Red Velvet Bundt Cake With Cream Cheese
Get ready to dive into the deliciousness of a homemade Red Velvet Bundt Cake topped with cream cheese frosting. It's all about that rich flavor and tender crumb that come together to give you a dessert that's not only yum but also a total eye-catcher. And guess what? Making it is a piece of cake – no kidding!
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Who loves bundt cake? I do because they are so easy to make, and you don't have to mess around with lots of cake pans and big bowls of icing. Plus, bundt cakes are so easy to serve.
Let’s make the classic red velvet pound cake with cream cheese that makes this cake extra moist. This is not just a typical red-tinged vanilla cake; it bakes up dense and tender and features a tangy, buttery flavor with a subtle cocoa essence and a hint of sweet vanilla.
Make sure you don’t overlook the last step of drizzling a simple cream cheese icing over the cake. I love the striking contrast of red and white that makes this cake so beautiful.
Looking for more red velvet recipes, try these Red Velvet Crinkle Cookies and prepare to get powdered sugar all over you. And these Red Velvet Stuffed Cookies are covered in the prettiest red and pink sprinkles.
Want to make a traditional Red Velvet Cake? Try this recipe, and make sure to make the delicious cooked icing called butter roux. It's fabulous.
Why You Will Love This Recipe
- It's so easy to make; simply measure the ingredients and mix.
- This cake feeds a crowd and is easy to transport for potlucks and parties.
- This cake is perfect for a holiday dessert, especially when it’s made for Christmas or Valentine’s Day.
And You Will Love These Bundt Cakes Too!
These three cakes are for the citrus lover, bake this sweet and tart Lemon Bundt Cake, or try this sweet Mandarin Orange Bundt Cake. Both are delicious. Grab a boxed cake mix to make this Mountain Dew Bundt Cake, it's so lemony.
Cake Ingredient Notes
- Flour - I use all-purpose flour for this recipe
- Butter & Oil: What distinguishes red velvet cake from chocolate cake is its distinctive buttery taste. Solely relying on butter might result in a dry cake, while using only vegetable oil could sacrifice the buttery essence and the tender texture achieved by creaming butter and sugar. To strike the right balance, opt for a combination of both butter and oil.
- Buttermilk - Use full-fat buttermilk that will provide a tangy flavor and brings moisture to the cake. When making a red velvet cake, you can't go without it! Plus, the buttermilk sets the baking soda in motion, ensuring the cake rises.
- Cream Cheese - Gives pound cake a super-moist, pleasantly dense texture that’s simply irresistible. Use cream cheese in the frosting too!
- White Vinegar - Like buttermilk, vinegar helps activate the baking soda and brings out the red tones in the cocoa powder.
- Red Food Coloring - I still prefer using liquid food coloring for this cake to truly make this a red cake. You can leave it out, but your cake will be more of a reddish-brown color.
- Unsweetened Cocoa Powder - You don't need much, but the cocoa powder will react with the buttermilk, baking soda and vinegar to help give this cake its beautiful red color.
- Bundt Cake Pan- I have a few different bundt cake pans, but this classic design is still my favorite and has a great non-stick coating.
- Electric hand mixer- This KitchenAid electric hand mixer is my go-to. It works well and seems to be quieter than the cheaper brands I’ve had.
How To Make Red Velvet Pound Cake: Step-By-Step
- Preheat oven: To 350 degrees.
- Prepare bundt pan: Spray a 10-12 cup non-stick spray bundt cake with cooking spray. Lightly dust the pan with flour and cocoa powder (about ½ teaspoon each). Shake out excess.
- Whisk dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl: Add the oil, softened butter, softened cream cheese and sugar; beat on medium speed with an electric mixer for about 3 minutes until it's light and fluffy.
- Add to the mixing bowl: The eggs, buttermilk, vanilla, and food coloring to the bowl, along with half of the flour mixture. Mix on low speed to combine the ingredients.
- Scrape and add: The remaining dry ingredients to the bowl and mix on medium speed until the dry ingredients are mixed into the batter. Don't overmix.
- Final step: Add the vinegar to the batter and mix in with a rubber spatula. Immediately pour the batter into the prepared pan.
