Red Velvet Bundt Cake

The rich, fluffy, and vivid Red Velvet Bundt Cake with chocolate. Glazed with cream. Easy to create, this red velvet bundt looks bakery-fresh.  This is the best red velvet bundt cake recipe for parties and family.  

-2¾ cup all purpose flour -¼ cup unsweetened cocoa powder -1 tsp baking soda -1 tsp salt -1 cup canola oil -¼ cup unsalted butter -2 cups granulated sugar -3 large eggs -2 tsp vanilla extract -1 tsp white vinegar -1¼ cup buttermilk -1 tbsp red gel food coloring

INGREDIENTS

Coat a 10-inch (12-cup) bundt pan with nonstick spray. A pastry brush should coat all pan grooves with nonstick spray. Stir flour, cocoa powder, baking soda, and salt in a bowl. 

INSTRUCTIONS

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Blend butter, oil, and sugar in a bowl for 1-2 minutes on medium.  Low-speed mix eggs, vanilla, white vinegar, and buttermilk one at a time. Before adding another, mix each component well.

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Mix thoroughly after adding red gel food coloring. Mix thoroughly after adding the dry ingredients. Pour the basic cake batter evenly into the bundt pan. 

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Baking red velvet cake takes 40–50 minutes. Cake is done when edges lift slightly from pan and top bounces back when softly touched. Cool the bundt cake on a rack for 10–15 minutes.

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Place a serving plate or cooling rack on the bundt pan. Following inversion, the bundt cake is on the serving plate or second cooling rack. Gently tap the pan to loosen cake pieces. 

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Carefully lift pan. Let the cake cool before coating it with cream cheese. The glaze is made by beating cream cheese, powdered sugar, vanilla, and milk. 

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Cover cooled cake with glaze. Glazing will remain “wet” over time. Wait an hour before slicing the cake with the glaze. Slice and enjoy!

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