit of cocoa, plus buttermilk and vinegar, which give it a noticeable tang. Back in the day, the cocoa powder wasn’t alkalized, so it would give the cake a reddish hue when combined with the buttermilk and vinegar. These days, red coloring is added to produce the same color. Now, it’s a classic flavor that you often find at weddings, bakeries, restaurants and more.

3 Things That Make This Bundt Cake Stand Out

This red velvet bundt cake is always a hit every time I make it. Here are a few reasons why.

Moist & tender. This bundt cake is super moist and tender. It’s not dense, like a pound cake, or as light as some layer cakes, but somewhere in the middle.
Red velvet flavor. Red velvet is not just red chocolate, as some think, but rather a distinct flavor that’s a little chocolatey and a little tangy. This cake nails that flavor, thanks to the combination of a little cocoa powder, buttermilk, and vinegar.
The icing! Cream cheese frosting is commonly paired with red velvet, like in my red velvet layer cake, so I decided to add cream cheese icing to this bundt cake. It adds another layer of sweet but tangy flavor and elevates the presentation of the cake too.

A plate with a slice of red velvet bundt cake with a piece missing

Ingredient Notes

This recipe combines classic red velvet ingredients, along with baking staples to make an absolutely irresistible cake. Remember to scroll down to the recipe card below for the exact measurements.

All-purpose flour – Be sure to measure the flour correctly as too much or too little will affect the texture of the cake. I highly recommend a food scale.
Cocoa powder – Stick with natural unsweetened cocoa powder, not sweetened or Dutch processed cocoa powder.
Baking soda – Helps the cake rise in the oven and gives it a tender texture. There’s no baking powder needed.
Unsalted butter and vegetable oil – The combination of the two gives the cake great flavor and additional moisture.
Eggs – Be sure to use large eggs, not extra large or medium.
Vinegar – Vinegar is one of the key ingredients that adds the red velvet tang to this cake.
Red food color – See next section below.
Buttermilk – Another key ingredient in any red velvet dessert. It adds the signature tangy flavor and adds lots of moisture to the cake.
Powdered sugar – To add volume to the buttercream and adjust the consistency. You can use more to thicken it, if needed.
Heavy cream – Add more or less, as needed, to get the right pouring consistency for the frosting. Keep in mind that if you substitute this with something else, like milk, you may need to use less. Heavy cream is thicker than milk, so you need less milk to thin out the frosting with it.

The Best Red Coloring

When it comes to adding color to your cake, you have a couple options. Red food coloring is super easy to find in grocery stores and works great. I find that one ounce gives the right color. I didn’t need more than that.

You can also use gel icing color, which is nice because you can use less and still get a rich color. I tested the amount you’d need, since you don’t want to overdo it, but you also don’t want a brown cake. I found one teaspoon to be just the right amount.

Overhead view of ingredients needed to make red velvet bundt cake

How To Make Red Velvet Bundt Cake

I love how easy this bundt cake is to prepare. The hardest part is waiting for it to cool! The printable version of the instructions can be found in the recipe card below.

Make the cake

Prep. Preheat the oven to 325F. Spray the Bundt pan with non-stick spray.
Make the batter. Combine the dry ingredients. In another bowl, cream the butter, oil, and sugar for 3-4 minutes, until light and fluffy. Mix in the eggs one at a time. Scrape down the sides of the bowl then add the vanilla, vinegar, and food color. Mix in half of the dry ingredients, followed by the buttermilk. Once well combined, mix in the remaining dry ingredients.

Creamed butter and sugar — Beat the butter, oil, and sugar.

Eggs mixed into creamed butter and sugar — Beat the butter, oil, and sugar.

Bake. Pour the batter evenly into the prepared pan. Bake for 45-55 minutes. A toothpick inserted in the center should come out clean.
Cool. Allow the cake to cool for about 20 minutes in the pan then invert onto a cooling rack. Cool to room temperature.

Red velvet cake batter in a bundt pan — Pour the batter evenly into the pan.

Baked red velvet cake in a bundt pan — Pour the batter evenly into the pan.

Make the icing

Make the icing. Beat the cream cheese and butter until smooth. Mix in the powdered sugar. Add the vanilla and a tablespoon of heavy cream. Mix until everything is well combined and smooth. If needed, add additional heavy cream to get a drizzling consistency.
Decorate the cake. Drizzle the icing over the cooled bundt cake. Enjoy!

Overhead view of a red velvet bundt cake with cream cheese icing

Tips for the Perfect Bundt Cake

This red velvet bundt cake, and bundt cakes in general, are pretty simple to make. But there are a few things I’ve found helpful to keep in mind when making them.

Weigh flour correctly. This is a big one. Too much flour will give you a dry, dense cake. The spoon and level method works, but a food scale is even better.
Grease the pan. Be sure to spray the pan with non-stick spray. Pay careful attention to the crevices. This makes getting the cake out SO much easier.
Don’t skimp on the cream time. I know that 3-4 minutes feels like FOREVER when you’re baking, but it’s worth it. Look for the physical changes in the butter – it should be light in color and fluffy.
Cool in the pan. I like to cool this bundt cake in the pan for 20 minutes or so before I invert it on a cooling rack. This helps make sure that it keeps it’s shape after coming out of the mold.
Use room temperature ingredients. The ingredients in both the cake batter and the icing should be at room temperature. It’s key to helping everything mix in properly. Trust me when I say you don’t want the lumps from cold cream cheese in the icing!

Perfect Icing Consistency

You want to consistency of the frosting to be just right so that it drizzles down the sides of the cake nicely. It can be tough to tell, but I like to drizzle the icing down the inside of my bowl to tell if it’s right or not. It should drizzle slowly down the side of the bowl and eventually reach a resting point. If it doesn’t really drip well, you can add more cream (about half a tablespoon at a time) until it’s right. If the icing slides right down the side of the bowl and doesn’t stay put at all, add additional powdered sugar (a couple tablespoons at a time) until it’s right.

When drizzling, keep in mind that the more you pour/pipe, the further it’ll drip. Pipe it slowly so you can see if it’s enough before you add too much or too little in each drip.

Overhead view of a slice of red velvet bndt cake on a white plate

How to Store Leftovers

Fridge. Leftover red velvet bundt cake should be stored in the fridge, due to the icing. I like to use a cake carrier, though any airtight container works. It’s best served at room temperature, so I usually pull it from the fridge 30 minutes to an hour before I plan to serve it. It’s best if enjoyed within 3 to 4 days.
Freezer. To freeze this cake, wrap the whole cake or individual slices tightly in plastic wrap. You could also wrap it in a layer of foil for extra protection. If you’re freezing it ahead, freeze without the icing. Freeze for up to 3 months. Thaw in the fridge before enjoying.

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