- Bake in preheated oven: Bake until a toothpick inserted into the center of the cake comes out clean, about 45 – 55 minutes. This is determined by the size and shape of your bundt pan.
- Cool the cake: Set the cake on a cooling rack for 30 minutes, shake the pan to loosen the cake, and if necessary, run a knife down the sides of the cake to ensure it is loose. Invert onto a wire rack to finish cooling.
- Make the cream cheese icing: Mix the softened cream cheese and powdered sugar, adding a little milk in a medium-sized bowl with a handheld mixer on low speed to combine the powdered sugar. Keep adding milk to make a smooth, pourable glaze.
- Pour or spoon over cake: Pour the icing evenly over the top of the cake, or spoon it on the top. Let the icing set up before slicing.
Store this cake covered in the refrigerator for up to five days.
Tips For Making The Best Red Velvet Bundt Recipe
- Bring your ingredients to room temperature before baking. About an hour before baking, set your eggs, cream cheese, and butter on the countertop to allow them to reach room temperature. This step ensures a smooth batter formation, free from any lumps.
- To remove any air bubbles in the batter, tap the bundt pan on the counter before baking. Because this batter is thick, it’s hard to fill the Bundt pan without creating air pockets in the batter. So tap away to deflate the bubbles.
- The cake needs to cool for 15 minutes before removing it from the pan. This will ensure that the cake is easily released from the pan without it sticking.
- Make mini bundt cakes. Bake time will be about 20 minutes.
Can you freeze bundt cake?
- Yes, bundt cakes can easily be frozen. It would be best if you left the cake uniced though.
- Let the cake cool before storing it.
- Store in an airtight container for up to 3 months. For the best results, I wrap the cake in foil or plastic wrap and then store it in a freezer container.
- Thaw the cake on the counter or in the fridge. When thawed, you can add the icing.
Enjoy These Cake Recipes
Every now and then, I enjoy sharing recipes from my wonderful One Hot Oven readers. Today's special recipe comes straight from Agnes O'Donnell in Cleveland. Agnes knows about my fondness for red velvet, and she generously shared her all-time favorite cake recipe with all of us. Thank You!
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Rolling pin graphic with flowers.
Red Velvet Bundt Cake With Cream Cheese
Red Velvet Cake Ingredients
- 2 1/4 cups AP flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup vegetable oil
- 4 ounces cream cheese room temp
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
- 1 teaspoon white vinegar
Cream Cheese Icing
- 4 ounces cream cheese room temp
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Mixing and baking the cake
- Preheat your oven to 350°F. Spray a 12-cup non-stick bundt cake pan with non-stick cooking spray and dust lightly with flour. Make sure to get all the nooks and crannies coated.
- In a medium-sized bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt then set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add the oil, softened butter, softened cream cheese and sugar; beat on medium speed for about 3 minutes until it's light and fluffy.
- Add the eggs, buttermilk, vanilla, and food coloring to the bowl, along with half of the dry ingredients. Mix on low speed to combine the ingredients.
- With a rubber spatula, scrape the sides of the bowl, then add the remaining dry ingredients to the bowl and mix on medium speed until the dry ingredients are mixed into the batter. Don't overmix.
- Add the vinegar to the batter and mix in with a rubber spatula. Immediately pout the batter into the prepared pan.
- Bake for 45-55 mins, or until a skewer comes out clean. When done, let the cake rest on a cooling rack for about 10 minutes, then turn it onto a cooling rack and let it sit for another 30 minutes to cool completely.
Cream Cheese Icing
- In a medium-sized bowl, mix together the softened cream cheese and powdered sugar, vanilla and 1 tablespoon of milk. Start stirring the icing, then add additional milk as needed. The icing should be pourable, not spreadable.
- Pour or spoon the icing over your cooled bundt cake allowing it to set before slicing.
- Cover the cake and store it in the refrigerator for up to 5 days.
- Use either a hand-held electric mixer or a stand mixer with a paddle attachment to mix the cake batter.
- If you have a 10-cup bundt pan, hold out one cup of the batter and make a couple of cupcakes with it. Bake for 45 - 55 minutes.
- The bake time can be different depending on the shape of your bundt pan. Now with the various shapes and sizes, some can bake quicker than others. Just watch and test your cake to make sure it is done, or also, not over-baked.