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Moist Red Velvet Bundt Cake with Cream Cheese Glaze

Close-up of a rich, deep red velvet bundt cake with a thick white glaze dripping down the sides.
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Make a showstopper dessert from scratch with this moist Red Velvet Bundt Cake. This recipe delivers rich cocoa flavor and a tender crumb, finished with a tangy cream cheese glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (for thinning glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, oil, eggs, vinegar, vanilla extract, and red food coloring until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and let it cool completely before glazing.
  8. To make the glaze, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. Add milk one tablespoon at a time until the glaze reaches a thick but pourable consistency.
  9. Drizzle the cream cheese glaze generously over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For a deeper chocolate flavor, increase the cocoa powder to 1 1/2 teaspoons.
  • Buttermilk is key for the classic tang and moist texture; do not substitute.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cake is excellent for holiday baking presentations.

Nutrition

Find it online: https://yumdrizzle.com/red-velvet-bundt-cake-recipe/