Moist Red Velvet Bundt Cake With a Cream Cheese Glaze

1 12-cup pan
1 hr 5 min

To me, Red Velvet Cake is just such a fun, party cake. Something about its bright color and various flavors are just perfect for get togethers and other events. Or you can have it alone, totally depends on your preference😉 This bundt cake is moist, flavorful and is the perfect pair to the cream cheese glaze.

What exactly is Red Velvet Cake?

See, I don't think anyone can put their finger on what flavor red velvet cake is. It's in between chocolate and vanilla with a tangier taste. You get me? One things for sure, it's velvety texture comes from two super important ingredients: buttermilk and vinegar! It creates this awesome moist and fluffy texture that I absolutely adore!

For more tips and trick, check out the full blog post here.

Moist Red Velvet Bundt Cake With a Cream Cheese Glaze
Recipe details
  • 1  12-cup pan
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
Show Nutrition Info
Hide Nutrition Info
For the bundt cake
  • 3/4 cup canola or vegetable oil
  • 1/2 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 2 large eggs
  • 3/4 cup + 2 tbsp buttermilk
  • 1 1/4 tsp vanilla extract
  • 1 tsp white vinegar
  • Red food coloring, amount depends on type of coloring you use
  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
For the cream cheese glaze
  • 1 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 1 tbsp heavy cream or milk
For the bundt cake
Preheat your oven to 350F. Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
In a large bowl, beat together the oil, butter, and sugar. Mix for 1-2 minutes until well combined. Beat in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the last half.
Prepare your bundt pan by greasing it. Then pour in your batter.
Bake for 45-60 minutes. Timing depends on the size bundt pan you're using (40-45 minutes if using a 10 cup pan or 45-55 minutes if using a 12 cup pan)
Let it sit for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30-40 minutes to cool completely.
For the cream cheese glaze
Beat the cream cheese until fluffy and smooth. Add in vanilla, and powdered sugar and beat again.
Pour in heavy cream or milk until desired consistency.
  • Use a high quality, nonstick bundt cake pan with a simple design. Using a simple design will prevent your bundt cake from sticking in tough edges. High quality, non stick bundt pans will further prevent this situation from happening.
  • Allow it to cool at least 7-10 minutes after baking before removing from the pan. This is because bundt cakes are usually best taken out of the pan when they are warm a couple minutes after coming out of the oven, otherwise the tend to stick to the pan.
Sarah’s Kitchen
Want more details about this and other recipes? Check out more here!